Whether you want something festive to tuck into 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. Throughout the festive season I find myself conjuring up this tasty loaf with some roasted vegetables as the perfect winter feast. This dish is a great healthy and cruelty-free substitute for turkey as it’s perfectly matched with roast potatoes and veggies.
This recipe uses easy to source seasonal ingredients, most of which you may already have in your cupboard. The combination of chestnuts, rosemary and thyme are a winning winter fusion that produce delicious aromas as they bake. This dish requires minimal fuss as it a one pot recipe that doesn’t have any fiddly bits. Simply saute all the ingredients, lightly pulse and bake.
The red onion in the recipe give the loaf a subtle hint of sweetness which is perfectly complimented by the wintery herbs and veggies. I used chestnut mushrooms which I recommend as they have a nutty flavour that is super scrummy alongside the other ingredients. The addition of rosemary and thyme in this recipe make it a real festive delight. The combinations of seasonings and textures in this vegan lentil loaf make it a delectable center piece for your winter feasts this season.
When it comes to pulsing the mixture be sure not to do so too much as you want the loaf to retain chunkier bits. Pulsing some of the mixture will allow it to hold the chunkier bits together and means the loaf is a union of tastes and a festive feast for your taste buds to enjoy.
I created 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 vegan loaf is great with roast potatoes and veggies as a comfort dish on these chilly nights and it keeps for a few days in the fridge so can be enjoyed for days to come – perfect at this festive time of year when you fancy something warming and seasonal to gobble up.
Whenever I whip up this delicious vegan lentil loaf it goes down a storm but don’t just take my word for it. Give this recipe a spin and let me know what you think, also let me know what are your favourite sides to have with it. As always don’t forget to tag us in your creations and use the #veggievagabonds
Vegan Lentil, Chestnut and Mushroom Loaf
Coconut oil for frying
1 red onion
5 cloves of garlic
300g of chestnut mushrooms
8 grams of rosemary roughly
12.5 grams of thyme roughly
10 sundried tomatoes
2 tablespoons of tomato puree
2 teaspoons of garlic powder
2 400 gram tins of lentils
1 carrot roughly 100 grams of shredded carrot
2 slices of bread slightly stale (I used a brown seeded loaf)
180 grams of cooked chestnuts
100 grams of kale
Salt and pepper to tast
Preheat oven to 180 degrees Celcius.
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 shred the carrot in a food processor.
5. Chop and add the sundried tomatoes, tomato puree, garlic powder, kale, lentils, chestnuts and carrots to the pan and stir to combine. Add salt and pepper to taste.
6. Once all the flavours have combined chop the bread into cubed pieces and stir into 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.
At home we always serve this vegan loaf with our mushroom and chestnut stuffing – it goes together a treat! Enjoy the recipe and please remember to let us know what you think in the comments below and #veggievagabonds on social media so we can see your creations!