This recipe was adapted from Wall Flower Kitchen’s Roast Lentil Loaf recipe. I swapped out the carrots for grated beets (they make it look more meaty!), changed some of the measurements, and made the gravy a bit simpler. If you’re a vegan or vegetarian and craving a roast dinner with gravy, this recipe totally hits the spot. Pictured are roasted veggies (potato, sweet potato, beets, and red onion) tossed in a jar of pesto, and baked for an hour at 425 F till carmelized and browned, and it was amazing. Mashed potatoes and steamed broccoli would go nicely too.
Ingredients for lentil loaf:
1 Tablespoon olive oil
1/2 red onion, minced
3 teaspoons garlic, minced
20 regular white mushrooms, sliced
1 medium beet, grated
400 ml mixed canned beans, drained & rinsed
1 cup red lentils, rinsed
2 cups vegetable broth
1 Tablespoon coconut aminos
2 Tablespoons Italian Seasoning
1 cup rolled oats
Ingredients for balsamic gravy:
2 cups vegetable stock
1 Tablespoon brown sugar
1/4 cup corn starch & 1/4 cup water
1/2 cup red wine
3 Tablespoons balsamic vinegar
3 Tablespoon coconut aminos
Instructions:
- Preheat oven to 350 F and grease a loaf pan or a large silicone muffin pan (makes 12) with nonstick spray.
- Combine the lentils with 2 cups of broth, bring up to a boil, then simmer on low for 12- 15 minutes till soft and cooked through.
- Drain and rinse the canned beans.
- Prep all the veggies, slice the mushrooms, dice the onion, mince the garlic, grate the beet.
- Heat the oil on high in a frying pan and sauté the onion, mushrooms and garlic until onion is translucent and mushrooms are cooked and starting to brown. Add more olive oil if it gets too dry. Add the Italian seasoning and grated beet and cook for another few minutes until softened.
- Add the beans, lentils, coconut aminos, and rolled oats to the sauteed veggies, mix well, it should form together like a thick batter. Add a little water if the mixture is too dry, or more oats if it’s too wet. Partially blend with an immersion blender to get a lumpy consistency, leaving some beans and mushrooms intact for texture.
- Transfer the mixture into the loaf or muffin pan, spread out evenly, and cook for 40-45 minutes until the outside develops a lightly browned crust and the inside is firm but not dry, a butter knife inserted in the centre should come out clean.
- While the loaf is baking, prepare 2 cups of vegetable stock in a medium pot. Pour in the wine, brown sugar, balsamic vinegar, and coconut aminos and bring to a boil on high. Simmer on low.
- In a mug combine corn starch with cold water and whisk with a fork till smooth. Add to the vegetable stock mix and stir, simmering on low till it thickens. Remove from heat, cover, and set aside.
- Serve roast loaf in thicks slabs or slice an individual muffin in half, drizzle balsamic gravy over it, and add a side of veggies.
Plum Hill 