Sprouted Lentil Loaf with Sweet Potato & Mushrooms, Vegan,GF

Say what? Lentils? Sprouted? Do I plant it?

I am guessing those who are new to lentils and sprouting are thinking some of those thoughts. Well, if lentils and sprouts are new to you, allow me to introduce you. Lentils are a seriously underestimated “superfood”. They are packed with protein, iron, b vitamins, fiber and lovely properties to help balance your blood sugar and lower cholestrol. Yeah I know, you have been missing out on a seriously healthy food. Plus it gets better. When you “sprout” things you can triple the amount of nutrients in them- without lifting a finger. No it’s not exactly magic, but just nature doing its thing.

You can sprout any seeds like sunflower or even quinoa as well as beans (not outta the can silly- gotta be uncooked) and lots of other things. All you have to do is soak the grain or seed overnight in filtered water, drain and rinse it well the next morning, and let it chill on the counter in a jar or mesh strainer. You can get a fancy sprouting jar but it’s not necessary if you have a strainer. Those lentils sprouted for I think 3 or 4 days, which just means every few hours I rinsed the lentils (which is especially why I like using mesh strainer) and just let it hang out on my counter in the strainer.

So when you are sprouting you are actually re-activating enzymes that had these “enzyme inhibitors” on them otherwise they would be sprouting all the time and go bad very quickly. That is another thing- when you sprout the amount will double in size and they only last about a week so make sure you are going to eat them!

So with all of these sprouts I thought I was going to do a sprouted lentil hummus but then I changed my mind and decided to try a lentil loaf. Which is kinda funny since last week I made a Spinach Turkey Meatloaf even though I didn’t show you guys ;) Plus I just got lots of great produce like sweet potatoes, carrots and mushrooms so the decision was made! Oh and you know I’m going to tell you this was super easy right? And I don’t think I need to tell you how healthy carrots, sweet potatoes and mushrooms are…

This is the perfect lunch or dinner for the week and if you have a food processor you just made your life a whole lot easier. Oh and did I mention it’s boyfriend approved? Yes I was not even going to ask him to try it but he did- and then took another taste. And then asked if he could have some for lunch. And we know he is a mans man when it comes to all things “loaf” so I encourage you to try this on your picky men. And if you don’t want to put the tiniest bit of effort in and sprout your lentils then just cook them according to the package. There are lots of different kinds so make sure you follow the directions! :)

Ingredients:

(If you sprout, take 1 cup raw lentils and follow the sprouting directions- will make 2-3 cups)

**Ignore the broccoli in the photo above, it didn’t survive

2 cups sprouted or 2 cups cooked

1/2 sweet potato, grated

1 cup baby carrots or regular

1 white onion, chopped

3 garlic cloves

1 package preferred mushrooms, I use baby bella

1 tbsp butter or butter sub

1 tbsp olive oil

1/4 cup vegetable broth

1/4 cup cashews

soy sauce

Chili powder, cumin and coriander to taste

Directions:

-Preheat oven to 350, grab loaf pan and lightly spray with non-stick

-Chop mushrooms, carrots, garlic and cashews by placing in food processor and pulsing till roughly same size as the lentil. If its powerful enough do your sweet potato as well, but I grated mine by hand.

-To a large, deep skillet add butter, oil and veg broth to medium-high heat. Add white onion and saute for 2 minutes. Add all processed vegetables.

-Season well with salt and pepper. I also added chili powder, dash soy sauce, cumin and coriander but feel free to season as you wish. (I had wanted to use sage and thyme but I have neither right now.)

-Pulse your lentils to desired consistency, I did it till them were fairly broken up but not completely. Add them to the skillet and continue to taste and season. No perfect measurements with these things just do what taste good :)

-Press into loaf pan and cook in the oven for about 15 minutes. {I bet this would be great in muffin tin to make perfect portion size! I would double the batch and freeze the rest!}

- It will crisp the top but the inside will remain soft. If you want a crispier loaf, I suggest using day old bread as you would with bread pudding or how I make regular meatloafs using Stoufers Stuffing Mix. I would use half of the package and just mix it in at the end, you may need more liquid so add small amounts of vegetable broth. ( I can’t vouge for results though I haven’t tried this, just a suggestion)

* I wanted to keep mine gluten free so I didn’t use any bread or bread crumbs.

This would be a great vegan option for Thanksgiving!

I sliced about 7 large slices and have my lunch packed for the week now. Yummy and comforting vegan superfood! I am going to try a BBQ version of this soon so stay tuned! :)

I am thinking of making some mashed cauliflower to go with this.  Talk about a nutrient dense meal!

20121021-144756.jpg

20121021-144832.jpgI am loving fall right now, how about you?

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3 thoughts on “Sprouted Lentil Loaf with Sweet Potato & Mushrooms, Vegan,GF

  1. Gabby @ the veggie nook October 23, 2012 at 3:34 pm Reply

    Great recipe! I’m actually sprouting some mung beans as I type, I definitely want to try using them in a loaf now!

    • heatherscreativeconcoctions October 23, 2012 at 7:13 pm Reply

      Thanks! It totally surprised me and is going to become a staple for the fall and winter season. Let me know how yours turns out! (My loaf is already gone since I wasn’t expecting the bf to bring to work and eat half!)

  2. Amber Clare October 24, 2012 at 10:27 pm Reply

    Now this is a great recipe.
    I’m such a massive fan of sprouting so love seeing great new recipes like this!

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