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Vegan Lentil Loaf Recipe with mushrooms quinoa and walnuts

Vegan Lentil Loaf with Mushrooms, Walnuts and Quinoa

This vegan lentil loaf recipe is made with mushrooms, walnuts and quinoa along with plenty of flavor from herbs and spices, including fresh thyme. Quick and easy to make, this is a great dish to please a crowd.
Course Main Course
Cuisine American-inspired, Vegan
Keyword Lentil Mushroom Loaf, Lentil Quinoa Loaf, Vegan Lentil Loaf
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Calories 277kcal


  • Cutting Board
  • Knife
  • Can Opener
  • Large pan
  • Loaf pan


  • ½ C onion , finely diced
  • ½ C celery , finely diced
  • ½ C carrot , finely diced
  • 1 C mushrooms , finely diced (white/ button or cremini)
  • 1 tbsp oil
  • 3 cloves garlic , minced
  • 1 19 oz can lentils , drained and rinsed
  • ½ C quinoa , cooked
  • ½ C walnuts , chopped
  • ¼ C gluten flour (vital wheat gluten)
  • 2 tbsp ketchup , plus more for topping loaf
  • 1 tbsp barbecue sauce , plus more for topping loaf
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp ground flaxseed
  • 3-4 sprigs fresh thyme (about 1 tbsp chopped or ½ tsp dry thyme)
  • 1 tsp Herbamare seasoning (or ½ tsp of salt + ½ tsp herb blend)
  • 1 tsp smoked paprika
  • ½ tsp dry ground sage (or poultry seasoning)
  • ¼ tsp black pepper


  • Prep all ingredients as above.
  • Preheat oven to 375 °F.
  • Cook the onion, carrot, celery and mushrooms in a pan over medium-high heat. Use 1-2 tbsp of oil to prevent sticking. Sautee for 4-5 minutes then add the garlic. Cook for another 2-3 minutes then turn the heat down to low.
  • Stir in the remaining ingredients. It’s important to sprinkle the gluten flour in a thin layer across the top of the rest of the ingredients and stir it in carefully to prevent the gluten flour from clumping.
  • Remove pan from heat.
  • Grease a loaf pan (I use an oil spray) and firmly press the loaf into the pan. Top with BBQ sauce and/ or ketchup (depending on your preferences). Cover the top with a thin layer of sauce.
  • Bake for 30-35 minutes, until the edges have started to crisp and the center is heated through.
  • Let the loaf sit for at least 20 minutes before cutting. It’s best to serve this loaf from the pan as it’s challenging to remove from the pan.
  • See tips in text above from making this loaf hold together better (this recipe creates a fairly loose texture).


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.


Serving: 1Serving (1/6 of recipe) | Calories: 277kcal | Carbohydrates: 34g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 585mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2091IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 4mg