Mushroom & Walnut Lentil Loaf

Mushroom & Walnut Lentil Loaf

Mushroom & Walnut Lentil Loaf
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Category: Main Meal
Cuisine: Vegan

This is my most asked for recipe and I am not surprised because it is Yummy. This Mushroom Lentil loaf is made from a healthy combo of mushrooms, lentils, walnuts, sunflower seeds and fresh herbs. It is perfect for entertaining guests even the most carnivorous of our friends can’t believe it’s so tasty. I make this loaf up in bulk and slice into serving size pieces, for when life is busy and I do not have time or the want to cook. it has been a staple for about 3 years, after a big day I just pop it out of freezer and warm in oven then (if I have time) I toast it under the grill or in our air fryer, It can also be enjoyed cold for lunch or a warm Perth day. This recipe NEEEEDS to be tasted to know just how Yummy it is.

Ingredients

  • * 3 cup brown putty lentils
  • * 3 cups homemade vegetable broth or water (most store brought broths/stock are high in sodium)
  • * 3 large carrots, shredded
  • * 1 large onion
  • * 3 cup mushrooms
  • * 4 cloves of garlic
  • * 1 red/yellow bell pepper
  • * 1 cup Oat flour (I just wiz up a cup of rolled oats)
  • * ½ cup walnuts, finely chopped (sub sunflower seeds for nut allergies)
  • * ½ cup sunflower seeds, finely chopped
  • * 4 Tbsp tomato paste
  • * 3 Tbsp Vegan Worcestershire sauce (or starnard Worcestershire)
  • * 2 Tbsp dried oregano
  • * 2 Tbsp dried thyme
  • * 1 Tbsp dried parsley
  • * 1 Tbsp flax or chia seed + 3 Tbsp water (made into paste and sat in fridge of 15mins to thicken)
  • BALSAMIC GLAZE
  • I reduce my glaze at a simmer to thicken it up, but this is not required if you do not have time)
  • • 1/3 ketchup
  • • 4 Tbsp balsamic vinegar
  • • 1 Tsp Maple syrup

Instructions

  1. Rinse lentils and soak them for 6 to 8 hours.
  2. Combine lentils with vegetables broth in a pressure cooker or pot, make sure lenits are covered in at least 1 inch of stock or water, and cook. If using stove top, bring to the boil and simmer for about 30 min or until they are tender.
  3. Drain and set aside in a large bowl.
  4. Pre heat oven to 180*, line your baking dishes with baking paper.
  5. Using a food processor, finely chop onion, garlic, carrots and peppers then cook for about 10 minutes. Remove from heat and set aside.
  6. Using the food processor again, mash half the lentils by pulsing a few times, This is a very IMPORTANT step it helps to make sure the loaf stick together well!!!
  7. Add them back to the bowl along with the remaining lentils and sautéed vegetables, mix well.
  8. Processes the remaining ingredients (oats, walnuts, sunflower seeds then add them to the bowl along with the herbs, mix again.
  9. Mix the Worcestershire and the tomato paste into the flax/chia seed mixture and then add to the bowl.
  10. Stir everything together until is evenly distributed.
  11. Place the mixture into loaf tin then pat it down smoothy before adding glaze.
  12. Lastly, combine the ingredients for the balsamic glaze in a small bowl and mix together, if I have the time I will reduce this mixture over low heat while I am preparing the above, it makes it thicker and sweeter, but is not need if you do not have time.
  13. Spread it over the top of loaf mixture then cook in the oven for 40-45mins. Allow to cool for about 10-15mins before serving.
  14. I make this loaf up in bulk and slice into serving size pieces, for when life is busy and I do not have time or the want to cook.
  15. Just pop out of freezer and warm in oven then I toast it under the grill or in our air fryer, It can also be enjoyed cold, Yummy

Notes

This meal can be turned into sausage rolls that I then freezer from quick meals (great for kids parties), also pie's I will freeze the basic mixture above then when I wants pies I just defrost add some cooked vegetables (whatever is in the fridge) and turn into pies or pasties.

 
 

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