This buffalo lentil and veggie loaf is packed with fiber-rich lentils for a healthy dinner that’s packed full of flavor. Get the recipe now.
I think I have an obsession with adding buffalo sauce to vegetarian meals. Which is so strange, as I was always more of a BBQ wings kind of girl. But hey, if it tastes good, why question it?
Originally this recipe was supposed to be a BBQ lentil and veggie loaf, but when I went to add the BBQ sauce on top, I realized that I had accidentally bought teriyaki sauce instead of BBQ.
Luckily, I had a bottle of buffalo sauce sitting in my pantry.
Just like my buffalo lentil “meatballs,” the heat of the buffalo sauce works so well with the earthiness of the lentils.
But what makes this recipe stand out from the lentil meatballs is the pieces of diced veggies that add texture and a bit of sweetness. I
This loaf is much faster than making lentil “meatballs” as all you have to do mix everything together and then press into a pan.
Traditionally, meatloaf is made in a loaf pan, but as I was also making a quick bread that day, I ended up using a 7.5-in x 5.5-in glass container.
While you don’t end up with a loaf shape, I actually liked using the glass container better as the slices were easier to get out, I was able to store the leftovers in the same container that I baked them in, and clean up was a breeze as I could just throw it in the dishwasher.
If you don’t have a set of glass containers yet, I highly recommend them!
As with a lot of my recipes lately, this would be an awesome vegetarian-friendly entrée for watching football!
It can also be made vegan friendly:
Note: Frank’s RedHot Buffalo sauce is vegan as the butter flavor is not actually from milk or butter. However, if you use a different hot sauce, be sure to read the ingredient label carefully!).
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