Happy Wellness Wednesday!
For this Wellness Wednesday, we’re going full cozy, hearty and winter-comfort with a Lentil–Mushroom Loaf that feels like a hug on a plate. It’s completely meatless, deeply savory and the perfect balance of richness and nourishment. The mushrooms bring moisture and depth, the lentils add structure and the herbs pull everything together into a warm, grounding midweek dish.
Here’s the simple recipe you can try at home:
Ingredients:
2 cups cooked green or brown lentils, well-drained and lightly mashed
8 oz mushrooms, finely chopped
1 small onion, grated
4 cloves garlic, minced
1 medium carrot, grated
¼–½ cup oat flour (start with ¼ cup and add more if needed)
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/4 cup nutritional yeast
Dry oregano and basil to “dust” the top
Salt and black pepper to taste
Water for sauteeing and if mixture appears dry
Optional Glaze
1 tablespoon tomato paste
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Pinch of smoked paprika
Water to thin
Instructions:
- In a skillet, cook the chopped mushrooms over medium heat without oil. Continue cooking until the mushrooms release their moisture and the pan becomes mostly dry. Add the grated onion, garlic and carrot and cook for an additional 1–2 minutes to soften.
- Stir in the tomato paste, soy sauce or tamari, dried thyme, smoked paprika, salt and black pepper. Cook for 30–60 seconds to blend the flavors. Add splashes of water to the pan if sticking occurs.
- Transfer the vegetable mixture to a mixing bowl. Add the cooked lentils and lightly mash them while mixing so the loaf holds together but still has texture.
- Add the oat flour. If the mixture feels too dry or crumbly, add water one tablespoon at a time. If it feels too wet, let it rest for 5 minutes so the oats can absorb moisture or add a little more oats. Taste the mixture. If it needs more seasoning add granulated onion and garlic 1/2 tsp at a time, mix and taste again.
- Press the mixture firmly into a parchment-lined loaf pan, packing it tightly so the loaf slices cleanly. If using the glaze, whisk the glaze ingredients together and spread evenly over the top then add your “dusting” of oregano and basil.
- Bake at 375°F (190°C) for 45–60 minutes or until the loaf is firm and lightly browned on top. Rotate half way.
- Allow the loaf to rest in the pan for at least 15 minutes before slicing so it sets and slices beautifully.
Warm, grounding, savory and full of winter comfort, the perfect midweek nourishment.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
