2012 doesn’t mean I learned my lesson about making brown food.
It doesn’t photograph well. At all.
Given the indulgence that December brought, I’ve decided to clean up in January and go vegetarian. This isn’t a stretch for me – at home my diet is 99.9% plant-based. It’s the dining out that gets me. Social life should slow down now that the holidays are over, making it easier to stay in and stick to being vegetarian (my wallet could use a little break too).
Naturally, I decided vegetarianism is the perfect time to try meatloaf. Veggie-style. I’ve bookmarked many lentil loaf recipes to try over the past year or so. For some reason they’ve always intimidated me – maybe because I have never cared for meatloaf or ketchup. My mom made it once when I was in elementary school and I threw up during that dinner.
Ultimately I ended up taking the base from this loaf by Gena @ Choosing Raw and adding an Asian twist. It’s vegan and gluten-free (I used gluten-free oats). Served with roasted brussel sprouts, nooch sprinkles, and carrots.
Shredding the sweet potato would be a pain if you don’t have a shredder attachment for your food processor. I have one and it was well-worth the effort. The Asian flavors are especially satisfying in the cooler weather. Don’t skip the ginger or the walnuts.
This may be an odd description… but the crunch and nutty flavor from the walnuts in this loaf is almost exciting. Next time I’d add use an additional 1/4 cup.
My favorite part about this is the glaze. Since I don’t like ketchup, there was so way I was going with the traditional meatloaf topping. Instead I used garlic chili paste (like Sriracha with garlic added), miso, and tomato juice from the San Marzanos. It was incredible.
This sauce could be used for so many things – tofu marinade, salad dressing, or to flavor soups.
Hands down the best thing I’ve made this year. 😉
Guaranteed not to make you hurl.
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Sweet Potato Asian Lentil Loaf
- 1 T coconut oil
- 1 C celery, chopped
- 1/2 yellow onion, chopped
- 1 serrano pepper, diced
- 2 garlic cloves, minced
- 1 in piece fresh ginger, minced
- 2 3/4 C vegetable broth (I used low sodium)
- 1 C French green lentils
- 1.5 C grated sweet potato (I used garnet)
- 1/2 C toasted walnuts, chopped
- 1/4 C blended San Marzano tomatoes (or tomato paste)
- 1/4 C cilantro, chopped
- 1 tsp Chinese 5-spice
- 1 T liquid aminos (can use tamari or soy sauce)
- 1 C rolled oats
- S+P, to taste
Miso Glaze
- 1 T mellow white miso
- 1 T chili garlic sauce (or sriracha)
- 2 T tomato sauce
Heat coconut oil in a large pot, and sauté the onions and celery until soft and the onions are browning (~6-7 minutes). Then add pepper, garlic, and ginger. Sauté until fragrant (~3-4 mins).
Add lentils, veggie broth, and sweet potatoes. Simmer, stirring occasionally, until broth has mostly absorbed and lentils are very tender (~30 mins).
Stir in walnuts, tomatoes, and spices. Stir to combine and cook another ~2-3 mins. Add oats and remove pot from heat. Salt and pepper to taste.
Allow lentils to cool a bit. Place half of the mixture in food processor. Process until mostly smooth. Return mixture to pot and stir to combine with the non-blended portion.
For Glaze: In small bowl combine all glaze ingredients.
Press mixture firmly into a loaf pan. Brush with miso glaze, if desired.
Bake at 350 for 45-50 mins, or until a knife finds it firm. If the top starts to brown, cover with foil midway through.
Serves 8-10.
Approximate Nutrition: 207 calories, 7.1g fat, 28.2g carbohydrates, 6.2g fiber, 3.2g sugar, 8.2g protein
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I got the thumbs up on the texture of this loaf from a meatloaf-lover tonight!
Are you purposefully detoxing/eating cleaner this month?
Have you tried for a vegetarian diet before? Any tips?
I was just thinking how I need to clean up my diet a little bit – I’m so sugar overloaded recently! I just bought a bag of lentils for lentil sloppy joes, but this recipe looks like great comfort food!
yes!!! i was waiting for this. definitely trying it.
Hooray! Let me know what you think!
I will be eating cleaner for at least the next 6 months! My break weren’t as healthy as I imagined it to be…go figure!
I like the sound of that! I’ve only made one lentil loaf, and it had a bit of cheese in it. I’d like to try a vegan version though. Sounds great!
Thanks! I didn’t even think of cheese… is it typically in meatloaf?
Typically? No. In my mama’s recipe (which is amazing)? Heck Yes.
This looks awesome! I’ve been eyeing OhSheGlows’ lentil loaf for a while. Looks like I need to try it soon! 🙂
What an awesome recipe! I have a lot of baking and cooking to do this year..there are so many recipes in the blog world that I would like to try!! 🙂
Same here! Thank god for Pinterest keeping me organized-ish. 🙂
This looks great and I’m not even a big lentil fan!
Thanks, Matt! It doesn’t have a strong lentil taste at all and the food processing step helps to keep the texture more meatloaf-like.
I decided to only eat meat 1-2x a week to help transition easier to being a vegetarian. Eating out I have done a lot better about not ordering meat, but it is tough. The lentil loaf looks great and luckily I have all the ingredients!
