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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I am not a vegetarian but I eat some meatless meals and like to have tasty options for vegetarian friends. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone. For vegan friends, I omit the cheese & egg and use lesser amount of tomato sauce. (Prep time does NOT include cooking the lentils.) Ingredients:
2 cups cooked lentils, slightly mashed (or a 19 oz can, drained) |
1 medium onion, diced |
1 cup rolled oats (quick or large flake) |
3/4 cup grated old cheddar cheese |
1 egg, beaten |
1/2-2/3 cup tomato sauce (or spaghetti sauce or bbq sauce) |
1 teaspoon garlic powder |
1 teaspoon dried basil |
1/4-1/2 teaspoon seasoning salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix lentils, onion, oats, and cheese in a large bowl and mix well.
3. Add the beaten egg and mix well.
4. Add about 1/2 c of sauce, garlic, basil, salt, and pepper. Add remaining sauce so long as the mixture will not be too sloppy.
5. Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Even out the top surface with a spatula or fork.
6. Bake uncovered 30-40 minutes or until top is golden and crispy.
7. Let cool at least 5 minutes.
8. Turn out onto serving platter and garnish with parsley, if desired.
9. Variations:.
10. Add chopped celery, different sauces, different cheeses (or no cheese!) or try more traditional poultry spices instead of the Italian ones. Serve with all the 'fixins: mushroom gravy, mashed potatoes, squash, and salad.
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