Kirk was asking for one of my lentil non-meat-loafs and this recipe came out of adding a bit of this, that and ooh, that sounds good. In the end? One of the best “meat” loaves I have made! Savory and yummy! Even better today, lightly pan-fried till toasty. Served with mashed Yukon Gold taters and steamed broccoli.
While the tofu and lentils I used came from Trader Joe’s, they can both be found at well stocked grocery stores, in the produce section.
- 8 ounces mushrooms, sliced
- 1 small onion, diced
- 1 Tbsp olive oil
- 1 6-ounce package savory baked tofu, crumbled
- 2½ cups cooked lentils (drained if needed)
- 1 cup old-fashioned oats
- ½ cup toasted sunflower seeds
- ½ cup broth
- 2 tbsp soy or tamari sauce (gluten-free if needed)
- 1 Tbsp ground flaxseed meal
- 1 tsp Italian seasoning
Preheat oven to 350°, liberally spray an oven-safe 8×8″ baking dish.
Heat a skillet over medium-high, add in oil, mushrooms and onions. Saute until liquid has evaporated and mushrooms are golden brown, stirring often. Set aside in a large mixing bowl, add in tofu and lentils.
Grind sunflower seeds until fine in a mini food-chopper, add into bowl. Add oats to mini chopper, pulse until coarsely chopped, add to bowl.
Add remaining ingredients, work with hands, mashing together, until the oats are mixed in.
Spread in prepared pan, bake for 1 hour uncovered.
Let rest for 10 to 15 minutes before serving.
Serves 6 to 8.
And my news? I have a new ebook out today!
More to come about it next week, but if you’d like to take a look, head over to the bookstore.