Lentil Mushroom Walnut Loaf Recipes

HEARTY VEGAN LENTIL MUSHROOM LOAF

Steps:

• Cook lentils according to package instructions.
• Line a loaf pan with parchment paper and preheat your oven to 350 °F (175 °C).
• In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water, stirring frequently.
• After a few minutes, add the soy sauce and carrot. Keep cooking until all of the liquid has evaporated.
• Transfer the cooked lentils along with the sautéed vegetables and the rest of the ingredients for the loaf into a food processor.
• Pulse a few times to incorporate and be sure not to over-process the mixture! It should still be textured, not smooth.
• Put the lentil mushroom batter into your prepared loaf pan and pack it down firmly to make sure it stays together.
• Combine all ingredients for the glaze in a small bowl and mix together. Spread it over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
• Once this time has elapsed, remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.

LENTIL MUSHROOM WALNUT "MEAT" LOAF

Steps:

• Preheat your oven to 180 degrees Celsius (350 Fahrenheit) top and bottom heat. Take out a bread-baking form (diameters about 25 cm long, 11 cm wide, and 8 cm high) and put a baking sheet in
• Wash the lentils under running water before transferring to a pot alongside 2 cups of water. Bring to a boil and then turn on low heat and let simmer for about 25 minutes until cooked through. When done, drain any excess water and put it aside
• Meanwhile, prepare the other "loaf" ingredients. Take out a big bowl so that you can easily add the cut ingredients to it and clear out your kitchen board: Peel and finely chop the onion, as well as grate the garlic. Wash the celery, carrot, apple, and mushrooms. Finely cut the celery. De-stem the mushrooms and chop them into smallish pieces. Grate the carrot. Core the apple and also grate (I tend to use a food processor for both the apple and carrot). In a food processor, pulse the walnuts a few times. Add the lentils and pulse a bit more so that you have a slight "mushiness" (technical term ????). Also, transfer to the bowl. As the last step, add the olive oil, balsamic vinegar, dried thyme, salt, paprika, pepper, oat flour, and oats. Mix everything through (I tend to use my hands for this step). Put into a bread baking form and really tightly push the mixture in. This step is super important, in order for the loaf to hold its form. Bake for ca. 1 hour and 25 minutes until the top of the loaf has turned golden
• Take the Lentil Mushroom Walnut "Meat" Loaf out of the oven and let it slightly cool before lifting it out of the form. The loaf will be soft whilst hot and gradually holds its form the cooler it becomes (this is a property of gluten-free baking). The taste is not impacted in any way though. Serve alongside your favorite side dishes and ENJOY!!

LENTIL-MUSHROOM WALNUT LOAF

Steps:

• Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
• Preheat oven to 350°.
• In a big bowl, combine all the ingredients except the cheese; mix well.
• Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
• Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
• Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
• Let stand in dish for 5-10 minutes before serving.
• Cut into squares and serve from the baking dish.

LENTIL WALNUT "NO MEAT" LOAF

Steps:

• Method: Heat oven to 400 degrees. Lightly grease 8-9 inch loaf pan with oil or cooking spray and set aside.
• Bring vegetable broth to a boil and add lentils. Cover and simmer over medium heat for 25-30 minutes until lentils are tender and most or all of the liquid is absorbed. Drain any excess liquid and transfer to a large bowl to cool. Note: It' important to let them cool or they will be too mushy when mashed.
• Meanwhile, heat 1 tbsp olive oil in a skillet and add onion and celery, saute over medium heat 3 minutes. Add potatoes, garlic, poultry seasoning, and pepper and continue cooking 3-5 minutes, or until vegetables are tender. Remove from heat.
• With a potato masher, mash cooled lentils (not to the point of being pureed). Add vegetable mixture and continue to mash to combine. Next add the remaining ingredients and mix in - using your hands works best.
• Transfer to loaf pan and press the mixture in, smoothing out the top so it's even.
• Bake for 25-30minutes or until top and edges look lightly browned.

LENTIL-MUSHROOM "MEATLOAF"

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

MUSHROOM-WALNUT LOAF (GARDEN LOAF)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 45 minutes.