VEGAN LENTIL MEATLOAF

Identity Card of the Recipe

132 KCal Calories per serving

Ingrediants

For the Vegetable Meatloaf:

1 tablespoon of extra virgin olive oil
200 g of carrots
q.s. of salt
Organic food: 80 g of grated bread
40 g of Grated Vegan Cheese
125 g of tofu
150 ml of soy milk
Homemade wholemeal food: 150 g of stale bread
800 g of boiled lentils or 300 g of dried lentils

For the Vegetable Béchamel:

1 tablespoon of extra virgin olive oil
1 grated nutmeg
q.s. of pepper
q.s. of salt
20 g of cornstarch
200 ml of soy milk

Materials Needed

Bowls of various sizes
Wooden spoon
Small saucepan
Oval saucepan
Whip
Aluminum paper
Mixer

Preparation

First, soak 300 g of dried lentils for 10-12 hours.
Rinse the soaked lentils and cook them in plenty of unsalted water for 90-120 minutes, until soft.

The quick idea
To speed up the time, you can buy ready-made lentils: in this case, you will have to use 800 g of boiled lentils.

Meanwhile, peel a couple of carrots and boil them for 20 minutes.
Drain the lentils from the cooking water and add salt to taste.
Prepare the vegan béchamel: dissolve 20 g of cornstarch in soy milk. Salt, pepper and flavor the vegetable milk with nutmeg: cook until boiling, adding a tablespoon of oil. When the béchamel begins to thicken, turn off the heat, mix with a whisk and set aside.
Soften the stale wholemeal bread in hot soy milk and squeeze it to remove any excess liquid.
Add the soaked bread, the bechamel, the salt and the vegan grated cheese with the lentils: mix to mix all the ingredients. Blend the tofu and add it to the dough.

How to prepare vegan grated cheese?
To prepare the vegetable parmesan it is sufficient to blend 80 g of almonds with 25 g of yeast flakes and a pinch of whole sea salt.
Alternatively, gomasio can be used.

At this point, add as much breadcrumbs as needed until you get a soft and slightly sticky consistency.
Spread the dough on a sheet of aluminum foil, taking care to form a sausage. Gently insert the two carrots in the middle of the dough and, with your hands greased with oil, close the meatloaf.
Roll up the vegetable meatloaf with aluminum foil. If necessary, use some rubber bands to seal it tighter.
Pour plenty of water into an oval saucepan and bring to the boil. When the water boils, gently add the meatloaf rolled in aluminum and cook for 15 minutes (starting from the moment of boiling).
Remove the meatloaf from the water and allow it to cool completely.

Attention!
It is recommended to let the meatloaf cool or cool before cutting it into slices: in this way, the dough remains very compact and it is possible to obtain very elegant slices!

Cut the lentil meatloaf into slices a couple of centimeters wide. Reheat the individual slices and serve with raw vegetables or a tomato sauce.

Alice's comment - PersonalCooker

This dish is not only suitable for vegetarians! The lentil meatloaf is really tasty and delicious and lends itself well to being served on the most important occasions such as Christmas or New Year. Lentils are an excellent lucky charm and it will be fun to share this thought with our loved ones.

Nutritional values and Health Comment on the recipe

The Vegan Lentil Meatloaf is a food without ingredients of animal origin, with a moderate energy intake mainly provided by carbohydrates (followed by lipids and proteins). Cholesterol is absent and fibers are abundant.
The Vegan Lentil Meatloaf is a product suitable for any type of diet, except for people with celiac disease. The average portion is around 200g (260kcal).