YOUR SOLIN GENERATED RECIPE
Lentil Walnut Loaf with Garlic Herb Mashed Cauliflower
A savory lentil and walnut loaf baked until firm and sliced thick, served alongside whipped cauliflower mash with a hint of roasted garlic.
INGREDIENTS
150g Cooked Brown Lentils
30g Vital Wheat Gluten
8g Chopped Walnuts
250g Cauliflower Florets
5g Nutritional Yeast
1 tbsp Tomato Paste
1/4 cup Diced Onion
2 cloves Garlic
PREPARATION
Preheat your oven to 375°F and line a small loaf pan with parchment paper.
Sauté the diced onion and one minced garlic clove in a non-stick pan with a tablespoon of water until translucent.
In a large bowl, roughly mash the cooked lentils with a fork, leaving some texture.
Stir in the sautéed onion, garlic, tomato paste, chopped walnuts, and vital wheat gluten until a thick dough forms.
Press the lentil mixture firmly into the loaf pan and bake for 25 to 30 minutes until the top is browned and firm.
While the loaf bakes, steam the cauliflower florets until they are fork-tender.
Transfer the steamed cauliflower to a food processor with the remaining garlic clove and nutritional yeast, blending until smooth and creamy.
Slice the loaf and serve warm alongside the garlic cauliflower mash.