A hearty meal that makes seconds a given, this vegan-friendly lentil loaf is like a classic meatloaf, but without the meat of course!
Here’s why we love it:
- Black beans and mushrooms are a staple in this recipe. Black beans are a great source of fibre, proteins, and key nutrients like folate, iron, magnesium, and B vitamins. Research also shows that black beans may help lower cholesterol and blood pressure levels. Black beans also have antioxidant-rich compounds like anthocyanins, the same compound that gives blueberries their blue colour. This antioxidant helps balance blood sugar levels as well as increase the production of digestion-focused enzymes.
- Mushrooms are high in B vitamins, helping to convert food into energy. More specifically, Shiitake mushrooms are also a great source of beta-glucans, a fibre that helps to regulate blood sugar and reduce the risk of type 2 diabetes.
- Iron Vegan’s Sprouted Protein gives this recipe a boost thanks to 5 organic sprouted grains. The processes of sprouting and fermenting make the grains more digestible and nutrients bioavailable.
- Don’t skimp on beet ketchup! Beets are a great source of folate, manganese and copper and a natural source of nitrates. Nitrates are known to improve endurance and oxygen use.
Chef Ivan Castro
- 3 cups black lentils, cooked
- 2 cups Cremini mushrooms, diced
- 2 cups Shiitake mushrooms, diced
- 1 ½ white onion, chopped
- 2 garlic cloves, minced
- 5 oz pecans, chopped
- 1 tsp smoked paprika
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
- 1 scoop Iron Vegan Protein, unflavoured
- 1 cup buckwheat or farro, cooked
- ½ cup oats
- ¼ cup fresh rosemary, chopped
For the beet ketchup:
- 2 lbs raw beets, diced
- ½ red onion, diced
- 2 cups apple cider vinegar
- 1 cup brown sugar
- 1 ½ tsp salt
- Preheat the oven 350°F
- Sauté the chopped onion in a pan, until golden brown; add a dash of salt at the very beginning. Add the minced garlic and cook for one minute. Add the mushrooms little by little, don’t crowd them in the pan, spread them out so that they are only just touching one another, until they are brown and crispy, then add the celery and carrots and cook for another minute, then add the pecans until toasted, about 1 minute. Now you can add the cooked lentils, stir and set aside.
- In a bowl, mix the mushroom mixture, along with cooked buckwheat, protein powder, smoked paprika, oat flakes and the rosemary. Add salt to taste.
- Transfer the mixture to a greased loaf pan, spread the mixture and press into an even layer.
- Spread with a thin layer of beet glaze or regular ketchup. I like mine with homemade beet ketchup (recipe below).
- Bake for 40 minutes until you start to see golden brown edges. Let it rest for 15 minutes, then slice and serve. Enjoy!!
For the beet ketchup:
- Sauté the onions, until golden brown, add salt and beets, cover with water and simmer until fork tender. Transfer to a food processor, add the apple cider vinegar and brown sugar, process until smooth. Add salt to taste, if necessary.