Tuesday, January 15, 2013

Vegan Veggie Loaf

We've had a busy last couple of days! My daughter decided she wanted to try out for her school's talent show. Lot's of practicing involved, making sure her costume fits just right and more practicing! Plus, our family car wouldn't start yesterday and my son has a bad cold. Thankfully, my husband was home from work yesterday, so we were able to use his car to get to the talent show, have the family car towed to a mechanic to get fixed the same day and my son was able to stay home the whole time with daddy and rest...so it all worked out! Counting my blessings for sure! 

In the morning, I threw together this veggie loaf before our day got crazy, and left it covered in the fridge until it was time to bake. There is a lot of prep work involved (cook the rice and lentils), and you have to bake it for a whole hour, but overall I was really pleased with the results. Any leftovers you can use as a vegan meat filling the next day. I put it on burritos. YUM!

This is what our Vegan meal plan has looked like the last couple of days:

Breakfast: smoothie, cereal with almond milk, fresh squeezed orange juice

Snack:  raw veggies with hummus, pear

Lunch: salad with oil/balsalmic dressing

Dinner: Vegan Veggie Loaf, roasted cauliflower,
mashed sweet potatoes, green peas

Happy Healthy Eating!! 


**This recipe is adapted from Sparkpeople
Loaf Recipe
 Makes: 8 servings Prep: 45 minutes  Cooking Time: 1 hour

(Printable Recipe) 

1 1/2 cups lentils, rinsed
2 onions, chopped
2 garlic cloves, minced
2 carrots, chopped
2 TB olive oil
3 cups brown rice, cooked
1 6oz can tomato paste
1 tsp chili powder
1 tsp thyme
3/4 cup tomato sauce 


1/2 cup ketchup
1 tsp cumin
1 tsp thyme
1 TB honey
1 dash vegan Worcestershire sauce
1 dash hot pepper sauce ( we like Cholula)

1. Cook lentils in 4 cups of water until softened, about 30 minutes. Drain liquid and mash lightly.
2. Cook onions through carrots in a skillet with olive oil for 7 minutes over medium heat. 
3. In a large bowl, combine cooked lentils, onion mixture, rice through tomato sauce. Mix thoroughly. 
4. Press mixture into a loaf pan. 
5. Drizzle glaze on top. 
6. Bake in a preheated 350°F oven for 1 hour. 
7. Serve with any remaining glaze or additional ketchup. 


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