August 22, 2010

Vegging Up American Classics

This is one of those basic vegan dishes that I have yet to make...until yesterday. For some reason, I really wanted typical American comfort food. The funny thing is that I never liked meatloaf. When my mom would make it I would always groan and request something else because the idea of a loaf entirely made of beef just disgusted me. Moreover, once (when I hated ketchup), she served meatloaf telling me it was topped with tomato sauce when it was actually covered in ketchup. I can count on one hand how many times I ate meatloaf after that. Luckily I like ketchup now, and I like this loaf better than its meaty relatives.

Red lentil loaf

- 1 cup red lentils, rinsed
- 1 1/2 cups water or vegetable stock
- 1 cup quinoa, cooked
- 1 cup oats
- 1 cup mushrooms, finely chopped
- 1 carrot, grated
- 1 celery rib, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 flax eggs (2 tbsp flax + 6 tbsp water)
- 1 tsp each oregano and thyme
- 1/2 tsp rosemary
- S&P, to taste

- 1/4 cup ketchup
- 1/8 cup balsamic
- 1 tsp agave

- Preheat oven to 350.
- Bring lentils and water or stock to boil and simmer for 25 minutes, or until water is absorbed.
- While the lentils cook, saute the vegetables in a large pan or skillet until soft.
- Add vegetables to the lentils along with remaining ingredients. Stir to combine, mashing the lentils slightly.
- Press mixture into a greased loaf pan. Combine glaze ingredients and spread a layer over top of the loaf. After 30 minutes, spread another layer of glaze. Glaze one final time when the loaf comes out of the oven. Bake for a total of 50 minutes.
- Turn loaf pan onto a plate, spread another layer of glaze on the bottom and serve.

Serves 8-10

The texture of this loaf is quite soft and moist but in a nice way. It isn't mushy and it held together wonderfully without being dry. The vegetables were cut large enough so it had some chew, which added to the overall texture. The glaze was delicious and formed a crust due to the multiple glazing. Overall, it was a very successful first attempt.

Love that crust!


  1. That first photo looks eerily like meatloaf. I vividly remember three or so years ago toying around with the idea of vegetarianism and my mom asking me to make a meatloaf for dinner one night. That right there was my turning point and I got rid of eggs and dairy less than a year after that. I can't say I've ever craved meatloaf, but your recipe looks delicious!

    PS, I love your "desserts for moi." Very creative and helpful when you don't want to bake for the masses.


  2. I thought the same thing! I was surprised I even craved something vaguely like meatloaf because of how much I hated it before, but this is way better and healthier.

    Thank you! I'm excited to come up with more ideas.

  3. My parents just had meatloaf last night, which left me with a craving for a veggie version. Your recipe couldn't have come at a better time for me!!

    P.S. Thank you so much for your sweet comment today. Made me smile so much!

  4. I hope you get to fill your craving!

    It's 100% true. :)

  5. Krystina,

    Hi. I just love your blog. I'm a vegan who struggles, daily, with size issues (and what to eat to stay healthy/happy). Your recipes are amazing & your blog very inspiring. I hope you get famous & spread the word!

    A blogger in England

  6. You're so sweet, thank you so much. <3