Thursday, August 8, 2013
No-Fu Love Loaf
This is another one of our family favorite meals. We usually eat this once a week. The loaf ranks high on my list of frugal meals, especially because it's so delicious. My whole family likes it, there's no chopping involved, and it freezes beautifully. From Let Them Eat Vegan, by Dreena Burton. Make some roasted sweet potatoes and Best Brussel Sprouts to go with it. Healthy comfort food!
No-fu Love Loaf
1/2 cup green lentils
1 cup vegetable stock (I usually just use water)
1/3 cup water
1 dried bay leaf
3/4 cup bulgur or steel cut oats
1 cup water, boiled or warm
1/4 cup ketchup
1 cup rolled or quick oats
3 tablespoons tamari (soy sauce)
2 tablespoons nutritional yeast
2 tablespoons ground chia or flax meal
2 tablespoons vegan Worcestershire sauce
2 tablespoons tahini
2 teaspoons blackstrap molasses
1/4 teaspoons dried thyme
1/2 teaspoons dried oregano
1 teaspoons dried basil
Freshly ground black pepper to taste
3-4 tablespoons ketchup
1 teaspoons vegan Worcestershire sauce
Combine the lentils, vegetable stock, 1/3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium low, cover and cook for 25-30 minutes, until just about tender. Once done, add the bulgur (or steel cut oats) and boiling water, cover, and cook on medium low heat for another 8-9 minutes.
Meanwhile, preheat the oven to 375. Lightly oil an oven-proof glass loaf pan. Combine the topping ingredients in a small bowl.
Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
Cover the dish with foil and bake for 25-28 minutes. Remove the foil and bake for another 7-8 minutes. Remove from the oven and let stand for 10 minutes or so, before cutting to slice and serve. Serves 5-6 people.
*To save on money and time, double the recipe and freeze 1 loaf. See this website on freezing vegan foods for more details: Vegan in the Freezer.