November 21, 2017
Ok really… Who doesn’t love the very thought of comfort food. I mean it’s pretty much my two most loved words in the english dictionary “comfort” and “food”.
Unfortunately, comfort food has a pretty bad rep and is not typically associated with health… Until Now!
This lentil loaf is savoury, delicious, warm, satisfying, filling and oh so good.
The best part of all is that it is low in fat and packed with nutrients and flavour. And unlike typical comfort foods you won’t be left feeling bloated and ready to pass out, YUCK!
Vegan Lentil Loaf with Mushroom Gravy
This savoury lentil loaf is not only extremely delicious but it is uber easy to make, Seriously!!
Best of all its low in fat and 100% Plant Based
Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Carbivores
Author: The Hungry Carbivore
Ingredients
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1/2 cup sweet onion diced, about half of a large onion, you can save the other half for the gravy.
- 2 cloves garlic
- 1 cup small green lentils Note this recipe uses dried lentils
- 3 cups veggie stock there are 4 cups of stock in a box. Save the last cup for the gravy.
- 1/2 cup oat flour
- thyme and sage I used fresh thyme and sage and just used a small bunch of each. If you want to use dried I would say about a 1/4 tsp each.
- Salt and pepper to taste
Mushroom Gravy
- 1 package Crimini Mushrooms I used sliced, but you could also chop them up a bit more
- 1/2 cup sweet onion finely chopped
- 1 cup veggie stock
- 1/2 cup almond milk
- 2 tbsp flour I used a rice flour but really and flour will work to thicken the gravy.
- Thyme, sage, salt and pepper to taste
Directions
- Lightly oil a large pot with a little olive oil and add the diced carrots, celery, onions and garlic. Add spices and season with salt and pepper.
- Over medium heat allow veggies to cook and onions to turn translucent.
- Next add 1 cup of lentils (rinsed) and 3 cups of veggie stock. Bring to a boil cover, reduce heat to low and allow to cook for about 15 to 20 mins or until all stock is absorbed and lentils are soft and tender.
- Once cooked transfer a third of the mixture into a food processor and add 1/2 cup oat flour. Mix till all is well incorporated , then mix in by hand the remaining mixture.
- NOTE.. If you don’t have a food processor you could really use anything to mash it all up. No need to be fancy or complicated 😉
- Next lightly oil a loaf pan (this is key, so the loaf does not stick when you try to remove it) and place the mixture in, lightly pressing it all down.
- Place in a preheated oven at 350°F for about 30 mins. Test it by inserting the tip of a knife in and if it comes out clean it’s done.
- Allow it to cool for a few minuets before flipping it over on to a cutting board. It should still be slightly moist in the centre when cutting it.
Mushroom Gravy
- In a lightly oiled pan, add mushrooms, onions, herbs, salt and pepper and allow to cook over medium heat till everything is translucent and caramelized this is going to add flavour to the bottom of your pan.
- Next add remaining 1 cup of veggie stock making sure to incorporate all that caramelized goodness on the bottom of the pan.
- Next add 1/2 cup almond milk and bring to a boil allowing to reduce some of the liquid
- Next whisk in 2 tbsp of flour quickly trying to avoid getting lumps (I like the rice flour cause of it’s fine texture, makes it easier to avoid lumps, there is nothing worse than lumpy gravy)
- Reduce heat to low and allow to sit till ready to serve.
Enjoy!
