Mushroom Lentil Loaf
Mushroom lentil loaf is a healthy vegetarian meatloaf. It a perfect meat-free holiday dish. It is delicious with mushroom gravy! This loaf is loaded with fiber and protein. When I made this last Thanksgiving, even the meat-eaters couldn't get enough of this. There were NO leftovers!!
- 2 cups cooked lentils
- 1 package mushrooms (button or portobello), washed,chopped
- 1 yellow onion, chopped
- 1 cup wild rice mix (I use Tru Roots rice trio)
- 3 cloves garlic, minced
- 1/2 cup oat bran or rolled oats (or gluten-free oats)
- 1/2 cup bread crumbs ( use 4 slices toasted Ezekiel bread and pulse with seasonings in blender!)
- 1/4 cup water
- 1 small can tomato paste
- sea salt, pepper, dried thyme, sage & parsley ( about 1 tsp. each or more to taste) 1 tsp. minced fresh rosemary (optional)
- 4 tbsp. arrowroot
- 2 tbsp. Bragg Liquid Aminos (or low-sodoium soy sauce or tamari)
- Walnuts, toasted & chopped or shredded carrots (Optional)
This makes approximately 4-6 servings, you can double the recipe if cooking for more people
- Cook rice and lentils according to package. Set aside.
- Add 1 tsp. coconut oil (or olive oil) to skillet over medium heat. Add mushrooms, onions, garlic and some of the dried seasonings. Cook until mushrooms and onions are soft, but not overcooked.
- Add 3/4 of the mushroom mixture to a blender. Add tomato paste, Braggs, 1/2 the cooked lentils, and arrowroot (or cornstarch). Blend and slowly pour in the water until smooth.
- Pour the mixture into a large mixing bowl. Add oat bran, bread crumbs, remaining lentils, mushroom mixture and seasonings. Stir well to combine.
- Pour the mixture into a lightly oiled 8X8 baking dish, preferably glass (I use coconut oil). Pat down and smooth out.
- Bake at 350F until loaf is firm and top is lightly browned, approximately 40 min.
- Slice and serve with mushroom gravy!