That’s a good idea – thanks for sharing! I don’t know if I’ll stick to it past January, but I do feel better already.
Your veggie meatloaf version sounds quite tasty. I have made many meatloafs with lentils but never used a sweet potato, I like this. That miso glaze is a must for me, going to make that. Thanks! Definitely detoxing from all the sweets. I have been a vegetarian for 40 years. My goal this year is to get rid of the dairy. Not an easy task. Happy New Year!
I haven’t made one without, but I it added a fantastic sweetness – something I appreciate since I’m avoiding sugar. Let me know how you like that glaze and good luck with the dairy!
Yay for vegetarian month AND lentil loaf!! =) I haven’t tried Gena’s recipe yet, I’ll have to give it a try now – with your yummy sauce!
As far as tips – don’t think about what you can’t eat, but all the yummy stuff that you CAN eat. When you go out, you get a chance to be more creative and come up with off-menu orders (without just being high maintenance). And you just feel lighter not having meat in your tummy. 🙂
Let me know what you think! Thanks for encouraging me to try a meatless-loaf. 🙂
Good idea focusing on the good – there are so many great veggies dishes to try and I am not shy about menu modifications.
I’m weaning myself off sugar slowly, going cold turkey will make me miserable. Def cutting out all the meat though. Eating out recently my meals have been 99% meat. Delicious but disgraceful! 😉 Good luck with your vegetarian month, just remember it will only be hard the first week or so and then your body will be adjusted and it will be a piece of cake… sugar free cake obvs! 😉
I never liked meatloaf as a kid either…but I’m willing to try yours.
I’m doing a month long alcohol detox. This will be put to the test on Friday when I’m going to a friend’s birthday party at Apres Diem.
Maybe that’s what I’ll bring to the eventual ATL blogger potluck! 🙂
Good luck Friday! I’m slowing down on the booze… but that means keeping it to 4-5 drinks a week (sadly, MUCH less that I was drinking in December).
I just found a crap ton of lentils in the back of my pantry and used them to make some soup… lentils rock and this looks like one helluva “meat”loaf!! 🙂
I love lentil soups! They make a great veggie chili too.
I LOVED how my body felt when I went vegetarian for a month a couple of years ago that I decided to keep it around! I have a ton of stir-fry recipes that I love if you need some ideas later in the month!
Yes! That would be fantastic. Are they on your blog?
soup and brown food = no fun to photograph.
love the idea of coconut oil in the lentil loaf. yum!
What a fantastic twist on the loaf!! I love the idea of adding nuts and a miso glaze. Absolutely fantastic. I’m so glad you enjoyed it!
Thank you for the idea! I love everything you do. 🙂
Oooh! I’ve made a lentil loaf before and I can completely sympathize, they do NOT photograph well. Although I think your pictures are actually pretty great! I love the idea of an Asian inspired loaf, I feel as though I lean towards Asian flavors in my cooking the most. Bookmarking this one!
Thank you! Let me know if you try it – I always love hearing others’ interpretations.
I think it looks absolutely delicious actually. And.. I think the same thing about my green food all the time too. It’s not very photo friendly. 🙂 I really want to come over to get some cooking lessons. 🙂
#1 I think your green food is gorgeous.
#2 I want cooking lessons from YOU!!!
You, know I’ve been a vegetarian for 15 years now, and I’ve never made a lentil loaf! I should really get on this. Yours sounds super tasty, and I appreciate that it is guaranteed to not make me hurl 🙂
Really?! You HAVE to try it! And then post it because I know you’ll make something crazy-good that also won’t make me hurl.
Veggie-style meatloaf…I love it! I swear by my grandma’s meatloaf recipe, but I’m definitely open to giving this vegetarian recipe a try. You make it look fantastic, Laura!
Haha, I see your problem, but the ingredients sound very tasty – I’d love to try a slice! 🙂 Lentils are my absolute favorite.
I haven’t ever been vegetarian, but I’d say I eat 95% vegetarian, if not vegan, just because it happens.
I share your pain with photographing brown food. SIGH… but when it tastes this good, and I can tell this tastes good, who cares! LOL
Wow, this sounds fantastic- especially that miso glaze! Not hurling is a high priority for me when choosing a recipe, just so you know.
LOL! Comment of the day. Hurl-free is a priority, indeed. 😉
This looks so incredible, and that’s not just my insane hunger right now talking. But the insane hunger is making me feel like OHMYGODIWANTITNOWWWWWW.
I want to make this so bad!! Looks delicious! It is like you read my mind. Every time you post something I’ve been wondering to myself “would that even be possible??” and then you go and make it!
Great minds… 🙂
You should definitely try it – I’d love to hear what you think of it.
Happy New Year Laura! What a fabulous loaf – I could climb mountains and swim seas on this beauty… isn’t sweet potato just the best? Thanks for the inspiration and all the best for 2012 to you! (buzzed!!)
Happy New Year to you! This may be the loveliest praise I’ve ever had. Thank you!!
Interesting use of lentils and even I am not a afraid to give this recipe a try, as I had good success with lentil burgers last year. Wine paring though? 😉
Hmmmm… it’s got a little spice to it, but I think a lighter red would work here. Maybe a malbec?