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mushroom and lentil loaf
To be totally honest, family holiday meals in the chilly New England climate get me a little down. Being 100% raw was the worst – bringing raw burgers and a dehydrator to the ‘in-law’s’ was kind of embarrassing and no one ever really wants to try anything raw vegan… unless it’s full of agave and looks kind of like a brownie. At least in Australia if I show up with a fresh, vibrant salad and a platter of tropical fruit people get excited :)
This year I’m feeling a little better about things though; and I’m even hosting! Now I eat more cooked (vegan, whole foods, low fat, low sugar, gluten-free, soy-free) foods I was determined to find something I could have gravy on (I lurve gravy!), and something that other people might also be interested in eating… in addition to the roast beef and buttered mashed potatoes – neither of which I’m cooking but there are somethings you simply can’t avoid!
I got the basic recipe from Heathen Vegan‘s blog, who got it from someone else, who may have had a generational hand-me-down recipe, or may have stole it from somewhere else too; but I like to reference where I can :) I’m posting it as a separate recipe instead of a link to the original as I tweaked it to make it gluten-free and use more fresh ingredients (all organic, of course), although the frozen and/or dried options are perfectly fine too.
Ingredients – Serves 6
Mushroom and Lentil crust
- 1 cup french lentils
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces white mushrooms, finely diced
- 2 large handfuls fresh baby spinach
- 1 tbls gluten-free tamari
- 2 tbls flax seed, finely ground in coffee grinder
- Freshly ground pepper to taste
- Dash of nutmeg and cayenne pepper to taste
Potato Filling
- 1 tbls olive oil
- 1 medium yellow onion, finely diced
- 1/4 cup dry gluten-free oats, coarsely ground in coffee grinder
- 1 cup coarsely mashed potato, approx 1 medium potato – I added a few tablespoons of almond milk I had in the fridge to make this a bit creamier
- ½ tsp seasoned salt – I love Herbamare (also available in a lot of supermarkets)
- ½ tsp fresh thyme, finely chopped (dried also ok)
- ½ tsp fresh sage, finely chopped (dried also ok)
- Freshly ground pepper, to taste
Instructions
- Rinse and sort the lentils
- Place 4 cups water and lentils in a heavy saucepan – bring to boil then lower heat to simmer covered until the lentils are tender but not soggy (approx 30-40 minutes); drain
- Preheat the oven to 350°F / 180°C
- Heat the oil in a large skillet, add garlic and mushrooms and saute over medium heat, stirring until the mushrooms are wilted
- Stir in spinach, lentils, tamari, and flax seeds
- Add pepper, nutmeg, and cayenne to taste
- Cook, stirring, until the mixture is heated through
- Lightly oil a 9- by 5×3 inch loaf pan or line with foil
- Pour in about 2/3 of the mushroom and lentil mixture and press some of the mixture up the sides of the pan to create a shell about ½ inch thick
- Transfer remaining mushroom and lentil mixture to a small bowl
- Rinse the skillet and heat the oil for the potato filling
- Add onion and sauté until golden brown
- Add remaining filling ingredients and saute for a few minutes, stirring occasionally
- Transfer filling into the shell and cover with remaining mushroom and lentil mixture
- Bake for 40-45 minutes, or until the top is crispy
- Serve with vegan gravy… I used HealthyCrush’s gluten-free recipe and it’s delish!!
Guide: vegan | whole food, plant based | gluten-free | nut-free | sugar-free | soy-free
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