This hearty vegan lentil roast is made with savory red lentils, mushrooms, and is seasoned with garlic and dill.
Course:
Entree
Cuisine:
American
Servings: 6
Author: Alissa
-
2
cups
vegetable broth
-
1
cup
whole dried red lentils
-
8
oz.
white button mushrooms
finely chopped
-
4
garlic cloves
minced
-
2
scallions
chopped
-
1
cup
panko
-
½
cup
unflavored soy or almond milk
-
¼
cup
finely chopped fresh dill
-
2
tbsp.
olive oil
-
½
tsp.
salt
-
¼
tsp.
black pepper
-
Place broth and lentils in small saucepan over high heat. Stir a few times and bring to a boil. Lower heat, cover and simmer until lentils are tender and broth is fully absorbed, about 20 minutes. Allow to cool for a few minutes.
-
Preheat oven to 375º. Coat a 9 inch loaf pan with oil or cooking spray.
-
Place cooked lentils in medium mixing bowl. Add all remaining ingredients. Mix well.
-
Transfer mixture to prepared loaf pan. Smooth out the top a bit with the back of a spoon.
-
Bake until top is lightly browned, 50-55 minutes.
-
Transfer to cooling rack and allow cool for 10-15 minutes before removing from pan.