2tablespoonsfresh thyme chopped or 1 heaping tsp dried
1tablespoonfresh sage chopped
1tablespoon olive oil
1/2cupOrgran gluten free bread crumbs
pinchSalt & pepper to taste
1tablespoonlight miso paste
2tablespoonsvegan Worcestershire Sauce
1Orgran Gravy Mix
Splash of lemon juice
For the ketchup
1tablespoontamari or soy sauce (gf)
Start by preheating the oven to 200°C and baking the sweet potatoes, drizzled with a little olive oil, on a lined baking sheet for approx. 20 min. flipping them once.
Meanwhile prepare the rest of the filling. Heat a pan on medium heat and add the olive oil, sliced mushrooms, shallots and garlic. Saute for 5-10 minutes or until they have a nice golden colour. Deglaze with the Worcestershire Sauce, set aside and let cool.
Add all ingredients for the ketchup topping into a bowl and mix well. Set aside for later.
Once the sweet potatoes are ready, add them as well as the cooked lentils into a mixer and pulse until coarse. Then add the mushroom, shallot and garlic , the tomato paste, Worcestershire Sauce and miso paste and pulse until well incorporated but not mushy. You still want some pieces of mushroom and lentils. Put the mixture into a bowl and add the bread crumbs, herbs and season with salt and pepper. Mix well. Line a small loaf pan with parchment and add the loaf mixture into it. Even the top and spoon on the ketchup topping. Bake in the preheated oven for 35-40 mins.
In the meantime prepare the gravy by following the package directions and seasoning with a little salt and pepper and a splash of lemon juice.
Once baked, let the loaf cool a bit before slicing. Serve with creamy mashed potatoes, garlic green beans and loads of gravy.