YOUR SOLIN GENERATED RECIPE
Lentil Walnut Loaf with Creamy Mashed Cauliflower
Enjoy a hearty and flavorful vegetarian loaf combining protein-rich lentils with crunchy toasted walnuts, rolled oats for binding, and a rich tomato paste blend, all seasoned perfectly with garlic and herbs. Paired with a silky, creamy mashed cauliflower infused with a hint of olive oil and almond milk, this dish is both satisfying and supportive of muscle gains while remaining lean and wholesome.
INGREDIENTS
1 cup Cooked Green Lentils (200g)
2 tbsp Chopped Walnuts (15g)
2 tbsp Rolled Oats (15g)
2 tbsp Tomato Paste (33g)
1 Flax Egg (approx. 10g ground flaxseed mixed with water)
1 cup Cauliflower florets (107g)
1/4 cup Unsweetened Almond Milk (60g)
1 tsp Olive Oil (5g)
Spices and Seasonings to taste (garlic powder, onion powder, thyme, salt, pepper)
PREPARATION
Preheat the oven to 375°F.
In a mixing bowl, combine the cooked green lentils, chopped walnuts, rolled oats, tomato paste, and the prepared flax egg. Season with garlic powder, onion powder, thyme, salt, and pepper.
Mix thoroughly until the ingredients are well incorporated. Transfer the mixture into a lightly greased small loaf pan and press evenly.
Bake the loaf in the oven for 25-30 minutes, or until it firms up and the top starts to crisp.
While the loaf is baking, prepare the creamy cauliflower mash. Steam the cauliflower florets until tender, about 8-10 minutes.
In a blender or food processor, combine the steamed cauliflower, unsweetened almond milk, and olive oil. Blend until the mixture is smooth and creamy. Season with salt and pepper to taste.
Once baked, remove the loaf from the oven and let it cool slightly before slicing.
Serve a generous slice of the lentil walnut loaf alongside a serving of creamy mashed cauliflower for a nourishing meal.