This Lentil Mushroom Loaf with Mushroom Sauce is a wholesome and nutritious option, perfect for anyone looking to enjoy a meatless meal without sacrificing flavor or satisfaction. Here’s a detailed description highlighting its health benefits:

Lentil Mushroom Loaf:

• Brown Lentils: A fantastic source of plant-based protein and fiber, lentils help promote a healthy digestive system and contribute to a feeling of fullness.
• Brown Onion and Garlic: Known for their anti-inflammatory properties and ability to support cardiovascular health.
• Apple: Adds a natural sweetness and is a good source of dietary fiber and vitamin C.
• Button Mushrooms: High in selenium and B vitamins, mushrooms are great for supporting the immune system and preventing cell damage.
• Carrot and Celery: Loaded with essential vitamins and antioxidants that improve eye health and reduce the risk of chronic diseases.
• Sunflower Seeds: A great source of healthy fats, vitamin E, and magnesium which are vital for heart health, skin health, and energy production.
• Rolled Oats: Excellent for heart health and stabilizing blood sugar levels thanks to their high soluble fibre content.
• Ground Linseed (Flaxseed): Rich in omega-3 fatty acids and lignans that help improve cholesterol and promote hormonal balance.
• Herbs and Spices (Thyme, Rosemary, Paprika): Offer anti-inflammatory benefits and enhance the dish’s flavour while adding minimal calories.
• Dijon Mustard and Soy Sauce: Provide an umami flavour and contain small amounts of minerals and vitamins.

Mushroom Sauce:

• Mushrooms and Onion: Increase the dish’s nutritional density with additional selenium and B vitamins.
• Cornflour: Helps thicken the sauce without adding excessive fat or calories.
• Cashew Cream: A dairy-free alternative that adds creaminess along with heart-healthy fats and protein.
• Nutritional Yeast: A vegan flavor enhancer rich in B vitamins, particularly B12, which is essential for energy and brain function.
• Vegetable Stock: Adds depth of flavour with minimal fat and is a good base for a low-calorie sauce.

This Lentil Mushroom Loaf with Mushroom Sauce is a comforting and satisfying dish that aligns well with a healthy lifestyle. It is particularly beneficial for those following a vegetarian or vegan diet, offering a balanced profile of nutrients essential for overall health.

Lentil Mushroom Loaf with Mushroom Sauce

Catherine Barclay

This savory Lentil Mushroom Loaf with Mushroom Sauce is a hearty and delicious vegetarian delight. Made with tender lentils, earthy mushrooms, and a blend of aromatic herbs, it's baked to perfection and topped with a rich and creamy mushroom sauce. This dish offers a satisfying texture and deep, umami flavors, making it a perfect centerpiece for any meal, especially during the holiday season.

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Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

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Lentil Mushroom Loaf

• 1 cup brown lentils dry
• 1 brown onion diced
• 1 apple cored and diced
• 2 tbsp vegan worcestershire sauce
• 4 garlic cloves minced
• 2 cups button msuhrooms chipped
• 2 tsp soy sauce
• 1 carrot grated
• 1 celery stick thinly sliced
• 1 cup sunflower seeds
• 2 tbsp rolled oats
• 2 tbsp ground linseed (flaxseed)
• 2 tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp smoked paprika
• 1 tbsp dijon mustard

Mushroom Sauce

• 450g button mushrooms sliced
• 1 brown onion diced
• 3 garlic cloves minced
• 2 tbsp cornflour (cornstarch)
• 2 tsp dried thyme
• 1 cup vegetable stock
• ½ cup cashew cream see notes
• 2 tsp dijon mustard
• 2 tbsp nutritional yeast

Instructions

 

Lentil Mushroom Loaf

• Cook the lentils as per packet
• Preheat oven to 175°C (350°F)
• In a nonstick frypan with a little water or stock, dry fry the onion, garlic and mushrooms.
• Add the carrot, celery, and apple when the onion is transparent. Keep cooking, adding small amounts of water if required until the apple is soft.
• Add all ingredients into a high-speed blender and pulse until mixed but still leaving the texture.
• Pour ingredients into a silicon or lined metal loaf tin and bake in the oven for 45 mins.
• Once cooked, remove from oven and allow to stand for 10 mins to cool and set before slicing.
• Serve with mushroom sauce and your choice of vegetables.

Mushroom Sauce

• In fryng pan dry fry onions, mushroom and garlic until onions are translucent.

  Mix the cornflour 1/4 cup of the vegetable stock, set aside.

  Add all other ingredients in the pan and stir through, finally add in the cornflour mix to thicken.

  Pour over loaf while warm.

Notes

CASHEW CREAM

1 cup cashews and 1 cup water

Add both ingredients to a high-speed blender and pulse until smooth.

Keyword Lentils, meatloaf, mushroom, plantbased, vegan, wfpb

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