Lentil, Mushroom Walnut Loaf
If you are looking for a vegan main dish for Thanksgiving, this loaf would be a great option! I love plant based loaves filled with flavorful ingredients, especially when covered in a delicious gravy! This one has a mushroom gravy and it is perfect served with a side of mashed potatoes or sweet potatoes!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a pan, heat the olive oil and onions, and cook until the onions are softened and tender, about 5 minutes. Add the garlic and sautee a minute more until fragrant. Add to a food processor, along with lentils, and all other loaf ingredients. Pulse until everything is blended but not completely smooth.
- Preheat the oven to 375F degrees, and oil a 9×5 inch loaf pan. Spoon the loaf mixture into the pan, smoothing the top, and place in the oven. Bake for 1 hour.
- Meanwhile, to make the gravy, heat 1 Tbsp olive oil in a medium stock pot. Add shallots, and saute until softened, about 5 minutes.
- Add the garlic and cook a minute, then add the stock, mirin, tamari, miso, and mushrooms, as well as sea salt and freshly ground pepper to taste. Bring to a boil, then lower to a simmer and cook a few minutes until the mushrooms are cooked.
- Whisk in the cornstarch mixture, and let cook about a minute more until thickened.
- Once the loaf has finished cooking, allow to cool for 15 minutes, then cut into pieces and serve with the gravy.
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- Heart Healthy