Once again, if this is the first time you’re tuning into Dad’s Cooking Dinner, I am planning on being a Stay-At-Home-Dad when my child is born in March. The only problem, (well not the only problem but the problem we are addressing here) I do not know how to cook and for some reason my wife is not okay with eating peanut butter and jelly for dinner five nights a week! So that’s why every Thursday I will be trying a new meal, either suggested by you or whatever my pregnant wife is craving! This isn’t so much a cooking blog as it is a watch me screw up and make a fool out of myself blog.
So let’s get one thing straight: We all make mistakes. It’s what makes us human. And I, too, am human. And one mistake I recently made was telling my wife that I ate an entire frozen pizza for lunch… twice last week.
Now, I know this is a rookie mistake but it’s been hard to deny that I’ve been eating unhealthy food when I’m getting winded after stepping up into my truck.
She decided that it was time I went on a diet.
So I decided to bring in what I have learned from cooking dinner into my own lunch! So this week for dad’s cooking dinner I’ll be cooking lunch!
Now I love meatloaf. Not the singer, the food. Instead of baking a fat chunk of meat with some onions in it, my wife makes the best meatloaf. She adds all sorts of junk into it and makes it something special!
I probably should have asked her for her recipe before I decided to make a lentil loaf, the vegan meatloaf… Spoiler warning: If you’re looking for a good tasting vegan lentil loaf on this blog, you’re gonna have a bad time
So I found a few recipes online however, like usual, I added and changed stuff to my liking. The recipe I found called for rice, I used Quinoa, the recipe was bland, I added a bit more flavor. I was also making a small batch since it was just for my lunch so I cut most of the ingredients in half.
- 3/4 cup of lentils
- 1 cup of Quinoa
- 2 cups of vegetable broth
- 1/2 cup of chopped onions
- 4 chopped mini peppers
- 1/2 tsp of sage
- 3/4 tsp of Italian seasoning
- 1/4 cup of Ketchup
- 1/2 tsp of salt
- 3 tsp of olive oil
Now I started off cooking the lentils because they take F.O.R.E.V.E.R.I mean, this was meant for my lunch and I started cooking at 8am, coffee still in hand. About thirty minutes of the lentils cooking in the vegetable broth will make them soft enough to mash.
Sauté the onions and the peppers in the olive oil until soft.
At the 20 minute mark, start cooking the Quinoa since it only takes a fraction of the time to cook. Also preheat the oven to 350.
Strain the lentils of any broth left (there shouldn’t be much) and place them into a bowl to mash. Mash them until they are about halfway mashed.
After that I threw the onions, peppers, salt, sage, Italian dressing, and quinoa into the bowl and mixed it all together.
The I put the contents into the pan and, to be honest, it didn’t look or smell all that bad!But the the recipe said it needed to sit in the oven for an hour… Ain’t nobody got time fo that!
But I did it anyway and after one hour…It was a little crispy on the sides but when I tried to cut out one piece it just fell apart. So I cranked up the heat to 400 and let it sit for a few more minutes. And in the end:It tasted amazing!
Just kidding, it didn’t. It tasted like a vegan, meatless meatloaf. It was food and it was edible but it wasn’t great and when I spend three hours cooking something I would expect more. But I think I lost some weight since I didn’t want to eat anymore than one bite!
“The road to success is paved with lentil loaves” – me
But maybe it was me. Maybe this “Easy Vegan Lentil Loaf” was too advance for this novice cook. But to me, this is the perfect example of a flavorless meal. It would not convince me to become a vegan. What do you think? Do you have any vegan or vegetarian recipes that you love and are packed with flavor? Leave it in the comments and I’ll give it a try!