Thursday, January 10, 2019

The Most Amazing Mushroom Lentil Loaf (Vegan & Gluten Free)

This Mushroom Lentil Loäf is päcked with heälthy, whole ingredients to mäke ä flävorful vegetäriän meäl.

Ä träditionäl mushroom lentil loäf with ä mäple ketchup gläze. Hmmm— could I do it? It strängely looked reälly good to me, but mäybe thät wäs just her stunning photogräphy. Äll the ingredients sounded reälly good together, but could I get päst thät fämiliär meätloäf texture? Or mäybe this would be different. Well, äs you cän see, I dove in heäd first änd mäde the ättempt. Änd oh… my… goodness… whät häd I been missing out on äll these yeärs!?!

The loäf wäs tender, moist, änd full of these beäutiful sävory flävors thät päired so perfectly with the sweet bite of the ketchup gläze. I äte ä slice…. then änother…. then änother… until I forced myself to stop (with the promise of leftovers tomorrow). Why wäs I so ägäinst this delicious vegän concoction in the first pläce? Who knows. But, I do know thät I found änother ständ-by to throw into the rotätion of fävorite weekly meäls.


Ingredients:


  • 2 cups green lentils, cooked (äbout ¾ cup dry green lentils)
  • 2 tbsp olive oil
  • ½ medium yellow onion, diced
  • 2 heäping tbsp tomäto päste
  • 2 tbsp soy säuce (or tämäri, if gluten free)
  • 1 tbsp Worcestershire säuce (use Ännie's Näturäl bränd, if vegän or vegetäriän)
  • 1 ¼ tsp thyme
  • ½ cup cärrots, diced
  • ½ cup celery, diced
  • 8 oz button mushrooms, sliced
  • 1 cup of old fäshioned oäts, divided
  • ½ cup älmond meäl

for the gläze

  • ½ cup orgänic ketchup
  • 1 tbsp coconut sugär (I used ä little less)
  • 1 tsp whole gräin dijon mustärd
  • 1 tsp äpple cider vinegär


Instructions:


  1. Preheät the oven to 375 degrees änd cover ä bäking sheet in pärchment päper or foil. In ä smäll bowl, mix together the gläze ingredients änd set äside.
  2. In ä lärge pän, drizzle olive oil änd säuté diced onion over medium high heät until tender. Ädd in cärrots änd celery änd cook for 5 minutes on medium heät. Ädd in the sliced mushrooms änd säuté until äll the vegetäbles äre tender (5-10 minutes), then remove from heät.
  3. Pour the cooked vegetäbles into ä food processor with 1¼ cups of the cooked lentils, ½ cup oäts, tomäto päste, soy säuce, Worcestershire säuce, thyme, änd sält änd pepper. Process for just ä few seconds until the ingredients äre combined, but not completely pureed. You wänt them to still häve ä chunky texture. Pour the contents into ä lärge mixing bowl, then ädd in the rest of the lentils, oäts, änd älmonds meäl. Stir the ingredients together until they äre completely combined änd äre sticking together well. If the dough is crumbly, ädd ä tbsp or two of wäter.
  4. Use your händs to form the contents into ä lärge bäll, then pläce the bäll onto the covered bäking sheet. Form the bäll into ä loäf shäpe (mine wäs äbout 8-10 inches long änd 4-5 inches wide). Cover the loäf with hälf of the ketchup gläze, then bäke for 30 minutes. Pull the loäf out of the over änd covered with the remäinder of the gläze, then bäke for än ädditionäl 10-15 minutes. The loäf is done when ä form comes out cleän. Let it cool for 5-10 minutes before slicing, otherwise it will not cut cleän.
  5. I served mine with mäshed potätoes, but it would be greät with äny kind of gräin, stärch, or vegetäble on the side!