Happy Mushroom Monday!
Now that it's November, we are officially into Holiday season! This month I want to share with you some healthier alternatives to have for your Holiday meals and get togethers. This is the time of year when there is happiness with maybe a few stressors and lots of food. That combination can sometimes mean weight gain. The lifestyle I lead includes whole foods and natural ingredients with everything in moderation, so I don't usually worry about fat and calories too much throughout the year. But, Holidays are centered around foods that are usually unhealthy so I make sure to plan ahead with the best choices possible to keep a healthy balance. I wanted to give you some recipe ideas this month to help keep your health balanced too.
Today I'm sharing with you a delicious "meat"loaf recipe sans the meat! I LOVE this recipe because it's a perfect substitute for the traditional meat served at Thanksgiving and it can easily be made ahead and reheated. Making this dish the day before a party saves time the day of so you have more time to enjoy the fun!
I used a combination of lentils and mushrooms to give it a meaty texture without the heavy fat, calories, and cholesterol traditional meatloaf has. PLUS because I'm using lentils and mushrooms this meal has loads of fiber and nutrients plus it's lower in calorie so you can feel good about eating it.
Let's get started!
Pressing loaf mixture very firmly into the pan helps the loaf stay together.
Before the oven and after!
Vegan "Meat"loaf Recipe
- 1½ cups red lentils
- ½ cup water
- 1 cup vegetable broth
- 1 Tablespoon olive oil
- 1 onion (diced)
- 8 ounces baby bella mushrooms (cleaned and diced)
- 2 cups spinach (chopped)
- 15 ounces diced tomatoes with Italian herbs
- 3 cloves garlic (crushed)
- 2 cups old-fashioned oats (not instant)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 Tablespoon soy sauce
- 6 ounces tomato paste
- ¼ teaspoon black pepper
- 1 teaspoon soy sauce
- Preheat oven to 400 °F.
- In a small saucepan, combine lentils, water, and broth. Bring to a boil over medium heat then cover and reduce heat to a simmer. Simmer for 10 minutes or until lentils absorb all liquid. Set aside.
- Heat oil in large skillet over medium high heat. Add in onions and cook for 10 minutes or until onions start to brown.
- To onions, add in diced mushrooms and cook for an additional 5 minutes. Remove from heat.
- To cooked onions and mushrooms, stir in spinach.
- Transfer onions, mushrooms, and spinach to a large mixing bowl. Add in cooked lentils, diced tomatoes with herbs, garlic, oats, salt, pepper, and soy sauce. Stir until all is incorporated (mashing as needed to make sure texture isn't too lumpy).
- Lightly grease a 9 inch loaf pan. Place "meat"loaf mixture in the pan and press in firmly.
- In a small bowl combine tomato paste, black pepper, and soy sauce. Spread on the "meat"loaf to cover completely.
- Bake in the oven for 40 minutes or until edges brown.
- Let sit for at least 15 minutes before cutting (very important step! This allows the loaf to rest and not fall apart).
- Serve and enjoy!
This is my absolute favorite "meat"loaf recipe, I can't wait to hear what you think of this dish! I know you'll love it as much as we do! Stay tuned next week for the mashed potato (with secret ingredient!) and mushroom gravy, you won't want to miss it.
With Health and Happiness,