Prep Time: 15 minutes
Cooking Time: 50 minutes
Servings: 6 persons
Ingredients
For the meatloaf:
1 ½ teaspoons pepper
1 onion, small, chopped finely
¼ cup ground flax seeds
2 garlic cloves, large, chopped finely
½ cup walnut pieces or sunflower
1 cup each green lentils & red lentils, cooked
3 cups mushrooms, chopped finely
½ cup oat, whole wheat, spelt or rice flour
2 teaspoons thyme, dried
1 tablespoon soy sauce or coconut aminos
½ cup water
1 ½ teaspoons salt
the gravy:
2 cups mushroom broth
1 tablespoon arrowroot or cornstarch
2 onions, medium
1 tablespoon nutritional yeast
2 tablespoons tamari
Directions
1- Preheat your oven to 370 F/185 C.
2- Put onion together with mushrooms & garlic in a food processor & chop using a regular blade until finely chopped.
3- Put them together in a bowl, preferably large size & then add in all remaining meatloaf ingredients (except water); mix well using your hands.
4-To bring it all together, feel free to add enough of water; but not too much.
5- Line a loaf tin with the strip of a parchment paper. Spoon in the meatloaf mixture & tightly pack it down.
6- Bake for 50 minutes in the preheated oven. Keep an eye on it, if it does start going too brown, feel free to cover it with a piece of foil.
7-Remove from the oven & let cool in the tin for a minimum period of 15 minutes, before removing & slicing into pieces.
For the gravy:
1-Over low heat settings in a large saucepan; slowly sauté the onion until it turns deep golden brown.
2-Transfer the sauté onion along with the remaining ingredients to a blender & blend on high settings until very smooth.
3-Pour the mixture into a pan & stir until piping hot & thickened, preferably over medium heat.
4- Feel free to add some more of boiling water from a kettle, if you prefer a little thinner gravy; stir well until you get your desired consistency.
5-Serve the sliced meatloaf & douse in the gravy.
Comments
Post a Comment