Lentil Mushroom Meatloaf Food

HEARTY VEGAN LENTIL MUSHROOM LOAF

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.

LENTIL-MUSHROOM MEATBALLS

Steps:

• For the sauce: Put the oil and garlic in a medium saucepan over medium heat. Swirl until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1/2 cup water. Bring to a high simmer, then reduce the heat to medium-low. Add the torn basil leaves and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes.
• For the meatballs: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with oil.
• Bring a medium saucepan of water to a boil, then add the wheat berries and boil until plump and tender, about 30 minutes. Drain and set aside.
• Put the lentils in a medium saucepan with 2 1/2 cups water. Bring to a boil, then reduce heat to low and simmer, uncovered, until almost all of the water has evaporated and the lentils are soft, about 15 minutes. Remove from the heat, drain and let cool slightly.
• Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, garlic, 1 teaspoon salt and a few grinds of pepper and cook, stirring until soft and lightly browned, about 6 minutes. Add the tomato paste, soy sauce, vinegar and nutritional yeast and cook, stirring, until the liquid has evaporated and is slightly dry, about 2 more minutes. Let cool slightly. Clean out the skillet.
• Transfer the onion-mushroom mixture to a food processor. Add the cooked lentils, wheat berries and parsley leaves. Pulse until the mixture is combined and crumbly but not mushy.
• Put the torn bread into a large bowl and cover with 1/4 cup of water. Let sit at least 5 minutes to soften. Using a fork, mash the soaked bread into a paste. Add the lentil mixture to the bowl with the mashed bread and mix by hand until fully incorporated. The mixture should hold its shape when squeezed gently.
• Shape the mixture by hand into 18 golf-ball sized meatballs. Place about 1 inch apart on the prepared baking sheet. Bake until the meatballs are golden brown on the outside and don't crumble when gently pressed, 25 to 30 minutes.
• To serve, pour the sauce into a shallow serving bowl. Put the hot meatballs on top of the sauce and garnish with parsley.

LENTIL-MUSHROOM "MEATLOAF"

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x5-inch loaf pan with parchment paper, or use a silicone loaf pan.
• Combine mushrooms, bell pepper, carrot, celery, onion, vegetable broth, garlic, salt, and pepper in a large skillet over medium heat. Cook until vegetables are browned, about 7 minutes.
• Transfer cooked vegetables to a food processor. Add cooked lentils, oats, bread crumbs, flaxseed meal, tomato paste, 1 tablespoon barbeque sauce, mustard, and parsley. Pulse until combined but chunky; don't over pulse.
• Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
• Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

VEGETARIAN MEATLESS MEATLOAF WITH LENTILS

Steps:

• Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
• Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.