Say what you want about Lentil Loaf but this homesteading family LOVES a good leftover lentil loaf slider smothered with gravy. Comfort food in veggie version is always welcome here. Throw down a side of our amazing Baked Sweet Potato Fries and you’ve got yourself a tasty meal!
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Lentil Loaf w/Onion Gravy
1 cup water
1 cup vegetable broth
1 cup lentils, rinsed
1 Tbsp vegan Worcestershire
2 eggs, beaten (for vegan follow below **NOTE**)
1/4 cup pecorino cheese, shredded (omit for vegan)
1 tsp granulated garlic
2 Tbsp fresh parsley, chopped
1 Tbsp olive oil
1/2 green or red pepper, diced
1 small onion, diced
6 button mushrooms, diced
3 garlic cloves, minced
2 tsp italian seasoning
1 tsp salt
1/2 tsp pepper
Dash of cayenne pepper
1/4 cup wine, dry is best
1 cup bread crumbs
**NOTE** For Vegan version, replace the eggs with flaxseed meal and water, and OMIT the pecorine cheese. **
In a large pot, bring water, vegetable broth and rinsed lentils to a boil, reduce heat to a simmer, allow to cook uncovered for 18-20 minutes.
While the lentils are cooking, pre-heat oven to 350° and grease two loaf pans.
Combine olive oil, green pepper, onion, mushrooms, garlic, italian seasoning, salt and pepper, and cayenne to a large saute pan and cook over medium heat until onions become translucent and green/red peppers are softened.
Use the dry(red or white, whichever you prefer) wine to de-glaze the saucepan. Remove from heat and allow to cool.
In a large bowl, combine the Worcestershire sauce, eggs, shredded pecorino cheese, granulated garlic and fresh parsley, stir to combine until eggs are well blended. Set bowl aside.
By now the lentils should be done. Drain any excess liquid and using a submersion blender, blend the lentils until slightly lumpy (this step makes for a better loaf texture).
Add the cooled veggie mixture and lumpy lentils to the egg bowl along with the bread crumbs. Stir to combine. Mixture should be slightly wet. If texture is too dry, add in some more veggie broth, if mixture seems too wet you can add more bread crumbs, but remember that some moisture will cook out during the baking process so be careful not to over adjust the wetness.
Place lentil mixture into loaf pan, pressing down firmly to form a solid loaf.
Bake for 45-55 minutes or until warmed through and slightly browned on edges.
Allow to cool before slicing as the loaf will hold together better if cooled slightly.
1 Tbsp olive oil
2 small shallots, diced
2 cloves garlic, minced
3 Tbsp Tamari(soy sauce)
1/4 cup dry wine, white or red
2 cups vegetable broth
3 Tbsp corn starch
1/2 cup cold water
While the loaf bakes, in a medium sauce pot add the olive oil and onion and allow to cook over medium heat until onions become translucent. Then, add in minced garlic and cook an additional 1-2 minutes making sure not to burn the garlic.
Next, add in the soy sauce and dry wine to de-glaze the pot, cook until liquid reduces by half and the alcohol has cooked out.
Lastly, add in the vegetable broth and allow to simmer over low heat until the lentil loaf are done cooking, liquid should reduce down slightly.
Once you remove the lentil loaf from the oven to cool, bring the gravy to a boil. Combine the corn starch and cold water together in a small bowl until well blended and slowly add into gravy until desired thickness is achieved. Immediately remove from heat once desired thickness is achieved.
Slice lentil loaf into 1 inch pieces. Serve smothered in gravy with a side of your favorite veggies and a slice of warm, buttered bread. Enjoy!!