A savory meatless twist on a classic meatloaf.
This combination of lentils, mushrooms and seeds is a perfect vegan dinner that will satisfy even meat eaters. It is full of plant-based protein and fiber.
I had a couple of friends coming for dinner and one of them is vegan so I felt in need to create a new recipe which would please everyone.
And since I love to cook and eat healthy but I am TRYING not to impose it on everyone, I decided to be sneaky. So I basically served a bunch of lentils and veggies hidden in a delicious “fake meatloaf'”.
This vegan loaf is full of amazing whole food ingredients that are really good for your health:
Lentils are a good source of dietary fiber and also have a low amount of calories. Other nutritious components found are molybdenum, folate, tryptophan, manganese, iron, phosphorus, copper, potassium and vitamin B1.
26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans.
Flex seeds are the richest source of omega-3 fatty acids called alpha-linolenic acids. Several studies have found that flaxseed has the potential to reduce the risk of heart disease, cancer, stroke and diabetes. It can also improve digestion, cholesterol levels, and hormone levels.
Sunflower seeds are great source of an important mineral selenium that’s crucial to thyroid function. In fact, one of the best ways to improve thyroid function naturally is to include more selenium and iodine in your diet from nutrient-rich foods like sunflower seeds.
Moreover sunflower seeds are rich in magnesium and vitamin E.
Porcini mushrooms are as all kind of mushrooms great source of fiber, they are great for calorie controlled, low-carb, or low-fat diets.
They are also high in antioxidants including ergothioneine and glutathione that can help control free radicals and thus preventing aging.
I also threw in some dried cranberries that add a lovely chew and a little sweetness which is really good with the savory loaf.
In addition cranberries are very healthful, due to their high nutrient and antioxidant content. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, decreased blood pressure, prevention of certain types of cancer andimproved immune function.
Vegan Mushroom Lentil Loaf with Cranberries
100g of dry brown lentils
100g of dry red lentils
30g of sunflower seeds
40g of dry porcini mushrooms
1 yellow onion
2 garlic cloves
50g flex seeds
50g dry cranberries
30g chickpea flour
herbs of Provence
Soak the lentils, mushrooms and sunflower seeds for at least 1 hour.
Cook the lentils and mushrooms, red lentils are cooking faster but is is ok if they are a bit overcooked. Once they are tender drain them and then set aside in a large bowl.
While cooking the lentils, shred the carrots and cut the onion.
Warm about 2 tablespoons of olive oil in a large skillet over medium-heat and then add the onion and carrots. Sprinkle with salt & pepper then cook for 10 minutes. Remove from heat and set aside.
Using the food processor, blend flex seeds and add half of the mushrooms and lentils to mash them by pulsing a few times. Add the mix back to the bowl along with the remaining lentils, mushrooms and sauteed vegetables.
Stir in the chickpea flour and crushed garlic cloves.
At the end add cranberries, salt, pepper and herbs of Provence.
Gently press the entire lentil mixture into a greased loaf pan. Bake the lentil loaf for 1 hour, Allow it to cool slightly before slicing and serving, as this will help the lentil loaf firm up.
I served it with grilled vegetables and pink beetroot tahini sauce.