Lentils Archives | Strength and Sunshine

Mini Meatloaves: Vegan Meatloaf Muffins (Gluten-Free, Allergy-Free)

February 17, 2020 by Rebecca @ Strength and Sunshine 16 Comments

Mini Meatloaves! These Vegan Meatloaf Muffins are gluten-free, allergy-free, and a perfect kid-friendly dinner idea! These individual, healthy, meatless lentil loaves are full of plant-based protein and veggies. Made in a muffin tin, they’re a freezer-friendly recipe and perfect for meal prepping!

Meatloaf without the meat and mini? What else could you ask for? These Mini Meatloaves, Vegan Meatloaf Muffins are made right in your ‘ole standard muffin tin and packed with lentils, veggies, and loads of savory “meaty” flavor and texture! With a quick “ketchup” frosting, you can think of these are savory cupcakes, perhaps? Whatever you want to call them, they’re gluten-free, allergy-free, and perfect for a kid-friendly family dinner!Read More

Vegan Cauliflower Lentil Loaf

November 7, 2016 by Rebecca @ Strength and Sunshine 129 Comments

A hearty plant-based dinner idea that will satisfy even meat-eaters! A Vegan Cauliflower Lentil Loaf that mimics the classic meatloaf with no meat, gluten-free, nut-free, and soy-free! Get all your protein and veggies in this healthy recipe!

With Thanksgiving approaching at the speed of light, meal preparation is already underway! Some of us like to plan the ultimate classic menu with all the trimmings, others like to go potluck or buffet style, and others enjoy trying new and modern dishes on their page long menu. I think we all try to create some dishes so everyone can have at least something they love. We all know food allergies and diet restrictions have made that very proteinate over the past few years.

It’s easy to have plenty of side dishes that fit our diet needs, but the main event can be a bit trickier. I don’t eat turkey and I’ve been known to just make some chicken for myself instead. Usually, I go for a vegan option on the holidays, though. I just like to change it up for at least one dish each year and usually, that’s the main event.

Last year I made this here cauliflower lentil loaf after many years of wanting to try the vegan loaf crave for myself. One of those things that took me so long to try and now I kick myself over not trying it sooner! I always hated that so many recipes were nut-based (so calorie dense and expensive!), soy-based (no tofu, please), or were non-vegan lentil loafs (eggs will not due!)

I knew I had 2 major components that would not let me down when making my first veggie-loaf. Legumes and cauliflower. A great dose of plant-based proteins plus all that veggie goodness (in addition to pepper and onion!) Veggie loaves are such a great option to get those plant-based skeptics to try! The never-fail goodness of lentils and cauliflower I knew would be a surefire way to make a “meaty” success!

When I brought this loaf with me to our family’s Thanksgiving feast, I was hoping everyone would try (I usually have to force them to branch out a little into foodie-world). They did and they loved it (just as much as me!) I even had to leave my grandparents some leftovers to savor in the coming days. Which, by the way, this cauliflower lentil loaf tastes great as leftovers! You could eat it cold, hot, mashed up and thrown in a sauce with some pasta. Endless!

Of course, you may have noticed that shiny red glaze on top! “Meatloaf” is NEVER complete without the red ketchup sauce! I made this ketchup glaze with just a hint of smokiness to really take this humble loaf over the top in a subtle way! So let’s get those blenders out and oven on! We have a Cauliflower Lentil Loaf to make!

Cauliflower Lentil Loaf

Vegan Cauliflower Lentil Loaf

★★★★★

5 from 1 reviews

Author: Rebecca Pytell
Cook Time: 45 mins
Total Time: 45 mins
Yield: 6 1x
Category: Main
Cuisine: American

Scale

Ingredients

1 Cup Cooked Brown Lentils (1/2 cup dry)
3 Cups Raw Riced Cauliflower
1 Cup Chopped Sweet Onion
2 Cups Chopped Bell Pepper
2 TB Nutritional Yeast
1 Tsp Minced Garlic
1 Tsp Dijon Mustard
1/2 Tsp Smoked Paprika
1/2 Tsp Cumin
1/4 Tsp Black Pepper
1/4 Tsp Chipotle Powder
Ketchup Glaze:
1/3 Cup Unsweetened Homemade Ketchup
1 Tsp Liquid Smoke (I used hickory flavor)

