Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys mushroom and lentil loaf, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook vickys mushroom and lentil loaf, gf df ef sf nf using 12 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
- Prepare 175 grams dry green lentils
- Make ready 1 tbsp sunflower spread / butter
- Make ready 6 spring onions / scallions finely chopped
- Get 100 grams mushrooms, chopped
- Make ready 2 tsp curry powder
- Take 100 grams gluten-free breadcrumbs
- Get 1 tbsp worcestershire sauce, my free-from recipe is attached below
- Get 1 tbsp water
- Take 2 tbsp finely chopped coriander / cilantro, divided
- Prepare salt & pepper
- Take 6 large green cabbage leaves, stalks removed
- Prepare 450 ml passata
Steps to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
- Rinse the lentils then put in a saucepan and cover with cold water
- Bring to the boil then cover and reduce to a simmer for 45 minutes until tender. You can use canned lentils and skip this step
- Meanwhile preheat the oven to gas 4 / 180C / 350°F
- When the lentils are almost done, melt the spread / butter in a frying pan and cook the spring onions for around 3 minutes until softened
- Add the mushrooms and cook for 2 minutes before stirring in the curry powder
- Drain the lentils and add to the onion / mushroom mixture
- Also stir in the breadcrumbs, worcestershire sauce, water, 1 tablespoon of the coriander and a pinch each of salt & pepper
- Get another pan of water boiling and blanch the cabbage leaves for 2 minutes. Drain and rinse with cold water then pat dry with kitchen towel
- Spray a loaf tin with oil and use the cabbage leaves to line the tin, letting them hang over the edges. It's easiest to cut out the hard leaf parts first so they're more flexible
- Pack the lentil mixture into the cabbage-lined tin
- Wrap the overhanging leaves over the top to seal in the mixture
- Cover with foil then put in the oven for 60 minutes. When done the loaf will feel firm when pressed
- Let the tin stand while you warm the passata, adding to it the remaining 1 tablespoon of chopped coriander and some salt & pepper to taste
- Turn the lentil loaf out and slice
- Serve with potatoes, sweetcorn and the passata spooned around
So that’s going to wrap it up for this exceptional food vickys mushroom and lentil loaf, gf df ef sf nf recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
