Vegan Lentil Loaf With Mushroom Gravy
Loaf
- 1 cup brown lentils (dry or 2.5 cups cooked)
- 2 Tbsp. ground flaxseed (or chia seeds)
- 5 Tbsp. water
- 2 Tbsp. olive oil
- ½ cup onions (diced)
- 4 garlic cloves (minced)
- 1 cup mushrooms (chopped)
- ½ cup carrots (chopped)
- ½ cup bell pepper (diced)
- ¼ cup tomato sauce
- 1 tsp. fresh thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- ½ cup rolled oats
- ½ cup bread crumbs
Gravy
- 2 cups chopped mushrooms
- 1 Tbsp. olive oil
- ¼ cup onion (chopped)
- 2 garlic cloves (minced)
- 1-1/2 Tbsp. reduced sodium tamari
- 3 Tbsp. nutritional yeast
- ¼ cup tahini
- 1 tsp. ground black pepper
- 1-1/2 cups vegetable broth
- 2 tsp. cornstarch
- 1 tsp. fresh thyme
Loaf
- Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
- Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
- To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
- Drain cooked lentils through colander and set aside.
- In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
- Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
- To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
- Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
- Bake 40 minutes, until toothpick inserted in center comes out clean.
- Let cool about 15 minutes before slicing.
- Refrigerate up to 5 days or freeze for 1 month.
Gravy
- In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
- Stir in tamari and sauté another 1-2 minutes.
- Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
- In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
- Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
- Serve immediately. Refrigerate up to 5 days.
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