vegan MEATLOAF W-RICH AF GRAVY

INGREDIENTS

250g button mushrooms, finely diced

2 cloves garlic, minced

1 small brown onion, finely diced

1 cup cooked brown lentils

1 cup cooked red lentils

½ cup roughly chopped walnuts

4 TBSP ground flax

1 cup breadcrumbs

1 cup plain flour

¼ TSP chilli powder

2 TSP dried thyme

1 TSP garlic powder

1 TSP paprika

1 TSP dried parsley

1 TSP porcini powder

1 TSP vegetable stock powder

2 TSP cumin

1 TSP salt

1 TBSP light soy

1 TBSP dark soy

1 TBSP Worcestershire sauce

2 TSP tomato sauce

1 TSP Sriracha sauce

2 TBSP olive oil

1 small brown onion, finely diced

250g mushrooms, finely diced

3 cloves garlic, minced

1.5 TBSP cornflour flour, dissolved in water

2 CUPS vegetable stock

1 TSP minced thyme, fresh or dried

1 TSP porcini powder

2 TSP Worcestershire sauce

1 TBSP dark soy sauce

Salt and black pepper to taste

Preheat your oven to 190 C, and line a loaf tin with baking paper.
Add all of the ingredients into a very large mixing bowl and combine; using your hands is much easier than using a spoon. The mixture should stick together when you squeeze it - it should not crumble but it should not be soggy.
Scoop the meatloaf mixture into the prepared loaf tin and pack it down tightly – pressing down firmly.
Cover with tin foil and bake for 50 minutes. Allow to cool for 15 minutes before removing from the tin and slicing.

In a large pan, add oil and bring to a medium heat. Add onion and mushrooms and cook for 5-6 minutes until the onions begin to soften.
Add garlic and sauté another 2 minutes, stirring frequently.
Add cornflour and stir frequently for 20 seconds.
Add stock and the remaining ingredients, and stir to combine. Cook for 3-4 minutes allowing the gravy to thicken.
Transfer the gravy to a high-speed blender and blend until smooth.

Serve meatloaf with gravy, roasted veg and greens of your choice

Note: Don’t overcook the lentils or they will make your mixture soggy.