Instructions

Preheat the oven to 400°F.
To prep: Saute the chopped onion and pepper in a skillet on the stove for a few minutes to soften. Rice the cauliflower in a food processor until you have 3 crumbled cups. Squeeze the crumbles with a towel to release excess water. Cook the lentils according to package and let cool.
In a large food processor combine all the ingredients for the loaf and process until combined (not smooth, just mixed well).
Line a 9×5 loaf pan with parchment paper and press in the loaf mixture into the pan and smooth out the top.
In a small bowl, mix the ketchup and liquid smoke together and then spread it evenly over the top of the pressed loaf.
Bake the loaf in the oven for 40-45 minutes.
Let cool before slicing and serving.

Nutrition

Serving Size: 1

Doesn’t it look like a “meatloaf”? I actually never had much meatloaf growing up, but the few times I did, I loved it! I would always get it out at restaurants and you can bet my favorite part was ALL the ketchup sauce on top! I’m glad I can have “meatloaf” again! I’m pretty sure I may be one of the only people who wishes their mom had made meatloaf for family dinners 😛 I digress! We can loaf-on now! Make and take this to your next big family gathering and wow them all with this delectable, hearty, Vegan, Cauliflower Lentil Loaf!

So tell me:

+ Did you have meatloaf growing up? Did you like it?

+ Do you like to change up the main event or side dishes for a food/family holiday dinner?

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Red Lentil Spaghetti with Grilled Patty Pan Squash

August 24, 2016 by Rebecca @ Strength and Sunshine 100 Comments

A simple and fresh pasta recipe for a light, gluten-free, and vegan meal. Red Lentil Spaghetti with Grilled Patty Pan Squash, tossed with diced tomatoes, fresh herbs, and spices. An easy dinner that will leave you feeling healthy and nourished with a dose of hidden protein!

I did make it a few times to a super small farmer’s market this summer. It became my mid-morning Sunday tradition to head into town, grab some coffee, and take a stroll over to the market. There were maybe 7 stands and only 2 of them had some fresh produce. After strolling around this little market a few times, I knew I had to at least buy one thing the next time I went (**reminder to bring some cash!**). They week I decided to buy (I’d wanted to get some garlic scapes, but they didn’t have any!), they had mounds and mound of zucchini, summer squashes, and patty pan.

Obviously, the patty pan squash caught my eye with its cute fat roundness (they were just begging me to buy them!). I had the intention of just buying one, only $.75! When I went over to pay for my one cute squash, the man told me to take a few more, they had too many. Did I have to pay? No! That’s all this super frugal girl needed to hear! Now loaded up on fresh farmer’s market patty pan and summer squash, I had the burden of the overabundance problem to deal with. Not too much of a burden for a recipe developer, eh?

I’ve been really into pasta dishes this summer and with all the fresh produce around, combing the two always leads to a lovely light meal. I also happened to have this lovely box of the new red lentil spaghetti from Explore Cuisine that I just had to try out! You know I love my legume-based pasta! This spaghetti taste like “the real deal” (i.e. non-gluten-free pasta!) It looked like normal pasta too (once cooked!). I’m totally a fan and totally suggest you try some yourself! It’s 73% red lentil flour and 27% brown rice flour, so not totally grain free, but super delicious!

The patty pan squash comes in to make this spaghetti not only high in protein, but light, fresh, and summery! I cut the patty pan into strips and lightly grilled them in my grill pan for just a few minutes to soften. Then I just threw the squash, some diced tomatoes, fresh parsley, and some spices into the cooked spaghetti and the meal was complete! I love keeping pasta dishes super simple so you can taste all the fresh ingredients without being muddled or hidden by a heavy sauce. According to the Italians, pasta was meant to be fresh and simple. They’re all about the “less is more” vibe when it comes to cooking. Fresh is best and simple is…delicious!

Red Lentil Spaghetti with Grilled Patty Pan Squash