Little lentil loaf with mushrooms and sage
Little lentil loaves with mushrooms and fresh sage are a satisfying vegan main course to serve with cranberry sauce at the festive table.
Print
Pin
Servings: 6
Calories: 342kcal
Ingredients
- 1 tablespoon chia seeds, soaked in 3 tablespoon water
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoon fresh sage, finely chopped (about 8 large leaves)
- 100 g button mushrooms, sliced (3.5oz)
- 1 can brown lentils, drained (about 240g/8.5oz)
- ¼ cup rolled oats
- ¼ cup sunflower seeds
- 1 tablespoon tamari, (or soy sauce if not gluten free)
- 1 ½ teaspoon smoked paprika
- Barbecue sauce, to glaze (optional, check ingredients if vegan/gluten free)
- 6 sprigs fresh rosemary, to decorate (optional)
Instructions
- Preheat oven to 200C (390F) fanbake.
- Set chia seeds and water aside to soak for 10-15 minutes, until thick and gloopy.
- Heat olive oil in a frypan (skillet) over medium heat, add onion and garlic and saute until golden. Add fresh sage and mushrooms, and cook for another 5 minutes, or until soft and fragrant. Turn off the heat.
- Add the onion and mushroom mixture to the bowl of a food processor along with the soaked chia seeds and all remaining ingredients (except for barbecue sauce). Whiz to combine, but don't over process - you want to retain some texture here.
- Press the mixture evenly into a greased 6 hole muffin pan. Glaze the tops with a little of your favourite barbecue sauce (optional).
- Bake for 20-25 minutes, or until set to the touch and golden brown.
- Remove from the oven and allow to cool in the pan a little before removing them.
- Decorate with a sprig of rosemary, if desired.
- Little lentil loaves can be made ahead of time and gently reheated just before serving. Serve with cranberry sauce and your favourite festive side dishes.
Nutrition information
Calories: 342kcal | Carbohydrates: 50g | Protein: 21g | Fat: 7g | Sodium: 174mg | Potassium: 837mg | Fiber: 24g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 5.2mg | Calcium: 74mg | Iron: 6.4mg
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
