For a hearty entree without the meat, turn to this Smoky Chipotle Lentil Loaf. 88 Acres Smoky Chipotle Dressing is a unique fusion of mole and barbecue sauce with a robust blend of fruity, spicy, sweet, and smoky notes to what might otherwise be a forgettable dish. The Dressing serves as the base of the gravy and also binds together the lentils so you’re left with a moist, boldly flavored vegan loaf with 34 grams of protein. Not bad for a Meatless Monday. This recipe is adapted from our Lentil Meatball recipe.
- 1 cup green lentils
- 1 3/4 cups vegetable broth, divided
- 3 cups water
- 1/2 onion, diced
- 1 1/2 cups cremini, baby portobello, or button mushrooms, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 bottle 88 Acres Smoky Chipotle Dressing, divided
- 2 tablespoons tomato paste
Preheat oven to 350º. Grease a loaf pan and set aside.
Bring 1 cup vegetable broth and 3 cups water to a boil in a medium size pot. Add lentils and cover, reduce the heat, and simmer, stirring occasionally until just slightly undercooked, about 15 minutes.
Meanwhile, heat olive oil in a large saute pan over medium heat. Add diced onion and mushrooms and cook for 8-10 minutes or until browned. Add garlic and saute for about 1 minute.
Drain lentils and combine them with the cooked onions and mushrooms in a medium size bowl. Return the saute pan to the stove, but don’t wash it. Add tomato paste and 1/2 cup Smoky Chipotle Dressing into the lentil mixture, mixing to combine. Pour mixture into loaf pan and pat down to spread the mixture to the sides of the pan. Bake for 25-30 minutes or until dark brown on the top.
While the lentil loaf is cooking, make the gravy. Heat the pan that sauteed the onions and mushrooms over medium low heat, and add 1/2 cup vegetable stock. Use a wooden spoon to scrape any browned bits off the bottom of the pan. Stir in the rest of the bottle of Smoky Chipotle Dressing (about 1/2 cup) until the mixture is smooth. Adjust the thickness of the gravy by adding more broth.
Remove the loaf from the oven. Let cool for 10 minutes before turning out onto a platter.
Decorate the loaf with sauteed vegetables, herbs, and a big drizzle of gravy.