Lentil Loaf

Mushroom + Walnut

Lentil "Meat" Loaf

Made with lentils, mushroom and other tasty vegetables, this is an easy plant-based alternative to traditional meatloaf recipes.

Make to Your Tastes

Almost everything in this recipe can be tailored to your tastes. From texture to spice, you're in control.

Base Ingredients Lentils, onion, garlic, carrot, mushroom, olive oil, walnuts, quinoa, flour, ground flaxseed, ketchup, BBQ sauce, maple syrup apple cider vinegar Spices and Seasonings Fresh thyme, herb salt, sage, smoked paprika, black pepper


1. Prep Vegetables 2. Cook Ingredients 3. Bake Lentil Loaf 4. Serve with Sides

How to Make It

Prep Vegetables

Step 1:

Finely chop onion, celery, carrot and mushrooms.  Mince or press the garlic. If your walnuts are whole, chop them too.

Cook Ingredients

Step 2:

Cook your vegetables in some oil until they soften. Add garlic and cook for another couple minutes.

Cook Ingredients

Step 2:

Add remaining ingredients (except for the flour). Stir until well combined. 

Cook Ingredients

Step 2:

Sprinkle flour over the surface of your lentils and vegetable mixture. Stir until mixed evenly. 

Bake Lentil Loaf

Step 3:

Grease a loaf pan and add lentil-veggie filling. Press firmly and top with extra sauces, then bake.

Serve with Sides

Step 4:

Let cool for a few minutes before you slice and serve. Pair with extra carbs (potatoes or bread) and more veggies like broccoli! 

Refrigerate in an airtight container for up to 5 days. Reheat in a standard oven or microwave.

How to Store Leftovers

If you don't want the loaf to crumble when served: 1. Mash the Lentils 2. Use More Gluten Flour 3. Chop Veggies Smaller 4. Use a Food Processor

Tips to Hold Loaf Together

Lentil Loaf

Mushroom + Walnut