Makes one 9 by 6 inch loaf
Now that winter has settled in, delight your friends and family by making them this hearty veggie loaf. Loaded with protein and fiber from tofu, lentils, and oats, this dish is a nutritious alternative to regular meatloaf. Bragg’s liquid aminos give the veggie loaf a savory, umami flavor while the ketchup glaze gives the loaf a subtle sweet and tangy flavor. I made this loaf for my family and they were amazed by the meaty texture and sweet and savory flavor. With a simple ingredient list, this hearty veggie loaf is easy to make and is sure to be a hit during mealtime.
1 package (14 oz.) firm tofu, drained
1 cup green lentils, rinsed
½ large onion, diced
1 clove garlic, minced
2 tsp. dried basil
1 tsp. dried oregano
1 cup quick oats
¼ cup Bragg’s liquid aminos
1 tbsp. ketchup + 3 tbsp. for glaze topping
1 tsp. Dijon mustard
In a medium pot add 3 cups water and 1 cup green lentils and bring to a boil. Once boiled, reduce heat to medium-low and cook lentils for 30 minutes until tender.
- Preheat oven to 375 degrees Fahrenheit
- In a medium pan, sauté onion over medium heat with ¼ cup water for 5-7 minutes until translucent and tender. Add in garlic and 1 tsp. dried oregano and sauté for one minute until fragrant. Set onions aside to cool.
- In a large mixing bowl, add drained tofu and mash with a wooden spoon until tofu is crumbled and broken apart. Add in cooked green lentils, onions, 1 cup quick oats, 2 tsp. dried basil, ¼ cup liquid aminos, 1 tbsp. ketchup, and 1 tsp. Dijon mustard. Mix well.
- Add veggie loaf mixture into a lightly greased 9 by 6 inch baking dish. Top loaf with 3 tbsp. of ketchup and spread evenly. Bake for 45 minutes. Let cool for 20 minutes before cutting and serving. Enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.