This meal is great if you want a hearty dinner or if you are looking for a plant-based alternative for a holiday meal.
Lentil Loaf and Gravy with Mashed Garlic Cauliflower
Get the printable recipe here.
Yield: 4-6 servings
Ingredients:
Lentil Loaf:
½ cup onion diced
½ cup celery diced
½ cup carrots diced
2 cloves garlic
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon no salt seasoning
¼ teaspoon sage
1 cup dried brown lentils cooked
3 cups low sodium vegetable broth
½ cup all-purpose or oat flour for a gluten free loaf
Mushroom Gravy:
1 package baby bella mushrooms chopped
1/cup onion chopped
½ teaspoon poultry seasoning
½ teaspoon salt
1/8 teaspoon black pepper
1 cup low sodium vegetable broth
½ cup plant-based milk of your choice
2 tablespoons all-purpose or oat flour
Mashed Garlic Cauliflower:
1 head cauliflower
2 tablespoons vegan butter (add more if you want a buttery taste)
2 teaspoons garlic powder
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Lentil Loaf:
1. Cook lentils as per the package instructions and use vegetable broth instead of the water for more flavor.
2. Heat a large pot over medium high heat. Add 2 tablespoons of vegetable broth.
3. Add the onions, celery carrots and garlic, salt, black pepper, no salt seasoning and sage and cook until the onions are translucent.
4. Add the lentils and ½ cup vegetable broth and stir. Cook until all of the lentils and vegetables are tender and the broth is absorbed, about 20-30 minutes. If the lentils begin to stick to the bottom of the pan while cooking, add a splash of vegetable broth and scrape the bottom of the pot and mix in the bits that are stuck.
5. Once cooked transfer about 1/3 of the mixture into a food processor or separate bowl. Add the flour and mix together until well combined. Mix in the remaining mixture by hand. If you prefer not to have any whole lentils in the loaf then mash the entire mixture and add ¾ cup of flour instead of the ½ cup.
6. Preheat oven to 350°F. Oil a loaf pan.
7. Add the entire lentil mixture to the pan and press it down.
8. Place the pan on the oven and bake for 30 minutes. To test if the loaf is completely cooked, insert a knife in the middle of the loaf and if it comes out clean it is done. Let it cool a bit before cutting the loaf.
Mushroom Gravy:
1. Heat a small pot over medium high heat. Add 2 tablespoons vegetable broth.
2. Add the mushrooms, onions, poultry seasoning, salt and black pepper and let it cook until the onions are caramelized. If the mushrooms and onions stick to the bottom of the pot add some vegetable broth and scrape up the bits and mix it in.
3. Add 1 cup vegetable broth and stir.
4. Add the milk and bring to a boil.
5. Reduce heat to low and slowly add the flour while whisking the gravy to prevent the flour from getting lumpy.
6. Let simmer for 3 minutes.
7. Remove from heat and serve.
Mashed Garlic Cauliflower:
1. In a large pot add the cauliflower and fill with water. Make sure the water covers all of the cauliflower.
2. Bring to a boil and cook until all of the cauliflower is fork tender.
3. Remove pot from heat and drain the water.
4. Add the vegan butter and with either an immersion blender or hand mixer and blend together until the cauliflower is smooth and creamy.
5. Mix in the garlic powder, salt and black pepper. If you like a heavier garlic taste then add more garlic powder and taste until you reached your desired garlic level.
6. Serve along with your favorite plant-based entrée.
