Sunday, June 2, 2013

Recipe: The Vegan Loaf

This past Shabbat, I regaled my dear Mr. T with a classic Edwards Family favorite: Meatloaf and Mashed Potatoes. The big changeup? This loaf was completely vegetarian, but it was hearty and full of tummy-warming goodness. I anticipate this being a regular on my menu, mostly because the ingredients are inexpensive and the recipe is very versatile.

Brown Rice and Lentil Terrine
(adapted from Clean Eating)

1 cup brown rice
1 cup brown lentils
olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
2 whole eggs (or egg substitute)
2 Tbls flaxseed meal
2 Tbls tomato paste
1/4 cup flat leaf parsley, chopped finely
1/4 cup black olives, drained and chopped
1/4 tsp each coriander, paprika, garlic powder, and onion powder
1/4 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup low-sodium vegetable broth, divided
1 1/2 cups gluten-free breadcrumbs, plus more if needed (I blended up gluten-free cereal, but you can also use regular or gluten-free bread)
  1. Cook the rice (I used a rice maker), then put the lentils on with 2 cups water. Bring to a boil, then reduce to simmer, partially covered, until tender, about 35 minutes. 
  2. Preheat the oven to 400 Fahrenheit (200 Celsius). Prep a 9x5" pan with olive oil, butter, or PAM. 
  3. Heat about a tsp of olive oil in a skillet on medium and add onion. When the onion starts to brown, stir in garlic and cook 1 minute more. Transfer to a large bowl and stir in eggs, flaxseed meal, tomato paste, parsley, olives, spices, salt, and pepper. Add the breadcrumbs and mix thoroughly. 
  4. Put half of the cooked lentils in a food processor with 1/4 cup of the vegetable broth and process until smooth. Transfer the pureed and whole cooked lentils to a bowl and mix in the rice and remaining 1/4 cup of vegetable broth. Mix well!
  5. Finally, mix both of the rice/lentil and onion/spice mixtures together until well combined. 
  6. Scrape into the prepared loaf pan and mound the center to make it look like that classic meatloaf. Bake until lightly browned and crunchy on top, about 35-40 minutes. 
  7. Serve with your favorite brown gravy!
The original called for wild rice, green lentils, Bragg's Liquid Aminos, fresh basil, fresh sage, and pimento-stuffed green olives, but I didn't have them on hand so I just worked with what I had. It turned out amazingly!

For a gravy, I used this recipe because I didn't have any mushrooms on hand. However, I used half of the amount of water it called for and Brown Rice Flour instead of the called-for Chickpea Flour.