I think people come here for photos of P more than recipes now. I don’t blame you! I think he’s the most adorable little guy, too. But I still feel inclined to post about food because that’s why I started HHH in the first place. In any event, here’s a good one to hold you all over. 🙂
Lately his smiles are less random and more often the result of us making faces and interacting with him and it makes my heart melt.
I can only imagine how amazing things are going to get from here…
So now for the grub.
Lentils from the rice cooker turn out way better than when I used to make them on the stove. They’re never mushy or al dente. Just right. Every time. That’s why everyone should have a rice cooker. You can use if for EVERYTHING. Zojirushi should pay me for how much I promote their appliance.
This is 3/4 cup (aka 1 rice cooker cup) of dried lentils. It yielded just over 2 cups of cooked lentils. I only used 2 cups in the recipe because I like whole amounts but I guarantee you could use whatever yield you get from cooking the 3/4 cup.
Usually my “meatloaf” recipes involve nuts because I think they add a heartiness to the dish but since I do try to create recipes for people with various food allergies, I nixed the nuts this time around.
It’s still vegan. And Kyle took it down in two days. Any questions?
Mushroom Meatloaf [vegan, nut free, soy free]
Ingredients:
- 3/4 cup uncooked lentils (2 cups cooked lentils)
- 3/4 cup roasted sunflower seeds
- 8 mushrooms
- 1 1/4 cup breadcrumbs (I used panko)
- 3/4 cup vegetable broth or plain non-dairy milk (I used hemp milk)
- 1/2 cup oil
- 1/4 cup ketchup + more for on top
- 1/4 cup BBQ sauce
- 1 tsp Lawry’s seasoning (or garlic powder, onion powder, paprika and salt)
Directions:
In a food processor, pulse (cooked) lentils, seeds, and mushrooms until texture is coarse and only some clumps still remain.
Take the contents from the food processor and place in a large mixing bowl, then add in breadcrumbs and liquids and spices (broth/milk, oil, ketchup, BBQ sauce, Lawry’s).
Stir until combined and pack into a greased loaf pan. Top with ketchup and bake for 30 minutes at 350 degrees F.
Notes:
To make gluten free, sub breadcrumbs with rice or quinoa (and pulse the grains in the food processor too). Make sure condiments used are GF too though.
This could easily be a veggie burger recipe if formed into patty shapes instead of pressed in a loaf.
It’s not the most visually appealing dish, but hey, neither is raw meat. I can promise it’s more appetizing than it looks.
Did I mention this meatloaf probably cost under 5 dollars and easily feeds a family? I mean just because Kyle dominated the whole thing in 48 hours doesn’t mean others can’t practice restraint and eat it in moderation. Or maybe it’s just that good…
Which setting do you use when you cook lentils in your rice cooker? I’ve been wanting to try that, but afraid they would come out mushy.
haha aw! can’t believe how much he’s already growing, such a precious guy!
When I get the courage to try cooking with lentils, I’m thinking this meatloaf would work for me 🙂
That is the best picture of P yet – what a dreamboat 🙂
I loved yesterday’s post about all the delish Native food – just looked lush.
Cheers
Lori
haha it looks more appetizing than my mother’s meatloaf (don’t tell her I said that…)
Love the P picture! I’ve used walnuts in veggie meat loaf before but sunflower seeds sound like a great addition, too!
i use the brown rice/mixed setting for everything! quinoa, brown rice, millet, beans, lentils, steel cut oats…and it always works
My hubby can’t tolerate mushrooms. We think its a sensitivity. What could we replace them with if anything?
off the top of my head – roasted veggies like squash or potatoes (sweet or regular). ill keep thinking of other options though.
Just found your blog and I’m already in love. How many servings does this recipe make?
Just found your blog and I’m already in love! How many servings does this recipe make?
As cute as Patrick is, please don’t stop sharing your meals with us! I need you for inspiration (even if I can’t do some of them because of fodmaps). Can you eat this, Elise? It sounds wonderful! I love your hippie bowl ideas and all your food ideas! Please don’t stop!
hi cortney! glad you found me. i dont really do the servings thing, so im not sure, but i used a regular loaf pan (6x10ish?) so it would easily serve a family of 4-5.
thanks beth. 🙂
i will keep it up. and as soon as i move up north ill be restocking the fridge and pantry and sharing more fodmaps friendly recipes (these ones that ive been posting lately are things ive made for kyle bc ive been eating the same (low fodmaps) thing day in and day out – not too interesting).
You’re the best, Elise!!! So happy and lucky to have found your great blog! You are moving this coming Monday aren’t you? Don’t know how you have found time to take care of Kyle, the baby, pack, blog, cook….
