Hearty Vegan Lentil and Mushroom Loaf
Hearty Vegan Lentil and Mushroom Loaf
High in fiber and protein
Hearty Vegan Lentil and Mushroom Loaf
Ingredients:
For the Lentil Loaf:
1 cup dried green lentils (high in protein and fiber)
2 tablespoons olive oil (healthy fat, low in saturated fat)
1 large onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms, finely chopped (cremini or portobello)
1 cup rolled oats (gluten-free if desired, high in fiber)
1/2 cup walnuts, finely chopped (good source of protein and healthy fats)
1/4 cup fresh parsley, finely chopped
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs, high in omega-3 fatty acids)
2 tablespoons soy sauce or tamari (gluten-free if desired)
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper, to taste
For the Glaze:
3 tablespoons tomato paste
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 tablespoon soy sauce or tamari
1/2 teaspoon garlic powder
Instructions:
Prep the Lentils:
Rinse lentils and cook in 3 cups of water until tender (about 20-25 minutes). Drain well.
Cook the Vegetables:
In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent. Add mushrooms and cook until they release their moisture and become brown.
Make the Loaf Mixture:
In a food processor, combine cooked lentils, sautéed vegetables, oats, walnuts, parsley, flax eggs, soy sauce, tomato paste, smoked paprika, and thyme. Pulse until mixture comes together but still has some texture. Season with salt and pepper.
Bake the Loaf:
Preheat the oven to 375°F (190°C). Press the mixture into a lined loaf pan.
Mix together all the glaze ingredients and spread over the top of the loaf.
Bake for about 40 minutes, or until the loaf is firm and the top is glazed.
Serve:
Let the loaf cool for 10-15 minutes before slicing. Serve with your favorite vegan sides, such as roasted vegetables or a fresh salad.
This recipe is high in protein and fiber, thanks to ingredients like lentils, oats, and walnuts, and it's low in saturated fat, as it primarily uses olive oil. It's a wholesome and nutritious option for a vegan autumn feast!