This simple vegan lentil mushroom loaf with walnuts is a wonderful plant-based main dish the whole family will love! It’s so hearty, savory and really easy to make with only 10 minutes of prep time.
Looking for a scrumptious meatless main the whole family will enjoy? This wonderfully textured lentil mushroom loaf packs lots of nutrients, flavor, and plant-based protein in every single bite.
Made with simple ingredients including walnuts, carrots, onion, herbs, and spices, this homemade recipe is perfect during the holidays but can be prepared all throughout the year!
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Prepare it ahead of time, enjoy it over the course of a few days and customize this lentil mushroom loaf to your liking. It combines great taste with lots of nutrition and easy preparation!
Each serving (2 slices) of this vegan meatloaf offers 19 g of plant-strong protein, 10 g of fiber (that’s ⅓ of what you need per day), and 3.5 g omega-3 — which is twice your daily requirement.
Here’s what we love about this lentil mushroom loaf!
- Protein-packed and filling
- Made from budget-friendly ingredients
- Savory, hearty and warming
- Gluten-free & high in veggies
- Crowd-pleasing meatless dinner
- Great for meal prep
Perfect especially during fall and winter, you can add different veggies to this loaf and serve it with an array of delicious sides — more on that below.
- Brown Lentils — the plant-strong protein star of our vegan meatloaf.
- Mushrooms — they offer great texture & earthy flavors!
- Oats — to absorb any excess liquid and add some more texture.
- Walnuts — for the crunchy and rich texture plus some added omega-3.
- Carrot — we’re all about hiding a few delicious vegetables here and there, after all.
- Onion & Garlic — every good savory recipe needs some of that strong flavor!
- Flavorings — this recipe calls for oregano, parsley, salt, red chili flakes, mustard, soy sauce & a few more.
You can play around with many of these components to make this lentil mushroom loaf perfect for your needs!
In terms of equipment, this recipe requires a pot, non-stick pan, small bowl, food processor and loaf pan.
How to make this lentil mushroom loaf
Cook the lentils
Cook your dry lentils according to package instructions. Once all of the water has been absorbed, set them aside to cool for a few minutes before placing them in the food processor.
In the meantime, preheat the oven to 350 °F (175 °C) and line a loaf pan with parchment paper.
Sauté the veggies
Add onion, garlic and mushrooms to a non-stick pan and cook in a splash of water while stirring frequently.
After a few minutes, add the carrot and soy sauce. The latter will add a wonderful savory and deep flavor to your lentil mushroom loaf!
Sauté for a few more minutes until all of the liquid has evaporated.
Combine the ingredients
Add your cooked and slightly cooled lentils to your food processor alongside the sautéed veggies and the rest of the ingredients for the vegan loaf batter.
Pulse a few times to incorporate everything and be sure not to over-process the mixture! It should still be textured and a bit chunky, not smooth and homogenous.
Transfer it to your prepared loaf pan and pack it down firmly to make sure it stays together.
Add the glaze
In a small bowl, whisk together the ingredients for the homemade glaze. Alternatively, you can use ketchup or even BBQ sauce if you like!
Spread it evenly on top of your lentil loaf mixture, then place the loaf pan into the oven.
Bake and enjoy
Bake your lentil mushroom loaf for 45 minutes until the glaze starts to brown on the edges and the loaf is firm in the middle.
Remove the vegan loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.
Storage & reheating
This lentil mushroom loaf tastes best the day you make it but it’s also super delicious when reheated for a quick lunch or dinner over the next couple of days!
Once completely cooled, store any leftovers in a sealed container in the fridge for up to around 5 days.
Sliced lentil loaf can be frozen when put between parchment paper so that the slices don’t stick together and then put into freezer-safe containers.
When reheating your vegan meatloaf, get as many slices as you like and put them back in the oven for about 8 minutes at 350° F.
Our vegan lentil loaf can be the star at your Thanksgiving table where it can be offered alongside dishes such as:
- Mashed potatoes
- Roasted vegetables
- Vegan Mac and Cheese
- Scalloped potatoes
- Green beans
- Cranberry sauce
For an exact recipe, check out our vegan Thanksgiving dinner bowl!
