Cooler weather always gets me in the mood for hearty casseroles and loaves. This is a wonderful hearty dish, although it doesn’t look too pretty in this photo It has a yummy earthy taste from the mushrooms, nuts and cheese. It’s packed with flavor thanks to the variety of herbs and garlic. I tell you it’s delicious but you must try it for yourself to believe it.
I made this for Thanksgiving one year as a vegetarian option and it was a hit. If you’d like to make it vegan, you can use a soy-based cheese and add an egg substitute. This batch will feed between 4 to 6 people. Hope you like it
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 leek, chopped
- 1 celery rib, chopped
- 10 ounces mushrooms, chopped
- 3 garlic cloves, crushed
- 15 ounces cooked lentils
- 1 cup mixed nuts (cashews and hazelnuts)
- ½ cup gluten-free all purpose flour
- ½ cup non-dairy cheese, grated or shredded
- 2 flax eggs
- ½ cup chopped fresh herbs (chives, cilantro, tarragon)
- Salt and black pepper to taste (add little to no salt if nuts were salted)
- Preheat the oven to 375F. Lightly grease bottom of a loaf pan. Heat olive oil in a large saucepan. Add the onion, leek, celery, mushrooms and crushed garlic and cook on medium-low heat for 10 minutes, or until veggies have softened.
- Add cooked lentils, nuts, flour, cheese, egg and herbs. Season with salt and pepper and mix thoroughly. Add loaf mixture to pan and bake for 50 to 60 minutes, or until top is lightly browned.