Lentil Mushroom Loaf Recipe

Lentil Mushroom Loaf Recipe

This lentil mushroom loaf recipe makes a savoury meatless loaf using mushrooms, lentils, oats, vegetables, herbs & spices. You can also try making my easy nut roast too!

One of my favourite things to make during the holiday season is a classic lentil roast or lentil loaf with mushrooms which helps give off a meaty, rich flavour to the loaf.


This lentil roast is gluten-free, nut-free and suitable for vegetarians, vegans or for those with food allergies! The perfect dish to bring to holiday dinners with family or friends.


Recipe for Lentil Mushroom Loaf

Recipe for Lentil Mushroom Loaf

Made with lentils, mushrooms, seasoning and a glaze sauce, this mushroom lentil loaf recipe is the perfect centrepiece menu item for any holiday dinner.

For this lentil loaf recipe, I used a cup of dry lentils and a cup of diced mushrooms which helps create an amazing texture and taste. Boiling your lentils allows them to mash and form into a meaty loaf with the other ingredients. And by using a food processor to finely dice your vegetables, you’re able to combine so many vegetables & nutrition into your loaf.

A lentil loaf roast recipe can be quite intimidating at times because there are multiple steps but I did my best to simplify the steps for you & turn this lentil mushroom loaf into a very easy dish to make; easy enough for beginners as well!

You can also watch me on YouTube make this lentil mushroom loaf & other holiday recipes!

More Recipes: Vegan Christmas Dinner Sides

cheap lazy vegan Lentil Mushroom Loaf
Lentil mushroom loaf with glaze sauce

Ingredients

  • Lentils
  • Mushrooms
  • Vegetable Bouillon
  • Flax Seeds
  • Oil
  • Garlic
  • Onion
  • Carrots
  • Celery
  • Garlic Powder
  • Onion Powder
  • Thyme
  • Smoked Paprika
  • Salt
  • Oats

Measurements in Recipe card below!


How To Make Lentil Mushroom Loaf

How To Make Lentil Mushroom Loaf

1. If you already have cooked lentils or cooked lentils, you’ve already saved 35-40 mins! Skip to next step! If you have dry lentils (which are cheaper and what I use), start by rinsing your dry lentils. Then, add your lentils, 2 cups of water and a crumbled vegetable bouillon cube (or 1 tbsp vegetable bouillon) into a pot and bring to a boil. Once it comes to a boil, you can cover the pot and turn the heat to low. Boil on low for around 30-35 minutes or until lentils are cooked and all water is dissolved. There can still be a little moisture left but not too much. Move on to step 2 but when it’s done, remove the lid and set aside to cool for about 10-15 minutes.

2. In the meantime, start preparing your flax egg mixture by adding your ground flax seeds and 1/2 cup of water into a bowl and mixing well. Set this aside so it can gelatinize and become all gooey to act as a binder in the loaf. It’s high in fibre too!

3. Now grab your washed vegetables and finely dice your onion, celery and mushrooms. You can dice/grate all the veggies with a food processor in less than a minute, but I do recommend dicing your onion, celery and mushrooms, as you get to keep the amazing textures it will add to your loaf. For your carrots, you can use a grate but I recommend using a food processor to get grated carrots because it’s so much easier. It’s up to you! Don’t put the food processor away because we’re gonna be using it again in a little bit.

4. At this point, preheat your oven to 350 degrees F. Next, heat some oil on a large non-stick pan and add some minced garlic, your diced onion, celery, mushrooms and carrots. Cook this for about 3-5 minutes just until cooked and most of the moisture is gone.

5. Next, add in your spices to the cooked veggie mixture – garlic powder, onion powder, thyme and smoked paprika (or regular paprika). Add some salt and mix this well. Turn the heat off and set this aside.

