Lentil Mushroom Walnut Loaf Recipes
LENTIL-MUSHROOM WALNUT LOAF
Make and share this Lentil-Mushroom Walnut Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Note: to make lentils, sort 1 ¼ cup dried lentils in a medium saucepan over high heat; combine the lentils with 2 cups water (do not add salt); bring to a boil, reduce heat to low and simmer, covered until the lentils are tender, about 15-20 minutes.
- Preheat oven to 350°.
- In a big bowl, combine all the ingredients except the cheese; mix well.
- Turn the mixture into a lightly oiled 8x8 inch glass baking pan; gently pat down.
- Bake until the loaf is firm and the top is lightly browned, about 40 minutes.
- Sprinkle the cheese on top and bake 10 minutes, until the cheese is melted.
- Let stand in dish for 5-10 minutes before serving.
- Cut into squares and serve from the baking dish.
MUSHROOM-WALNUT LOAF (GARDEN LOAF)
I cook the brown rice with a little toasted sesame oil to give it a nutty flavor. I love this recipe. It freezes well and easily reheats. Sometimes I add cooked sausage to the recipe, if I feel like having some meat that week. Otherwise, it's a hearty, satisfying recipe. Serve with mushroom-walnut gravy or my favorite savory sauce.
Provided by Delish! Trish
Categories Everyday Cooking Vegetarian
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
- Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts : Calories 357.9 calories, Carbohydrate 17.6 g, Cholesterol 132.5 mg, Fat 25.3 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 9.7 g, Sodium 396.6 mg, Sugar 1.4 g
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- Add the lentils into a medium pot, cover with 2 cups of water and bring to a boil over medium heat. Turn the heat to low, cover the pot with a lid and simmer until the lentils have absorbed all the liquid (about 20 minutes).
- Turn off the heat and set aside to cool, then preheat your oven to 350 °F (175 °C) and line a loaf pan with parchment paper.
- Put the cooked lentils into a food processor with the rest of the ingredients and pulse three or four times to incorporate — don't over-process because you want to obtain a textured mixture, not a puree.
- Transfer the lentil mixture into your loaf pan and pack it down firmly to make sure it stays together.
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- Preheat your oven to 180 degrees Celsius (350 Fahrenheit) top and bottom heat. Take out a bread-baking form (diameters about 25 cm long, 11 cm wide, and 8 cm high) and put a baking sheet in
- Wash the lentils under running water before transferring to a pot alongside 2 cups of water. Bring to a boil and then turn on low heat and let simmer for about 25 minutes until cooked through. When done, drain any excess water and put it aside
- Meanwhile, prepare the other “loaf” ingredients. Take out a big bowl so that you can easily add the cut ingredients to it and clear out your kitchen board: Peel and finely chop the onion, as well as grate the garlic. Wash the celery, carrot, apple, and mushrooms. Finely cut the celery. De-stem the mushrooms and chop them into smallish pieces. Grate the carrot. Core the apple and also grate (I tend to use a food processor for both the apple and carrot). In a food processor, pulse the walnuts a few times. Add the lentils and pulse a bit more so that you have a slight “mushiness” (technical term 😉). Also, transfer to the bowl. As the last step, add the olive oil, balsamic vinegar, dried thyme, salt, paprika, pepper, oat flour, and oats. Mix everything through (I tend to use my hands for this step). Put into a bread baking form and really tightly push the mixture in. This step is super important, in order for the loaf to hold its form. Bake for ca. 1 hour and 25 minutes until the t
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