Introducing a hearty and savory Mushroom Lentil Loaf that’s not only delicious but also completely vegan! Perfect for a cozy dinner. 
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 8 oz cremini mushrooms, chopped (225g)
– 2 cloves garlic, minced
– 1 cup cooked green or brown lentils (200g)
– 1 cup breadcrumbs (gluten-free if needed) (80g)
– 1/2 cup vegetable broth (120ml)
– 2 tablespoons tomato paste
– 1 tablespoon soy sauce or tamari (for gluten-free)
– 1 teaspoon dried thyme
– 1/2 teaspoon balsamic vinegar
– Salt and black pepper to taste
Directions:
1. Preheat your oven to 375°F (190°C) and grease and flour a 9×5 inch loaf pan to prevent sticking.
2. In a skillet, heat the olive oil over medium heat. Toss in the chopped onion and cook until it’s softened, about 5 minutes. Next, add in the chopped cremini mushrooms and minced garlic, letting them sizzle away until the mushrooms are browned and tender, about 8-10 minutes.
3. In a large mixing bowl, combine the cooked lentils, breadcrumbs, vegetable broth, tomato paste, soy sauce, dried thyme, balsamic vinegar, salt, and pepper. Add the sautéed onion, mushroom, and garlic mixture, mixing everything together until well combined.
4. Carefully transfer this delicious mixture into your prepared loaf pan, pressing down evenly to compact it.
5. Pop it in the oven and bake for about 45-50 minutes, or until the top is golden brown and the loaf feels firm to the touch.
6. Once baked, let it cool in the pan for 10-15 minutes before slicing and serving. Enjoy this comforting dish with your favorite sides!
Get ready for a warm, hearty meal that will satisfy your cravings!
