Description
This vegan mushroom lentil loaf is hearty, savory, and perfect for holidays or comforting dinners. Packed with protein-rich lentils, earthy mushrooms, and warm herbs, it’s a plant-based classic that everyone loves.
Ingredients
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked red lentils
1 cup cooked green lentils
3 cups finely chopped mushrooms
1/2 cup walnut pieces (or sunflower seeds/oats)
1/4 cup ground flaxseed
1 cup breadcrumbs (regular or gluten-free)
1 scant cup flour (AP, oat, or spelt)
1 tbsp tamari or soy sauce
1 tsp salt
1 tsp pepper
2 tsp dried thyme
Up to 1/2 cup water (as needed)
For the gravy:
2 medium onions, chopped
1 tbsp nutritional yeast
2 tbsp tamari or soy sauce
1 tbsp arrowroot or cornstarch
2 cups mushroom or veggie stock
Instructions
1. Preheat oven to 370°F and line loaf pan with parchment.
2. Finely chop onion, garlic, and mushrooms. Place in large bowl.
3. Add lentils, flax, walnuts, breadcrumbs, flour, and spices.
4. Mix well with hands until mixture sticks together. Add water only if too dry.
5. Pack mixture into lined loaf pan tightly.
6. Bake for 50–60 minutes until golden on top.
7. Cool in pan for 15–30 minutes before slicing.
8. For gravy: Sauté onions until deeply golden.
9. Blend onions with remaining ingredients until smooth.
10. Simmer in pan until thickened. Adjust with boiling water if needed.
Notes
Letting the loaf cool before slicing improves texture.
Freezes well for up to 3 months.
Great with mashed potatoes, roasted veggies, or holiday sides.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg