Best 3 Lentil Mushroom Walnut Loaf Recipes
Embark on a culinary adventure with our tantalizing Lentil Mushroom Walnut Loaf, a symphony of flavors and textures that will delight your taste buds. This plant-based marvel is not just a meatless alternative; it's a hearty and satisfying dish that stands tall on its own. Each bite reveals a harmonious blend of lentils, mushrooms, and walnuts, enveloped in a savory and aromatic sauce.
This versatile recipe offers three delectable variations to suit your preferences. The Classic Lentil Loaf is a timeless favorite, with its comforting and familiar flavors. For those seeking a zesty kick, the Mexican-Spiced Lentil Loaf infuses a vibrant blend of spices, while the Italian-Seasoned Lentil Loaf offers a symphony of herbs and sun-dried tomatoes, capturing the essence of Mediterranean cuisine.
These lentil loaves are not just easy on the palate but also on your time. With simple ingredients and straightforward instructions, you can whip up this wholesome dish in no time. The recipe includes detailed steps, helpful tips, and beautiful photographs to guide you through the process, ensuring success in your culinary endeavor.
So, gather your ingredients, don your apron, and let's embark on a delightful journey into the world of plant-based cuisine. Prepare to savor every bite of our Lentil Mushroom Walnut Loaf, a dish that nourishes both body and soul.
LENTIL MUSHROOM WALNUT "MEAT" LOAF
This Lentil Mushroom Walnut "Meat" Loaf is super flavorful. The dish is fully vegan, super healthy, and absolutely wholesome and delicious!
Provided by Ann Robejsek
Categories Mains
Time 55m
Number Of Ingredients 17
Steps:
- Preheat your oven to 180 degrees Celsius (350 Fahrenheit) top and bottom heat. Take out a bread-baking form (diameters about 25 cm long, 11 cm wide, and 8 cm high) and put a baking sheet in
- Wash the lentils under running water before transferring to a pot alongside 2 cups of water. Bring to a boil and then turn on low heat and let simmer for about 25 minutes until cooked through. When done, drain any excess water and put it aside
- Meanwhile, prepare the other "loaf" ingredients. Take out a big bowl so that you can easily add the cut ingredients to it and clear out your kitchen board: Peel and finely chop the onion, as well as grate the garlic. Wash the celery, carrot, apple, and mushrooms. Finely cut the celery. De-stem the mushrooms and chop them into smallish pieces. Grate the carrot. Core the apple and also grate (I tend to use a food processor for both the apple and carrot). In a food processor, pulse the walnuts a few times. Add the lentils and pulse a bit more so that you have a slight "mushiness" (technical term ????). Also, transfer to the bowl. As the last step, add the olive oil, balsamic vinegar, dried thyme, salt, paprika, pepper, oat flour, and oats. Mix everything through (I tend to use my hands for this step). Put into a bread baking form and really tightly push the mixture in. This step is super important, in order for the loaf to hold its form. Bake for ca. 1 hour and 25 minutes until the top of the loaf has turned golden
- Take the Lentil Mushroom Walnut "Meat" Loaf out of the oven and let it slightly cool before lifting it out of the form. The loaf will be soft whilst hot and gradually holds its form the cooler it becomes (this is a property of gluten-free baking). The taste is not impacted in any way though. Serve alongside your favorite side dishes and ENJOY!!
Nutrition Facts :
HEARTY VEGAN LENTIL MUSHROOM LOAF
This simple vegan lentil mushroom loaf with walnuts is a wonderful plant-based main dish the whole family will love! It's so hearty, savory and really easy to make with only 10 minutes of prep time. Try it as a meatless main for the holidays!
Provided by Alena
Categories Dinner
Time 55m
Number Of Ingredients 19
Steps:
- Cook lentils according to package instructions.
- Line a loaf pan with parchment paper and preheat your oven to 350 °F (175 °C).
- In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water, stirring frequently.
- After a few minutes, add the soy sauce and carrot. Keep cooking until all of the liquid has evaporated.
- Transfer the cooked lentils along with the sautéed vegetables and the rest of the ingredients for the loaf into a food processor.
- Pulse a few times to incorporate and be sure not to over-process the mixture! It should still be textured, not smooth.
- Put the lentil mushroom batter into your prepared loaf pan and pack it down firmly to make sure it stays together.
- Combine all ingredients for the glaze in a small bowl and mix together. Spread it over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
- Once this time has elapsed, remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.
Nutrition Facts : Calories 291 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 8 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 slices, Sodium 153 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
Tips:
- Choose the Right Lentils: For this recipe, brown or green lentils work best. They hold their shape well and provide a hearty texture to the loaf.
- Soak the Lentils: Soaking the lentils before cooking helps to reduce the cooking time and makes them more digestible.
- Use a Food Processor: A food processor makes quick work of chopping the mushrooms, walnuts, and onion. You can also use a blender, but a food processor will give you a finer chop.
- Don't Overmix the Batter: Overmixing the batter can make the loaf tough. Mix just until the ingredients are combined.
- Bake at the Right Temperature: The loaf should be baked at a high temperature initially to help it rise, then the temperature should be reduced to finish cooking the loaf through.
- Let the Loaf Cool: Before slicing and serving, let the loaf cool for at least 15 minutes. This will help it to hold its shape.
Conclusion:
This lentil-mushroom-walnut loaf is a delicious and nutritious vegetarian main course. It's packed with protein, fiber, and healthy fats. It's also easy to make and can be served for breakfast, lunch, or dinner. With its hearty texture and savory flavor, this loaf is sure to be a hit with everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #main-dish #easy #dietary #4-hours-or-less
You'll also love
