LENTIL LOAF
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. -Tracy Fleming, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place lentils and broth in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes., Preheat oven to 350°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides. Coat paper with cooking spray., In a large skillet, heat oil over medium heat; saute carrots, onion and mushrooms until tender, about 10 minutes. Stir in herbs. Transfer to a large bowl; cool slightly., Add cheese, rice, egg, egg white, seasonings and lentils to vegetables; mix well. Mix tomato paste and water; spread over loaf., Bake until a thermometer inserted into the center reads 160°, 45-50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 213 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 580mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
RED LENTIL CHICKPEA LOAF WITH MUSHROOM GRAVY
This red lentil chickpea loaf is a nourishing, vegan spin on a beloved comfort food: meatloaf! It's made with red lentils, chickpeas, so it's packed with plant protein. I serve it with an easy mushroom gravy.
Provided by Gena Hamshaw
Categories main Main Course
Time 1h30m
Number Of Ingredients 20
Steps:
- Preheat your oven to 350F and lightly spray a standard sized loaf pan with oil. Place the walnuts on a lined baking sheet and toast for 5 minutes. Remove the walnuts from the oven and chop them finely.
- Place the chickpeas in a large mixing bowl. Use a potato masher or a big fork to mash them up. They should all be broken down, but it's fine to see some flattened whole chickpeas and halves: texture is good!
- Heat the 2 teaspoons olive oil in a deep skillet or medium sized pot over medium heat. Add the onion, celery, and carrot. Cook for 5-7 minutes, or until all of the vegetables are tender and the onion is clear. Add the red lentils, water or broth, thyme, and rosemary. Increase the heat and bring the mixture to a boil. Then lower the heat to a simmer and cover. Cook for 12-15 minutes, or until the lentils are completely tender. Give the mixture a good stir to break them down and make them mushy.
- Add the lentil mixture to the chickpeas, along with the finely chopped walnuts and breadcrumbs. Mix everything well, then season to taste with salt and freshly ground black pepper. Pack the mixture into your prepared loaf pan, then smooth over the top with a spatula. Brush the 1/4 cup ketchup over the top.
- Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is browning.
- While the loaf bakes, prepare the gravy. Heat the remaining teaspoon oil in a saucepan over medium low heat. Add the mushrooms. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are soft and shrunken down and have released all of their juices. Add the broth and tamari to the pot and stir.
- Place the flour and nutritional yeast in a small, heatproof bowl. Use a ladle to remove 3/4 cup broth from the pot (avoid getting any mushrooms in there) and add the hot liquid to the bowl with the flour and nutritional yeast. Whisk it all together to create a smooth slurry, then return all of it to the pot. Continue to heat and stir the gravy until it's thickened up, about 2 minutes. Serve over your loaf and enjoy!
LENTIL LOAF WITH MUSHROOM GRAVY
A healthy satisfying vegetarian dish. Pleases even meateaters. Very pretty out of the oven with tomato slices and a sprinkling of sesame seeds.
Provided by HelenG
Categories Lentil
Time 2h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Lentil Loaf:
- Preheat oven to 375˚. Cook the lentils in 1 quart of simmering water until tender about 15-20 minutes. Drain.
- cook rice and reserve 1/2 cup.
- Chop the onions and carrots and mix together the cooked lentils, cooked rice, bread crumbs, oil, 3 T. tamari, sage, thyme, curry, egg whites, and ½ cup of broth.
- Oil the loaf pan and fill it with the lentil mixture, patting down well. Bake covered 30 minutes. Uncover and bake another 30 minutes. Remove from oven and place tomato slices on top and sprinkle with sesame seeds. Place back in the oven and bake a final 15 minutes.
- Remove from oven cool 15 minutes before slicing and topping with the musroom gravy.
- Mushroom Gravy:.
- Heat 1 T. olive oil in sauté pan. Add mushrooms and 1 cup of onions, sauté until the mushrooms are browned and the onions are tender, about 8 minutes. Add the minced garlic and cook 1 minute longer. Add remaining broth and tamari. Bring to a simmer. Mix flour and cold water, mix until smooth and lumps are gone and add it to the pan. Cook until thick and bubbly.
Nutrition Facts : Calories 570.3, Fat 16.1, SaturatedFat 2.5, Cholesterol 0.9, Sodium 2162.1, Carbohydrate 85.2, Fiber 18.4, Sugar 11.3, Protein 26.9
LENTIL MUSHROOM STEW OVER MASHED POTATOES
Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!
