Vegan Lentil Loaf (with Walnuts and Mushrooms)

Three slices of lentil loaf that has a rough texture with flecks of lentils and vegetables throughout, sitting on a plate with roast potatoes.

Vegan Lentil Loaf (with Walnuts and Mushrooms)

This vegan lentil loaf recipe is made with walnuts, mushrooms and loads of other delicious ingredients. It’s an easy recipe to prepare and absolutely packed with nutrition!

Course Main Course

Cuisine American-inspired, Vegan

Keyword Vegan Lentil Loaf

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 255kcal

Equipment

Ingredients

½ cup onion , finely diced
½ cup celery , finely diced
½ cup carrot , finely diced
1 cup mushroom , finely diced (white/ button or cremini)
1 tablespoon olive oil
3 cloves garlic , minced
2 cups lentils (19 oz can drained and rinsed)
½ cup quinoa , cooked *
½ cup walnuts , chopped
¼ cup gluten flour (vital wheat gluten)
2 tablespoons ground flaxseed
2 tablespoons ketchup , plus more to top
1 tablespoon barbecue sauce , plus more to top
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
3-4 sprigs fresh thyme , stems removed (or ½ teaspoon dry thyme)
1 teaspoon Herbamare seasoning **
1 teaspoon smoked paprika (or sweet paprika)
½ teaspoon dry ground sage (or poultry seasoning)
¼ teaspoon black pepper

Instructions

Step 1: Prep Vegetables

Finely chop some onion, celery, carrot and mushrooms. Mince or press the garlic.
½ cup onion, ½ cup celery, ½ cup carrot, 1 cup mushroom, 3 cloves garlic
I recommend finely chopping the walnuts too.
½ cup walnuts

Step 2: Cook Ingredients

Warm olive oil in a large pan over medium heat.
1 tablespoon olive oil
Add the chopped onion, celery, carrot and mushrooms. Cook 4-5 minutes until the vegetables soften. If there’s a lot of liquid in the pan (likely from the mushrooms), continue cooking until the liquid evaporates.
½ cup onion, ½ cup celery, ½ cup carrot, 1 cup mushroom
Add garlic and cook for another 1-2 minutes.
3 cloves garlic
Next, add all the remaining ingredients except for the gluten flour. This includes cooked lentils, cooked quinoa, chopped walnuts, ground flaxseed, ketchup, BBQ sauce, apple cider vinegar, maple syrup, fresh thyme, Herbamare seasoning, smoked paprika, dry ground sage and black pepper.
2 cups lentils, ½ cup quinoa, ½ cup walnuts, 2 tablespoons ground flaxseed, 2 tablespoons ketchup, 1 tablespoon barbecue sauce, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 3-4 sprigs fresh thyme, 1 teaspoon Herbamare seasoning, 1 teaspoon smoked paprika, ½ teaspoon dry ground sage, ¼ teaspoon black pepper
Stir until well combined.
Sprinkle gluten flour over the surface of your lentil-vegetable mixture. Carefully stir in the gluten flour until it’s evenly mixed throughout.
¼ cup gluten flour

Step 3: Bake Loaf and Serve

Preheat your oven to 375 °F.
Grease a loaf pan (use oil, vegan butter/ margarine or a cooking spray).
Add the lentil mixture to your pan and press firmly.
Top the loaf with additional BBQ sauce and/or ketchup.
Bake 30-35 minutes, until the edges of the loaf brown.
Remove your loaf from oven and let rest for about 5 minutes before you slice and serve.

Notes

* If you don’t have cooked quinoa on hand, begin by prepping some. You can also replace the quinoa with extra lentils.

** You can replace Herbamare with ½ teaspoon salt and ½ teaspoon herb blend of your choice (or additional thyme and sage).

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition