Lentil mushroom loaf is a delicious and hearty plant-based dish that serves as a perfect alternative to traditional meatloaf. This recipe is packed with protein, fiber, and savory flavors, making it an excellent choice for vegans, vegetarians, and those following a gluten-free diet. The combination of lentils, mushrooms, and a blend of aromatic spices creates a satisfying meal that pairs well with mashed potatoes, roasted vegetables, or a fresh salad.
Prep Time
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6
Ingredients
- 1 cup cooked lentils (green or brown)
- 1 ½ cups mushrooms, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, grated
- ½ cup gluten-free oats, ground into flour
- ½ cup walnuts or sunflower seeds, finely chopped
- 2 tablespoons ground flaxseeds mixed with 5 tablespoons water (flax egg)
- 2 tablespoons tomato paste
- 1 tablespoon tamari or coconut aminos
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the glaze:
- 3 tablespoons ketchup
- 1 teaspoon maple syrup
- ½ teaspoon apple cider vinegar
Instructions
1. Prepare the flax egg
In a small bowl, mix the ground flaxseeds with water and let it sit for about 5 minutes until it thickens.
2. Sauté the vegetables
Heat olive oil in a pan over medium heat. Add the onions and garlic, sautéing until fragrant. Add the mushrooms and carrots, cooking until the moisture from the mushrooms evaporates. Remove from heat and let it cool slightly.
3. Mash the lentils
In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture for bite.
4. Combine the ingredients
Add the sautéed vegetables, ground oats, chopped nuts or seeds, tomato paste, tamari, and spices to the bowl. Stir in the flax egg and mix until well combined. The mixture should hold together when pressed.
5. Shape the loaf
Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper. Transfer the mixture to the pan, pressing it firmly into an even layer.
6. Prepare the glaze
In a small bowl, mix the ketchup, maple syrup, and apple cider vinegar. Spread this mixture evenly over the top of the loaf.
7. Bake the loaf
Place the loaf in the preheated oven and bake for 45-50 minutes or until the top is slightly caramelized and firm to the touch. Allow it to cool for at least 10 minutes before slicing.
Serving Suggestions
This lentil mushroom loaf pairs beautifully with mashed potatoes, steamed greens, or a light salad. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage.
Enjoy a wholesome and satisfying meal with this nutrient-dense lentil mushroom loaf. Perfect for weeknight dinners or special gatherings, it is sure to be a hit among both plant-based eaters and omnivores alike.
Lentil Mushroom Loaf (Gluten-Free)
Ingredients
- 1 cup cooked lentils green or brown
- 1 ½ cups mushrooms finely chopped
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 carrot grated
- ½ cup gluten-free oats ground into flour
- ½ cup walnuts or sunflower seeds finely chopped
- 2 tablespoons ground flaxseeds mixed with 5 tablespoons water flax egg
- 2 tablespoons tomato paste
- 1 tablespoon tamari or coconut aminos
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
