Healthy Vegan Mushroom and Lentil Meatloaf
Legume Loaves are always nutrient-dense, easy to make, and look good, however, they often lack moisture and structure. I’ve been experimenting a bit lately, and decided to take my usual lentil loaf to the next level: Level HECK YES.
This recipe is fool-proof. Watering mouths guaranteed!
Healthy Mushroom and Lentil Vegan Meatloaf
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
1/2 teaspoon salt (or to-taste, you made need more if you are using an unsalted vegetable stock or
1/2 cup cooking wine
1/2 cup cornmeal
cracked black pepper to-taste
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
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
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
Pre-heat your oven to 350 Fahrenheit
When lentils are done, lightly mash with potato masher. You want this mixture chunky, so don’t over mash
Stir in the nutritional yeast, cornmeal, flax, red pepper flakes and spices
Add mushroom mixture to lentils, and mix well
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
Bake loaf at 350 Fahrenheit for 45 minutes
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
And that’s it!
This recipe was republished with permission from Nikki Hurst, RHN.
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