Healthy Vegan Mushroom and Lentil Meatloaf

Ingredients

• 1 cup dry green lentils or 1 19 oz. can of cooked green lentils
• 1/2 cup vegetable stock or miso broth
• 1 medium shallot, chopped (I prefer shallot to onion, however you can use either)
• 2 cloves garlic, minced
• 10 medium cremini mushrooms, washed & roughly chopped (cremini are mini portobello!)
• 1-2 teaspoons coconut oil for frying
• 2 teaspoons poultry spice (or spices of choice)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon flour/starch of choice
• 3 tablespoons ground flax
• 1/2 teaspoon salt (or to-taste, you made need more if you are using an unsalted vegetable stock or miso broth)
• 1/2 cup cooking wine
• 1/2 cup cornmeal
• cracked black pepper to-taste

Instructions

1. If using dry lentils, cook in roughly 2 cups of water until most of the water is absorbed, and lentil are soft. Approximately 20 minutes
2. In a fry-pan (I like to use cast-iron as it adds natural iron to my food), melt coconut oil over medium heat, add shallot and mushrooms & sauté until soft
3. Add garlic, flour/starch, stir until thoroughly mixed, let cook for another couple of minutes, then add the broth & wine. Simmer until mixture thickens to a light gravy consistency. Remove from heat
4. Pre-heat your oven to 350 Fahrenheit
5. When lentils are done, lightly mash with potato masher. You want this mixture chunky, so don’t over mash
6. Stir in the nutritional yeast, cornmeal, flax, red pepper flakes and spices
7. Add mushroom mixture to lentils, and mix well
8. Spoon mixture into loaf pan. I prefer the silicon bread moulds – they are naturally non-stick, hold in moisture well, and are easy to clean
9. Bake loaf at 350 Fahrenheit for 45 minutes
10. Let loaf cool for a half hour before removing from mould. If you try to remove it while it’s still piping hot, it will fall apart
11. And that’s it!
12. SO TASTY!