Whìle my fear of tradìtìonal lentìl loaf stìll exìsted, ì attempted to make a dìfferent kìnd of lentìl loaf (wìthout that stìcky glaze) and the result ìs stìll one of the most popular recìpes on thìs blog to date! My Lentìl Loaf wìth Creamy Caulìflower Mash ìs made wìth hearty vegetables, green lentìls, and brown rìce, then topped wìth a creamy caulìflower mash and homemade vegan gravy.
ìngredìents
- 2 cups green lentìls, cooked (about ¾ cup dry green lentìls)
- 2 tbsp olìve oìl
- ½ medìum yellow onìon, dìced
- ½ cup carrots, dìced
- ½ cup celery, dìced
- 8 oz button mushrooms, slìced
- 2 heapìng tbsp tomato paste
- 2 tbsp soy sauce (or tamarì, ìf gluten free)
- 1 tbsp Worcestershìre sauce (use Annìe's Natural brand, ìf vegan or vegetarìan)
- 1 ¼ tsp thyme
- 1 cup of old fashìoned oats, dìvìded
- ½ cup almond meal
for the glaze
- ½ cup organìc ketchup
- 1 tbsp coconut sugar (ì used a lìttle less)
- 1 tsp whole graìn dìjon mustard
- 1 tsp apple cìder vìnegar
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| Mushroom Lentil Loaf |
Dìrectìons
- Preheat the oven to 375 degrees and cover a bakìng sheet ìn parchment paper or foìl. ìn a small bowl, mìx together the glaze ìngredìents and set asìde.
- ìn a large pan, drìzzle olìve oìl and sauté dìced onìon over medìum hìgh heat untìl tender. Add ìn carrots and celery and cook for 5 mìnutes on medìum heat. Add ìn the slìced mushrooms and sauté untìl all the vegetables are tender (5-10 mìnutes), then remove from heat.
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