vegan + gluten-free

LENTIL LOAF + ONION GRAVY

By Wallflower Kitchen

A delicious and easy-to-make lentil loaf, for a meat-free but “meat-y” alternative, great for roast dinners, Sunday lunch and Christmas main. It’s also naturally gluten-free!

Wallflower Kitchen

INGREDIENTS - Vegetable oil - Onion, garlic, portobello mushrooms and carrot - 1 x tin of kidney beans - 1 x tin of cooked lentils - Soy sauce - Dried herbs - Salt + pepper - Rolled oats

Wallflower Kitchen

1. Dice onion and garlic. Sauté in the oil for 5 minutes.

2. Dice the mushrooms and grate the carrot. Add to the pan and cook for another 5 minutes.

3. Tip in the rest of the ingredients.

4. Tip in the rest of the ingredients for the loaf.

5. Press the mixture into your prepared loaf tin. Use the back of a spoon to press down firmly and smooth the top.

6. Bake for 40-45 minutes. Allow to cool in the tin for at least 5 minutes before slicing and serving.

Whilst it bakes, make the gravy!

7. Sauté an onion in oil with sugar for approx 10 minutes until caramelised. Add the starch and stir until dissolved.

8. Pour in wine, balsamic vinegar and soy sauce. Simmer until reduced. Add stock and simmer again for 10 minutes until you are left with a thick, dark gravy.

9. When the loaf has cooked, allow to cool for a few minutes before slicing with a serrated knife.

10. Serve with vegetables and enjoy!

Get the full recipe in the link below!

Wallflower Kitchen