Legume Loaves are always nutrient-dense, easy to make, and look good, however, they often lack moisture and structure. I’ve been experimenting a bit lately, and decided to take my usual lentil loaf to the next level: Level HECK YES.
This recipe is fool-proof. Watering mouths guaranteed!
- 1 cup dry green lentils or 1 19 oz. can of cooked green lentils
- 1/2 cup vegetable stock or miso broth
- 1 medium shallot, chopped (I prefer shallot to onion, however you can use either)
- 2 cloves garlic, minced
- 10 medium cremini mushrooms, washed & roughly chopped (cremini are mini portobello!)
- 1-2 teaspoons coconut oil for frying
- 2 teaspoons poultry spice (or spices of choice)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon flour/starch of choice
- 3 tablespoons ground flax
- 1/2 teaspoon salt (or to-taste, you made need more if you are using an unsalted vegetable stock or miso broth)
- 1/2 cup cooking wine
- 1/2 cup cornmeal
- cracked black pepper to-taste
- If using dry lentils, cook in roughly 2 cups of water until most of the water is absorbed, and lentil are soft. Approximately 20 minutes
- In a fry-pan (I like to use cast-iron as it adds natural iron to my food), melt coconut oil over medium heat, add shallot and mushrooms & sauté until soft
- Add garlic, flour/starch, stir until thoroughly mixed, let cook for another couple of minutes, then add the broth & wine. Simmer until mixture thickens to a light gravy consistency. Remove from heat
- Pre-heat your oven to 350 Fahrenheit
- When lentils are done, lightly mash with potato masher. You want this mixture chunky, so don’t over mash
- Stir in the nutritional yeast, cornmeal, flax, red pepper flakes and spices
- Add mushroom mixture to lentils, and mix well
- Spoon mixture into loaf pan. I prefer the silicon bread moulds – they are naturally non-stick, hold in moisture well, and are easy to clean
- Bake loaf at 350 Fahrenheit for 45 minutes
- Let loaf cool for a half hour before removing from mould. If you try to remove it while it’s still piping hot, it will fall apart
- And that’s it!
- SO TASTY!
This recipe was republished with permission from Nikki Hurst, RHN.
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