6. Back to the food processor, add in some of the rolled oats to create oat flour. If you are gluten-free make sure you use gluten-free oats. I like to keep some of the oats unblended and blend some of them for the loaf’s meaty texture. Put your blended and unblended oats in a bowl and set aside.

7. Now once the lentils are cooked (or if you have canned/cooked lentils ready) , add roughly half of the lentils into the food processor to mash the lentils. If you skipped step 1 because you had canned/cooked lentils, this is when you would add in your vegetable bouillon cube). I only like to add half lentils, because having some lentils unmashed adds more texture to the roast/loaf.

8. Next, add everything together in a large mixing bowl. Add in your unmashed lentils, mashed lentils,  the cooked vegetables, the oat flour with rolled oats, and the flax egg mixture. Mix everything together until it is very well combined.

9. Prepare a loaf dish or casserole dish, line it with some parchment paper so it’s easier to clean and also take out or just grease your dish. Add in your lentil mushroom loaf mixture and pack it down so that it comes together. If using parchment paper, I like to use a slightly larger piece so there’s enough to roughly cover up the loaf. Bake in the oven for around 45-50 minutes. Tips on optional glazing it below! Let it cool for at least 10-15 mins to form before cutting into it. And voila a delicious lentil mushroom loaf!

TIP: While the lentil loaf is cooking, you can make a glaze or my recipe for a maple glaze by simply mixing 3 ingredients: barbecue sauce, ketchup and maple syrup or agave nectar. That’s it. You can also use balsamic vinegar instead of barbecue sauce if you have that on hand. Glaze the loaf at the very end once it’s out of the oven (let cool for 10 mins, flip it upside down on a plate and then glaze it) or optionally, take out the lentil loaf after about 40-45 minutes of cooking, when it’s almost done, and glaze it and put it back in the oven for another 5-10 minutes. I would also recommend making double the glaze and keeping half of it on the side for sauce or dipping so people can help themselves with more glaze when they enjoy this delicious lentil loaf.

*NOTE: I’ve only made this recipe using dry lentils, so although canned lentils should work the same or similar, just note the lentil loaf could slightly differ depending on the lentils used.

Lentil Mushroom Loaf

Lentil Mushroom Loaf

This lentil mushroom loaf recipe makes a savory meatless loaf using mushrooms, lentils, oats, chopped vegetables, herbs & spices.
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: lentil, loaf, mushrooms
Prep Time: 5 minutes
Cook Time: 48 minutes
Total Time: 53 minutes
Servings: 8
Calories: 177kcal

Equipment

  • 1 Oven to cook lentil mushroom loaf
  • 1 Knife & Cutting Board
  • 1 Spoon
  • 1 Food Processor to grate carrots and/or other vegetables
  • 1 Small bowl for flax egg mixture
  • 1 Pan large non-stick pan
  • 1 Pot for dry uncooked lentils
  • 1 Loaf pan or casserole dish

Ingredients

  • 1 cup Lentils dry, rinsed (green or brown lentils is preferred). If using canned/cooked lentils, aim for 2.5 cups. 1 cup of dry lentils usually equals 2-2.5 cups of cooked lentils.
  • 2 cups water
  • 1 tbsp vegetable bouillon or 1 vegetable bouillon cube, OR use 2.5 cups of vegetable broth, instead of water above. If you are using canned/cooked lentils, add vegetable bouillon cube during the food processor step.
  • 3 tbsp ground flax seeds
  • 1/2 cup water
  • 1 tsp vegetable oil
  • 1 tbsp garlic minced, around 3-4 cloves garlic
  • 1 small onion or 1/2 medium onion, diced
  • 1 stalk celery finely diced
  • 1 cup mushrooms diced
  • 1 cup carrots grated, use food processor to grate carrots to have 1 cup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp smoked paprika or paprika
  • 1/4 tsp salt
  • 1 cup oats rolled oats, divided (use gluten-free oats if needed)

