Lentil Loaf with Mushroom Gravy and Mashed Garlic Cauliflower | Rican Vegan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Chop 1 onion, 2 celery stalks, and 1 carrot.

Heat a pot and add 2 cups vegetable broth along with the chopped vegetables and 2 cloves of garlic; stir together.

Add salt, black pepper, and all-purpose seasoning, and cook until the onions are translucent.

Continue cooking until all vegetables are tender; if the broth dries up, deglaze the pan.

Add about 1/3 of the lentil and vegetable mixture to a food processor, add gluten-free flour (if using), and blend until smooth like a puree.

Combine the remaining lentil and vegetable mixture with the puree in a separate bowl; if you want no whole lentils, puree the entire mixture and add more flour to bind it together.

Lightly oil a loaf pan and add the mixture, pressing down to form the loaf shape.

Bake for 30 minutes or until completely cooked.

While the loaf is baking, dice up baby bella mushrooms and add them to a heated pot with a splash of vegetable broth or water.

Add chopped onions, poultry seasoning, salt, and pepper, and cook until the onions are caramelized and the mushrooms release their water.

Add vegetable broth and milk to the mushroom mixture and stir.

Whisk in flour while cooking to prevent lumps until the gravy thickens to your liking; then remove from heat and set aside.

Chop a head of cauliflower and add it to a large pot filled with water; bring to a boil and cook until tender.

Drain the water and place the cooked cauliflower in a bowl; add vegan butter and blend until smooth and creamy using a hand mixer or immersion blender.

Add garlic powder and black pepper to taste, adjusting for more garlic or butter if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary