Jess Beautician | Christmas Dinner: Lentil & Mushroom Loaf (Vegan/Plant-based) | JessBeautician @JessicaBeautician | Uploaded December 2016 | Updated October 2024, 1 hour ago.
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My food processor: amzn.to/1DGnsqX
FOR THE LENTIL & MUSHROOM LOAF:
1 cup green lentils
1 tbsp olive oil
1 white onion
3 cloves garlic
100g mushrooms
1 tbsp tomato paste
1 tbsp fresh rosemary
1 tbsp fresh thyme
Vegan Worcester sauce: amzn.to/2bBXy0Q
1/2 cup oat flour
1 flax egg (1 tbsp ground flax meal soaked in 3 tbsp water for 10 minutes): amzn.to/2i0ktGg
Salt & black pepper
Preheat the oven to 180 degrees celsius. Add 3 cups of boiling water to a large pan and then add in the rinsed, drained green lentils. Let those cook down until they’re soft, around 15-20 minutes, then drain them again and set them aside. Next finely chop the onion, add the olive oil to the large pan used for the lentils and then add in the onions. Fry those off until soft and then mince in the garlic and whilst you leave that to continue to fry off, finely chop up the mushrooms. Add those to the pan with the tomato paste, then next chop up the fresh rosemary and add that to the pan along with the fresh thyme and a good splash of vegan Worcester sauce. Give that a good stir and leave it to cook for a few minutes whilst you transfer the lentils over to a food processor. Pulse them up for around 15 seconds so it’s not completely smooth but it’s a thick paste consistency. Add that into the pan with the oat flour, flax egg and season it well with salt and black pepper,then mix it all together well. Transfer that over to a lined bread tin, smooth it down and then place that in the oven for around 35 minutes to bake (you may find it needs longer depending on your oven). Once the loaf is done, remove it from the oven, flip it over and then slice it up. It should be slightly crispy on the outside but soft and moist in the middle. Serve with the gravy. Any remaining loaf can be frozen in individual slices for up to 2 weeks and then reheated straight in the oven when you want it.
FOR THE GRAVY:
1 white onion
1 tsp olive oil
1 heaped tbsp chickpea flour
1 tbsp tomato paste
1 1/2 pints vegetable stock: amzn.to/2i06ksG
2 bay leaves
Vegan Worcester sauce: amzn.to/2bBXy0Q
Black pepper
Finely chop the onion, add the olive oil to a small pan and then add the onion in too. Fry those off until soft, then add in the chickpea flour and tomato paste, mix those together well. Next pour in the vegetable stock, stir well and then add in the bay leaves, a good splash of vegan Worcester sauce and season it with black pepper. Leave it to simmer on a low heat for a minimum of 20 minutes, but the longer it’s left the better the flavour.
FOR THE ROAST POTATOES:
Potatoes (1 use one large or 2 medium per person)
1 tbsp olive oil
Peel and chop the potatoes. Add them to a pan of boiling water and cook until soft. Shuffle in a sieve to fluff them up, then place in a bowl with the olive oil, mix well and tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes.
FOR THE MASHED POTATOES:
Potatoes (1 use one large or 2 medium per person)
1 tsp olive oil
Salt & black pepper
Peel and chop the potatoes. Add them to a pan of boiling water and cook until soft. Once soft, drain most of the water but reserve around 1/4 cup. Add in the olive oil, salt and black pepper and mash until smooth.
FOR THE ROSEMARY ROAST CARROTS (Serves 2):
3 carrots
1 tsp olive oil
2 sprigs fresh rosemary
Peel and slice the carrots, then place them in a bowl with the olive oil and rosemary, mix well and tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes.
FOR THE MAPLE MUSTARD BRUSSEL SPROUTS (Serves 2):
20 brussel sprouts
1 tbsp maple syrup: amzn.to/2aub6Nd
1 tsp wholegrain mustard
Trim the brussel sprouts and peel of the first layer. Add them to a bowl then drizzle in the maple syrup and add in the mustard. Mix well then tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes.
