Lentil-Mushroom

Lentil-Mushroom "Meatloaf"

Appealing to vegans and meat-eaters alike, this tasty lentil-mushroom "meatloaf" is loaded with so much good stuff, you won't even miss the meat.

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
114 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place dough into the prepared loaf pan; gently press the top to form a bread shape. Cover with aluminum foil.
Step 5
Bake for 35 minutes. Remove aluminum foil and drizzle with additional barbeque sauce. Slice and serve.

Ingredients

  • 1 teaspoon salt
  • ½ cup quick cooking oats
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 2 tablespoons tomato paste
  • ½ cup diced red bell pepper
  • 1 tablespoon yellow mustard
  • 1 tablespoon fresh parsley, chopped
  • ½ medium onion, diced
  • ½ cup whole wheat bread crumbs
  • 2 tablespoons ground flaxseed meal
  • 2 cups cooked brown lentils
  • 1 ¼ cups chopped mushrooms
  • 2 tablespoons vegetable broth, or to taste
  • 1 tablespoon barbeque sauce, or more to taste

Categories

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