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Recipe Name

Holiday Veggie Loaf with Mushroom Gravy

Description

Here’s a quick and easy recipe that is vegetarian, using basic ingredients that you’ll have sitting around in the kitchen. Not only will you save time, but this recipe is healthy and can be made vegan too.

 

Ingredients

2⁄3 cup
Uncooked green lentils, rinsed and drained
1⁄3 cup
Short grain brown rice
1 cup
finely chopped walnuts
2 cup
water
2 cup
low sodium vegetable broth
2 tbsp
olive oil
1  
medium yellow onion, small dice
4 clove
garlic, minced
3  
ribs celery, small dice
3  
carrots, small diced
1⁄2 cup
fresh parsley, chopped
2  
sprigs thyme
2  
large eggs, whisked (OR 2 tbsp. flax meal soaked in 3 tbsp. of water for 10 min.)
1 tbsp
salt
1⁄2 tsp
black pepper

Instructions

Place lentils, rice, water, and broth in a medium pot and bring to a boil over high heat. Reduce heat to a constant simmer and keep uncovered. Stir every few minutes. Cook for 40 minutes until nearly all but 1-2 tablespoons of liquid has been absorbed and lentils and rice are tender. Alternately, pressure cook for about 20 minutes. Preheat your oven to 350° F. Toast walnuts on a pan until light golden brown. Set aside. Heat a large pan on medium heat with olive oil. Sauté onion until softened and translucent, 6-8 minutes. Stir frequently. Stir in the garlic and sauté for 1 more minute. Add in celery, carrots and thyme sprigs, and cook for about 5 minutes. Set mixture aside. Line a 9x5 or bread pan with parchment paper. Once the lentil mixture is cooked, place half of it in a food processor. Pulse until broken down and thick but not fully pureed. Add this to your pan of vegetables along with the rest of the lentils and rice and toasted walnuts . Add salt and pepper. Mix well to combine. Stir in the whisked eggs (or flax) until fully incorporated. Spoon mixture into the lined pan and pack down. Bake for 35-40 mins. until edges start to brown. Let cool for 15 minutes. Remove carefully by the parchment paper and transfer to a platter to slice.

Serve with gravy recipe below:

Ingredients
3 tablespoons butter or olive oil
2 tablespoons of finely chopped shallots
2 minced garlic
1 cup sliced mushrooms
3 tablespoons flour
2 tablespoons soy sauce
1 cup vegetable broth
salt and pepper
 
Directions
Heat a stock pan over medium heat. Add the butter and sauté the shallots and garlic until fragrant. Add mushroom and sauté until browned.
Make a roux by gradually adding the flour, while continuously stirring to avoid lumps.
Still stirring, add soy sauce and broth to the mixture.
Add salt and pepper to taste.
Once the gravy has reached desired thickness, turn off the stove and serve.