Vegan Lentil Loaf With Greek Flavors Recipes
VEGAN LENTIL LOAF WITH GREEK FLAVORS
I tried to create the tastes of a Greek keftethes, with a vegetarian twist. The vegetables can be minced in a food processor. Serving suggestions: add sliced loaf to pita pockets and top with lettuce, tomato, cucumber, and tzatziki.
Provided by Shelley Schuss
Categories Vegan Recipes
Time 2h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. Cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. Cool lentils slightly and add to a food processor; blend until smooth.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. Add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. Pour lentil mixture into the prepared loaf pan.
- Bake in the preheated oven until cooked through, about 1 1/2 hours. Cool slightly before slicing, about 15 minutes.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 42 g, Fat 2.5 g, Fiber 18.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 236.9 mg, Sugar 2.5 g
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