Vegetarian Journal - Issue 4 2010 - The Vegetarian Resource Group

BARBECUE NO-MEAT LOAF(Makes one 9 x 5-inch loaf or 8 servings)Barbecue lentil loaf makes the basisfor a great 1950s nostalgia meal.While experimenting with lentilloaf recipes, I discovered the realsecret to Mom’s meatloaf from the1950s was sage. Lentils mash easily,and the potatoes and bread crumbshelp hold this healthful loaf together.The loaf becomes more sliceable asit cools and is even better fried thenext day.1/2 cup gray or brown lentils, rinsed1 1 /2 cups washed and roughly cut potatoes,peeling optionalWater to cover lentils and potatoes2 cloves garlic, pressed1/2 teaspoon sage1/2 cup vegan barbecue sauce, divided1 cup diced onions or shallots1/2 cup diced carrots1/4 cup crispy rice cereal or finely choppedwalnuts or pecans1/4 cup bread crumbsCover the lentils and potatoeswith water, garlic, and sage andcook until soft, stirring continuouslynear the end of cooking untillentils are almost dry. It shouldtake approximately 45 minutesfor total cooking. Drain.Preheat oven to 350 degrees.Combine lentil mixture with 1 /4cup barbecue sauce, onions, carrots,cereal or nuts, and bread crumbs.Mix well. Press into a 9 x 5-inchnon-stick loaf pan. Make an indentationdown the middle and pourthe remaining barbecue sauce in.Bake for approximately 45 minutesor until set. Serve with somebaked squash or sweet potatoes andWilted Cabbage Salad (page 14) orPopeye’s Spinach (below).Total calories per serving: 113Carbohydrates: 23 gramsSodium: 252 milligramsPOPEYE’S SPINACH(Serves 4)Fat: