Prep 10 mins
Cook 40 mins
I am not a vegetarian but I eat some meatless meals and like to have tasty options for vegetarian friends. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone. For vegan friends, I omit the cheese & egg and use lesser amount of tomato sauce. (Prep time does NOT include cooking the lentils.)
- 473.18 ml cooked lentils, slightly mashed (or a 19 oz can, drained)
- 1 medium onion, diced
- 236.59 ml rolled oats (quick or large flake)
- 177.44 ml grated old cheddar cheese
- 1 egg, beaten
- 118.29-158.51 ml tomato sauce (or spaghetti sauce or BBQ sauce)
- 4.92 ml garlic powder
- 4.92 ml dried basil
- 1.23-2.46 ml seasoning salt
- 1.23 ml black pepper
- Preheat oven to 350 degrees Fahrenheit.
- Mix lentils, onion, oats, and cheese in a large bowl and mix well.
- Add the beaten egg and mix well.
- Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
- Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
- Bake uncovered 30-40 minutes or until top is golden and crispy.
- Let cool at least 5 minutes.
- Turn out onto serving platter and garnish with parsley, if desired.
- Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.
This loaf is really versatile. I started by making it as written, which is good. But then instead of just onions, I added the traditional mirepoix mixture (carrots, celery & onions) and that really made the flavors pop! I also use fresh garlic instead of garlic powder, and I've used many different kinds of cheeses and its always good. The other addition that I really enjoy is a big tablespoon of dijon mustard to the mix. sometimes I'll use all catsup in place of the tomato sauce - and that's good too. I've served this with brown gravy or just with catsup. Last night I made it and didn't have any oats, so substituted 1 cup cooked brown rice and it was great!
I thought this was pretty good. I had no difficulty doubling this recipe and cooking an extra 15 minutes. I also used a round casserole dish. I omitted the cheese and used only 1 egg for the double batch. The loaf was firm and easy to slice. I would probably want to add more veggies next time, definitely more onion and garlic, maybe some zucchini or carrot too. Good basic recipe though and one I'll probably make again. Thank you very much for posting.
I was looking for a Vegan recipe to make using ingredients I already had in the house. I love recipes that are written in a low intimidation style, with so many options of variations. I started out doubling this recipe, then decided to add fresh minced garlic, some oregano, about 1 cup finely chopped carrots, about 3/4 cup of chopped mushrooms, and 10 ounce box of frozen spinach (cooked and dried spinach first), I did not add egg, and did not double the red sauce. Then I crossed my finders that they would stay together. I cooked in a cupcake pan (packing mixture into 12 loaves) and cooked on 350 for about 25 minutes, just until they were crunchy on top. They looked great! Served with a salad, and some sauce topping options, red sauce, or BBQ sauce. These will be great to make ahead for the weeks lunches or dinners.