Vickys Mushroom and Lentil Loaf, GF DF EF SF NF
Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys mushroom and lentil loaf, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.

Savory Vegan Lentil Loaf (WFPB, GF)Vegan Vigilante. How to make a Lentil Loaf (meatless meatloaf/vegan recipe!) Little lentil loaves with mushrooms and fresh sage are a satisfying vegan main course to serve with cranberry sauce at the festive table. Little lentil loaves can be made ahead of time and gently reheated just before serving.

To begin with this particular recipe, we must first prepare a few components. You can have vickys mushroom and lentil loaf, gf df ef sf nf using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
  1. Make ready 175 grams dry green lentils
  2. Get 1 tbsp sunflower spread / butter
  3. Take 6 spring onions / scallions finely chopped
  4. Make ready 100 grams mushrooms, chopped
  5. Get 2 tsp curry powder
  6. Get 100 grams gluten-free breadcrumbs
  7. Prepare 1 tbsp worcestershire sauce, my free-from recipe is attached below
  8. Get 1 tbsp water
  9. Take 2 tbsp finely chopped coriander / cilantro, divided
  10. Prepare salt & pepper
  11. Take 6 large green cabbage leaves, stalks removed
  12. Make ready 450 ml passata

EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF Mini Meatloaf Meatballs, GF DF EF SF NF - Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF - Vickys Sweet Chilli Chicken & Noodles. Add lentils and spinach to heat through. Remove foil and cook uncovered for an additional ten minutes. The lentil/oats combo is a complete protein and an excellent low fat meat replacement for anyone.

Instructions to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
  1. Rinse the lentils then put in a saucepan and cover with cold water
  2. Bring to the boil then cover and reduce to a simmer for 45 minutes until tender. You can use canned lentils and skip this step
  3. Meanwhile preheat the oven to gas 4 / 180C / 350°F
  4. When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened
  5. Add the mushrooms and cook for 2 minutes before stirring in the curry powder
  6. Drain the lentils and add to the onion / mushroom mixture
  7. Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
  8. Get another pan of water boiling and blanch the cabbage leaves for 2 minutes. Drain and rinse with cold water then pat dry with kitchen towel
  9. Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges. It's easiest to cut out the hard leaf parts first so they're more flexible
  10. Pack the lentil mixture into the cabbage-lined tin
  11. Wrap the overhanging leaves over the top to seal in the mixture
  12. Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed
  13. Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste
  14. Turn the lentil loaf out and slice
  15. Serve with potatoes, sweetcorn and the passata spooned around

For vegan friends, I omit the cheese & egg and use lesser amount of tomato sauce. Spray a loaf pan with cooking spray and pour/scrape the lentil mixture into it. Lentils and mushrooms are more my speed, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping. This lentil and chickpea meatloaf is high in protein, fibre, iron, magnesium, manganese, B vitamins and vitamin A. It would go really well with roasted vegetables and my roasted brussels sprouts with cranberries and pecans.

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