Must Try: Oyster Mushroom & Lentil Meatless Meatloaf
It’s a meatloaf, but without the meat and all the goodness of oyster mushrooms.
Whether you’re vegetarian or not, this is a recipe that will keep you guessing. Is this really meatless? How can this be?!
This meatless mushroom meatloaf is rich and hearty and sure to fill your belly for hours on end.
Make sure to tag us on IG: @wildculturemushrooms with pictures of your delicious meatless mushroom meatloaf.
Ingredients for Oyster mushroom and lentil meatless meatloaf (vegetarian):
2 cups cooked lentils (preferably cooked in vegetable stock)
1 lb roughly chopped fresh oyster mushrooms
1 small red onion diced
½ cup carrot diced
½ cup celery diced
½ red pepper diced
3 garlic cloves minced
2 tbsp parm cheese or nutritional yeast if vegan
2 tbsp tomato paste
2 tbsp Worcestershire sauce or amino acids if vegan
1 cup oat flour (blend old fashion oats to make flour)
1 ½ tbsp of dried ground Rosemary (key ingredient)
1 tbsp of dried ground thyme (key ingredient)
1 egg or egg replacement if vegan
3 tbsp olive oil
½ tsp salt (add more to taste)
¼ tsp black pepper
½ cup kétchup
1/3 cup of molasses or maple
1 tbsp Worcestershire sauce or amino acids if vegan
1 tbsp mustard
1. Preheat the oven to 375 degrees.
2. On a large skillet, add 2 tbsp olive oil and sauté onions, carrot, celery and red pepper on low to medium heat for 3 minutes. Add oyster mushrooms and increase the heat to medium-high, cook mushrooms until most of the water is evaporated. With the help of a spoon make space in the center of the pan, add the remaining olive oil and add garlic, rosemary, and thyme. Allow these to briefly cook to release their aroma (without burning) and turn off the heat and let it cool.
3. Pour the cooked lentils (without water) and ½ of the sautéed veggie mixture into the food processor or blender. Put the lid on and pulse it on high for 2 minutes, stopping every 30 seconds to use a spoon to pull the ingredients from the bottom up to the top. You want all of the ingredients to be blended evenly. Continue blending until the mixture is blended together very well.
4. On a mixing bowl, combine the remaining sautéed vegetable, lentil mixture, parm cheese or nutritional yeast, tomato paste, Worcestershire sauce or amino acids, egg, salt, pepper, and flour. Taste the filling and see if you want to add any more salt to your preference.
5. Line a 9 x 5-inch loaf shaped pan with a piece of parchment paper. Let the edges stick out of the pan so you have handles to pull the loaf out of the pan and it won’t stick! Scoop the meatloaf filling into the loaf pan and use a spoon to smooth it out evenly and fill in the edges.
6. Make the glaze.To make the glaze, mix together all your glaze ingredients in a small sauce pan and cook for 5 minutes on low-medium heat. Spread half of the tomato glaze over the top of meatloaf, reserve the rest for when you serve the mushroom lentil loaf.
7. Bake the loaf for 40 minutes.
8. When the lentil mushroom loaf is done cooking, carefully take it out of the oven and put it on top of a trivet to rest for 10 minutes. This resting time will help the vegan meatloaf to setup. After 10 minutes, carefully grab both of the parchment paper handles to pull the lentil loaf out of the pan.
9. Cut the vegan lentil loaf into 1-inch slices and serve with roasted vegetables and mashed, scalloped or baked potatoes, and a salad.