I must admit, at one point vegetarian loaves made me nervous, but by now I realize how wonderful the texture and flavors can be! This recipe boasts a huge amount of flavor thanks to sweet potatoes, mushrooms and sun-dried tomatoes – and it’s super healthy, too!
This loaf is really moist and soft because red lentils cook to be super soft, but you can make it a bit more solid by adding some rolled oats or cooked quinoa to the batter in addition to the flour.
I thought about seasoning this loaf with orange juice, ginger and fresh cranberries – but decided to go with sun-dried tomatoes along with the mushrooms. It was really delicious with the sun-dried tomatoes, but if anyone tries it with cranberries be sure to let me know how it is!
Sundried Tomato Mushroom Loaf Recipe
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Makes 2 loaves
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