Lentil Loaf Stuffed with Garlicky Cauliflower Mashed ‘Potatoes’

Lentil Loaf 1

Some days are perfect for green smoothies and kale salads.

Others are meant for heartier fare, like this loaf. It’s like eating meat and potatoes, without the actual meat or potatoes.

It’s even perfect for the lazy folk, who don’t even need to expend the effort to scoop more than one forkful – all of the warmth and flavour are enclosed in one comforting bite.

The day I made this, I ate it for both lunch and dinner. It’s that good.

There are more steps to this dish than in my five-ingredient recipes, but they’re not difficult and the results are worth it. This probably isn’t something you’d want to create after going to work and hitting the gym, but for a lazy weekend afternoon? Go for it.

I’m experimenting with a new recipe plugin – what do you think? Do you like the recipe in the format below, or do you prefer it like in this post?

Lentil Loaf Stuffed with Garlicky Cauliflower Mashed ‘Potatoes’
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free
Author:
Recipe type: Healthy Comfort Food
Serves: 8
Ingredients
  • 1 small head of cauliflower (about 1½ pounds)
  • 3 cloves of garlic, peeled
  • 1 small onion, finely chopped (about 1½ cups)
  • 2 stalks celery, finely chopped (about ¾ cup)
  • 1 cup grated carrot
  • 1½ cups cooked green lentils
  • ¼ tsp each of dried basil, oregano, sage and parsley
  • ½ cup gluten-free oats
  • 1 tsp salt, divided
Instructions
  1. In a vegetable steamer, steam the cauliflower and garlic for about 10-12 minutes, until soft.
  2. Let them cool for a bit, then put them in a food processor with ¼ tsp salt. Blend until smooth.
  3. Preheat the oven to 350 degrees F.
  4. In a large pot, sauté the onions in a few tablespoons of water until softened. Add the celery, carrot, lentils, spices and the remaining salt and cook for about 10 minutes.
  5. Stir in the gluten-free oats.
  6. Take half the mixture out of the pot and plunk it into the food processor. Pulse it 8 or 10 times, until it gets slightly mashed, then put it back in the pot and stir.
  7. Line a loaf pan with parchment paper. Take about ¾ of the mixture and press it into the bottom and sides of the pan. Fill the centre with the mashed cauliflower, then press the remaining mixture on top.
  8. Bake for 45-50 minutes, until the top of the loaf is dry and golden.

 

, , , , , , , , , ,

5 Responses to Lentil Loaf Stuffed with Garlicky Cauliflower Mashed ‘Potatoes’

  1. Corri June 6, 2013 at 10:54 am #

    Sondi, I have not made this yet, but wanted to give you feedback about this recipe format. It is perfecto. It is so easy to read and printed beautifully. If only every recipe looked like this!

Trackbacks/Pingbacks

  1. Elimination Diet, Day 46 (Oats) | Healthy People, Healthy Planet - July 7, 2013

    [...] with a bit of honey, strawberries Lunch: Scrambled Eggs with steak, spinach, and cheese Dinner: Lentil Loaf with Mashed Cauliflower (used leftover mashed cauliflower and peas from the other day), kale, and some leftover lentils [...]

  2. New Favorite Recipes | Healthy People, Healthy Planet - July 26, 2013

    [...] Flour- and Egg-free Oat Banana Pancakes Lentil Loaf with Mashed Cauliflower – Day 46 Two-Ingredient Banana Oat Cookies – Day [...]

  3. New Favorite Recipes | How We Flourish - October 30, 2013

    […] Flour- and Egg-free Oat Banana Pancakes Lentil Loaf with Mashed Cauliflower – Day 46 Two-Ingredient Banana Oat Cookies – Day […]

  4. Elimination Diet, Day 46 (Oats) | How We Flourish - October 30, 2013

    […] with a bit of honey, strawberries Lunch: Scrambled Eggs with steak, spinach, and cheese Dinner: Lentil Loaf with Mashed Cauliflower (used leftover mashed cauliflower and peas from the other day), kale, and some leftover lentils […]

Leave a Reply

Rate this recipe: