I have to tell you, that my sister used to always make meatloaf. The thought of meat in loaf form, even before I was strictly plant-based, always made me feel sick. I can’t even use “loaf” in the title of this post, hence the title lentil cassoulet! Since the last time I had red meat was in 9th grade (FYI-that was a long time ago), I have never even desired to make a mock version of it. I recently made Dreena Burton’s recipe for lentil pie from her book Plant Powered Families. It was awesome, but the kiddos didn’t love it. Enter my sister again. My sister, yes, the meatloaf making sister, is trying to get her family to eat more beans and veggies (yeah!!). She’s got a really tough crowd in her house. She made this one night when she had us over, and now it’s a staple in her house. Being a person who is a great cook, she always just throws a bunch of stuff in a bowl and out comes deliciousness. When I asked her to tell me how she makes it, her response was-“I take a bunch of lentils and throw enough veggies in it to fill a big bowl”. Well-most people do need a little more direction than that. Right? So…I decided to create, and measure….enter this lentil cassoulet or mock vegan “meatloaf”!!
Often I am looking for a meal that can be done ahead of time, as well as making enough for 2 nights of dinner (or more for lunches). We have been running like crazy between work, school, soccer, and life commitments. Having a dinner like this lentil mock “meatloaf” does the trick. What’s better, is that it’s even tastier reheated, and you can freeze it!!! Use what veggies you have on hand, and don’t be afraid! The base of this is recipe is lentils, onions, and mushrooms. Feel free to mess around with the rest of it, and be sure to let me know what changes you made! Plus-since it’s plant based, you CAN actually taste it raw, and adjust the seasonings as needed (can’t do that with grandma’s real meat version!). This is great to double so that you have enough for a big holiday (like Thanksgiving) or to have on hand for multiple dinners. This recipe is enough to serve 8-10 people, or 2+ family dinners.
Lentils are awesome legumes to weave into your rotation. They are packed with plant-based protein, have virtually no fat, are high in fiber, magnesium, potassium, and cook up easily without pre-soaking (always good when you’ve forgotten to pre-soak!). The lentils in this recipe are great on their own too! We use them as salad toppers to have on hand for weeknight lunches. If using on their own, I’d up the salt a pinch. For other lentil dishes, check out these healthy lentil recipes.
The Perfect Plant-Based Holiday Dinner Dish
This is perfect to take along to a holiday dinner like Thanksgiving or Christmas. I took this lentil cassoulet to a recent family holiday, where the meat lovers ate it all up and left me with NO leftovers. While I was slightly sad about this (I love leftovers!), I was thrilled that they ate it! I even got help re-naming it, taking out the “mock meatloaf” for its title (Thanks Julie!). To bring along I took the lentil cassoulet in 2 pie plates, as it was easiest to reheat this way. Served alongside some mashed potatoes, and a mushroom gravy, there will be no need to feel left out for your next holiday meal (or have that heavy “I feel gross and ate the wrong foods” feeling)! For other Thanksgiving ideas, check out these.
Ingredients:
For the lentils (these make awesome weeknight lentils on their own to use for salads (like for my Arugula Winter Salad) or sweet potato toppers! Mix in some greens and you’ve got a full meal!)
- 1 cups lentils
- 2 1/2 cup water (more if lentils look dry)
- 1 bay leaf
- 1 tsp dried thyme
- 1/4 tsp salt
Remaining ingredients:
- 1 pound of mushrooms, cleaned with a damp cloth
- 2 cups minced red onion (or white if you have)
- 2 cups chopped red or green peppers (or combo, this is roughly 2 peppers)
- 1/2 cup chopped banana pepper (this was 2 of our banana peppers)-can use another medium spiced pepper like a pobloano as well
- 1 cup shredded carrot
- 1/4 cup minced garlic
- 3/4 cup raw cashews (could use almonds)
- 1/2 cup fresh basil (or what ever fresh soft herb (parsley, cilantro, whatever you have on hand, knowing this will change the flavor slightly) or a fresh hardy herb like sage, thyme-using less of these, 2 tbsp. If no fresh herbs on hand, I have also used 2 tsp ground sage or Italian seasoning
- 1 tsp dried rosemary, or 1 tbsp fresh
- 1/4 cup BBQ sauce
- 1/4 cup spicy brown mustard (or dijon)
- Season with salt/pepper as desired (taste once mixed)
- Topping: siracha and/or some ketchup (use organic), or additional BBQ sauce
Instructions:
- Preheat oven to 375
- Place all of the lentil ingredients into a pot, bring to a boil, and then reduce to a simmer until water is absorbed or lentils become tender, about 25-30 minutes. If lentils are softened before all water is absorbed, then drain extra water, if they look like the need more water, add more water.
- While lentils are cooking, place cleaned mushrooms into a food processor-pulse until finely chopped, and dump into a large mixing bowl
- Place cashews into the food processor and pulse until ground into a meal texture, add fresh or dried herbs, rosemary, and garlic and pulse until combined, but not mush. Add this to the mushrooms.
