Hearty Vegan Lentil Mushroom Loaf
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. Try it as a meatless main for the holidays!
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Calories: 291kcal | Carbohydrates: 24g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 16g | Sodium: 153mg | Fiber: 8g | Sugar: 6g