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Square cropped image of three slices of lentil loaf that has a rough texture with flecks of lentils and vegetables throughout, sitting on a plate with roast potatoes topped with green onion sitting to the back of the plate.

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 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 255kcal


  • Cutting Board
  • Knife
  • Loaf pan
  • Large pan
  • Can Opener
  • Measuring cups and spoons


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


Step 1: Prep Vegetables

  • Finely chop some onion, celery, carrot and mushrooms. Mince or press the garlic.
  • I recommend finely chopping the walnuts too.

Step 2: Cook Ingredients

  • Warm 1 tbsp olive oil in a large pan over medium heat.
  • 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.
  • Add garlic and cook for another 1-2 minutes.
  • Next, add all the remaining ingredients except for the gluten flour. This includes 2 C cooked lentils, ½ C cooked quinoa, ½ C chopped walnuts, 2 tbsp ground flaxseed, 2 tbsp ketchup, 1 tbsp BBQ sauce, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, leaves from 3-4 sprigs fresh thyme, 1 tsp Herbamare seasoning, 1 tsp smoked paprika, ½ tsp dry ground sage and ¼ tsp black pepper.
  • Stir until well combined.
  • Sprinkle ¼ C gluten flour over the surface of your lentil-vegetable mixture. Carefully stir in the gluten flour until it’s evenly mixed throughout.

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.



* 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 tsp salt and ½ tsp 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.


Serving: 1Serving (1/6 of recipe) | Calories: 255kcal | Carbohydrates: 30g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 554mg | Potassium: 516mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2090IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 4mg