Saturday, September 5, 2020

Mushroom Lentil Loaf (vegan)


Makes approx. 8 slices

Recipe from pumpkinandpeanutbutter.com

Husband-Tested in Alice’s Kitchen

 

When you are hankering for some comfort food, make this delicious Mushroom Lentil Loaf.  It’s meatless, but quite hearty.  Serve it up with some mashed sweet potatoes and peas for a filling dinner.  I didn’t have any ketchup to make a glaze and so I used some salsa to top off the loaf.  Yum!

 

Loaf Ingredients

2 cups green or brown lentils, cooked (from ¾ to 1 cup dry lentils), divided

2 Tablespoons olive oil

½ medium yellow onion, diced

½ cup carrots, diced

½ cup celery, diced

Kosher salt, to taste

Freshly ground pepper, to taste

8 oz. button mushrooms, sliced

2 heaping Tablespoons tomato paste

2 Tablespoons soy sauce (or tamari, if gluten free)

1 Tablespoon Worcestershire sauce (use Annie’s Natural brand if vegan)

1 ¼ teaspoon dried thyme

1 cup old fashioned oats, divided

½ cup almond meal (almond flour)

¼ cup or so favorite salsa, for optional topping OR make a glaze*

 

Glaze Ingredients (I used salsa instead of glaze, but below is the recipe that was in the original recipe)

½ cup organic ketchup

1 Tablespoon or less coconut sugar

1 teaspoon whole grain Dijon mustard

1 teaspoon apple cider vinegar

 

Preheat the oven to 375F. Cover a baking sheet with parchment paper.  In a small bowl , mix together the glaze ingredients and set aside.

In a large pan, drizzle olive oil and sauté the onion over medium-high heat for 5 minutes or until tender.  Add in the carrots and celery and cook for an additional 5 minutes.  Sprinkle with salt and pepper, to taste.  Add the sliced mushrooms and sauté until all the vegetables are tender, about 5 minutes more, then remove from the heat.

Pour the cooked vegetables into a food processor with 1¼ cup of the cooked, ½ cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, and salt and pepper, to taste.  Process for just a few seconds until the ingredients are combined, but not completely pureed.  You want them to still have a chunky texture.  Pour the contents into a large mixing bowl. 
Add the rest of the lentils, oats and almond meal.  Stir the ingredients together until they are completely combined and are sticking together well.  If the dough is crumbly, add a Tablespoon or two of water.

Use your hands to form the contents into a large ball, then place the ball on the parchment lined baking sheet.  Form the ball into a loaf shape, about 8 inches long and 4-5 inches wide.  Cover the loaf with half the glaze or salsa.  Bake for 30 minutes.  Pull out the loaf and cover with the remaining glaze or salsa.  Bake for an additional 10 minutes.  Let the loaf cool for 5-10 minutes before slicing, otherwise it will not cut clean.