Mushroom Lentil Loaf Recipe
This Mushroom Lentil Loaf is a hearty plant-based main dish with a tender, sliceable texture and plenty of savory flavor. Made with mushrooms, lentils, oats, vegetables, and herbs, then finished with a tangy tomato glaze, it's perfect for holiday dinners, meal prep, or a satisfying weeknight meal.
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Calories: 245kcal
Servings: 8 slices
Equipment
- Loaf pan (9x5-inch)
- Food Processor
- Large Skillet
- Medium Saucepan
Ingredients
For the Loaf
- 1 cup dry brown or green lentils
- 2½ cups vegetable broth
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms finely chopped
- 1 small yellow onion diced
- 2 medium carrots grated
- 2 celery stalks finely diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 cup old-fashioned rolled oats
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Glaze
- ⅓ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease the sides.
- In a small bowl, combine the ground flaxseed and water. Let it sit for about 10 minutes until thickened.
- Meanwhile, rinse the lentils and cook them in the vegetable broth until tender, about 25 to 30 minutes. Drain any excess liquid and allow the lentils to cool slightly.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for 8 to 10 minutes until the vegetables are softened and the mushrooms have released their moisture.
- Stir in the garlic, tomato paste, soy sauce, vegan Worcestershire sauce, thyme, smoked paprika, onion powder, garlic powder, parsley, salt, and pepper. Cook for another minute until fragrant.
- Transfer the cooked lentils, vegetable mixture, oats, and flax mixture to a food processor. Pulse several times until the mixture is well combined but still has some texture. Avoid overprocessing so the loaf stays hearty.
- Spoon the mixture into the prepared loaf pan and press it down firmly with the back of a spoon.
- In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and Dijon mustard. Spread the glaze evenly over the top of the loaf.
- Bake for 40 to 45 minutes until the loaf is firm and the glaze is caramelized.
- Allow the loaf to rest in the pan for at least 15 minutes before lifting it out and slicing. This helps it hold together cleanly.
- Serve warm with your favorite sides.
Notes
- Brown or green lentils hold their shape best for this recipe.
- Finely chopping the vegetables creates a more uniform texture.
- If the mixture seems too wet, stir in a few extra tablespoons of rolled oats.
- The loaf slices even better after cooling for 15 to 20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 3 months and reheat in the oven or microwave.
Nutrition
Calories: 245kcal