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09/11/2008
Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling
12:08 | 
Posted by
Jeni T |
Ooooh I've got a little beauty of a recipe here for your viewing pleasure today guys and gals. I honestly can not remember where I originally got this recipe from - it seems I have always had it on my repertoire.
I realise it must have originated from somewhere and me saying "The Magic Mushroom King told me to make this one night when he visited me from his fairy realm" isn't gonna wash with most people (they's crazy). So to whoever/where ever I got this little trooper from - I thank thee. Nom nom nom.
Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling
Serves 6
Ingredients
1 cup Raw Lentils
1 tablespoon Olive Oil
2 cloves Garlic, minced
6 ounces white Mushrooms
5 ounces (l/2 package) thawed frozen Spinach
1 tablespoon Soy Sauce
2 tablespoons Wheat Germ
freshly ground Pepper to taste
dash Nutmeg
Filling
1 tablespoon Olive Oil
1 medium chopped Onion
1/4 cup dry Bread crumbs (I make my own and use 5 seed wholemeal bread - about 2 slices)
1 cup coarsely mashed Potato (from about 1 medium cooked and peeled potato)
½ teaspoon each: seasoned Salt, dried Thyme, and dried Sage
freshly ground Pepper to taste
curly Parsley for garnish
Method
Rinse and sort the Lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the Lentils are tender, about 45 minutes. Drain.
Preheat the oven to 180 degrees.
Heat the Oil in a large skillet. Add the Garlic and Mushrooms and saute over medium heat, stirring, until the Mushrooms are wilted. Stir in the Spinach, Llentils, Soy Sauce, and Wheat Germ. Grind in some Pepper and add the Nutmeg. Cook, stirring, until the mixture is heated through.
Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the Lentil mixture.
Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining Lentil mixture to a small bowl and reserve until needed.
Rinse the skillet and heat the Oil. Add the Onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the Lentil mixture, then cover the top with the reserved Lentil mixture. Bake for 40 to 45 minutes, or until the top is crispy.
Serve and enjoy.
I realise it must have originated from somewhere and me saying "The Magic Mushroom King told me to make this one night when he visited me from his fairy realm" isn't gonna wash with most people (they's crazy). So to whoever/where ever I got this little trooper from - I thank thee. Nom nom nom.
Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling
Serves 6
Ingredients
1 cup Raw Lentils
1 tablespoon Olive Oil
2 cloves Garlic, minced
6 ounces white Mushrooms
5 ounces (l/2 package) thawed frozen Spinach
1 tablespoon Soy Sauce
2 tablespoons Wheat Germ
freshly ground Pepper to taste
dash Nutmeg
Filling
1 tablespoon Olive Oil
1 medium chopped Onion
1/4 cup dry Bread crumbs (I make my own and use 5 seed wholemeal bread - about 2 slices)
1 cup coarsely mashed Potato (from about 1 medium cooked and peeled potato)
½ teaspoon each: seasoned Salt, dried Thyme, and dried Sage
freshly ground Pepper to taste
curly Parsley for garnish
Method
Rinse and sort the Lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the Lentils are tender, about 45 minutes. Drain.
Preheat the oven to 180 degrees.
Heat the Oil in a large skillet. Add the Garlic and Mushrooms and saute over medium heat, stirring, until the Mushrooms are wilted. Stir in the Spinach, Llentils, Soy Sauce, and Wheat Germ. Grind in some Pepper and add the Nutmeg. Cook, stirring, until the mixture is heated through.
Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the Lentil mixture.
Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining Lentil mixture to a small bowl and reserve until needed.
Rinse the skillet and heat the Oil. Add the Onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the Lentil mixture, then cover the top with the reserved Lentil mixture. Bake for 40 to 45 minutes, or until the top is crispy.
Serve and enjoy.
I had half an Aubergine that need using up so I sliced it up thinly, fried the slices then layered them in the base of the Loaf pan. Aren't I resourceful!
Pre Gravy smothering
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45 comments:
wow... yum!
resourceful indeed!!
I haven't made a lentil loaf in ages. Yours looks so delicious. The picture of the steaming loaf makes my mouth water.
Oh I am STARVING and that looks sooo good! Must cobble some lunch together now!
Ooh this sounds good! I love lentil loaf and this one looks particularly yummy.
Tee hee, The magic mushroom king:p
Roasts are what Sundays were made for! Have you tried/had any luck with the great Yorkshire Pudding since you became vegan Hugger of Trees??
What a fantastic meal. I'm gonna have to try that lentil loaf. Thanks for the post!
This loaf looks amazing Jeni! I want the Magic Mushroom King to visit me!
i have yet to ever make a vegan loaf..nut, lentil, seitan or otherwise.
someday.....
this looks good though, i believe in the magic mushroom faerie king.
this is awesome, Jeni! a lentil 'n mushroom loaf stuffed with mashed potatoes?! wow! i don't think it gets better than that! wahooooooooo!
thanks for the recipe, Jeni! :D
This looks really yummy! I don't think I've made a loaf with spinach in it - I love that idea!
