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Tofu Lentil Loaf
TOFU LENTIL LOAF
This Tofu Lentil Loaf is full of flavor and has a soft-formed consistency with a slightly crispy “crust.” Depending on your oven, feel free to increase the baking the time for maximum crust. The key is to let it go as long as possible before it starts to burn.
Pre-cook the lentils ahead of time for quick assembly. I cook 2 cups dry lentils at a time, then freeze the cooked lentils in 1 cup portions. That way, I have enough for several recipes (or other uses). Thaw lentils before using.
I also portion several recipes’ worth of seasonings in separate jam jars. It saves future time because the spice jars are already open and the measuring spoons are already out!
INGREDIENTS
2 T olive oil
1 C ground oats (measure after ground)
1/4 C ground raw sunflower seeds (measure after ground)
1/8 t sea salt or celery salt
1/4 t ground pepper
1/2 t thyme
1 t paprika
1 T nutritional yeast
1 T dried parsley (or use fresh chopped parsley, to taste)
2 garlic cloves
1/2 medium onion
1 large carrot
14 oz organic firm/extra firm tofu, pressed to remove excess liquid
1 C cooked lentils
2 T ketchup
2 T soy sauce/tamari
2 T tahini
2 T vegan Worcestershire sauce
2 T dijon or yellow mustard
ASSEMBLY
- Pour the oil in the bottom of a 9 x 13 inch glass pan. Set aside.
- Combine the oats, seeds and the dried seasonings in a large mixing bowl.
- Using a food processor, process the garlic, onion, and carrot.
- To the food processor, add the pressed tofu, cooked lentils and the wet condiments and process again until smooth.
- Stir the wet mix into the dry mix.
- Spread into the glass pan and bake at 375 degrees for 50-60 minutes.
- Cool 10 minutes before serving.
Enjoy!
Tandoori Tempeh & Potato
Here is a flavorful recipe that is plant-powered NSNG (No Sugar No Grains). It serves 2-4 depending on serving size. I took an old recipe for Tandoori Chicken and veganized it. Please don’t eat birds- that’s not nice!
TANDOORI TEMPEH & POTATO
1 block tempeh
1/2 C fresh lemon juice (~5 lemon juice ice cubes if previously frozen)
1/2 of a small onion, cut in short strips
3 cloves garlic, minced
1 sweet potato, peeled and cut in small cubes (or use Yukon Gold potato)
2/3 C non-dairy milk (I used my homemade cashew rice milk)
1 t ground cumin
3/4 t chili powder
1/4 t ground ginger
1/2 t ginger juice
1/2 t paprika
1/4 t salt
1/4 t turmeric
Olive oil
Assembly:
Cut thawed tempeh in 1/4″ slices, about 2″ long pieces. Marinate the tempeh in fresh lemon juice for several hours. Soak the garlic and onion with the spices in the non-dairy milk. When ready to bake, coat the bottom of a rectangular glass ~9″ x 13″ pan with olive oil. Layer the tempeh on top of the oil. Pour the remaining lemon juice in the pan. Spread the potato cubes on top of the tempeh. Pour the garlic/onion/spice/milk mixture on top of the potatoes. Bake covered with foil for 30 minutes at 400 degrees, or until the potatoes are cooked. Remove from the oven and stir. Enjoy!
Freeheel Vegan 