Green lentil, veggie, and mushroom loaf with sweet tomato glaze | vegan

Just can't get enough of this delicious loaf! It has a bit harder crust on the outside but is so soft and moist on the inside. The glaze is sweet and complements the savoury taste of the loaf. It takes time to make, but is so worth it. Definitely making this again soon!

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Servings: 6 Preparation: 30 min Cooking: 1 hour 10 min Cooling: 10 min

Ingredients for the loaf:

3/4 cup dry green lentils

olive oil

1 small onion

2 cloves garlic

1 medium carrot

2 small celery stalks

1 small red bell pepper

230 g white button mushrooms

2 Tbsp tomato paste

2 Tbsp mushroom taste soy sauce

1 Tbsp Worcestershire sauce

1 1/2 cup oats

1/4 cup cashews

1/4 cup pecans

2 Tbsp flax seed meal (optional)

1/2 tsp salt

dash of dried thyme

black pepper to taste

Ingredients for the glaze:

1/2 cup tomato puree

1 Tbsp sugar

1 tsp Dijon mustard

1 tsp apple cider vinegar

1/2 tsp balsamic vinegar

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Instructions:

1. Bring a pot with water to boil. Add the lentils and boil them for about 30 min.

2. Dice the onion, chop the garlic, celery, bell pepper and mushrooms, and grate the carrot.

3. In a large pan heat up some olive oil. Add the onion and garlic and fry until translucent.

4. Add the carrot, celery, bell pepper, and mushrooms to the pan. Fry until the veggies are tender and the excess liquid has evaporated. Remove from heat.

5. Add the cooked vegetables to a blender and pulse a few times. Don't puree everything completely, leave small pieces. Add the blended vegetables to a large bowl.

6. When the lentils are ready, drain them. Add about half of them to a blender together with 1/2 cup of oats and blend for a minute, but don't puree it. Add the lentils to the vegetables in the bowl.

7. Add the rest of the loaf ingredients to the bowl and mix everything well.

8. Preheat the oven to +175C.

9. Now prepare the glaze by mixing all of the glaze ingredients in a small bowl.

10. On a baking tray spread a sheet of baking paper. Pour the loaf mixture on top and shape it to a loaf with your hands.

11. Add half the glaze on top of the loaf.

12. Bake it in the oven for 30 min.

13. Remove for the oven, add the rest of the glaze and bake for another 10 min.

14. When done, let it cool for about 10 min.

We served it with roasted potatoes and boiled Brussels sprouts.

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Adapted from Liz Martone's recipe.

#recipe #vegan #lentils #loaf #mushrooms #vegetables #plantbased #glaze