Vegan Lentil “Meatloaf” from It’s Got To Taste Good!

I certainly was excited when the supremely talented Annie Oliverio emailed me a few weeks ago to let me know about a fabulous book that she recently co-authored entitled: It’s Got To Taste Good! Easy Plant-based Meats for the Adventurous Home Cook.

This enticing volume of delicious, plant-based “meat” recipes was written by Elaine Spencer, Libby Doughty and Annie Oliverio. It is a must have in your cookbook collection, if you are seeking totally tasty, hearty and satisfying vegan meat replacement recipes that can be made in your own home kitchen!

This collection of thirty-one time-tested recipes offers the home chef, the kitchen adventurer, the newly vegan, and the vegancurious, easy and delicious meat-alternatives (plus cheese and egg substitutes) that will please the whole family! It’s Got To Taste Good! – is filled with comfortingly familiar foods, such as:

•Seitan BBQ Brisket

•Tofu Teriyaki Strips

•Breakfast Sausage Patties

•TVP Ham Salad

•Artichoke Crab Cakes

•Creamy Tofu Ricotta

•Seitan Andouille Sausages

Lentil “Meatloaf” is the first in a series of recipes from the book that we will be sharing on the Jazzy Vegetarian blog. You can purchase this excellent cookbook here.

I highly recommend it!

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Lentil Meatloaf

Recipe and Excerpt from:

It’s Got To Taste Good! Easy Plant-based Meats for the Adventurous Home Cook

By Elaine Spencer, Libby Doughty and Annie Oliverio

Photos by Annie Oliverio, Available at Amazon

Let’s be honest. Meatloaf is never going to win any beauty contests, but when you combine all these flavorful, whole food ingredients, slather them with tangy barbecue sauce and bake, you will be amazed at how mouthwatering it looks and – even better – how delicious it tastes!

Lentil Meatloaf

Serves 6-8

1 cup brown lentils, picked over and rinsed

2 cups water

1 14-ounce package extra-firm tofu, pressed and drained 4 celery stalks, chopped

1⁄2 yellow onion, chopped

2 garlic cloves, minced

1⁄4 cup walnuts, finely ground

1 1⁄4 cup quick cooking oats

3 tablespoons low-sodium soy sauce

1 tablespoon steak sauce, such as A1

1 tablespoon ketchup

1 tablespoon Dijon mustard

2 teaspoons dried parsley

1⁄2 teaspoon dried rubbed sage

1⁄2 teaspoon dried rosemary

1⁄2 teaspoon dried thyme

Place the lentils in a medium-sized saucepan and cover with the 2 cups of water. Cook for about 40 minutes, or until tender. Drain any excess water. Set aside.

While the lentils cook, mash the tofu in a large mixing bowl using a potato masher or your hands. Add the cooked lentils to the tofu and mash again, leaving some texture.

Lightly oil a 9-inch x 5-inch loaf pan and preheat the oven to 350-degrees F.

In a small skillet over medium heat, sauté the onion and celery in oil until soft. Add the garlic and cook an additional 30 seconds. Remove skillet from heat and let cool slightly before adding to the tofu-lentil mixture. Stir in the remaining ingredients. Taste and adjust seasonings.

Press the tofu-lentil mixture firmly into the prepared pan. Bake for 50–60 minutes.

Tips/Techniques/Substitutions

• Rolled oats can easily be made into quick-cooking oats by pulsing them in a food processor until crumbly.

• If desired, you can spread some barbecue sauce on top prior to baking for a nice glaze.

• The meatloaf can be baked in a large-sized 6-muffin pan. The bake time is about half – 30 minutes.

Final Preparation & Serving Suggestions

• Serve with mashed potatoes and gravy.

• Make a meatloaf sandwich.

• Serve with additional barbecue sauce on the side.