Can you believe that this vegan lentil loaf is one of the most popular vegan recipes here on About.com? It's true!
Vegetarian and vegan lentil loaf made with rice and lentils is super cheap and easy recipe for families on a budget. Made from just a few inexpensive ingredients, this is a great way to stretch your budget on a vegan diet. Smother your homemade vegetarian and vegan lentil loaf in gravy, serve up a plate of mashed potatoes and enjoy a lentil loaf as a holiday or Thanksgiving entree, or just use up some leftover rice!
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour, 35 minutes
Yield: about six generous servings
- 1 1/2 cups lentils
- 3 1/2 cups water or vegetable broth
- 2 onions, diced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups pre-cooked rice
- 1/2 tsp salt
- 1/4 cup ketchup or barbecue sauce
- 1/2 tsp sage
- 1/2 tsp Italian seasoning
In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.
Makes six servings.
Nutritional information (from Calorie Count):
Calories: 325; Calories from Fat: 69
% Recommended Daily Value:
Total Fat: 7.6g; 12%
Saturated Fat: 1.1g; 5%
Cholesterol: 0mg; 0%
Sodium: 315mg; 13%
Total Carbohydrates: 50.0g; 17%
Dietary Fiber: 15.5g; 62%
Vitamin A 2%, Vitamin C 11%, Calcium 5%, Iron 25%