FAQs & tips
How to prep ahead
You can cook the lentils a few days before making this recipe or just buy canned lentils instead. You can also sauté the veggies and make the glaze ahead of time so that you just need to throw everything together, add the glaze, and bake your lentil mushroom loaf!
Can I use canned lentils?
We’ve made this recipe with canned lentils as well as kidney beans before, yes. You’ll need around 15 ounces or 420 grams of cooked legumes for this recipe.
Be sure that the batter is not too sticky or wet, so drain the sautéed vegetables and lentils well before adding everything into your food processor.
If necessary, use more oats to help soak up the excess liquid!
We also recommend that any veggies you’re using in this vegan meatloaf should be chopped finely or even grated!
Feel free to add other veggies like celery, zucchini or bell peppers in this recipe! Be sure to finely chop and sauté them first.
Adding some liquid smoke or vegan Worcestershire sauce brings out the umami flavor and if you cannot have walnuts, use another nut or ¼ cup tahini instead. If using nut or seed butter, add more oats to achieve the right texture!
You can also cook your lentils in vegetable broth and use spices like sage, fennel or smoked paprika.
More hearty vegan recipes
Bring more plant-based goodness to the dinner table and try these recipes next!
- Buffalo Cauliflower Tacos
- Plant-Based Stuffed Peppers
- Potato Chickpea Curry
- Lentil Carrot Soup
- Homemade Bean Burritos
Did you make our vegan lentil mushroom loaf? Share with us in the comments below, give this recipe a rating and Pin it here!
- 1 cup brown lentils, dry (190 g)
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cups button mushrooms (150 g), chopped
- 2 teaspoons soy sauce
- 1 carrot, grated
- 2 tablespoons rolled oats
- 2 tablespoons ground flax
- 1 cup walnuts, roughly crushed (100 g)
- 2 tablespoons lemon juice
- 1 teaspoon parsley dry
- ½ teaspoon oregano, dry
- ½ teaspoon red chili flakes
- 1 tablespoon Dijon mustard
- Pinch of salt
For the Glaze
- 1 tablespoon tomato paste
- 1 teaspoon maple syrup
- 1 tablespoon water
- 1 teaspoon balsamic vinegar
- Cook lentils according to package instructions.
- Line a loaf pan with parchment paper and preheat your oven to 350 °F (175 °C).
- In a non-stick pan, sauté onion, garlic and mushrooms in a splash of water, stirring frequently.
- After a few minutes, add the soy sauce and carrot. Keep cooking until all of the liquid has evaporated.
- Transfer the cooked lentils along with the sautéed vegetables and the rest of the ingredients for the loaf into a food processor.
- Pulse a few times to incorporate and be sure not to over-process the mixture! It should still be textured, not smooth.
- Put the lentil mushroom batter into your prepared loaf pan and pack it down firmly to make sure it stays together.
- Combine all ingredients for the glaze in a small bowl and mix together. Spread it over the top of your lentil mushroom loaf, then place it into the oven for 45 minutes.
- Once this time has elapsed, remove the lentil loaf from the oven and set it aside to cool for 10 minutes before taking it out of the pan and cutting it into slices.
- Once fully cooled, you can store any leftover lentil mushroom loaf in a sealed container in the fridge for up to 5 days and reheat at your convenience.
- You can use any sweetener of your choice for the simple glaze or just use ketchup instead of making your own glaze.
- You can make this lentil loaf super savory by adding a touch of liquid smoke to the batter!
- Make sure the lentils have absorbed all of the cooking water, otherwise your vegan meatloaf will become mushy due to the excess liquid.
- When using canned instead of home-cooked lentils, make sure most of the liquid is drained and feel free to skip the flax seed because no binder will be needed.
- Find lots of tips and serving suggestions in the article above.
Nutrition Information:Yield: 4 Serving Size: 2 slices
Amount Per Serving: Calories: 291Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 153mgCarbohydrates: 24gFiber: 8gSugar: 6gProtein: 11g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!