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–+ servings

Lentil Mushroom Loaf with Mushroom Sauce

Catherine BarclayCatherine 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
  

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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