Lentil Walnut Loaf with Mushroom Gravy

Lentil Walnut Loaf Ingredients

  • 1 cup dry green or brown Lentils, cooked until mushy

  • 3/4 cup walnuts

  • 3 tablespoons flax meal, (ground flax seeds)

  • 1 tablespoon water

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 2 medium cloves of garlic, minced

  • pinch sea salt

  • 2 carrot, grated

  • 2 stalk celery diced

  • 2 teaspoon dried thyme

  • 1 teaspoon dried powdered sage

  • 2 teaspoons dried sage leaves

  • 1 tablespoon dried basil

  • 1 tablespoon chili powder

  • 2 tablespoon gluten free tamari

  • 1/2 cayenne or red pepper flaked, optional

  • 3/4 cup gluten free oats

  • 1/2 cup cooked brown rice

  • 1/2 cup Green peas

  • 1 tablespoons lemon juice

Directions

1. Pre-heat oven 350′

2. In a small bowl, combine the flax meal with the water, mix well and set aside.

3. Toast the walnuts in a 300 oven for 10 minutes or until starting to turn brown. Do Not let them burn. Remove from oven and set aside to cool. When cooled, pulse in the food processor until just before it is completely broken down. Some small chunks are ok.

4. Heat a large saute pan on medium – high heat and add the olive oil. Add the onions and garlic and a pinch of sea salt and saute for 5 minutes. Add the carrots, celery, herbs, spices and tamari and saute until carrots are soft. 10 minutes approx. Set aside to cool. Pulse mixture in a food processor and transfer to a large bowl.

5. Add the oats and brown rice to the vegetable mixture. Pulse the cooked lentils in the food processor and add to the veg mixture. Add the pulsed walnut, lemon juice and the flax mixture to the vegetable mixture. Mix all ingredients together well, and transfer into a greased or lined 9×9 Square pan or loaf pan. Bake for 35 – 40 minutes.

Mushroom Gravy

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, thinly sliced

  • 1 pound mixed mushrooms, thinly sliced

  • pinch of salt

  • 3 – 4 cups organic veggie stock

  • 1 tablespoon fresh thyme or other fresh herbs

  • 1 – 2 tablespoon Arrowroot powder mixed with 1/4 cup water

Directions

1. In a medium sauce pan, heat oil on medium heat and add onions. Saute for 5 minutes and add mushrooms and a pinch of salt. Saute for 10 minutes or until mushrooms are soft.

2. Add the veggie broth and fresh thyme and turn up the heat. Bring to a boil, reduce to a simmer and cook for 5 minutes.

3. Add the arrowroot and water mixture and stir in until sauce begins to thicken slightly. Season with freshly ground black pepper and turn off the heat. Serve immediately or let cool and cover and store in the fridge for up to a week.

Liz Murray