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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.0
  • Total Fat: 8.5 g
  • Cholesterol: 14.9 mg
  • Sodium: 219.5 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 8.9 g

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Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling



Introduction

Hearty, healthy and delicious. Meat eaters love this too!! Hearty, healthy and delicious. Meat eaters love this too!!
Number of Servings: 8

Ingredients

    1 cup raw lentils
    1 tablespoon Olive oil
    2 cloves garlic, minced
    6 ounces white mushrooms
    5 ounces (l/2 package) thawed frozen spinach
    1 tablespoon natural soy sauce
    2 tablespoons wheat germ
    freshly ground pepper to taste
    dash nutmeg
    1 cup firmly packed grated Gruyere or Vegan Cheese

    Filling

    1 tablespoon olive oil
    1 cup chopped onion
    1/4 cup dry bread crumbs (I make my own and use 5 seed wholemeal bread)
    1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)
    ½ teaspoon each: seasoned salt, dried thyme, and dried basil
    freshly ground pepper to taste
    curly parsley for garnish

Directions

Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes. Drain.
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ. Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the soy cheese.
Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the lentil mixture. Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed.
Rinse the skillet and heat the oil. Add the onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture. Bake for 40 to 45 minutes, or until the top is crusty.
Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide a spatula or knife around the edges to loosen it. Cut slices and arrange them on an oblong dish. Garnish with parsley and serve.


Number of Servings: 8

Recipe submitted by SparkPeople user .






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