Mushroom Lentil Loaf
This meatless meatloaf is a dream come true, with wholesome ingredients that are tasty as well as nutritious.
Servings: 6 people
Calories: 369kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion diced
- 1/2 cup carrots diced
- 2 cups mushrooms chopped
- 2 garlic cloves minced
- 2 cups cooked green lentils
- 1 1/4 cups rolled oats
- 2 tablespoons tomato paste no sugar added
- 2 tablespoons tamari sauce optional soy sauce
- 1 tablespoon vegan worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup cooked peas
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil and spray with nonstick spray.
- In a large skillet heat the olive oil on medium heat, once hot, add the onion carrots, mushrooms and garlic. Cook for about 8 minutes, or until the vegetables are soft.
- Transfer the cooked vegetables to a food processor along with 1 cup of the lentils, 3/4 cups of the oats, tomato paste, tamari, Worcestershire, thyme, and oregano. Pulse until the mixture is well blended but still a little chunky.
- Transfer the processed mix to a large bowl and gently mix in the remaining lentils, oats, and peas. Mix just until combined. Form the mix into a loaf shape onto the prepared baking sheet. Bake for 30 to 45 minutes or until firm. If desired, top with no sugar added ketchup.
Nutrition
Serving: 1slice | Calories: 369kcal | Carbohydrates: 60g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Sodium: 420mg | Fiber: 10g | Sugar: 5g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3