A friend recently asked me if I had a Mushroom Lentil Loaf recipe I could share as she had lost hers. I did not. But a quick search on the Internet turned up some interesting ideas and variations of a lentil loaf.
What I finally ended up with is a synthesis of a bunch of the recipes that I found. I got the mashed potato stuffing inspiration from Wing-It Vegan who got her inspiration from heathen vegan. Man, how I love the blogosphere- who needs cookbooks any more?!?
I served this with gravy that I adapted from my green bean casserole recipe (I happened to have some leftover in the freezer). I did thin it with a bit extra (about a 1/4 cup) of vegetable stock.
Probably the best part of this recipe, other than the fact that it is delicious, healthy and nutritious is that Mr. Meat and Potatoes liked it and commented no less than three times that it was good! I never thought I would see the day he would eat a lentil much less like it. I swear, him liking this dish has been the pinnacle of Vegan MoFo 2011 for me!
I do hope you will try this. It takes a little time but is well worth the work.
Potato Stuffed Lentil Mushroom Loaf
1 cup red lentils rinsed and drained
3 red bliss potatoes peeled and cubed
1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 tablespoon Earth Balance Vegan Butter Spread
1/2 red onion, chopped fine
6 oz baby brown pearl mushrooms, sliced
6 large shitake mushroom caps rough chopped
4 cloves garlic, minced and divided in half
2 tbsp flax meal
1 tbsp tamari sauce
6 tbsp freshly chopped parsley, divided in half
2 tbsp olive oil
Salt and pepper to taste
Preheat oven to 350 degrees.
In a heavy sauce pan place the lentils and four cups of water. Heat over high heat until boiling. Cover, turn the heat to low and simmer until the lentils are soft, about 45 minutes. Drain and set aside.
While the lentils are cooking add potatoes to a second sauce pan and cover with water. Boil until fork tender- about 30 minutes.
While potatoes are boiling, heat one tablespoon of the olive oil over medium heat and add 2 tbsp garlic and red onion. Season with salt and pepper. Allow to cook until soft.
Place the cooked potatoes in a bowl with the Earth Balance, non dairy milk, 3 tbsp of parsley and the cooked onion and garlic mixture. Rough mash them with a potato masher.
Heat a skillet over medium heat and add the other tablespoon of olive oil. Add in the mushrooms, the rest of the garlic and saute until the mushrooms are tender. Add the lentils, flax meal, tamari sauce, the rest of the parsley and salt and pepper to taste.
In a greased loaf pan or multiple mini loaf pans press the lentil and mushroom mixture into the bottom and up the sides. Fill with the mashed potato mixture and then cover with more of the lentil mixture.
Bake at 350 for 45 minutes.
Allow to cool for at least ten minutes before removing from the loaf pan. Serve with gravy if desired.