This savory loaf is a healthy delicious meatloaf substitute. Use an egg substitute for a vegan loaf. The eggs are needed for binding .
Mung beans are high in protein. Turmeric, ginger, and garlic are all anti- inflammatory ingredients. For less cook time, make mung beans a day ahead.
Season/ Autumn/Winter
Prep time: 15 minutes
Cook time: 1 hour
Serves 4
Loaf
3 cups mung beans, cooked - recipe below
2 carrots, small chop
2 shallots, minced
2 garlic cloves, minced
2 inch piece turmeric root, grated
1 tsp. ginger, grated
3 celery stalks, small chop
1 tsp. sea salt
1/4 tsp. ground black pepper
1/2 cup fresh parsley, chopped
1 egg
1/2 cup almond flour, for binding
1/2 cup shiitake mushrooms, small chop
1/2 lemon, juiced
Porcini Broth:
1 package dried porcini mushrooms
1 garlic clove, minced
1/2 shallot, minced
salt to taste
pepper to taste
lemon to taste
2 cups filtered water
1 tbsp.olive oil or coconut oil
Soak porcini in 2 cups barely boiled filtered water to rehydrate mushrooms. About 30 minutes.
In a sauce pan add oil over medium heat. Add shallots and cook for 1 minute. Add garlic and cook for 1 -2 minutes more. Add Porcini with the soaking liquid. Stir. Add salt and pepper to taste. Simmer for 15 minutes. Add lemon juice, and taste for seasoning. Set aside.
Loaf :
Preheat oven to 375
In a saute pan, add olive oil. Add shallots, carrots, celery, shiitake mushrooms, salt, and pepper. Cook until vegetables are tender. Add turmeric and ginger. cook 1 minute more.
In a stainless bowl, add mixture too cooked mung beans. Add almond flour, egg, lemon juice and chopped parsely. Blend well. If it feels too wet, add a bit more almond flour. Let sit for 10 minutes.
Oil the inside of loaf pan. Line the loaf pan with parchement paper that has an overhang on the sides. Put in mung bean mixture. Smooth and level it out. Brush a little olive oil on top. Place in preheated oven on middle rack. Cook for 30 minutes , or until loaf is golden brown. Let sit for 1o minutes before slicing.
In shallow bowls, laddle in porcini broth with the mushrooms. Lay 2 thick slices of loaf in each bowl. Sprinkle with more chopped parsely. Squeeze a little lemon on top.
Mung beans: makes 3 cups cooked beans. I use organic mung beans.
To medium sized pot , add 1 cup of beans to 3 cups water. Add 1 tsp. sea salt, 2 bay leaves and a garlic clove. Bring to a boil, reduce heat and simmer until tender ,but firm. Check at 30 minutes. Drain off any excess liquid . This will make the loaf soggy, if there is too much water.