Emulsifier Free Classic Mushroom Loaf
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, roughly chopped
- 1 tsp fresh thyme leaves
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 ½ cups cooked green or brown lentils (from about ¾ cup dry)
- ¾ cup old-fashioned rolled oats
- ½ cup walnuts, roughly chopped
- 2 large eggs, lightly beaten
- ¼ cup fresh flat-leaf parsley, finely chopped
- ½ tsp smoked paprika
- ¾ tsp salt
- ¼ tsp black pepper
For the glaze
- 2 tbsp ketchup
- 1 tsp worcestershire sauce
- ½ tsp dijon mustard
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with a little olive oil and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides to help lift the loaf out.
- 2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
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