Name: Vegetarian Nut Roast with Mushroom Gravy
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Ingredients: 1 1/2 cups Cooked brown lentils, drained; 1 cup Walnuts, toasted and chopped; 8 ounces Cremini mushrooms, finely chopped, for loaf; 1 medium Yellow onion, chopped; 1 medium Carrot, grated; 2 tablespoons Olive oil; 2 cloves Garlic, minced; 1 teaspoon Fresh thyme leaves; 3/4 cup Dry breadcrumbs; 2 eggs Large eggs; 2 tablespoons Tomato paste; 3/4 teaspoon Fine salt; 8 ounces Cremini mushrooms, sliced, for gravy; 2 tablespoons Unsalted butter; 2 tablespoons All-purpose flour; 2 cups Low-sodium vegetable broth; 1 teaspoon Dijon mustard

Description

An eight-slice lentil-walnut-mushroom loaf with a separate mushroom gravy.

Ingredients

Scale

1 1/2 cups Cooked brown lentils, drained
1 cup Walnuts, toasted and chopped
8 ounces Cremini mushrooms, finely chopped, for loaf
1 medium Yellow onion, chopped
1 medium Carrot, grated
2 tablespoons Olive oil
2 cloves Garlic, minced
1 teaspoon Fresh thyme leaves
3/4 cup Dry breadcrumbs
2 eggs Large eggs
2 tablespoons Tomato paste
3/4 teaspoon Fine salt
8 ounces Cremini mushrooms, sliced, for gravy
2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
2 cups Low-sodium vegetable broth
1 teaspoon Dijon mustard

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Instructions

Heat oven to 375°F. Line a 9-by-5-inch loaf pan with parchment. In a skillet heat 2 tbsp olive oil; brown 8 oz finely chopped mushrooms with one chopped onion and one grated carrot until excess moisture evaporates, approximately 10–12 minutes. Add two minced garlic cloves and 1 tsp thyme briefly. Cool slightly.
Mash 1 1/2 cups cooked drained brown lentils lightly, leaving some intact. Mix with 1 cup toasted chopped walnuts, cooked vegetables, 3/4 cup breadcrumbs, two eggs, 2 tbsp tomato paste and 3/4 tsp salt. Press firmly into the pan. Bake approximately 45–50 minutes until set and the egg-containing center measures 160°F; rest fifteen minutes before slicing into eight pieces.
While the loaf bakes, brown the separate 8 oz sliced mushrooms in 2 tbsp butter in a saucepan. Stir in 2 tbsp flour and cook one minute, then whisk in 2 cups vegetable broth. Simmer until the gravy coats a spoon and flour tastes cooked, approximately 8–10 minutes; stir in 1 tsp Dijon.
Serve one loaf slice with one eighth of the mushroom gravy. Record cooked lentil moisture, loaf cohesion, center endpoint, gravy thickness and actual yield in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 15 minutes, included in the total.

Untested estimate: 15-minute vegetable cook and 50-minute roast; gravy can simmer during baking, plus 15-minute loaf rest.

Prep Time: 35 minutes
Chilling, resting or cooling: 15 minutes
Cook Time: 70 minutes
Category: Dinners

Nutrition

Serving Size: One loaf slice with one eighth of the gravy, pending measured yield