Lentil Loaf x Garlic Miso Mashed Potatoes x Mushroom Gravy
Could be a Thanksgiving feast show-stopper, or could be comfort food on a cold Tuesday night - you choose. The beautiful thing is you can fully indulge without any of that heavy post-Thanksgiving struggle. & you can count on it feeling like a warm hug all the way down. Enjoy, you deserve it.
Serve the loaf over a bed of mashed taters & gravy. Or, opt for an extra slather of the ketchup glaze (recipe below) & a side of veggie gratin - my personal favorite combo.
Lentil Loaf:
makes 1 loaf, about 6 servings
takes about 90 minutes total (with cook time)
1 c dry green lentils
2 ½ c veggie broth (I like Trader Joe’s hearty broth)
3 flax eggs: 3 tbsp ground flaxseed to 1/3 c room temp water (let sit about 10 minutes to gel)
8 oz mushrooms (I used baby bella/cremini)
3 cloves garlic, minced
1 onion, diced finely
1 red bell pepper, diced finely
1 carrot, diced finely
1 celery stalk, diced finely
1/2 tsp dry thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (or to taste)
1/2 tsp sage powder
1 tsp dried parsley
pepper to taste
3/4 c gluten-free oats
1/2 c gluten- free oat flour (I just blend oats into a flour)
Ketchup Glaze:
3 tbsp tomato paste (no salt)
1 ½ tbsp fresh lemon juice
1 ½ tsp maple syrup
1/2 tsp garlic powder
1/4 tsp onion powder
splash of coconut aminos
1/2 tsp salt
Preheat oven to 350. Rinse the lentils & place into a sauce pan with the veg broth. Bring to a boil, reduce heat, simmer 40 minutes until the liquid is gone. Gently mash, leaving a little bit of texture.
Make the flax eggs by combining the flax & water. Set aside to thicken. In the meantime, sauté the mushrooms, garlic, onion, bell pepper, carrot, and celery. Add the thyme, garlic powder, onion powder, salt, pepper, sage, parsley, s&p.
Combine the lentils, sauteed veggies, oat flour, oats, and the flax eggs. Season to taste. Put in a loaf pan lined with parchment.
Mix up all the ketchup ingredients & spread over the top of the loaf. Might want to reserve some for topping when you serve. Bake for 45 minutes. Let cool before slicing.
Garlic Miso Mashed Potatoes:
makes about 5 servings
takes about 20 minutes
4 large potatoes (I like Yukon gold) – about 3 lbs
2 cloves garlic, smashed but whole
3 tbsp “butter”, melted (I like Miyoko’s – I used unsalted. Can find it at Trader Joe’s)
1 c oat milk (I prefer Elmhurst for the clean ingredients)
2 tbsp coconut aminos
2 tbsp chickpea miso
salt & pepper to taste
optional: 3 tbsp cashew cream (soak 1 c raw cashews in ½ c boiling water for 10 min, then blend until smooth)
Wash, peel (if preferred) & cut the potatoes roughly into 1-inch pieces. Put them in large pot with the garlic & cover completely with cold water. Turn to high to boil, then turn down to medium & continue to boil 10 minutes until tender. Drain & return to the pot over low, shaking until they dry.
Mash however you prefer, keeping in mind that the more you work them, the waxier they will get. I like to just use a handheld mixer on low for less than 30 seconds, leaving some chunks.
Add the melted butter & optional cashew cream, along with the coconut aminos & chickpea miso, salt (start with about 1 tsp) & pepper. Stir to incorporate. Adjust seasonings to taste.
Mushroom Gravy:
makes about 2 cups, 4 servings
takes about 20 minutes
1 tbsp extra virgin olive oil (or avocado oil)
1 shallot, chopped fine
2 pints of mushrooms, thinly sliced (I used baby bella/cremini)
2 cloves of garlic, minced
1 tbsp coconut aminos
1 tsp fresh thyme leaves
1 tbsp fresh rosemary leaves, chopped fine
3 tbsp gluten free flour
2-3 c veggie broth, depending on desired thickness (I used Trader Joe’s hearty broth)
2 tbsp chickpea miso
1 tsp maple syrup
salt & pepper to taste
Heat the oil over medium heat & sauté the shallot until light brown. Add the mushrooms & garlic, sauté until the water releases from the mushrooms – about 7 minutes.
Add the herbs, coconut aminos, s&p to taste. Sprinkle in the flour & stir until the mushrooms are coated. Add 2 c of veg broth & the miso. Stir until incorporated & let reduce down.
Optionally blend (I like to blend ¾ of the mix, to leave some texture). Add up to 1 more c veg broth if you’d like a thinner gravy, or if you’re reheating – as it will likely thicken in the fridge.