Provided by Minimalist Baker
Categories Entree
Time 40m
Number Of Ingredients 16
Steps:
- Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
- Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
- Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
- In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
- Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
- Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
- To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
- Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.
Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 43.4 g, Protein 10.3 g, Fat 7.7 g, SaturatedFat 0.9 g, Sodium 196 mg, Fiber 9 g, Sugar 4.7 g, UnsaturatedFat 5.76 g
More about "lentil loaf with mushroom gravy recipes"
MUSHROOM LENTIL LOAF RECIPE ~ VEGAN • VEGGIE SOCIETY
From veggiesociety.com
4.4/5 (5)Total Time 1 hrCategory Main CourseCalories 278 per serving
- In a large skillet over medium flame saute the onion (or leeks), mushrooms and carrot with a pinch of sea salt and a splash of water, veggie broth (or a drizzle of olive oil) until softened. About 10 minutes or so. (If using leeks make sure to rinse them really well after chopping as they can be quite full of dirt and grit)
- Stir in the bell pepper, garlic, paprika, onion powder, liquid aminos, flax meal, 2-3 tablespoons of marinara sauce and the fresh herbs (reserve some herbs for garnish). Remove from heat.
- Add the walnut parmesan, lentils and oats to the pan with the sauteed veggies and mix to combine. Transfer half of the mixture to the bowl of a food processor and finely chop but not totally pureed, so keep a close eye on it.
VEGAN LENTIL LOAF WITH GRAVY - VEGAN HEAVEN
From veganheaven.org
5/5 (10)Total Time 2 hrsCategory Main CourseCalories 645 per serving
- First, cook the lentils according to the instructions on the package. Then put about 6 tablespoons of the cooked lentils aside. You'll need them later on to give the lentil loaf a bit more texture. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes. Put all ingredients except the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so you still got some texture.
- In the meantime, make the pumpkin and sweet potato mash. Cut both into small cubes and cook for about 10-15 minutes or until soft. Mash with a potato masher and add the vegan margarine, salt, pepper, and a pinch of nutmeg.
- Sauté the onion and the garlic for about 2-3 minutes. Then add the carrots and the celery and cook for another 3 minutes. Stir in the tomato paste and cook until it becomes slightly brown. Then stir in the flour and deglaze with red wine. Allow to evaporate. Then add the vegetable broth. Season with oregano, paprika powder, rosemary, salt, and pepper.
- For the cranberry pear sauce, cut the pears into medium-sized cubes. Put them into a small sauce pan together with the cranberries.
MUSHROOM LENTIL LOAF - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Estimated Reading Time 4 minsServings 10Total Time 1 hr 30 mins
VEGAN LENTIL LOAF WITH BALSAMIC ONION GRAVY - WALLFLOWER ...
From wallflowerkitchen.com
Reviews 553Calories 269 per servingCategory Main Dishes
- Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
- Add the rest of the ingredients and use a masher to combine. Don't over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it's too wet, add more oats.
- Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm..
SAGEY MUSHROOM WALNUT ROAST | FEASTING AT HOME
From feastingathome.com
4.9/5 (19)Calories 461 per servingCategory Vegetarian Main
- Toast in an extra-large skillet on the stove, over medium-low heat until golden a fragrant, set aside. ( You can also toast on a sheet pan in a 350F oven for 15-16 mins.)
- In an extra-large skillet heat oil over medium heat. Saute the onion 2-3 minutes, add celery and carrots, and saute 5-6 more minutes until they begin to soften. Add mushrooms, garlic, salt, pepper, and sage. Saute until mushrooms release all their liquid, 10-15 minutes, covering with a lid for a few minutes to get this going. Remove lid, continue cooking off all the liquid. Feel free to deglaze with a splash of wine (or skip it) cooking it all off. Cook until the mushrooms are no longer liquidy– make a well in the middle and add the miso paste, stirring it in. You’ll know you are close when they begin sticking to the pan. You really want these dry as possible. Turn off the heat.
MUSHROOM LENTIL LOAF WITH CRANBERRIES - A VIRTUAL VEGAN
From avirtualvegan.com
5/5 (52)Total Time 1 hr 25 minsCategory EntreeCalories 289 per serving
- Add all of the ingredients (except the fresh/frozen cranberries and sugar) to a very large bowl and stir really well until combined. I find it easier to use clean hands to scrunch it all together and mix it.
- Put the cranberries and the sugar in a small pan over a medium heat and just cook until the sugar is mostly dissolved and some juice is appearing in the bottom of the pan. It only takes 5 - 6 minutes. Then remove from the heat.
