No, it’s not Thanksgiving yet, but who says you have to wait until then for a savory loaf like this? I’ve made this Lentil Loaf a couple of times and because I had a leftover puff pastry sheet from the previous recipe, this meal came together beautifully.
INGREDIENTS:
1 Field Roast Celebration Loaf, cut into small cubes
3 cloves of garlic, minced
1 Tbs olive oil
1 small onion, diced
1 red bell pepper, diced
1 puff pastry sheet, thawed
Flour
2 Tbs almond milk
Gravy
1/2 C flour
2 Tbs vegan margarine
3 C vegetable broth
2 Tbs miso, any variety
3 Tbs water
2 Tbs tamari or soy sauce
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side:
Scoop the Field Roast mixture into the center of the puff pastry:
Wrap the loaf, alternating sides (I didn’t do a very pretty job, but you get the idea):
It’s a mummy loaf!
Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
Serve slices of the loaf topped with gravy. Enjoy!
- 1 Field Roast Celebration Loaf, cut into small cubes
- 3 cloves of garlic, minced
- 1 Tbs olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 puff pastry sheet, thawed
- Flour
- 2 Tbs almond milk
- Gravy
- ½ C flour
- 2 Tbs vegan margarine
- 3 C vegetable broth
- 2 Tbs miso, any variety
- 3 Tbs water
- 2 Tbs tamari or soy sauce
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp oregano
- ½ tsp thyme
- Preheat oven to 400. In a large skillet, heat the olive oil and add the garlic. Saute 1-2 minutes over medium heat. Add the onion and bell pepper and cook for 10-12 minutes, or until they are softened.
- Add the Field Roast and cook another 5-8 minutes, or until the Field Roast begins to brown.
- On a lightly floured surface, roll the puff pastry into a large rectangle. Cut diagonal strips on each side.
- Scoop the Field Roast mixture into the center of the puff pastry.
- Wrap the loaf, alternating sides.
- Transfer to a baking sheet lined with parchment paper. Brush the loaf with almond milk and bake for 25-28 minutes, or until the loaf is golden brown.
- To make the gravy, melt the vegan margarine in a medium saucepan. Whisk in the flour, then slowly whisk in the broth, about a cup at a time. Combine the miso with the water and add it to the saucepan. Add the tamari, onion powder, black pepper, oregano, and thyme. Whisk it over low heat as it thickens.
- Serve slices of the loaf topped with gravy. Enjoy!