WHAT I’M WEARING:
NAILS - Butter London ‘Her Majesty’s Red’: bit.ly/2h4Pkxy
BRACELET: bit.ly/2dTKKRu
INSTAGRAM: @jessbeautician
TWITTER: twitter.com/JessBeautician
BLOG: jessicabeautician.co.uk
SNAPCHAT: jessbeautician
FACEBOOK: facebook.com/JessicaBeauticianBlog
My food processor: amzn.to/1DGnsqX
FOR THE LENTIL & MUSHROOM LOAF:
1 cup green lentils
1 tbsp olive oil
1 white onion
3 cloves garlic
100g mushrooms
1 tbsp tomato paste
1 tbsp fresh rosemary
1 tbsp fresh thyme
Vegan Worcester sauce: amzn.to/2bBXy0Q
1/2 cup oat flour
1 flax egg (1 tbsp ground flax meal soaked in 3 tbsp water for 10 minutes): amzn.to/2i0ktGg
Salt & black pepper
Preheat the oven to 180 degrees celsius. Add 3 cups of boiling water to a large pan and then add in the rinsed, drained green lentils. Let those cook down until they’re soft, around 15-20 minutes, then drain them again and set them aside. Next finely chop the onion, add the olive oil to the large pan used for the lentils and then add in the onions. Fry those off until soft and then mince in the garlic and whilst you leave that to continue to fry off, finely chop up the mushrooms. Add those to the pan with the tomato paste, then next chop up the fresh rosemary and add that to the pan along with the fresh thyme and a good splash of vegan Worcester sauce. Give that a good stir and leave it to cook for a few minutes whilst you transfer the lentils over to a food processor. Pulse them up for around 15 seconds so it’s not completely smooth but it’s a thick paste consistency. Add that into the pan with the oat flour, flax egg and season it well with salt and black pepper,then mix it all together well. Transfer that over to a lined bread tin, smooth it down and then place that in the oven for around 35 minutes to bake (you may find it needs longer depending on your oven). Once the loaf is done, remove it from the oven, flip it over and then slice it up. It should be slightly crispy on the outside but soft and moist in the middle. Serve with the gravy. Any remaining loaf can be frozen in individual slices for up to 2 weeks and then reheated straight in the oven when you want it.
FOR THE GRAVY:
1 white onion
1 tsp olive oil
1 heaped tbsp chickpea flour
1 tbsp tomato paste
1 1/2 pints vegetable stock: amzn.to/2i06ksG
2 bay leaves
Vegan Worcester sauce: amzn.to/2bBXy0Q
Black pepper
Finely chop the onion, add the olive oil to a small pan and then add the onion in too. Fry those off until soft, then add in the chickpea flour and tomato paste, mix those together well. Next pour in the vegetable stock, stir well and then add in the bay leaves, a good splash of vegan Worcester sauce and season it with black pepper. Leave it to simmer on a low heat for a minimum of 20 minutes, but the longer it’s left the better the flavour.
FOR THE ROAST POTATOES:
Potatoes (1 use one large or 2 medium per person)
1 tbsp olive oil
Peel and chop the potatoes. Add them to a pan of boiling water and cook until soft. Shuffle in a sieve to fluff them up, then place in a bowl with the olive oil, mix well and tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes.
FOR THE MASHED POTATOES:
Potatoes (1 use one large or 2 medium per person)
1 tsp olive oil
Salt & black pepper
Peel and chop the potatoes. Add them to a pan of boiling water and cook until soft. Once soft, drain most of the water but reserve around 1/4 cup. Add in the olive oil, salt and black pepper and mash until smooth.
FOR THE ROSEMARY ROAST CARROTS (Serves 2):
3 carrots
1 tsp olive oil
2 sprigs fresh rosemary
Peel and slice the carrots, then place them in a bowl with the olive oil and rosemary, mix well and tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes.
FOR THE MAPLE MUSTARD BRUSSEL SPROUTS (Serves 2):
20 brussel sprouts
1 tbsp maple syrup: amzn.to/2aub6Nd
1 tsp wholegrain mustard
Trim the brussel sprouts and peel of the first layer. Add them to a bowl then drizzle in the maple syrup and add in the mustard. Mix well then tip them out onto a lined baking tray and place them in the oven to roast on 180 degrees celsius for 30 minutes.
WHAT I’M WEARING:
NAILS - Butter London ‘Her Majesty’s Red’: bit.ly/2h4Pkxy
BRACELET: bit.ly/2dTKKRu
