Originally Posted by DevaMajka
That sounds good- would you mind sharing the recipe?
But I must warn you: I make things up as I go, so there are no exact measurements here.
Red lentils. (I used one box Go Green lentils, but I have no idea if this barnd excists in other countries. It was a little under a pound, I would guess.) Important:
My lentils were in licuid when I bought them. That means this is NOT the same as almost a pound of dried ones.
Atleast cut that amount in half, I would think.
Chickpeas. Same amount.
4-5 Tablespoons of nutritional yeast
Red bell pepper (Half a normal sized one, I think.) Cut into tiny bits.
Pickled cucumber (is that the right word? ) Same amount and cutsize as the pepper.
I start with boiling the lentils according to the package. Boil the beans too, if you don`t use canned ones. (I used canned ones this time.)
Dump beans and lentils in a bowl. Pour the spizes into the bowl, too. I used just a touch of cayenne, a small palmfull of paprika, and half a small spoon of the rest.
Blend this until it becomes smooth. Now you can add bell pepper and cucumber cut SMALL. Combine everything well.
At this time I poured in the nutritional yeast, and then added breadcrumbs. About a cup, maybe? Or a little less. Last thing I put in it, was bbq-sauce. I LOOOOVE bbq, but I bet this would taste good without it, too. I think I used 2-4 tablespoons of bbq-sauce.
Put everything in a greased ovenproof dish. Smooth the top with the backside of a spoon. And then I added ketchup to the top. Quite a bit, actually. (Never done that before, but I have seen so many veggieloafs online has ketchup on top.
In the oven, around 400-425 F for 35-45 minutes.
Note: This doesn`t become very loaflike the first day. It comes out of the oven with a nice, golden colour under the now caramellized ketchup, a crispy outside, but a soft inside. I love it like this. But if you want it to "toughen" up, you can just refridgerate it until the next day, and the reheat it. It gets firmer that way.