Mushroom-Lentil Load with a Jalapeño Kick

Self-isolation marches on and we make the very best what the grocery stores have available. I think my twist makes it better, actually.


What I changed:


  • I used a lot of different techniques. I have nice knives and I don't want to dirty up blenders if I don't have to.

  • Halved the recipe

  • Used truffle infused EVO

  • Skipped S&P in the veggie saute

  • Swapped in white mushrooms instead of crimini mushrooms

  • Swapped in jalapeño instead of green bell pepper

  • Used Bob's Red Mill Egg Replacer instead of chia mix

  • Used reduce sugar ketchup by True Made


Source: Making Thyme for Health | Makes: 1 loaf | Times: ~1.5 hours


Ingredients


Loaf

1/2 cup dry brown #lentils (approx. 3 cups cooked)

1 1/2 cup vegetable broth (homemade to reduce sodium)

1 tbsp truffle infused EVO

1/2 large yellow onion, diced

1/2 cup #carrots, shredded

1 1/2 cups white #mushrooms, diced

2 garlic cloves, minced

2 #jalapenos, diced

1 piece of whole wheat bread, chopped finely

1/2 cup oat flour

1/4 cup #walnuts, finely chopped

1/2 cup sunflower seeds, finely chopped

1 tbsp dried oregano

1 tbsp dried thyme

1/2 tbsp dried parsley

2 tbsp tomato paste (I might add a little adobo sauce with the paste next time)

1 1/2 tbsp vegan Worcestershire sauce

2 Bob's Red Mill Egg Replacers


Glaze

3 tbsp True Made ketchup

2 tbsp balsamic vinegar

1/2 tsp maple syrup


Instructions

Rinse the lentils and then combine them with the vegetable broth in a medium-size pot over high heat. Bring to a boil and then reduce heat to low and simmer for about 20-30 minutes. Once they are tender drain them and then set aside in a large bowl.


Add 1 tbsp of EVO to a pan over medium heat. Add onion and saute for 2-3 minutes. Add carrots, mushrooms, garlic and jalapenos and saute another 10 minutes.


Preheat oven to 375F.


Mash half of the lentils by pulsing a few times in a Ninja Bullet or use a potato masher. Return to the bowl.


Add the veggie mix to the lentils and stir.


Add bread crumbs, flour, walnuts, sunflower seeds, and seasonings to the mix, and combine well.


Mix tomato paste, Worcestershire sauce, and egg replacers in a small bowl. Add to lentil mixture and fold in well.


In a parchment lined loaf pan, add the mixture. I ran out of parchment paper, so I shoved our silicon mat into the loaf pan. It makes for a weirdly shaped loaf, but who cares?


Blend the glaze together. Pour over lentil mixture in the pan.


Bake for 40-45 minutes. Remove from oven and let cool for 10-15 minutes.


Take loaf out of the pan, and slice up to serve. Enjoy!

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