Easy vegan lentil loaf with cauliflower mash and mushroom gravy

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I love comfort food when it’s cold out, so I decided to try my first vegan lentil loaf. I read a couple of recipes online but they all seemed far too involved, so I kept it simple.


Equal parts cooked GF brown rice (according to package) and cooked lentils of your choice, I chose canned brown ones and I think I did one full can and around half a cup of brown rice at the most.

Button or portobello mushrooms washed and sliced, one quart is plenty

Ketchup, garlic powder, pink salt, and pepper to taste

Onions and garlic if desired

One bag of riced cauliflower

3-4 medium to large sized red or new potatoes, peeled and rinsed

Veggie broth and plant milk


Preheat oven to 350 degrees Fahrenheit.

Cut the potatoes small and thin to cook quicker (I like quick recipes) and put them in a pot of water then turn on and bring to a boil. I used a measuring cup to scoop off the excess starch from the top as it boiled and stirred frequently.

Next, I combined the rice and lentils in a bowl with a squirt of ketchup, a little garlic powder, pink salt and pepper (feel free to add whatever herbs/spices you like with meatloaf here).

Use non-cook spray in a small, square, ceramic or glass container and lightly press the mixture in until all even and flattened, then squirt more ketchup on top and spread around or leave in a design if you like.

Place the lentil loaf in the oven for around 20 minutes or until the top looks a little more done. (Everything is already cooked, so this is just to heat it up and get everything to stick together into a loaf form).

Microwave the bag of riced cauliflower according to instructions then set aside.

In a large mixing bowl add about 1/4 cup of veggie broth, a splash of unsweetened plant milk like almond, pink salt, black pepper, and garlic powder to taste. (I also added Mrs. Dash table seasoning because I’m currently obsessed with it).

Drain the potatoes and then add them and the cauliflower to the mixing bowl. Mash with a potato masher and set aside.

Saute mushrooms in veggie broth until the water is released and they’re significantly smaller and cooked, and the last 5 or so minutes add onions if you like, then the last minute or two the minced garlic if you want, so it doesn’t burn. Salt and pepper to taste.

Putting it all together is the easy part! You know what to do; cut the lentil loaf and plate it, plate a big scoop of the mash then ladle over some gravy and there you have it! A comforting, warm, winter meal that is filling, good for you – and vegan! I ate mine for lunch at work with hericot verts (green beans) dipped in sriracha, and a bagged mixture I sauteed of broccoli, snap peas and broccoli slaw. So good.







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