Lay Back Lenny Lentil Loaf
Loaf Ingredients:
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Avocado oil
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Sea salt & freshly ground peppercorns
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2 cups yam, scrubbed and sliced into chunks
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1 cup onion, finely chopped
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3 cloves garlic, crushed
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3 cups mushrooms (any kind), chopped
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1 Tbsp worcestershire sauce (vegan version if that’s what you’re into)
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2 Tbsp tamari or soy sauce
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3 Tbsp tomato paste
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2 Tbsp thyme (fresh is great but dried is still good)
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1 Tbsp cumin
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1 cup assorted nuts*
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2 cups lentils (any colour but green is prefered), cooked
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1/3 cup bread crumbs (sub gluten free if that’s what you’re into)
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¼ nutritional yeast
*Can be any nuts or seeds but I prefer pecans and/or walnuts for flavour and texture
Glaze Ingredients:
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4 Tbsp tomato paste
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2 tsp tamari or soy sauce
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1 Tbsp maple syrup or honey from happy bees
Directions:
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Preparation: Preheat oven to 400℉. Spread the yams on a baking tray and lightly drizzle with oil. Sprinkle them with salt and pepper then mix them around until evenly coated. Put in the oven until they are tender, about 30 minutes.
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In the meantime, heat a large skillet over medium heat on the stove. Add a drizzle of oil and then the onion and garlic, cooking until the onion is translucent. Add the mushrooms worcestershire, tamari, tomato paste, thyme, cumin, and lentils and cook until mushrooms are soft.
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Blending: When the yams are done put them in a food processor or a blender if you don’t have one. Blend until smooth, adding water if it’s not happening. Then pulse in the mushroom/lentil mixture, leaving it a bit chunky.
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Then pulse in the bread crumbs and nutritional yeast. Give it a taste test and spices to your taste buds preference.
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The Loaf: Grease a 9X9 baking dish or line it with parchment paper. Spread the mixture into the dish evenly, pressing down with a spatula.
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The Glaze: Blend the glaze ingredients together then spread it over the loaf.
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Bake: for 30-40 minutes or until the edges are browning and crunchy.
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Enjoy: With holiday cheer, mulled wine, and maybe some mushroom gravy.