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.
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
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.
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.
Cook the mushrooms until well-browned and starting to stick to the pan. You want them to release most of their moisture 
Worcestershire is the secret ingredient in this vegan loaf. It adds hearty umami “meaty” flavor 
Flax meal, oat flour, lentils, and walnuts help bind this mixture and provide rice flavor 
Once the loaf mixture comes together, taste to adjust seasoning. Keep some bits of lentils and mushrooms for some texture 
Use a few slices of mushrooms to make this extra-fancy
Watch this Video to Learn More about Mushrooms:
Hearty Plant-Based Mushroom Lentil Loaf
- Medium
- Servings: 8
- Ready In: 70 minutes
- