Lentil and Mushroom Loaf: A Hearty Vegan Delight
Ever wondered how to make a meatless loaf that’s just as satisfying as the real deal? Look no further! This Lentil and Mushroom Loaf is a protein-packed powerhouse that’ll have even die-hard carnivores coming back for seconds.
Key Info:
Prep time: 20-30 minutes
Cook time: 45-50 minutes
Total time: 1 hour 5 minutes to 1 hour 20 minutes
Servings: 4-6
Difficulty level: Moderate
Dietary tags: Vegan, Vegetarian, Gluten-free (optional)
Equipment Needed:
• Large skillet
• Mixing bowl
• Loaf pan or casserole dish
• Food processor (or a good old-fashioned potato masher)
• Measuring cups and spoons
• Sharp knife and cutting board
Ingredients:
• 2 cups (400g) cooked green or brown lentils
• 2 cups (200g) diced mushrooms (bella or button work great)
• 1 medium onion, diced
• 2 medium carrots, grated
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1/2 cup (45g) quick oats
• 1/2 cup (60g) breadcrumbs (use gluten-free if needed)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce (or tamari for vegan option)
• 1 tablespoon liquid smoke
• 2 tablespoons ground flax seeds + 6 tablespoons water
• 1 teaspoon each: dried thyme, oregano, smoked paprika
• Salt and pepper to taste
Method:
1. Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
2. Mix the ground flax with water in a small bowl. Set aside to thicken.
3. Heat a splash of oil in a large skillet over medium heat. Sauté onions, carrots, celery, and garlic until softened, about 5-7 minutes.
4. Add mushrooms and cook for another 5 minutes until they release their moisture.
5. In a large mixing bowl, combine the cooked lentils, sautéed veggies, oats, breadcrumbs, tomato paste, Worcestershire sauce, liquid smoke, flax mixture, and spices.
6. Mash everything together with a potato masher or pulse briefly in a food processor. You want some texture, not baby food!
7. Press the mixture into your prepared loaf pan, smoothing the top with a spatula.
8. Bake for 45-50 minutes until the top is golden brown and the edges are crispy.
9. Let it cool in the pan for at least 10 minutes before slicing. Trust me, it’s worth the wait!
Crucial Tips:
• Don’t overmix! A bit of texture is what makes this loaf special.
• If the mixture seems too wet, add more oats or breadcrumbs.
• Too dry? A splash of vegetable broth will do the trick.
Storage:
This bad boy will keep in the fridge for up to 5 days. Slice it up for easy sandwich fillings!
Scaling:
Double the recipe and freeze half for a rainy day. Future you will thank present you.
Common Mistakes:
• Skipping the cooling time. I know it’s tempting, but let it set!
• Using red lentils. They’ll turn to mush faster than you can say “vegan meatloaf.”
Variations:
• Feeling nutty? Toss in some chopped walnuts or pecans for extra crunch.
• Spice it up with a dash of cayenne or a dollop of sriracha in the mix.
• Top it with a quick glaze of ketchup, maple syrup, and a touch of balsamic vinegar before baking.
There you have it, folks! A lentil and mushroom loaf that’s packed with flavor, protein, and enough umami to satisfy even the most skeptical taste buds. Give it a whirl and let me know how it turns out. Who knows? This might just become your new go-to comfort food!
