No gluten Lactose free Vegetarian
cooking time

45m

difficulty 2
cooking time

45m

difficulty 2
No gluten Lactose free Vegetarian

No-meatloaf with creamy mushroom sauce

No-meatloaf with creamy mushroom sauce

Step 1

Preheat the oven to 190°C, cover a cake pan or bread pan with baking paper.

Step 2

Put the flaxseed and water in a small bowl, stir well and set aside for at least 20 minutes until it has become a bound porridge.

Step 3

Fry the onion until golden brown in olive oil.

Step 4

Place the lentils and chickpeas in a large mixing bowl and crush coarsely with a masher until the chickpeas are halved and the lentils are a coarse puree.

Step 5

Add the fried onion, chopped nuts, all the spices and seasonings to the dough and mix well.

Step 6

Add the oatmeal. Mix well and then add the flaxseed puree. Taste and season to taste.

Step 7

You should be able to compress the dough into 2 firm balls. Too moist? Add additional oatmeal.

Step 8

Place the balls in the baking pan and bake 35 to 45 min or until the no-meatloaf feels firm and the crust is crispy.

Step 9

Let it cool in the mold for a few minutes (this will make it firmer and crumble less), before removing and serving.

Step 10

Meanwhile, make the mushroom cream sauce. Fry the mushrooms until golden brown in olive oil. Add garlic, pepper and salt and fry for 1 minute.

Step 11

Stir in the Pa’lais Sauce Shiitake and season with pepper, salt and lemon juice.

Step 12

Serve the lentil no-meatloaf with the mushroom sauce and mashed potatoes.

To serve

with your favorite potato preparation, such as mashed potatoes

Tip 1

Add pieces of sun-dried tomato for extra flavor.

Tip 2

Make it a Middle Eastern no-meatloaf by replacing the Provencal spices with cumin and ras-el-hanout. Then serve the no-meatloaf with vegetable couscous or spicy tabouleh and a creamy tahini sauce.

Pa'lais star

Pa’lais Sauce Shiitake

Ingredients

6 tbsp flaxseed + 6 tbsp water

2 onions, diced

1 can of lentils and 1 can of chickpeas, rinsed and drained well (if necessary, go over them with a paper towel to absorb most of the moisture)

25 gr walnuts (a handful), coarsely chopped

1 tbsp tomato paste or ketchup

1 tsp mild paprika powder

1 tsp Provencal herbs

1/2 to 1 tsp cayenne pepper

1 tsp garlic powder or 2 garlic cloves, pressed

1 tsp salt

Pinch of pepper

4 tbsp fine oatmeal

250 gr of mushrooms

1 clove of garlic

1 cup of Pa’lais Sauce Shiitake

Lemon juice to taste

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