Hearty Plant-Based Mushroom Lentil Loaf

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Hearty Mushroom Lentil Loaf - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Holiday Entree Recipe from Plants-Rule
Portion mini loaves and freeze extras for future meals.
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Plant-Based Mushroom Lentil Loaf

Beefy mushrooms, hearty walnuts, and traditional holiday flavors come together in this satisfying lentil loaf. Full of umami and comfort food flavors, this is an essential recipe for your Thanksgiving and Christmas dinner. You’ll love the plant-based recipe. Plus, you can make an extra for enjoying after the celebrations end.

Hearty Mushroom Lentil Loaf - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Holiday Entree Recipe from Plants-Rule
Hearty mushrooms, lentils, walnuts, and classic holiday flavors come together for this satisfying, vegan entree

You’ll love this healthy, plant-based recipe! It is:

  • Hearty and Satisfying
  • Full of Comfort Food Flavor
  • Easy to Double
  • Perfect Entree for Thanksgiving, Christmas, or other Holidays
  • Gluten-Free Vegan Meat Substitute for Turkey and Roast Beef
Hearty Mushroom Lentil Loaf - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Holiday Entree Recipe from Plants-Rule
Serve with mashed potatoes and green beans for a satisfying comfort-food meal

Chef Katie’s Plant-Based Cooking Tips:

Poultry Seasoning Spice Tip: If you have poultry seasoning on hand you can use this instead of the sage, rosemary, and thyme. Simply use 2 tablespoons of Poultry Seasoning instead of the sage, rosemary, and thyme.

Oat Flour Gluten-Free Concerns: Oat flour is naturally gluten-free, but it can be processed in facilities near wheat. If gluten is a concern for you, be sure to get certified gluten-free” oat flour.

Secret to Savory Flavor: Vegan Worcestershire is a sauce that blends savory, umami flavors. It add umami flavor while also adding darker, brown colo. Its recipe is similar to traditional steak sauce. You can add it to plant-based vegan recipes where you are trying to substitute meat.

Hearty Mushroom Lentil Loaf - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Holiday Entree Recipe from Plants-Rule
Hearty Mushroom Lentil Loaf – Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Holiday Entree Recipe from Plants-Rule

Hearty, Rich Flavor: Hearty walnuts and flaxseed add rich flavor to this plant-based loaf. They are sources of healthy fats like Omega-3 and Omega-6. Plus, they have no cholesterol and have plant-based fiber.

Mini Loaves and Single-Serve Muffins: For smaller portions and single-serve portions, you can bake the same mix in mini loaf pans or a muffin tin. This makes about 3 mini-loaves or 8 muffins. Reduce the cooking time to 35 minutes for mini loaves and 25 minutes for muffins.


Watch this Video to Learn More about Mushrooms:


Hearty Plant-Based Mushroom Lentil Loaf

Hearty Mushroom Lentil Loaf - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan, Holiday Entree Recipe from Plants-Rule
Portion mini loaves and freeze extras for future meals.
  • Medium  
  • Servings: 8 
  • Ready In: 70 minutes  
  • Yield: 1 (5×12) loaf

Enjoy this plant-based recipe with:Ultimate Vegan Mashed Potatoes, Vegan Port Mushroom Gravy, Sweet Potato Pineapple Casserole, and Easy Wild Rice Pilaf

Hearty Plant-Based Mushroom Lentil Loaf

Hearty lentils and mushrooms create the base for this satisfying holiday loaf. Taste the traditional flavors of the season with rosemary, sage, and thyme. Enjoy this oil-free, plant-based as a centerpiece with vegan Smashed Potatoes and Port Mushroom Gravy.
Course Entree, Main Course
Cuisine American, Gluten-Free, Holidays, Plant-Based, Thanksgiving, Vegan, Vegetarian
Keyword comfort food, heart-healthy, hearty, Holidays, lentil, meat substitute, mushrooms, oil-free, plant-based, vegan, vegetarian, wfpb, whole foods diet
Total Time 1 hour 10 minutes
Servings 8

Ingredients

  • 4 stalks celery chopped
  • 16 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 teaspoons dried sage
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegan Worcestershire
  • ½ cup oat flour
  • 2 (15-ounccans lentils drained and rinsed
  • 1/4 cup ground flax meal
  • ½ cup chopped walnuts
  • ¼ teaspoon salt
  • Dash of black pepper

Instructions

  • Preheat your oven to 375Line a (5×12 incloaf pan with parchment paper.
  • To make the Hearty Plant-Based Mushroom Lentil Loaf Base: In a medium sauté pan, brown the celery and mushrooms over medium heat, 7-8 minutes. You want the mushrooms to darken and give off much of their moisture. Add the garlic, sage, and thyme. Cook 1-2 more minutes, until the spices are aromatic. Be careful not to let the garlic burn.
  • Transfer this mushroom mixture to a food processor. Add in the remaining ingredients: Dijon, Worcestershire, oat flour, lentils, flax, walnuts, salt, and pepper. Puree until smooth. Taste and adjust seasoning to your preferences.
  • To shape and bake the Hearty Plant-Based Mushroom Lentil Loaf: Transfer the loaf mixture to your parchment-lined pan. Bake, uncovered, at 375F for 40-45 minutes, golden brown. Remove from the oven and let cool at least 10 minutes before slicing.
  • Yield: 1 loaf

Nutrition Facts

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 225
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 197 mg 8 %
Potassium 321 mg 9 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 11 g 42 %
Sugars 4 g  
Protein 13 g 26 %
Vitamin A 3 %
Vitamin C 7 %
Calcium 7 %
Iron 24 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

  • McCormick Gourmet Rubbed Organic Sage, 0.75 oz
  • Arrowhead Mills Flour Oat Organic, 16 oz
  • FISHER Chef’s Naturals Chopped Walnuts, No Preservatives, Non-GMO, 10 oz
  • Bob’s Red Mill Organic Golden Flaxseed Meal, 16 oz
  • The Wizard’s Organic Gluten Free Vegan Worcestershire Sauce, 8.5 Ounce

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    • You’ll need to cook the lentils first. 1 can of lentils = about 3 1/2 cups cooked lentils. When dry, a 1-pound bag of lentils measures out to 2 1/3 cups. When cooked, however, a pound of dry lentils yields 7 cups. You need half that amount for this recipe, so start with 8oz dry lentils.