Ok, I'm kinda really proud of this recipe. I created it without the help of someone else's recipe, and I have to say, it DELISH! I tested it out on some friends last night and it was a huge success. I'm going to serve it in honor of the bird that will be happily frolicking in a meadow and not laying on my table :) It's a lot of ingredients, but it's Thanksgiving! I'm going to make this a day in advance so I can just pop it in the oven on Thursday. Sorry, I'm not able to get a picture up til Friday - we ate the whole thing last night!
2 cups cooked lentils (cook the lentils and then measure 2 cups of the cooked lentils)
1 onion, finely diced
7ish cloves garlic
1 portobello mushroom, finely diced
1⁄2 green bell pepper, finely diced
1⁄2 red bell pepper, finely diced
1 grated carrot
1⁄2 cup frozen peas (optional, mom...she hates peas)
1 cup black eyed peas (they have a very sticky consistency so I don't know how other beans would hold up..)
1⁄2 cup ketchup
1 tsp ground sage
1 tsp ground thyme
2 tsp ground parsley
1⁄2 tsp ground oregano
*the spices aren't a science so feel free to play around with them (rosemary would be yummy!)
4 tsp Ener-G egg replacer
1 cup bread crumbs
1. Cook the lentils. Measure one cup of dry lentils (I used French green lentils but any will do). If buying in bulk, rinse them in a metal strainer. Lentils cook just like rice so add the lentils plus 2 cups veggie broth in a pot. Bring to a boil and then cover, put on low heat and simmer for 45 minutes or until all the liquid is absorbed.
2. Chop the veggies. You want to chop them really small so the loaf holds together. Chop and set aside for now.
3. Preheat your oven to 375° F.
4. Start the loaf mixture. Combine black eyed peas, ketchup, sage, thyme, parsley, oregano, bread crumbs, and egg replacer in a large bowl. Mash with a potato masher or mix with a hand mixer until there are no more whole black eyed peas.
5. Cook the veggies. On medium high heat, heat a Tbsp of olive oil in a large pan. Do not let the olive oil smoke. If it does, it has become toxic and you'll want to start over. Add onion and garlic and cook for 2 minutes or until soft. add the rest of the veggies: mushroom, peppers, carrot, and peas and cook on medium heat for 5 minutes or until the veggies are bright green, red, orange, etc. Do not overcook! You want your loaf to be colorful!
6. Create your loaf! Your lentils should be done or almost done at this point. Add veggies and lentils to the large bowl and mix well. Mash with a potato masher or mix with a hand mixer until all ingredients are well incorporated. You want the mixture to be very thick so it holds together when you serve it. If the mixture is terribly dry add a couple tablespoons of veggie broth. Add mixture to a greased loaf pan and firmly press the mixture in the pan.
7. Cook it. Cook the loaf on 375° for 50 minutes. After 50 minutes, slide a knife in the center to see if it's cooked. If the knife comes out clean, it's ready.
8. Cool it. Allow the loaf to cool for 10 minutes before serving so it doesn't fall apart.
Serve with Truffle-Scented Mushroom Gravy. We learned this recipe at Spork Foods last year (or was it two years ago?) for Thanksgiving. I don't like to post Spork recipes because I want you all to go to their classes or sign up for Sporkonline.com to view their classes right on your computer. These girls are AMAZING!!! If serving this on Thanksgiving, you might want to double or triple the recipe...
1 Tbsp flour (rice flour for GF)
1 Tbsp butter
1 large Portobello mushroom, finely chopped
5 fresh sage leaves, finely chopped
2 cups veggie broth
1 tsp arrowroot powder (or corn starch if you don't have arrowroot)
salt and pepper to taste
1 tsp white truffle oil. Truffle oil is expensive, but well worth the investment. You only use tiny amounts at a time so you'll have it for decades.
1. Make a roux (rhymes with "do" - it's French). In a sauce pan over low heat, whisk together butter and flour.
2. Add mushrooms and sage. Add mushrooms and sage and cook until mushrooms have released liquid and then dried up again.
3. Add the rest. Add veggie broth, arrowroot, salt and pepper. Whisk until there are no more lumps. Simmer on low until gravy thickens. If it's not thickening to your liking, add more arrowroot, 1⁄4 tsp at a time.
4. Add truffle oil. When you have placed the gravy in your serving dish-o-choice, add the truffle oil and stir.
If you use gluten free breadcrumbs and gluten free flour in the gravy like I did, this recipe is gluten free!