Mushroom Lentil Loaf with Cranberries

 

mushroom-lentil-loaf

Ingredients

1 small onion , chopped finely
2 cloves garlic ,chopped finely
1 cup cooked red lentils , weighed after cooking
1 cup cooked green lentils , I like to use French green lentils but any will work (weighed after cooking)
3 cups finely chopped mushrooms
½ cup walnut pieces
8 tablespoons ground flax seed
½ cup flour, all purpose, oat, rice, spelt or wholewheat
75g breadcrumbs (use gluten-free breadcrumbs if necessary).
½ cup dried cranberries
½ large apple , grated (no need to peel)
1 tsp salt, 1 tsp pepper
1 tsp dried sage, 1 tsp dried thyme
1 tsp dried rosemary
1 tablespoon tamari soy or coconut aminos

For the cranberry topping
2 cup cranberries , fresh or frozen
4 tablespoons sugar , not brown sugar or coconut sugar

Method

Preheat oven to 375°F 

Add all of the ingredients (except the fresh/frozen cranberries and sugar) to a very large bowl and stir really well until combined. I find it easier to use clean hands to scrunch it all together and mix it.

Put the cranberries and the sugar in a small pan over a medium heat and just cook until the sugar is mostly dissolved and some juice is appearing in the bottom of the pan. It only takes 5 – 6 minutes. Then remove from the heat.

Grease a 1lb or similar loaf pan (about 8.5 inch x 4.5 inch or 9inch x 5inch) and line it with a strip of baking parchment going along the middle. (See my picture above). Leave some paper overhanging as it will make turning it out easier.

Spoon in the cranberries (you don’t have to wait for them to cool down but be careful as the sugary liquid will be very hot) and even them out a bit with a spoon.

Pack the lentil loaf mixture on the top. Really push it down all over and make sure it is even on the top.

Place the loaf pan on a baking tray (just in case the cranberry liquid spills over) and bake for 1hr – 1 hr 10 minutes. It should be golden and crusty looking on the top and coming away from the edges. There will probably be a little jammy red liquid oozing over the edge too.

Once done, leave to rest in the pan for 15-30 minutes (it will stay warm for up to an hour if you wrap it in some tin foil) before turning out and slicing.
To turn it out, put a plate or board on top of it then flip it over so the plate/board ends up on the bottom. It will slide out really easily but if you do have any trouble you can give a little tug on the parchment paper to ease it out. Once it’s out, gently peel back the parchment paper to reveal the pretty cranberry top.

Recipe courtesy of A Virtual Vegan