Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

Vickys Mushroom and Lentil Loaf, GF DF EF SF NF

This is a great alternative to meatloaf and is quite like a great, big cabbage roll!


6 servings

  1. 175 grams dry green lentils

  2. 1 tbsp sunflower spread / butter

  3. 6 spring onions / scallions finely chopped

  4. 100 grams mushrooms, chopped

  5. 2 tsp curry powder

  6. 100 grams gluten-free breadcrumbs

  7. 1 tbsp worcestershire sauce, my free-from recipe is attached below

  8. 1 tbsp water

  9. 2 tbsp finely chopped coriander / cilantro, divided

  10. salt & pepper

  11. 6 large green cabbage leaves, stalks removed

  12. 450 ml passata


  1. Rinse the lentils then put in a saucepan and cover with cold water

  2. Bring to the boil then cover and reduce to a simmer for 45 minutes until tender. You can use canned lentils and skip this step

  3. Meanwhile preheat the oven to gas 4 / 180C / 350°F

  4. When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened

  5. Add the mushrooms and cook for 2 minutes before stirring in the curry powder

  6. Drain the lentils and add to the onion / mushroom mixture

  7. Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper

  8. Get another pan of water boiling and blanch the cabbage leaves for 2 minutes. Drain and rinse with cold water then pat dry with kitchen towel

  9. Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges. It’s easiest to cut out the hard leaf parts first so they’re more flexible

  10. Pack the lentil mixture into the cabbage-lined tin

  11. Wrap the overhanging leaves over the top to seal in the mixture

  12. Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed

  13. Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste

  14. Turn the lentil loaf out and slice

  15. Serve with potatoes, sweetcorn and the passata spooned around

Ad Blocker Detected

Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.