Vickys Mushroom and Lentil Loaf, GF DF EF SF NF.
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare 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 unique. This is gonna smell and look delicious.
Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. Vickys Mushroom and Lentil Loaf, GF DF EF SF NF is something that I've loved my whole life. They're nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have vickys mushroom and lentil loaf, gf df ef sf nf using 12 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Vickys Mushroom and Lentil Loaf, GF DF EF SF NF:
- {Take of dry green lentils.
- {Prepare of sunflower spread / butter.
- {Get of spring onions / scallions finely chopped.
- {Get of mushrooms, chopped.
- {Get of curry powder.
- {Get of gluten-free breadcrumbs.
- {Take of worcestershire sauce, my free-from recipe is attached below.
- {Prepare of water.
- {Prepare of finely chopped coriander / cilantro, divided.
- {Take of salt & pepper.
- {Make ready of large green cabbage leaves, stalks removed.
- {Prepare of 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 is going to wrap this up for this special food vickys mushroom and lentil loaf, gf df ef sf nf recipe. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!