Optional: Loaf Glaze

  • 2 tbsp ketchup
  • 2 tbsp barbecue sauce or balsamic vinegar
  • 1 tbsp maple syrup or agave nectar

Instructions

  • If you already have cooked lentils or cooked lentils, you've already saved 35-40 mins so skip to next step! If you have dry lentils (which are cheaper and what I use), start by rinsing your dry lentils. Then, add your lentils, 2 cups of water and a crumbled vegetable bouillon cube (or 1 tbsp vegetable bouillon) into a pot and bring to a boil. Once it comes to a boil, you can cover the pot and turn the heat to low. Boil on low for around 30-35 minutes or until lentils are cooked and all water is dissolved. There can still be a little moisture left but not too much. Move on to step 2 but when it's done, remove the lid and set aside to cool for about 10-15 minutes.
  • In the meantime, start preparing your flax egg mixture by adding your ground flax seeds and 1/2 cup of water into a bowl and mixing well. Set this aside so it can gelatinize and become all gooey to act as a binder in the loaf. It's high in fibre too!
  • Now grab your washed vegetables and finely dice your onion, celery and mushrooms. You can dice/grate all the veggies with a food processor in less than a minute, but I do recommend dicing your onion, celery and mushrooms, as you get to keep the amazing textures it will add to your loaf. For your carrots, you can use a grate but I recommend using a food processor to get grated carrots because it’s so much easier. It's up to you! Don’t put the food processor away because we’re gonna be using it again in a little bit.
  • At this point, preheat your oven to 350 degrees F. Next, heat some oil on a large non-stick pan and add some minced garlic, your diced onion, celery, mushrooms and carrots. Cook this for about 3-5 minutes just until cooked and most of the moisture is gone.
  • Next, add in your spices to the cooked veggie mixture – garlic powder, onion powder, thyme and smoked paprika (or regular paprika). Add some salt and mix this well. Turn the heat off and set this aside.
  • Back to the food processor, add in some of the rolled oats to create oat flour. If you are gluten-free make sure you use gluten-free oats. I like to keep some of the oats unblended and blend some of them for the loaf's meaty texture. Put your blended and unblended oats in a bowl and set aside.
  • Now once the lentils are cooked (or if you have canned/cooked lentils ready), add roughly half of the lentils into the food processor to mash the lentils. If you skipped step 1 because you had canned/cooked lentils, this is when you would add in your vegetable bouillon cube). I only like to add half lentils, because having some lentils unmashed adds more texture to the roast/loaf.
  • Next, add everything together in a large mixing bowl. Add in your unmashed lentils, mashed lentils, cooked vegetables, oat flour with rolled oats, and flax egg mixture. Mix everything together until it is very well combined.
  • Prepare a loaf dish or casserole dish, line it with some parchment paper so it’s easier to clean and also take out or just grease your dish. Add in your lentil mushroom loaf mixture and pack it down so that it comes together. If using parchment paper, I like to use a slightly larger piece so there's enough to roughly cover up the loaf. Bake in the oven for around 45-50 minutes. Tips on optional glazing it below! Let it cool for at least 10-15 mins to form before cutting into it. And voila a delicious lentil mushroom loaf!
  • TIP: While the lentil loaf is cooking, you can make a glaze or my recipe for a maple glaze by simply mixing 3 ingredients: barbecue sauce, ketchup and maple syrup or agave nectar. That’s it. You can also use balsamic vinegar instead of barbecue sauce if you have that on hand. Glaze the loaf at the very end once it’s out of the oven (let cool for 10 mins, flip it upside down on a plate and then glaze it) or optionally, take out the lentil loaf after about 40-45 minutes of cooking, when it’s almost done, and glaze it and put it back in the oven for another 5-10 minutes. I would also recommend making double the glaze and keeping half of it on the side for sauce or dipping so people can help themselves with more glaze when they enjoy this delicious lentil loaf.

Nutrition

Calories: 177kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 149mg | Potassium: 436mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2854IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg

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