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Mushroom Lentil Loaf

Let’s crank on the oven for an umami-blasted Mushroom Lentil Loaf made with plant-based ingredients! Made with juicy mushrooms, protein-packed lentils, spices, and topped with a sweet-and-savory glaze.

Sliced mushroom lentil loaf with glaze and topped with parsley.
by Aly Michell Dated: August 18, 2021 Last Modified: August 28, 2023 13 Comments
3533 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Why You’ll Love This Recipe 
  • Ingredients Needed For This Recipe
  • How To Make This Dish 
  • Recipe FAQs
  • How To Store 
  • Mushroom Lentil Loaf

When I need a dish that can serve a crowd, my go-to is a Mushroom Lentil Loaf. Whether served during the holidays or for large family gatherings - a great way to satiate those hungry bellies. 

Because this thing has plant-based fiber (thanks to the lentils + oat flour).

To make this dish a full meal, I enjoy adding sides including mashed potatoes, zucchini stuffing casserole, mushroom gravy, or blistered green beans. For a gluten-free gravy, check out our onion gravy.

Growing up, we had meatloaf here-and-there, mostly cooked by my abuela. It was one of my favorite meals to have. There was just something about the mix between sweet and umami that really fired up my tastebuds. 

Sometimes, we'd have it for Thanksgiving because my abuela wasn't big on turkey (I get it - I thought it was overrated, too).  

Anyway, I decided to make a meatloaf my way - 100% plant-based.  

Why You’ll Love This Recipe 

Close-up mushroom lentil loaf in a loaf pan. Topped with dried parsley.
  • This recipe is made with easy-to-find, plant-based ingredients. 
  • It's a great, meat-free alternative that both the veg and meat-eaters will enjoy. 
  • It's an easy recipe. To make it even easier, prepare the lentils ahead of time and purchase mushrooms that are already sliced. 

Ingredients Needed For This Recipe

Dry lentils, glaze sauce, chopped onion, carrots, mushroom, mushroom broth, Italian seasoning, dried parsley, crushed garlic, olive oil, glaze, sauce, and oat flour - each in small bowls.
  1. Lentils - Green or Brown Lentils 
  2. Vegetables - Mushroom, Onion, Carrots, Garlic 
  3. Spices - Italian Seasoning, Dried Parsley
  4. Pantry Staples - Olive Oil, Mushroom Broth, Tomato Paste, Soy Sauce, Vegan Worcestershire Sauce, Oat Flour, Ketchup, Brown Sugar 

To go oil-free simply swap out the oil for a dash of water when cooking the vegetables in a non-stick pan. 

If you don't have mushroom broth handy, any kind of broth will work. Or, simmer the lentils in salted water. 

To go gluten-free, switch out the soy sauce for tamari. 

How To Make This Dish 

Two slices of vegetarian "meatloaf" with a glaze on top.
  1. Simmer Lentils in mushroom broth, your choice of broth, or salted water, until tender. 
  2. Pan-Cook Mushrooms along with onions, carrots, garlic, sauce, and spices. Cook for about 5 minutes, or until onions are tender. Cooldown mushroom mix for a few minutes. 
  3. Pulse Ingredients - Pour the lentils and mushroom mix into a food processor or blender. Pulse well. 
  4. Arrange Loaf Mixture into a loaf pan. Then, add the glaze on top.
  5. Bake loaf at 375 degrees F for 40 minutes. 

Recipe FAQs

How To Keep Lentil Loaf Together 

Thanks to the lentils, mushrooms, and oat flour - this loaf can hold up on its own. No need for any extra binder like chia "eggs" or flax "eggs." 

The lentils provide the right amount of moisture, while the oat flour soaks things up and helps bulk up the loaf mixture. 

A crumbly lentil loaf is a sign that it might be too dry, it wasn't packed tight enough into the pan, or the ingredients weren't well-distributed. 

A soggy lentil loaf means that either the lentils were over-cooked, there was too much moisture in the loaf, or over blending the mixture. You just want to pulse the mixture enough that you can still see some of the ingredients in whole.

What Does Vegan Lentil Loaf Taste Like 

Let's cut to the chase - it doesn't taste like meat. But it's as delicious as I anticipated it to be! Tender lentils, juicy mushrooms, with umami flavors from the ketchup, soy sauce, and vegan Worcestershire sauce.

How To Store 

Once the loaf has cooled down, transfer into an air-tight container. It will keep for up to 5 days in the refrigerator.

Mushroom lentil loaf is best reheated by the slice. My tip: microwave for 1-2 minutes or so with a damp paper towel on top. 

Doing this will help keep the moisture locked in when heating up. 

This is something I do with other foods I need to heat up that tend to try up, like rice. 

To store in the freezer, slice the loaf, then transfer the loaf into a freezer-safe container.

When ready to eat it, reheat at 300 degrees F until warm all the way through.

More Lentil Recipes 

  • Vegan Lentil "Meatballs" 
  • Breakfast Lentils with Cinnamon Brown Sugar 
  • Lentil Potato Stew
  • Plantain Lasagna (Pastelón)

If you're making a menu for your next Thanksgiving party, add these: dairy-free Mac & Cheese, Mashed Carrots, Homemade Applesauce, Air Fryer Red Potatoes, and Jackfruit Pernil.

Tried out this Mushroom Lentil Loaf recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

Two slices of vegan lentil loaf with ketchup glaze and topped with parsley.
Sliced mushroom lentil loaf with glaze and topped with parsley.

