Vegetarian Meatloaf (really good! really!)

 

I've had great results with this recipe. Even meat eaters and kids that I have made this for have inhaled it. I like to serve it with gravy, mashed potatoes, and peas. It's also great with my thyme yorkshire puddings. I also think that it would be a perfect protein dish for thanksgiving if you are expecting vegetarians.

Vegetarian Meatloaf

          2 cups water

          1 tsp salt

          1 cup brown lentils (wash and check for small rocks)

          1 medium onion, diced

          1 cup quick-cooking oats

          3/4 cup grated cheese (use a flavorful cheese)

          1 egg, beaten

          4 1/2 oz tomato sauce or spagetti sauce

          1 tsp garlic powder

          1 tsp dried basil

          1 tbs dried parsley

          1/2 tsp seasoning salt

          1/2 tsp black pepper

Bring salted water to a boil. Add lentils and simmer, covered for 25-30 min (until lentils have absorbed most of the water). 

Remove from pan, drain, and mash lentils in a mixing bowl. Set aside and let lentils cool a bit. 

Stir in onions, oats, and cheese until well mixed.

Add egg, tomato sauce, and the remaining seasonings and mix well.

Spoon into a well greased loaf pan.

Smooth with back of spoon.

Bake at 350*F for 30 - 45 min or until top of loaf is firm, dry, and golden brown.

Cool in pan, on rack for 10 min.

recipe source:  http://www.food.com

Not only is this recipe a fabulous comfort food, it's also extremely nutritious. Lentils are made up fo 25% protein. They are cholesterol free, virtually fat free, and low in calories. Lentils are high in folate, iron (perfect if you do have a bun in the oven) and high in fiber.

thyme for yorkshire pudding

Recently I made Claire Robinson's "Thyme for Yorkshire Pudding" recipe. I had never had a yorkshire pudding before so I wasn't quite sure how it was going to turn out but these actually turned out quite tasty. I served them with a vegetarian meatloaf and brown gravy. delicious. Here is my vegetarianized version:

1 tsp salt

1 c flour

1 1/4 c milk

3 eggs (beaten)

2 tbs fresh thyme

1/4 c olive oil

Sift the salt and flour into your bowl. Stir in the eggs and half of the milk, whisking until smooth. Add the rest of the milk and the thyme. Let the batter sit in a covered bowl for 30 - 45 min.

Heat your oven to 400*. Divide your oil into a 12 cup muffin pan. Heat the oil in the muffin pan until it is almost smoking hot. (Be sure to place a cookie sheet under your pan to prevent the hot oil from dripping into your oven.) Remove your pan from the oven.

Quickly whisk the batter one last time and pour into each cup 3/4 of the way full. Bake in the oven for approx. 20 minutes or until risen and golden brown. Leave them in the oven for at least 5 minutes to let them set. (Try not to open the oven while they are cooking!)

Serve while hot and puffed.

(this was a great recipe to vegetarianize. i used roasted garlic olive oil for extra flavor since the flavor usually comes from the meat drippings. i even used dried thyme although i am sure that it would be better with fresh.)

deep dish vegetable pot pie

(thank goodness i took this picture before it went into the oven because it was attacked before i could get a decent picture afterwards.)
one of my all time favorite recipes. the original recipe came from a magazine when i was maybe 13 years old (i think it may have been a vegetarian times).

serves 4

2 med all purpose potatoes peeled and cut in 1/2" dice (2 1/3cups)

2 large carrots peeled and cut into 1/2" dice (1 cup)

1 1/2 cups frozen corn

1 1/2 cups frozen peas

1 1/2 tbs unsalted butter

1 large onion finely chopped (1 1/2 cups)

1 stalk celery finely chopped (2/3 cup)

1 tbs vegetable oil

1/4 cup all purpose flour

1 1/2 cups veggie broth

1 cup milk (or soy milk. i use soy*)

1/2 tsp dried thyme

your favorite pie crust * (1 if you use a deep dish, 2 if you have a regular sized pie pan)

Preheat your oven to 400*F.

Bring a medium pot of lightly salted water to a boil. Add potatoes, carrots, corn, and peas. Boil for 5 minutes.Drain the veggies and transfer to a medium sized bowl.

In a medium sauce pan melt 1 1/2 tbs butter over medium heat Add the onion and celery and cook, stirring often, until onion has softened (about 8-9 minutes). Reduce the heat to low and make a roux by stirring in the oil and flour (stirring for about 1 minute). Stir in the veggie broth and increase heat to medium. Cook, stirring until mixture thickens for about 2 minutes. Stir in milk and stir constantly for about 1 1/2 min.

Pour sauce over vegetables and mix well. Season with thyme, salt, and pepper to taste. Transfer veggies into 1 deep dish pie pan (or 2 normal pie pans). Smooth the top. Let it cool for 15 minutes.
Tuck the edges of pastry into the pie pan. Poke several steam holes. Bake for 50 - 60 minutes until pastry is golden. * Let stand briefly before serving. Devour.

*I recommend placing a cookie sheet on the rack under your pie pan... it bubbles a lot and often over flows.

*If you want you can use this recipe to make 2 regular sized pies. Just split the veggie mixture and use two pie crusts. I do it both ways all the time.

*if you use soy milk like i do just keep in mind that the roux will thicken up it just takes it a bit longer.

**easily make this recipe vegan by using the soy milk and a vegan pie crust