That looks delicious!
looks like the mother of all loaves! YUMMY! Love the steam coming off of it. and the layers are cool looking.
Makes me think of shepherd's pie - probably because that's what we made for dinner tonight :)
Sounds freakin ace! I'm glad it's just about lunchtime cuz I'm starving now after looking at that!
Rabbit - I have yet to try Yorkshires - they are on my list of foods to veganise....I am somewhat in awe of the whole procedure....I must meditate.........
oh wow.. that steams ridiculous... YUMMY!
holy crap. that looks like thanksgiving dinner. i absolutely love it.
I have to try this, it looks amazing!
Is there any hope for those of us who don't like mushrooms? Because otherwise it looks delicious!
Fear not grassdirtcorn (sounds like you need a visit from the Mushroom King).
I made this one time when I didn't have any Mushrooms so I used Courgettes instead - still yummers!
Tag!
http://vegandance.blogspot.com/2008/11/ive-been-tagged.html
wow this looks great. It has been marked for eating.
This looks really good. I used to experiment with loaves all of the time -- they're just so simple to throw together. I'll have to try this one soon.
This recipe is stolen directly out o "Vegetarian Celebration" by Nava Atlas.
Excellent!
Thanks tule - I was dying to know where the recipe originated from.
:)
Can I seriously come over for dinner soon? ...... your recipe sounds so yummy.....
making this tomorrow!
xo
kittee
I had your lentil loaf for dinner yesterday. Really tasty and easy to prepare. :)
Thanks for sharing this receipt.
I made this recipe foolishly thinking that I would have leftovers for my lunch the next day. My family devoured it. Found my way back to the blog today as I'm making this along with a sweet potato casserole to take to the in-laws for Easter supper.
Thank you for a lovely recipe.
I blogged about this one again! It's one of my favorite recipes ever! :)
Can I put this together a day in advance and then just pop it in the oven when it's time to serve??
I made it 2 nights ago and it was AMAZING. I'm having company this weekend and I know everyone will love it!
Yes, I can't see any reason why you couldn't. Let me know if you try it.
Glad you loved it :)
Hi! I really enjoyed this recipe, but found the lentils needed just a little more flavor overall...would it be ok to cook them in vegetable broth instead of water?
Thanks!
That's an AWESOME idea! I'm gonna do that next time too :)
If I need to roast vegetables at 400 degrees F, is it possible to put this loaf in the oven at 400 but for much less time?
Hi Holly. There's not that much difference so I'd say go for it, just check on the loaf after 35 mins maybe. :)
This looks so good! I never really liked mashed potatoes, but I will definitely be trying this with mashed yam or winter squash in the middle!
this sounds terrible.
I get it- you don't eat meat- but what the hell is this crap?
Make lentil soup.
Stuffed mushrooms.
Its like you went vegan but never learned what vegetarian dishes look like in TRADITIONAL cooking. Dont want to eat turkey? THis is what you get- make your bed and lie in it.
Theres MANY vegetarian cuisine worldwide that wasnt made by hippies with dreadlocks and stretched earlobs, and its healthy and delicious and doesnt ry and imitate MEAT.
Ahhh I do love someone spilling their vitriolic crap whilst hiding behind anonymity, totally gives what you say no credit what-so-ever. The only complaining I can see is from you so jog on Anon, nothing to see here.
Hi, this may be a stupid question but what kind of lentils did you use? I only have red ones as I've just started experimenting with them and I know there are a variety out there. This dish looks awesome so I can't wait to try it :)
Not a silly question at all Ashley :) I've made this dish using brown and red lentils, both work fine.
Hi--Is the recipe in Celsius? 180 degrees seems low; just want to be sure. Thanks!
Oh my. What must it be like to be the type of person that looks at a picture of food and gets angry about it? Delicious steamy food at that! It must be a stressful way to live.
Mental note: I am allowed to eat lentils, but only in soup form. Do not put lentils in loaf pan. Do not smush together. NOT ALLOWED.
And vegans are the ones telling people how to eat... *sigh*
Anyway! I've made this twice and it's fantastic. For some reason the recipe didn't really look impressive to me (the other loaf recipe I use has about a gajillion ingredients) but when it's put together, wow! The flavors and textures are all so nice together. The spinach is such a nice addition. Only change I make is adding a Tbsp of nutritional yeast flakes to the lentil batter. I find it hard to resist adding it to most things! It was also easier to whip up than I thought it would be. It seemed kind of fancy :) I'll be making again and again. Thanks!
Hi Clara - it's 180 degrees centigrade which would be 360 fahrenheit. xx
I modified this to accommodate my ten year old: added steamed butternut squash & organic veggie broth to the lentils, left out the mushrooms, spinach & onions, and made a wild mushroom leek gravy & a spinach salad instead- divine. I will definitely make this again, and will try the original!