Mushroom Lentil Loaf
Adapted from Mushroom Lentil Loaf at Pumpkin and Peanut Butter.
Produce:
- mushrooms, celery, carrot
- onion, rosemary, thyme
Pantry/Fridge:
- green lentils, almond meal (optional)
- oats, wheat bran or breadcrumbs
- maple syrup, apple cider vinegar, olive oil or veg stock, tomato paste, Dijon mustard, soy sauce
- salt, pepper
Makes 1 large loaf (6-8 servings)
Ingredients
GLAZE:
- 4 Tbs tomato paste
- 2 Tbs maple syrup
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 3 Tbs warm water
- 1 small brown onion
- 1 medium carrot
- 1 stalk celery
- 250 g white mushrooms^
- 1 Tbs olive oil or 2 Tbs veg stock
- 1 cup + 1 cup cooked green lentils^
- 3/4 cup + 1/2 cup rolled oats
- 2 tsp fresh rosemary, leaves only^
- 1 tsp fresh thyme, leaves only^
- 2 Tbs tomato paste
- 1 Tbs soy sauce^
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2/3 cup wheat bran* or breadcrumbs
- 1/2 cup almond meal^
^ see notes below for substitutions
Instructions
1. If using dried lentils, prepare 2 cups cooked lentils, then drain well and set aside. Prepare glaze by mixing together 4 Tbs tomato paste, 2 Tbs maple syrup, 1 tsp Dijon mustard, 1 tsp apple cider vinegar and 3 Tbs warm water. Set aside. Preheat oven to 180degC fan-forced and line a baking tray.
2. Finely dice the onion, carrot and celery. Thinly slice the mushrooms. In a large frypan or saute pan on medium-high heat, drizzle 1 Tbs oil or 2 Tbs vegetable stock**. Cook onions for 3-4 min until translucent, then add carrots and celery and cook for further 4-5 min. Now add mushrooms and cook for 3-4 min until all vegetables are tender, stirring occasionally. Remove from heat and leave to cool slightly.
3. Transfer the cooked vegetable mixture into a food processor or large mixing bowl. Add 1 cup of the lentils, 3/4 cup of the oats, 2 tsp rosemary, 1 tsp thyme, 2 Tbs tomato paste, 1 Tbs soy sauce, 2 tsp apple cider vinegar, 1 tsp salt and 1/2 tsp pepper. Pulse in food processor or mash by hand until well-combined with a coarse texture.
4. Add the remaining 1 cup of lentils and remaining 1/2 cup of oats. Add 2/3 cup wheat bran or breadcrumbs and 1/2 cup almond meal. Mix together using a sturdy spoon or spatula until just-combined with a chunky texture (if using food processor, don’t turn it on, just mix by hand). Add more oats, bran or breadcrumbs if texture is too wet. Mixture should stick together but not be too moist.
5. Transfer mixture onto the lined baking tray and form it into a single oval-shaped mound using your hands. Use a sturdy spatula or flat utensil to shape the mound into a loaf by flattening out the sides and top. Pour half of the prepared glaze on top of the loaf to cover it, spreading it out evenly. Let some glaze drip down the sides and spread it around to coat the sides.
6. Bake for 30 min, then remove from oven to coat the top and sides with remaining glaze. Return to oven and bake for further 20-25 min until a skewer inserted into the centre comes out clean. Leave to cool for 10-15 min to firm up before slicing. Leftovers can be stored in the refrigerator or freezer when they have completely cooled.
Notes:
^ Suggested ingredient substitutions:
250 g white/button mushrooms = 250 g other mushrooms or diced eggplant
1 cup + 1 cup cooked green lentils = same amount of tinned brown lentils (has not yet been tested but should work if drained well)
2 tsp fresh rosemary & 1 tsp fresh thyme = 1 tsp dried mixed herbs
1 Tbs soy sauce = 1 Tbs soy-free coconut aminos
1/2 cup almond meal = finely chop/process 1/3 cup whole almonds or same amount of walnuts. For nut-free version, substitute almond meal with 1/2 cup more of wheat bran or breadcrumbs.
* Save all the flakes of wheat bran that are sifted out whenever you use whole wheat flour for baking. This wheat bran that’s left in the sifter can be collected and stored in a container in the freezer for future use.
** If using vegetable stock, add 2 Tbs to the frying pan initially. Then add 1 Tbs more if it dries up, as often as needed. Stir frequently to prevent sticking to the pan.
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