- Place onions and peppers into processor and pulse until fine, but keep some texture, and add to mushroom mxture
- Add remaining ingredients into the bowl and mix until combined. Season with salt and/or pepper to taste (if needed)-yes you can taste this version (no E. Coli or salmonella harboring here!).
- Spread mixture into a 9×13 pan or 2 glass pie plates, pressing into place. If using the pie plates, you can save one for another night if desired (can freeze). You can line the dishes with parchment, but I have found this isn’t necessary if using glass. If using a metal pan, you may want to line to prevent sticking.
- Drizzle top with some siracha and a few drizzles of organic ketchup or BBQ sauce
- Bake uncovered for 1 hour 20 minutes.
- This is great frozen, and/or reheated. To reheat: place loaf onto a stone pizza or baking sheet, or cookie sheet with parchment. The stone will help the loaf crisp up. Can be topped with additional ketchup or BBQ sauce, and cook until reheated. Loaf with crisp up. Serve with baked sweet potatoes or baked sweet potato fries, and a big salad!
Nutritional Benefits:
- High in plant-based protein-great for healing and repairing tissues and muscles
- High in fiber-this whole dish is FIBER! Important for regulating blood sugar, digestive health, eliminating toxins, satiety
- No oils, saturated fats, or cholesterol-great recipe for heart health and diabetes
- Peppers add a good amount of Vitamin C, an important antioxidant to boost immune health. Peppers contain 4xs the amount of Vitamin C than an orange!
- Carrots provide Vitamin A, an antioxidant important for heart health, blood pressure regulation, bone, skin, eye, and dental health
- Garlic and onions help fight inflammation in the body, as well as all of the other ingredients in this dish (minus the BBQ sauce). They help with circulation in the body as well.
- For the lentils (these make awesome weeknight lentils on their own to use for salads (like for my Arugula Winter Salad) or sweet potato toppers! Mix in some greens and you've got a full meal!)
- 1 cups lentils
- 2½ cup water (or more if they look dry while cooking)
- 1 bay leaf
- 1 tsp dried thyme
- ¼ tsp salt
- Remaining ingredients:
- 1 pound of mushrooms, cleaned with a damp cloth
- 2 cups minced red onion (or white if you have)
- 2 cups chopped red or green peppers (or combo, this is roughly 2 peppers)
- ½ cup chopped banana pepper (this was 2 of our banana peppers)-can use another medium spiced pepper like a pobloano as well
- 1 cup shredded carrot
- ¼ cup minced garlic
- ¾ cup raw cashews (or almonds)
- ½ cup fresh basil (or what ever fresh soft herb (parsley, cilantro whatever you have on hand, knowing this will change the flavor slightly) or a fresh hardy herb like sage, thyme-using less of these, 2 tbsp. If no fresh herbs on hand, I have also used 2 tsp ground sage or Italian seasoning
- 1 tsp dried rosemary, or 1 tbsp fresh
- ¼ cup BBQ sauce
- ¼ cup spicy brown mustard (or dijon)
- Season with salt/pepper as desired (taste once mixed)
- Topping: siracha and/or some ketchup (use organic), or additional BBQ sauce
- Preheat oven to 375
- Place all of the lentil ingredients into a pot, bring to a boil, and then reduce to a simmer until water is absorbed or lentils become tender, about 25-30 minutes. If lentils are softened before all water is absorbed, then drain extra water, adding more water if they appear dry.
- While lentils are cooking, place cleaned mushrooms into a food processor-pulse until finely chopped, and dump into a large mixing bowl
- Place cashews into the food processor and pulse until ground into a meal texture, add fresh or dried herbs, rosemary, and garlic and pulse until combined, but not mush. Add this to the mushrooms.
- Place onions and peppers into processor and pulse until fine, but keep some texture, and add to mushroom mxture
- Add remaining ingredients into the bowl and mix until combined. Season with salt and/or pepper to taste (if needed)-yes you can taste this version (no E. Coli or salmonella harboring here!).
- Spread mixture into a 9x13 pan or 2 glass pie plates, pressing into place. If using the pie plates, you can save one for another night if desired (can freeze). You can line the dishes with parchment, but I have found this isn't necessary if using glass. If using a metal pan, you may want to line to prevent sticking.
- Drizzle top with some siracha and a few drizzles of organic ketchup or BBQ sauce
- Bake uncovered for 1 hour 20 minutes.
- This is great frozen, and/or reheated. To reheat: place loaf onto a stone pizza or baking sheet, or cookie sheet with parchment. The stone will help the loaf crisp up. Can be topped with additional ketchup or BBQ sauce, and cook until reheated. Loaf with crisp up. Serve with baked sweet potatoes or baked sweet potato fries, and a big salad!
it’s way too hard to just simply print a recipe!
There’s a print button if you scroll down where you get just the ingredients and the instructions