1 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon chives
1 teaspoon chili powder
1 teaspoon vegan chicken bouillon powder
1 tablespoon apple cider vinegar
1 cup cooked drained lentils
1 cup ketchup, divided
1/2 cup extra firm tofu (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
1. Put bread crumbs, dry seasonings, vinegar, lentils, 1/2 cup ketchup, and tofu into a medium bowl. Fry onion and pepper in 1 tablespoon canola oil until the peppers start to get soft. Fry garlic until it slightly browns.
2. Put pinto beans into a food processor with 1/4 cup ketchup. Process fully and add the mixture to the medium bowl. Put the cooked onions, peppers, and garlic into the bowl as well and mix completely. Preheat oven to 375 degrees F.
3. Cover a baking sheet with aluminum foil and grease with 1 teaspoon canola oil. Make a loaf out of your mixture in the shape of a square, and place it on the baking sheet.
4. Bake loaf uncovered for 30 minutes. Remove from the oven, cover with the rest of the ketcup, 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.
Source of recipe: I did a lot of researching lentil loafs, and came up with something that tastes exactly like meatloaf! Same look, same texture... everything is delicious.