Lentil and Mushroom Loaf
There are many ways to define the term comfort food. For me, I would default to my childhood memories of a number of favorite dishes I enjoyed…too many to name perhaps. But, I can say there was one dish that stood out – the classic American-style meatloaf served with mashed potatoes and some kind of gravy. I did look forward to eating dinner when my mother would prepare that meal…and I would always hope for leftovers so I could make a sandwich the next day and slather copious amounts of Dijon-style mustard on the meatloaf slices.
This recipe attempts to replicate that dish…only sans animal products.
The mixture itself takes a bit of time to get everything together, but you can do a lot of it in stages. For instance, you can cook the lentils and puree them, then prepare the vegetables the following day and just add the lentil puree.
The real bonus for this recipe is how easy it converts to a burger recipe or meatballs to go with your pasta dish – think of it as your go-to plant-based alternative to ground beef!
Yield: makes enough for 6-8 servings
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