Vegetarian Mains

Buffalo Lentil and Veggie Loaf

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. Considering they are in different parts of the aisle (the same aisle at least. . .but still), I’m pretty impressed in how off my autopilot skills were that day (I also managed to buy zucchini instead of cucumbers – a little more understandable I guess).

I don’t know about all of you, but I thought foggy thinking wasn’t supposed to happen until much later in life. I frequently hear my mom say that she can tell she’s getting older because she’ll walk into a room and forget what she was going to get or loses a train of thought easily. Yet, that happens to me on a very regular basis. I blame it on multitasking too much ;).

Anyways, back to the food! With the lentil and veggie loaf mixture already made and the oven preheated, I knew I didn’t have time to run out and get BBQ sauce. Looking back, I could’ve just made a homemade sauce, but instead I reached for my trusty bottle of buffalo hot sauce, stirred in some melted butter and poured it over the loaf.

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. It’s also a bit easier as all you have to do is press the mixture into a pan rather than rolling into balls. 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, by using coconut oil instead of butter in the buffalo sauce and making a chia or flax egg in place of the real egg (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!).

Buffalo Lentil and Veggie Loaf

Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: Buffalo Sauce, Lentils, Vegetarian
Servings: 4
Calories: 270kcal
Author: Kelli

Ingredients

  • 2 cups water
  • 1 cup green lentils uncooked
  • 2 tsp olive oil
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 carrot peeled and diced
  • 1/2 jalapeno seeded and diced
  • 1 egg
  • 1 cup rolled oats separated
  • 1/2 tsp dried basil
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • Pinch salt and pepper
  • 1/2 cup Buffalo hot sauce
  • 1 Tbsp butter melted

Instructions

  • Place two cups of water in a small saucepan and bring to a boil. Rinse lentils well adn then place in boiling water. Reduce heat and simmer for 35 minutes, or until softened.
  • While lentils are cooking, place oil in a medium skillet over medium-high heat. Add minced garlic and diced vegetables. Cook until slightly soft, about 5 minutes. Set aside.
  • place egg in medium mixing bowl and lightly whisk. Place 1/2 cup of oats in a food processor and pulse into a flour. Pour oat flour and remaining 1/2 cup of whole rolled oats in mixing bowl with egg. Add basil, cumin, chili powder, salt and pepper to the bowl and stir to combine.
  • Once lentils are cooked, place half in food processor and pulse 2-3 times. Add pulsed and whole lentils as well as sauteed veggies to mixing bowl and stir to combine.
  • Pour lentil mixture into a loaf pan or a 7.5-in x 5.5-in baking pan. Stir together melted butter and buffalo sauce, then spread on top of lentil mixture.
  • Bake for 40 minutes and let cool for 3-5 minutes before serving. Enjoy!

Notes

Nutrition for 1/4 of recipe: 270 calories, 3 g saturated fat, 46 g carbohydrate, 19 g fiber, 6 g sugar, 17 g protein

Buffalo Lentil and Veggie Loaf

Print Recipe
Serves: 4 Cooking Time: 1 hr and 20 min

Ingredients

  • 2 cups water
  • 1 cup green lentils, uncooked
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 carrot, peeled and diced
  • 1/2 jalapeno, seeded and diced
  • 1 egg
  • 1 cup rolled oats, separated
  • 1/2 tsp dried basil
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • Pinch salt and pepper
  • 1/2 cup Buffalo hot sauce
  • 1 Tbsp butter, melted

Instructions

1

Place two cups of water in a small saucepan and bring to a boil. Rinse lentils well adn then place in boiling water. Reduce heat and simmer for 35 minutes, or until softened.

2

While lentils are cooking, place oil in a medium skillet over medium-high heat. Add minced garlic and diced vegetables. Cook until slightly soft, about 5 minutes. Set aside.

3

place egg in medium mixing bowl and lightly whisk. Place 1/2 cup of oats in a food processor and pulse into a flour. Pour oat flour and remaining 1/2 cup of whole rolled oats in mixing bowl with egg. Add basil, cumin, chili powder, salt and pepper to the bowl and stir to combine.

4

Once lentils are cooked, place half in food processor and pulse 2-3 times. Add pulsed and whole lentils as well as sauteed veggies to mixing bowl and stir to combine.

5

Pour lentil mixture into a loaf pan or a 7.5-in x 5.5-in baking pan. Stir together melted butter and buffalo sauce, then spread on top of lentil mixture.

6

Bake for 40 minutes and let cool for 3-5 minutes before serving. Enjoy!

Notes

Nutrition for 1/4 of recipe: 270 calories, 3 g saturated fat, 46 g carbohydrate, 19 g fiber, 6 g sugar, 17 g protein

Adapted from Ambitious Kitchen

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