Loaf

1 cup cooked green or brown lentils, very well drained (about ½ cup dry)

8 ounces Impossible or Beyond Meat

8 ounces mushrooms, finely chopped

½ cup walnuts, finely chopped

1 small onion, finely diced

3 garlic cloves, minced

2 large eggs, lightly beaten

¾ cup rolled oats, lightly pulsed, or quick oats

2 tablespoons tomato paste

1½ tablespoons pomegranate molasses

1½ tablespoons soy sauce or tamari

1 tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon cinnamon

½ teaspoon smoked paprika

¼ teaspoon allspice

¼ teaspoon black pepper

¾ teaspoon salt, then adjust

Directions

Cook the lentils until just tender, not mushy. Drain thoroughly and lightly mash about one-third to help bind the loaf.
Heat the olive oil in a skillet over medium heat. Sauté the onion with a pinch of salt for 5–6 minutes. Add the mushrooms and cook until the pan is dry. Add the garlic and spices and cook for 30 seconds; cool slightly.
In a large bowl, combine the lentils, plant-based meat, mushroom mixture, walnuts, oats, tomato paste, soy sauce, pomegranate molasses and eggs. Mix only until cohesive.
Squeeze a handful to test the texture. If loose, add 1–2 tablespoons oats; if dry, add 1–2 tablespoons vegetable broth or water.
Heat the oven to 375°F (190°C). Line or oil a 9 × 5-inch loaf pan, pack in the mixture firmly and spread the combined glaze ingredients over the top.
Bake for 45–50 minutes. Rest for 10–15 minutes before slicing so the loaf sets.

Persian-Inspired Lentil Loaf