Blog :: Ramblings of a health nut

Runs on Veggies

Posted on 27 Feb 2012 by maisha (posted in: blogs)

Yesterday my running schedule 'told' me to run 8 K. However, as I mentioned in my previous post, I've already been covering more distance in my runs than indicated. I've already run 8 K twice in the last two weeks. So instead I decided to run for 1 hour (including 5 min warming up and 5 min cooling down) and see where it would take me. It took me to 9.7 K!!! I'm totally happy ^^ Running twice a week as opposed to three times works much better for me. Yesterday I also made an incredible vegetarian meatloaf which will fuel my body this entire week.

I based my recipe on Chef In You's Lentil "Meatloaf", tweaking it here and there to meet the ingredients I had on hand. It turned out spicy (as intended) and addictive. It's also a complete vegetarian meal, can even be made vegan if you use a vegan alternative to the 'breadcrumbs' I used. It slices best when cooled down completely, it holds together well and would probably hold together better if I'd chopped the onions instead of sliced them...

Spicy Vegetarian "Meatloaf" (serves 6)

Nutritional data per servings (based on 6 servings total):

The nut data above is excluding the breadcrumbs, since I used homemade 'breadcrumbs'. In my case this would add 39 calories, 1.5 g protein, and 1.5 g fiber per serving, thus increasing its nutritional value in a good way ;-)


  • 190 g (1 c) French green/Puy lentils, rinsed and drained
  • 500 mL (2 c + 1 tbsp) boiling water
  • 1 cube of onion stock
  • 26 g (1/4 c) textured vegetable protein
  • one 400 g (14 oz) can kidney beans (= 240 g/8.5 oz drained weight), rinsed and drained
  • 100 g (~ 1/4 c) concentrated tomato paste
  • 2 tsp Sambal Oelek (ground red chili paste)
  • 1 tbsp Ras el hanout (is one of my favorite spice mixes!)
  • 1 large white onion, chopped
  • 3 medium carrots, finely grated
  • 3 ribs of celery, finely sliced
  • 3 cloves of garlic, minced
  • 100 g (~ 1 c) saad-en-neutbeskuit, processed in food processor to make breadcrumbs (or you can use your favorite (homemade) breadcrumbs)
  • 25 g (1/4 c) nutritional yeast


  1. Make onion stock by dissolving the onion bouillon cube in 500 mL boiling water.
  2. Cook the puy lentils in the onion stock until most of the water is absorbed (about 30 minutes).
  3. Add the textured vegetable protein and cook until you're left with a mushy mix.
  4. While the lentils are cooking, process the kidney beans, tomato paste, Sambal Oelek, and Ras el hanout together until smooth. Add about 2 tbsp of water to make blending easier.
  5. In a separate pan, saute onions, celery, carrot, and garlic in 1 tbsp of EVOO until soft (7-10 minutes).
  6. Add the pureed bean mixture and sauteed veggies to the lentils and mix until evenly mixed.
  7. Mix int he breadcrumbs and nutritional yeast.
  8. Spread mixture into a 9X5 inch loaf pan lined with baking paper and bake in the oven for 1 hour.


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