Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling

[Guest guest]

T n T.

 

This recipe was really good tasting. I had two servings. Himself voted

it a keeper. I followed the recipe as written. But....I wasn't able to

slice it. Had to scoop it!

Obviously I did something wrong. I did eat it on a sandwich today, but

I had to " spread " it. It was still awesome.

 

Vegan Roast Dinner Lentil and Mushroom Loaf with Savory Potato Filling

 

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

 

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

 

Nutritional Info

 

 

Fat: 8.5g

Carbohydrates: 13.8g

Calories:162.0

Protein: 8.9g

 

Recipe submitted by SparkPeople user TREEHUGGER73.