Main Dishes — 13 December 2017

A recipe from Maria-Carin Gala’s Organic Kitchen.

lentil loaf with mushroom gravy

What in the world can you make for Christmas that’s healthy and delicious, gluten-free and vegan? Something that won’t busy you all day? This lentil loaf obviously! It’s satisfyingly filled with plenty of flavours and textures and great for Christmas, especially if you are somewhere cold. It’s delicious whether you are vegan or not. I’m not fully vegan, but I believe eating mostly vegan is the most animal-friendly and healthiest option for our bodies and the planet. A beautiful baked lentil loaf goes really nicely with a mushroom gravy, but also with some potato dumplings and sautéed red cabbage. Maybe your guests can make the side dishes so you can all relax and enjoy being together.

Serves 4-6

Ingredients

2 cups brown lentils, preferably soaked overnight in water
2 bay leaves
extra virgin olive oil
1 leek, cut finely
1 carrot, finely grated
1 cup mushrooms, diced finely
2 cloves garlic, chopped
1 tbsp sage
1 tsp thyme
1 tsp rosemary
1 tbsp lemon juice
1 tsp lemon zest, finely grated
tamari to taste, about 1-2 tbsp
1 tbsp Dijon mustard
1/3 cup fresh basil, chopped
To bind use either: 2 tbsp flaxmeal with 4 tbsp water let sit some minutes, or 1/2 cup oats or breadcrumbs, but breadcrumbs are definitely the yummiest choice and can be gluten-free too!
3/4 cup roasted walnuts, chopped

Action

Strain the soaked lentils, bring them to a boil with about 6 cups fresh water and bay leaves. When the foam starts to rise scoop it off, reduce heat and simmer covered for 45 minutes or until tender. Make sure the water doesn’t totally evaporate and burn the lentils, add more water if needed, but only a little bit as we want the lentils to be without water when they are cooked. Remove the bay leaves.

Preheat your oven to 190 C and oil your loaf tin, or use baking paper. Sauté the leek in plenty of olive oil, then add the herbs. Add mushrooms and the carrot, sauté until all are nicely tender.

Mix everything, pour into baking tin and drizzle with olive oil. Bake for 35-40 minutes, or until the top is crisp. While it’s baking make the gravy. This is going to be so delicious and healthy!

Mushroom Gravy

This is so simple but a very neat addition to the Lentil Loaf, but you could also serve it with steamed greens, sweet potato mash or millet cauliflower mash. Go on get creative.

Ingredients

2 handfuls fresh mushrooms
2 tbsp olive oil
salt
2 cloves garlic
2 tbsp gluten-free flour
1 tbsp tamari
1 tsp Dijon mustard
1 cup water

Action

Heat oil, sauté mushrooms with salt, add garlic a touch later and cook until mushrooms are ready. Add flour, cook another minute. Slowly drizzle 1 cup of water whisking as you do. Add tamari and simmer at low heat for 5 minutes. Add the mustard and stir well.

Carin GalaRecipe by Maria-Carin Gala – galasorganickitchen.com – feedback on your cooking and baking experiences are welcome at: galasorganickitchen@gmail.com – more recipes by Maria-Carin on Osho News

More recipes on Osho News
Nut Roast – from Veet’s cook book
Festive Vegetarian Dish – a Mediterranean Nut Roast by Shruti

Share