I made this by following the recipe as more of a form of inspiration, then directions. The ingredients are wonderful and the flavor I created was a bit bolder which I really like.
Definitely will make this again!
I had been looking for a vegloaf to make for while now, then I found this one. I tried it and I was really impressed with it. The recipe was easy to follow, easy to make and it was delicious. Even my boyfriend who is a meat eater enjoyed it very much. I froze the remaining and then one day I make a sandwich and added some loaf in it and it was really good.
Not the vegetarian cheese :)
1/2 cup dry beans (any type you prefer - chickpeas, kidney beans etc). The Oven temp is in step 9
Yes, its masoor dal --DK
Depends on your taste, but I would say something like a vegetable casserole, mashed potatoes, cauliflower puree, a simple salad... etc etc would go well with it.
It stands for Textured Vegetable Protein, similar to Indian Soya Chunks. You can read more abt it here http://en.wikipedia.org/wiki/Textured_vegetable_protein
I think reducing the baking time should help. Also close the top of the loaf pan from delaying it from getting crispy. If it does not set like a loaf, you can always refrigerate it for it to set and then just m/w the slices while serving if you want it hot :).
Any other bean like chickpeas will work too
Yes you can..just make sure that it does not get watery.
Celery is also known as - Hindi : Shalari, Ajmud, Randhuni Bengali : Bandhuri, Chanur Gujarati : Bodiajmoda Malayalam : Ayamodakam Marathi : Ajmoda Punjabi : Kernauli Sanskrit : Ajmoda Tamil : Ajmoda. You can use Kidney beans or any others beans that available --DK
Try mashing them with a potato masher. That might help. Red lentils should be common in almost all grocery stores. I am not sure about wal mart though! Never searched for this there !! --DK
Yup - its the very same :) --DK
You can easily omit it from the recipe. I simply added it for extra nutrition. You can increase the bread crumbs to substitute it for the same. Or simply skip it. Just make sure that the lentils are mushy and thick. otherwise it wont set like a loaf if the lentils are watery. :) --DK
I mostly added cheese for adding to the richness and is per se not really required in the recipe. I think Cheese substitutes like Soyco rice shreds, Smart beat etc...since these melt well in the dishes as compared to other non cheese substitutes which do not melt well. I read somewhere that ppl use Nutritional yeast to substitute for cheese in a recipe since it also gives that creamy and nutty flavor. But I havent personally used any of these substitutes since we enjoy cheese. I think you probably can also heavy cream instead of cheese for giving it the richness. Hope this helps to get your creative juice flowing....-DK
Hi Preeti, it could have been cos of excess moisture in the lentils. But its fine, you can refrigerate it for couple of hours the next time u r faced with the same problem. It will harden to a loaf easily. You can easily warm it up while serving by - either placing it back in the oven, or m/w it for few minutes. Hope you find this useful --DK
Yes, I agree. As i mentioned I used red lentils to not only give this dish its body but also to help it to have protein enough to compete with meat :) --DK
LOL - Thanks Dear :) It was heavy in the sense of being v filling. But the loaf was not heavy or dense - it was a moist loaf --DK
Thank you for your kind words. Makes my day --DK