Lentil and Mushroom Loaf

Mushroom and Lentils Loaf -Cooking with Marchi

🌟 Ready to take your plant-based meals to the next level? Meet my delicious mushroom and lentil loaf – the perfect blend of earthy flavors and hearty goodness! This dish is not just a meal; it's a celebration of vibrant ingredients that will satisfy even the pickiest eaters.

This Lentil and mushroom meatloaf is the idea centerpiece of festive meal. It's full of protein, flavors and fiber.

Serve this for family meals or even the center piece of festive meal. Everyone will love this ..... even meet eaters won't get enough!

Ingredients

Ketchup glaze

1/2 cup of ketchup

2 tbsp of coconut sugar

1 tablespoon of apple cider vinegar (AVC)

1 tbsp of mustard ( use English mustard for a bit of kick, or French for more suttle flavor)

Loaf

1 tbsp of flax seed meal

3 tablespoons of warm water

1 tbsp of extra virgin olive oil

1 medium sweet onion chopped

1 tablespoon of garlic paste

200 g of brown bottom mushroom, sliced

1 large carrot diced

1 thick salary diced

1 cup of green lentils (soaked overnight and cooked should make 2 cups)

2 tbsp of nutrition yeast

Flaxseed paste for Mushroom and Lentils Loaf -Cooking with Marchi

1/4 cup of tomato paste

2 tbsp of liquid aminos or soy sauce

1 tbsp of Vegan Worcestershire sauce

4 tbsp of dry Italian mixed herbs

1 cup off rolled oat

1 tsp of salt

1/2 cup of ground almond (almond meal)

Instructions

The day before the bake soak the lentils overnight. Then, cook it for around 15 to 20 minutes until soft. It should provide two cups of cooked lentils.

Loaf mixture for Mushroom and Lentils Loaf -Cooking with Marchi

Mix the glaze ingredients in a small bowl and set the side

Mix flaxseed powder with warm water and set aside, this will thicken up. Flaxseed meal paste.

Heat the olive oil and add the onion for two to three minutes.

Add garlic paste, mushroom diced carrots and diced celery. Sauté for another 10 to 15 minutes until the carrot and the mushroom are tender. Transfer this to the blender.

Add 1 1/4 cups of cooked lentils, nutritional yeast, tomato paste, liquid aminos Worstershire sauce, the dried herbs and half a cup of oats. Blen until everything is small size.

Mushroom and Lentils Loaf -Cooking with Marchi

Add this blended mixture, flaxseed meal paste and the remaining ingredients to a bowl. Mix well to form a thick dough.

Turn it to a prepared baking tray with baking paper. Shape it with your hand to form a "meatloaf".

Brush Half of the ketchup glaze on and bake it on the over for 30 minutes at 190 degrees. Brush the remainder ketchup glaze on and bake for another 15 minutes.

Let it rest for 10 minutes. Slice it and serve warm.

Enjoy

Feast with Mushroom and Lentils Loaf -Cooking with Marchi