Lentil and mushroom loaf

This is such a great savory loaf and super filling. We had it with sweet potatoes and veggies. It is also great the next day after a night in the fridge, it really firms up and slices up great for sandwiches or chopped up in a salad. Or just to eat as a cold slice. Delicious.

My 5 year old said ‘this is like an explosion of flavors in my mouth’ and demolished it, so definitely kid friendly too. 😁

There’s a few more ingredients to this than my usual recipes but feel free to substitute out the oils, type of nuts and flour. I’ve made this a few times with different combos each time and it works out fine.

Ingredients:

• 1 tsp olive oil

• 2 cups of sliced mushrooms ( I used shitake)

• 1 Onion chopped

• 2 carrots grated

• 3 cloves of garlic minced

• 2 tblsp soy sauce or coconut aminos

• 3 tblsp ground flaxseed

• 1/3 cup of veggie stock

• 1 cup of nuts - I used a mixture of walnuts and pinenuts

• 1/2 cup chopped sundried tomatoes

• 2 tblsp of thyme

• 2 cups of cooked lentils (can use canned ok)

• 3/4 cup of oats (or used quinoa flakes for gluten free)

• 1/2 cup of oat flour or other gluten free flour

• tsp salt

• 1/3 cup of ketchup - use a homemade or sugar free version if possible, but do not leave this out as this is what really takes the taste to the next level!

• 2 tblsp balsamic vinegar

Method:

1. Preheat the oven to 180ºC (350ºF). Get a loaf pan ready, either oil it or line with baking paper.

2. Heat the oil in a pan and add the mushrooms, onions and carrots. cook for around 5 minutes until soft and browned a little. Add the garlic cloves and soy sauce and stir through. Remove from heat and set aside.

3. In a small bowl mix the flax seeds and water together and set aside.

4. Add the nuts to a food processor and chop until they are small pieces. Put them in a large mixing bowl.

5. Now vegetable mixture, sun dried tomatoes and thyme to the food processor and chop to small chunks. Add to the large mixing bowl.

6. Now add about 3/4 of the lentils to the food processor and chop until almost smooth. Add this and the remaaining whole lentisl to the mixing bowl.

7. Add the oats, flour, flaxseed mixture and salt to the large bowl and stir in to combine.

8. Pour the mixture into the loaf pan and pack it down firm. Smooth out the top.

9. Mix the ketchup and balsamic vinegar together in a small bowl and brush this to brush on top of the loaf as a glaze.

10. Put in the oven for 45 minutes. Check to make sure it is cooked through. It should be beautifully gazed on top and dry to touch.

11. Once you take it out of the oven let it rest for about 10 minutes before trying to remove from the pan. Once you get it out let it sit on a cooling rack for another 10-15 mins before you try and slice it!

12. Enjoy!