Lentil Loaf with Classic Brown Onion Gravy

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1/2 cup Broccoli florets
  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1/2 cup Crimini mushrooms
  • 6 cloves Garlic
  • 1 cup Green or brown lentils
  • 1/2 tsp Marjoram, dried
  • 1/4 cup Peas, frozen
  • 1/2 tsp Sage, dried ground
  • 1/2 tsp Thyme, dried
  • 1/4 tsp Thyme, ground
  • 1/2 tsp Thyme, dried ground
  • 1 1/2 cup Yellow onion

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Condiments

  • 1 8 ounce can Tomato sauce, no-salt-added

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 1 1/2 tsp Black pepper
  • 2 tbsp Cornstarch
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 4 tbsp Coconut amino

Found on themostlyvegan.com

Description

Ingredients

• 1 cup green or brown lentils
• 2 cups low sodium vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup yellow onion, finely diced
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup crimini mushrooms, finely diced
• 1/2 cup broccoli florets, finely diced*
• 1/4 cup frozen peas
• 2 cloves garlic, minced
• 1/4 teaspoon ground thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1, 8 ounce can no salt added tomato sauce
• 2 tablespoons coconut aminos**
• 1 cup old fashioned oats
• 1 tablespoon extra virgin olive oil
• 1 cup yellow onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon dried ground sage
• 1/2 teaspoon dried ground thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons coconut aminos***
• 2 cups low sodium vegetable broth
• 2 tablespoons cornstarch

Directions

• Combine lentils, vegetable broth, bay leaf, thyme, marjoram, salt and pepper in a small pot. Bring to a boil then lower to a simmer and cook covered until lentils are very soft, 40 - 50 minutes. Remove from heat and allow lentils to cool. Do not drain. Lentils can be prepared up to two days in advance. Allow to cool completely before storing in the refrigerator. Preheat oven to 375 F. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add onion, garlic, ground thyme, salt and pepper. Sauté until onions are soft and translucent, about 5 minutes. Add remaining vegetables except for peas and sauté 5 minutes more. Add peas, lentils, tomato sauce and coconut aminos to pot, and continue to sauté until mixture is heated through, about 2 minutes. Turn off heat and use a potato masher to roughly mash mixture. (You want the majority of your lentils and veggies to be whole, mashing a small amount will simply help bind the loaf.) Add oats to pot and stir to combine. Pour mixture into a 9 x 5 inch loaf pan lined with parchment paper. Use a wooden spoon to spread out the lentils evenly and press down firmly into the edges. Bake for 50 - 60 minutes, until the edges of the loaf are dark brown and beginning to pull away from the edges of the pan. Allow to cool for 10 minutes before removing from the pan and slicing. Serve warm with Classic Brown Onion Gravy spooned on top. Leftovers can be reheated in the oven or microwave.
• Heat olive oil in a saucepan over medium - high heat. Add onion, garlic, ground sage and thyme, salt, and pepper to the pan. Sauté until onions are very soft and cooked down, about 8 minutes. Add coconut aminos and scrape away any browned bits from bottom of pan. Transfer onion and garlic mixture into a blender and add vegetable broth. Blend until very smooth and pour back into pan. Bring gravy to a simmer. Whisk cornstarch with 1/4 cup water and slowly pour into gravy. Simmer 5 minutes more until gravy is thickened. Season to taste with salt and pepper. Makes about 3 cups of gravy. Leftovers can be stored in the refrigerator for up to 3 days.