- Grease a 1lb or similar loaf pan (about 8.5 inch x 4.5 inch or 9inch x 5inch) and line it with a strip of baking parchment going along the middle. (See my picture above). Leave some paper overhanging as it will make turning it out easier.
LENTILS WITH CREAMY MUSHROOM GRAVY - BUDGET BYTES
From budgetbytes.com
5/5 (54)Total Time 40 minsCategory Dinner, Main CourseCalories 280 per serving
- Mince the garlic and slice the mushrooms. Add the olive oil and garlic to a large skillet and sauté for about one minute. Add the sliced mushrooms and continue to sauté until the mushrooms have released all their moisture and begin to brown.
- Add the lentils, sage, thyme, freshly cracked pepper, and vegetable broth to the skillet with the mushrooms. Stir to combine. Place a lid on the skillet, let the broth come up to a boil, then turn the heat down to medium-low. Let the lentils simmer for 20 minutes (with lid), stirring occasionally.
- After simmering for 20 minutes, the lentils should be tender and most of the broth absorbed. Add the coconut milk, stir to combine, turn the heat back up to medium, and let the lentils simmer for about five more minutes (without lid), or until the mixture in the skillet has thickened to a gravy.
- Once the mixture has thickened, turn the heat off. Taste the mixture and add salt to your liking. I added about 1/2 tsp. The salt will help the herbal flavors pop and reduce the sweetness of the coconut milk.
VEGAN LENTIL MUSHROOM MEATLOAF (GLUTEN-FREE) - STACEY ...
From staceyhomemaker.com
4.7/5 (32)Total Time 1 hr 30 minsCategory DinnerCalories 213 per serving
- In a medium saucepan, boil 3 cups of water. Add the lentils, set a timer for 12 minutes, and then reduce the heat to medium. When the timer goes off, add 1/4 cup of quinoa to the pot and give it a stir. Set the timer for 12 more minutes and let it cook until all the water has been absorbed.
- Let the mixture cool down for a few minutes before you add it to the food processor. If there is any water left, make sure to drain it out before you add the mixture to the food processor.
- While the lentils and quinoa are cooking, chop the veggies and make the flax egg. Make the flax egg by stirring together the ground flaxseed and 6 tbsp of water in a small bowl. Put it in the fridge to thicken for 10 minutes.
VEGAN MEATLOAF WITH GRAVY - A VIRTUAL VEGAN
From avirtualvegan.com
4.7/5 (121)Total Time 55 minsCategory Entree, MainCalories 172 per serving
- Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
- Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
VEGAN LENTIL LOAF RECIPE - FORKS OVER KNIVES
From forksoverknives.com
5/5 (1)Estimated Reading Time 3 mins
LENTIL LOAF AND MUSHROOM GRAVY WITH MASHED GARLIC ...
From onegreenplanet.org
Estimated Reading Time 3 mins
MUSHROOM LENTIL LOAF WITH SWEET BALSAMIC GLAZE - WHO NEEDS ...
From whoneedssalad.com
5/5 (5)Total Time 1 hrServings 4Calories 157 per serving
VEGAN VENTURES IN CUISINE: LENTIL LOAF WITH MUSHROOM GRAVY
From tofutoyoutoo.blogspot.com
Estimated Reading Time 4 mins
RECIPE: LENTIL LOAF WITH MASHED POTATOES, CARAMELIZED ...
From bestselfmedia.com
Estimated Reading Time 3 mins
MUSHROOM LENTIL LOAF - PUMPKINANDPEANUTBUTTER
From pumpkinandpeanutbutter.com
Servings 4-6Category Main DishCook Time 40 minutesTotal Time 1 hr
VEGAN LENTIL & VEGGIE LOAF WITH HOMEMADE MUSHROOM GRAVY
From plantstoplanks.com
Estimated Reading Time 7 mins
10 BEST LENTIL MUSHROOM LOAF RECIPES | YUMMLY
From yummly.com
10 BEST VEGETARIAN LENTIL AND NUT LOAF RECIPES | YUMMLY
From yummly.com
LENTIL MUSHROOM LOAF VEGAN - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MUSHROOM LENTIL MEATLOAF - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LENTIL LOAF WITH CLASSIC ONION GRAVY - SAFEWAY
From safeway.ca
LENTIL LOAF WITH MUSHROOM GRAVY RECIPES
From tfrecipes.com
LENTIL LOAF WITH MUSHROOM GRAVY – WHOLISTIC DISH
From wholisticdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love