Whether you want something festive to tuck in to this winter or you don’t know what to do with those leftover vegetables, this Vegan Lentil, Chestnut and Mushroom Loaf is a hearty centerpiece to fill you belly. I’ve made this recipe a few times and each time I add something or substitute something depending on what I have lying around (or what veggies need eating at the time). This loaf is a great healthy and cruelty-free substitute for turkey this season as it’s perfectly matched with roast potatoes and veggies.
This recipe is great if you have some leftover veg that needs using up or throw in some of your favourite veggies depending on what tickles your pickle at the time. Each time I’ve used lentils, mushrooms and carrots as a base as I love this combination but if you want to switch up your pulses, or you’re not keen on mushrooms it’s easily adaptable. I used chestnuts to keep it seasonal but have also used cashews with it and they work great too! If you do mix it up let me know how you get creative in the comments below and on social media.
I ate this scrumptious vegan lentil, chestnut and mushroom loaf on Crimbo day and it went down so well even the meat eaters at the table were tucking in to it instead of their turkey! This loaf is great with roast potatoes as a great comfort dish on these chilly nights and it keeps for a few days in the fridge so can be enjoyed days after. Perfect at this festive time of year when you fancy something sensual to gobble up.
So give this recipe a go this winter and let us know what you think of it in the comments below and #veggievagabonds on social media!
Vegan Lentil, Chestnut and Mushroom Loaf
Coconut oil for frying
1 red onion
4 cloves of garlic
300g of mushrooms
3 sprigs of rosemary
A small handful of thyme
6 sundried tomatoes
1.5 tablespoons of tomato puree
1.5 teaspoons of garlic powder
A tin of lentils
2 slices of bread (I used a brown seeded loaf)
50g of cooked chestnuts
100g of kale
Salt and pepper to taste
(I also added 3 tablespoons of a seed mix which includes; chia seeds, sunflower seeds, pumpkin seeds and sesame seeds but feel free to omit these or add any seeds you have to hand)
Preheat oven to 180 degrees.
1. In a pan heat the oil, finely slice the onion and fry until softened.
2. Crush the garlic and add to the pan.
3. Add the mushroom, rosemary and thyme and stir occasionally.
4.Meanwhile grate the carrot with a grater or food processor.
5. Add the sundried tomatoes, tomato puree, garlic powder, kale, lentils, chestnuts and carrots to the pan and stir to combine. At this point I threw in all the extra seeds I was using.
6. Once all the flavours have combined chop the bread in to cubed pieces and stir in to the mixture.
7. Add the mixture to a food processor and blend. Don’t blend the mixture to a complete paste as it’s good to have some chunkier veg for texture.
8. Once you’re happy with the consistency, line a loaf tin with baking paper and pack in the mixture. Be sure to pack it well as this will stop it crumbling when you slice it.
9. Add the loaf to the oven and cook for 50 minutes covered and 10 minutes uncovered.
Serve and enjoy!
What do you think of this recipe? Let us know in the comments below and #veggievagabonds on social media so we can see your creations!