Mushroom, Walnut, and Lentil Loaf

Dairy-Free, Gluten-Free, Soy-Free, Vegan

SERVES 6

PREP TIME: 15 MINUTES / COOK TIME: 1 HOUR 10 MINUTES, PLUS 30 MINUTES TO COOL

There’s no meat needed in this healthy version of a classic meatloaf. Serve this with a side of roasted potatoes and Citrus-Herb Asparagus , Garlic Bok Choy , or a fresh, green salad for a balanced meal. Bonus: Lentils are very high in fiber, protein, and minerals.

1 cup green or brown dried lentils, rinsed

2½ cups vegetable stock

2 tablespoons ground flaxseed

¼ cup water, plus 1 teaspoon

2 tablespoons extra-virgin olive oil

½ medium yellow onion, diced

½ cup mushrooms, diced

1 medium carrot, diced

1 celery stalk, diced

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ cup walnuts, finely chopped

¾ cup rolled oats, ground

2 tablespoons tomato paste

1 teaspoon balsamic vinegar

1 tablespoon maple syrup

Bioactive ingredients: lentils, flaxseed, olive oil, onion, mushroom, carrot, celery, garlic, oregano, thyme, cumin, walnut, oats, tomato

1. In a medium saucepan, combine the lentils and stock. Bring to a boil.

2. Reduce the heat to low. Cover the saucepan, and simmer for 30 to 35 minutes, or until the lentils are soft and the stock has mostly been absorbed. Remove from the heat. Drain any excess liquid.

3. To make a flax egg, in a small mixing bowl, mix together the flaxseed and ¼ cup of water. Let sit for at least 10 minutes, or until a gel starts to form.

4. Preheat the oven to 350°F. Line an 8½-by-4½-inch loaf pan with parchment paper.

5. Meanwhile, in a medium skillet, heat the oil over medium heat.

6. Add the onion, mushrooms, carrot, and celery. Sauté for 4 to 6 minutes, or until the onion is translucent and the other vegetables begin to soften.

7. Add the garlic, oregano, thyme, cumin, salt, and pepper. Cook for 3 to 4 minutes, or until the vegetables are soft and the spices are fragrant. Remove from the heat.

8. Put the lentils, flax egg, walnuts, and oats in a food processor. Pulse until the mixture has a paste-like texture. Transfer to a large mixing bowl.

9. Stir in the cooked vegetables. Transfer to the prepared loaf pan.

10. In a small bowl, mix together the tomato paste, vinegar, maple syrup, and remaining 1 teaspoon of water to create a glaze.

11. Spread the glaze on top of the loaf.

12. Transfer the loaf pan to the oven, and bake for 30 minutes, or until the edges of the loaf darken. Remove from the oven. Let the loaf cool in the pan for 15 minutes, then transfer the loaf with the parchment paper to a cooling rack, and let cool for another 15 minutes.

Per Serving: Calories: 318; Total fat: 13g; Saturated fat: 2g; Protein: 13g; Total carbohydrates: 39g; Fiber: 7g; Sugar: 5g; Cholesterol: 0g

VARIATION: This recipe is vegan, but if you want to substitute an egg for the flax egg, then simply skip step 3, and add a whole egg during step 8. If you are cooking for picky eaters, you can use the food processor to blend the vegetable mixture into the loaf.