Lentil Loaf With Mushroom Gravy Recipes

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LENTIL LOAF



Lentil Loaf image

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

3/4 cup brown lentils, rinsed
1 can (14-1/2 ounces) vegetable broth
1 tablespoon olive oil
1-3/4 cups shredded carrots
1 cup finely chopped onion
1 cup chopped fresh mushrooms
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh parsley
1 cup shredded part-skim mozzarella cheese
1/2 cup cooked brown rice
1 large egg
1 large egg white
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons tomato paste
2 tablespoons water

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



Red Lentil Chickpea Loaf with Mushroom Gravy image

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

1/2 cup raw walnuts ((shelled walnut halves or pieces))
3 cups cooked chickpeas ((2 14.5-ounce cans, drained and rinsed))
2 teaspoons olive oil
1 white or yellow onion, chopped
3 sticks celery, chopped
2 carrots, peeled and chopped
1/2 cup red lentils
1 1/2 cups vegetable or vegan no-chicken broth ((substitute water))
1 tablespoon fresh thyme ((substitute 1 teaspoon dried))
1 tablespoon fresh rosemary, chopped ((substitute 1 teaspoon dried))
1 cup breadcrumbs
1/2-1 teaspoon salt ((adjust to taste and based on the saltiness of your bread crumbs and chickpeas))
freshly ground black pepper, to taste
1/4 cup ketchup
1 teaspoon olive oil
8 ounces sliced mushrooms (baby bella, button, or portobello)
2 cups vegetable broth
2 tablespoons all-purpose or superfine brown rice flour
2 tablespoons nutritional yeast
2-3 teaspoons tamari ( (adjust to taste))

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



Lentil Loaf With Mushroom Gravy image

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

2/3 cup dry lentils
1 cup whole wheat bread crumbs
1/2 cup celery, minced
1 1/2 cups onions, diced fine (reserve 1 cup for the gravy)
3 -4 tablespoons olive oil
6 tablespoons tamari soy sauce (reserve 3 T. for the gravy)
1/2 cup brown rice, cooked
1/4 teaspoon sage
3/4 teaspoon thyme
1 teaspoon curry powder
2 egg whites
1 1/2 cups vegetable broth
1 tomatoes, sliced
1 tablespoon sesame seeds
1 lb mushroom, sliced
2 -3 garlic cloves, minced
2 tablespoons cold water
2 tablespoons whole wheat pastry flour

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



Lentil Mushroom Stew over Mashed Potatoes image

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

1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt + black pepper to taste
1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
1 Tbsp water ((or avocado or olive oil))
1/2 cup chopped shallot
2 cups sliced cremini (or button) mushrooms
1-2 Tbsp coconut aminos
1 pinch each salt and pepper
2 Tbsp chopped fresh thyme ((or sub rosemary // use dried if fresh is unavailable))
2/3 cup dry green lentils ((rinsed + drained // optional: soak overnight in cool water to improve digestibility))
2-3 cups vegetable broth ((or store-bought))
1 Tbsp tomato paste ((optional))
2 Tbsp mashed potatoes ((recipe above // for thickness))
Fresh chopped parsley
Vegan Parmesan Cheese

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

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