Mushroom Lentil Loaf

Aly Michell
Let’s crank on the oven for an umami-blasted Mushroom Lentil Loaf made with plant-based ingredients! Made with juicy mushrooms, protein-packed lentils, spices, and topped with a sweet-and-savory glaze
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 1 hour hr 5 minutes mins
Course Dinner
Cuisine American, Gluten-Free, Vegetarian
Servings 8 slices
Calories 233 kcal

Ingredients
  

Lentil Loaf

  • 1 cup dry lentils green or brown
  • 3 cups mushroom broth
  • ¼ cup tomato paste
  • 2 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce vegan
  • 2 tablespoon olive oil
  • ½ cup onion chopped
  • ½ cup carrots chopped
  • 8 ounces cremini mushrooms sliced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon parsley dried
  • 5 garlic cloves crushed
  • 1 cup oat flour

Glaze

  • ½ cup ketchup
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce vegan

Instructions
 

Glaze

  • In a small bowl, whisk together ketchup, brown sugar, and worcestershire sauce. Set aside. 

Mushroom Lentil Loaf

  • In a saucepan, combine the lentils and mushroom broth. Bring to a boil. Once at a boil, reduce to a simmer and cover with a lid. Simmer for 18-20 minutes, or until tender. It should be soft and still hold on to its shape. Drain lentils with a colander and set aside to cool.
  • In a small bowl, whisk together the tomato paste, soy sauce, and Worcestershire sauce.
  • In a large, non-stick pan over medium heat, add olive oil. Add the onion, carrots, mushroom, the sauce mix (tomato paste, soy sauce, Worcestershire sauce) Italian seasoning, and parsley. Cook all together until the onion is tender, about 5-7 minutes. Add the crushed garlic and cook for a minute. Set aside to cool.
  • Preheat the oven to 375 degrees F and prepare a loaf pan with parchment paper, foil, or use a non-stick spray. 
  • In a food processor or blender, add all of the ingredients including oat flour. PULSE a few times until ingredients have broken down.
  • Scoop, transfer, and press down the lentil mixture into the loaf pan. Evenly coat the mushroom lentil loaf with the glaze.
  • Bake uncovered for 40-45 minutes. Rest in the loaf pan for 15 minutes. Then, gently remove from the loaf pan and serve.

Video

Notes

  1. Green or brown lentils will work fine in this recipe. You'll want to simmer the lentils until they are tender, but hold on to their shape. 
  2. To go oil-free, cook the mushroom, onion, carrots, spices, and sauce with a touch of water - just enough so the ingredients do not stick to the pan. 
  3. To cool off the cooked lentils, spread them out in a single layer on a large plate or chopping board. 
This recipe pairs perfectly with garlic mashed potatoes!

Nutrition

Serving: 1-SliceCalories: 233kcalCarbohydrates: 37gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 859mgPotassium: 639mgFiber: 9gSugar: 9gVitamin A: 1744IUVitamin C: 6mgCalcium: 51mgIron: 3mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!
3533 shares
Category: All, Dinner, Entrees, Fall Recipes, Holiday, Plant-Based Christmas Recipes, Summer, Valentine's Day

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Creamy oat bran porridge topped with mushrooms in a gray bowl.Mushroom Oat Bran
Next Post:13 Vegetarian Packed Lunch Ideas

Reader Interactions

Comments

  1. Brenda

    March 07, 2024 at 4:40 pm

    5 stars
    This turned out amazing. I added a squirt of balsamic reduction to the glaze, and baked them in silicone muffin cups for 30 minutes.

    Reply
    • Aly Michell

      March 11, 2024 at 11:16 am

      Hey Brenda! Thank you so much for trying out the mushroom lentil loaf! A touch of balsamic reduction to the glaze sounds delicious!

      Reply
  2. sarah jane wroblewski

    November 20, 2023 at 1:27 pm

    hi, thanks for this recipe! do you think it would work to prep and form it the night before? I want to make it for a V option at thanksgiving but am trying to budget time.

    Reply
    • Aly Michell

      November 26, 2023 at 12:39 pm

      Yes, it should be fine being prepped the night before!

      Reply
  3. Xdewit

    February 21, 2022 at 6:00 am

    5 stars
    Dear Aly,
    Made the recipe last night. I didn’t have ketchup so I used tomato paste. It is a fantastic recipe! A keeper in my house. Thankbyou!

    Reply
    • Aly Michell

      February 21, 2022 at 1:53 pm

      I am happy to hear! Glad you loved the mushroom lentil loaf. And tomato paste can work as a sub for ketchup - good idea! 🙂

      Reply
  4. Christine

    December 19, 2021 at 4:37 pm

    4 stars
    Great flavor, did not have oat flour but substituted with Almond flour, tastes great!!! I may try to add by lentil/veg mixture in small batches to the food processor to avoid over pulsing and a slightly mushy consistency. Will make again for sure!

    Reply
    • Aly Michell

      December 19, 2021 at 5:32 pm

      Glad you loved it!

      Reply
  5. Mary

    August 30, 2021 at 10:34 am

    Great website and recipes. I love to cook and I'll be busy in the kitchen trying them out.

    Reply
  6. kate

    August 22, 2021 at 7:08 am

    Hi, going to make this today! Is mushroom broth a soup, stock or gravy over there?

    Reply
    • Aly Michell

      August 22, 2021 at 7:52 pm

      Hello! Mushroom broth is stock. I used mushroom bouillon powder from the brand Lee Kum Kee to make it.

      Reply
  7. Carol

    August 22, 2021 at 6:00 am

    Aly, hi dear...
    This sounds.. and looks!!.. so delicious. Can't wait to make it.
    Thank you for your compassionate recipes!
    Carol

    Reply
    • Aly Michell

      August 22, 2021 at 7:53 pm

      Hello Carol! You'll enjoy the mushroom lentil loaf! Let me know when you try it out. 🙂

      Reply
4.75 from 4 votes (1 rating without comment)

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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