Ingredients
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon parsley – 3 Tbs. fresh
- 1 teaspoon chives – ¼ c. fresh
- 1 teaspoon chili powder
- 1 teaspoon vegan chicken bouillon powder – (didnt use last time...still good)
- 1 tablespoon apple cider vinegar
- 1 cup cooked drained lentils
- 1 cup ketchup, divided
- ½ cup extra firm tofu crumbled (I use the recipe for Lunabell's rice-fu)
- 2 tablespoons canola oil, divided
- 1 large green bell pepper, diced
- 1 onion, diced
- 1 clove garlic, minced
- ½ cup cooked drained pinto beans (I used red kidney beans)
Instructions
- Preheat oven to 375°rees F.
- Mix bread crumbs, dry seasonings, vinegar, lentils, ½ cup ketchup, and tofu in medium bowl.
- Fry onion and pepper. Add garlic, cook til browned. Add to bowl.
- Blend pinto beans with ¼ cup ketchup (add water if needed). Add to bowl.
- Mix ingredients in bowl well.
- Cover a baking sheet with aluminum foil and grease it.
- Make square loaf on sheet
- Bake uncovered for 30 min.
- Remove from the oven, cover with the rest of the ketchup, cover with aluminum foil and bake for another 10 minutes.
- Take the loaf out of the oven. Let it cool for 10 minutes before cutting.
- Makes: 4 Servings, Preparation time: 1 hour, 30 minutes, Cooking time: 40 minutes