I look forward to future posts! 🙂
I love meatloaf, especially the meat-free kind!!! My dad just sent me some awesome BBQ sauce, so I definitely know which recipe to use with it, thanks for sharing!
Oh my gawd P is too darn cute! What a lucky mama you are 🙂
Courtney
This looks really appetizing for a meatloaf! I love nuts and am fortunate to not have an allergy to them, this sounds like it would be good with walnuts! I love the P pictures 🙂 but I am also glad your not going to give up food ideas, your foods always give me inspiration for healthy new meal ideas.
I am all about lentils these days–they’re so darn cheap and tasty.
I’ve never tried cooking lentils any other way than on the stovetop. Thanks for the tip about the rice cooker!
I use my CrockPot to make lentils often; however, I do think they come mushy sometimes. I have a really crappy rice cooker that is in no way equipped to handle lentils. I think I might have to purchase your recommended brand one of these days.
🙂 You have an incredibly adorable baby; it’s always nice to see a pic of him! Making a baby smile is an awesome feeling.
Lentils in the rice cooker? That is just too genious? Why did I never come up with this? I mean: I do cook whole meals in there. My favorite is rice congee, which needs to be steamed for hours, so that the rice breaks appart and you get a soupy consistency… but lentils, oh my, so on my list for dishes to try next week… you could probably make a whole dhal in there!
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I made this last night and just wanted to let you know it was absolutely amazing!! I used Portobello mushrooms, different spices, and added walnuts and chickpeas (because I had them on had). Even my roommates, who are all committed meat-eaters, were amazed by how much it looked and tasted like a meat meatloaf. I love how healthy it is and will definitely be making it again. Thanks for sharing such great recipes (even when you must be so stressed with your upcoming move). I love your blog!
yay!
my hubby was fussing about the lentils when i mentioned trying this recipe, but he liked it. my dad did not, but he’s a real pain in the ass when it comes to veggie food (huh, artificial meat, what’s that good for). nevertheless, i liked it too, but next time i’m going to add some onion and garlic. i missed it…. europe thing, i suppose.
i totally get it with the onion and garlic…i love the flavors too.
Just made this and it was darn good. I want to say I stuck to a “normal” serving size but I’d be a lyin’ fool. Thanks for the recipe! I can see it being really flexible to fit whatever I have in my pantry as well. Love your blog!
totally! glad you enjoyed it and thanks for the comment nisha 🙂
Looks fantastic ! Does it hold together well without the use of any egg substitute? I made a vegetable loaf today that looked fine, but turned to mush when I cut it…it didn’t hold together like you would expect a meatloaf to at all.
yup!
although i will say, it tends to get more crumbly the longer it takes to finish (due to drying out a bit i guess?)…so if its just for you and will take a while to eat, maybe add some flax or chia seeds.
Just wanted to stop and say how much I adore this recipe. I have made it several times and am having this as the main dish at Thanksgiving this weekend
awesome hilary!
I’ve been looking for a vegan loaf that doesn’t have nuts because my son is allergic. This was SOOO tasty, our whole family couldn’t get enough! I’m making it for the 2nd time tonight. Thanks!
Yay!!
Mine came out mushy!!! Was the texture of yours more firm? I wonder where I went wrong!
Hmm it appears like your website ate my first comment (it was
extremely long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog.
I too am an aspiring blog writer but I’m still new to the whole thing.
Do you have any suggestions for beginner blog writers? I’d really appreciate it.
Me, too. I substituted quinoa for the breadcrumbs. I cooked the quinoa and am wondering if I should have added it dry to absorb the excess moisture.
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When you pulse the items in your food processor, the lentils are already cooked correct? I can’t wait to try this but don’t want to mess it up 🙂
Thanks!
hi heather – yes they are already cooked. enjoy!
Ingredients:
8 mushrooms 🙂
8?
This recipe needs to be revised. To say, 3/4 cup uncooked lentils (2 cups cooked lentils)” and then not to clarify that you need to cook the lentils later in the recipe is extremely confusing. Just say, “3/4 cup lentils, cooked.” I just made this without cooking the lentils. It’s in the oven right now…..and I’m sure it will be super crunchy. PLEASE REVISE.
I’m sorry you found the recipe confusing…I thought showing a photo of cooked lentils in the rice cooker would be fairly conclusive but I guess not. The problem with writing 3/4 cup lentils, cooked is that that might be interpreted as 3/4 cup cooked lentils, which would definitely not be enough. How did you interpret the part in parenthesis after that said 2 cups cooked lentils? I feel like there’s no other way to revise it to make it more obvious.
What kind of mushrooms did you use? Should I be using 8 white mushrooms?
Thank you!
Vanessa
yes and yes 🙂