Lentil Loaf (Florida)

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
  • 1/2 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
  • 1/2 cup cooked drained pinto beans (I used red kidney beans)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Mix bread crumbs, dry seasonings, vinegar, lentils, 1/2 cup ketchup, and tofu in medium bowl.
  3. Fry onion and pepper. Add garlic, cook til browned. Add to bowl.
  4. Blend pinto beans with 1/4 cup ketchup (add water if needed). Add to bowl.
  5. Mix ingredients in bowl well.
  6. Cover a baking sheet with aluminum foil and grease it.
  7. Make square loaf on sheet
  8. Bake uncovered for 30 min.
  9. Remove from the oven, cover with the rest of the ketchup, cover with aluminum foil and bake for another 10 minutes.
  10. Take the loaf out of the oven. Let it cool for 10 minutes before cutting.

  11. Makes: 4 Servings, Preparation time: 1 hour, 30 minutes, Cooking time: 40 minutes