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Meatless "Meatloaf"

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Serves 3-5 people Easy
Total: Active:
0 Ratings 

Ingredients (22)

  • 1/3 cup fresh basil, chopped
  • 1 1/2 tsp black pepper
  • 2 1/2 cups (vegetable) broth
  • 3 tbsp butter/margarine
  • 1/2 cup (shredded) carrots
  • 1 cup shredded cheese of choice (provologne, mozzarella)
  • 3/4 cup (sweet) corn
  • 2 eggs--a good substitute is to mix a flax seed mix with boiling hot water until it gets an "egg-white" consistency
  • 2-3 tbsp EVOO
  • 2-3 cloves garlic
  • 3/4-1 cup lentils
  • 1 1/2 cups (soy/rice) milk
  • 1/2 cup minced (red) onion
  • 1/4 cup parmesan (used as a topping)
  • 1 cup (white/brown) rice--brown rice provides a better texture, consistency than white rice
  • 1/2 (sea/coarse) salt
  • 1-2 diced scallions
  • 1/2 cup soy meat substitute (I've usually use a Tofurkey sausage variety)
  • 3-4 cups spinach
  • 1 1/2 cups diced (cherry) tomato
  • 3/4 cup white beans
  • I also buy a "yogurt cheese" from Trader Joe's that's a really good cheese substitute
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Meatless "Meatloaf"

For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a try.

I also have a hoard of food allergies AND I’m lactose intolerant. So I’m always looking for good dairy alternatives and whatever-it-is-I-am-allergic-to substitutes. That is how the meatless meatloaf was born.

Oh and by the way, I am now twenty-five and very much a proud omnivore.

R.I.P. to the Veg Life (October 2009-March 2010).

Instructions

  1. 1Preheat oven to 350F.
  2. 2Soak and prepare lentils, mix with white beans and cool.
  3. 3Add broth to saucepan and bring to a boil.
  4. 4Add rice and wait for it to boil once more. Slightly cover the pan, letting it simmer for approximately 10 minutes.
  5. 5Slowly stir in carrots, celery, lentils/white beans), onions and meat substitute.
  6. 6Cover pan and set for 20-30 minutes or until rice, lentils are tender and all the liquid has been absorbed.
  7. 7Lightly toss mixture, add spinach then cover once more for another 5-7 minutes.
  8. 8Add basil, eggs, tomatoes, scallions, garlic and EVOO.
  9. 9Butter a baking pan and transfer contents from saucepan to the baking pan.
  10. 10Top with parmesan cheese, tomatoes, salt and pepper, and a dollop of butter.
  11. 11Bake until topping melts and starts to brown (approximately 30 minutes).
  12. 12Cool for 15-20 minutes.
  13. 13You may also serve with a sauce: blend basil, tomatoes, scallions, garlic and 2-3 tbsp of EVOO. Add as much salt and pepper to the puree to your liking.
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