Easy Vegan Lentil Loaf😋

Exquisite Vegan Lentil Loaf: A Culinary Symphony

Introduction:

Embark on a journey of savory delight with our Easy Vegan Lentil Loaf, a masterpiece that elevates plant-based cuisine to new heights. Crafted with precision and passion, this recipe is a symphony of textures and flavors, showcasing the versatility of ingredients and the artistry of plant-based cooking. Join us as we unfold the culinary narrative of this delectable lentil loaf.

Ingredients:

• 1 cup red lentils, uncooked
• 3 cups chestnut mushrooms, finely chopped
• 1/2 medium aubergine, finely chopped
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 large red bell pepper, finely chopped
• 3 stalks celery, chopped
• 2 tbsp tomato purée
• 1/2 tsp black pepper
• 2 tbsp cranberries, chopped
• 3 cloves garlic, minced
• 1 small bunch cilantro, chopped
• 1 tbsp ground flaxseed
• Sea salt, to taste
• 2 tbsp buckwheat flour

Instructions:

1. Lentil Alchemy: Preheat your oven to 180 degrees C/356 F. Begin the culinary symphony by cooking the red lentils according to the package instructions, ensuring they are tender yet maintain their form.
2. Mushroom and Aubergine Overture: Roast chestnut mushrooms and aubergines on a baking tray, crafting a flavorful overture that will add depth to our vegan composition.
3. Harmony in the Frying Pan: In a non-stick frying pan, conduct the onion’s melodious sauté over medium heat. Add the bell pepper, carrot, celery, tomato purée, and black pepper, creating a harmonious blend. Cook on low heat, stirring frequently, for around 10 minutes.
4. Orchestration of Ingredients: Combine the roasted mushrooms and aubergines with the sautéed vegetables in a grand mixing bowl. Introduce cranberries, garlic, cilantro, and the flax egg, letting each ingredient play its unique role in the symphony.
5. Flourish of Buckwheat: As the mixture cools, stir in the buckwheat flour, orchestrating a beautiful finale to bind the composition together.
6. Culinary Crescendo: Transfer this symphony of flavors to a parchment-lined loaf tin, guiding it into the oven for 35-40 minutes. Ensure a perfect roast, allowing the aroma to fill the kitchen without a hint of burn.
7. Serving Sonata: Serve the lentil loaf immediately, letting each slice unfold a movement of taste and texture. Alternatively, store it in the fridge in an airtight container, savoring the symphony for up to 5 days.

Conclusion:

Our Easy Vegan Lentil Loaf is not just a recipe; it’s a culinary opus that showcases the brilliance of plant-based cooking. Elevate your dining experience with this symphony of flavors, where each ingredient plays a vital role, creating a dish that is not only delicious but also a testament to the artistry of mindful, plant-powered living. Enjoy the grandeur of plant-based cuisine with every delightful bite.

Easy Vegan Lentil Loaf
Ingredients
▢1 cup red lentils, uncooked
▢3 cups chestnut mushrooms , finely chopped
▢1/2 medium aubergine, finely chopped
▢1 medium onion , finely chopped
▢1 large carrot , finely chopped
▢1 large red bell pepper , finely chopped
▢3 stalks celery, chopped
▢2 tbsp tomato purée
▢1/2 tsp black pepper
▢2 tbsp cranberries, chopped
▢3 cloves garlic, minced
▢1 small bunch cilantro, chopped
▢1 tbsp ground flaxseed
▢sea salt, to taste
▢2 tbsp buckwheat flour
Instructions
Preheat oven to 180 degrees C/356 F. Meanwhile, cook the red lentils according to instructions on packaging – this usually takes 10-15 minutes. Make sure they are cooked through but not mushy.
Add the mushrooms and aubergines to a baking tray lined with baking paper and roast in the preheated oven for around 10-15 minutes.
Meanwhile, add the onion to a non-stick frying pan. Cook over a medium heat for a few minutes. Then, add the bell pepper, carrot, celery, tomato purée and black pepper. Lower the heat and cook, stirring frequently, on a low heat for around 10 minutes.
When all the ingredients are ready, add them to a large mixing bowl together with the cranberries, garlic, cilantro and flax egg. Season to taste with salt and pepper. Wait a few minutes until the mixture had cooled down and stir in the buckwheat flour.
Transfer the mixture to a loaf tin lined with parchment paper and roast in the oven for 35-40 minutes, making sure it doesn’t burn. Serve immediately, or leave in the fridge in an airtight container for up to 5 days.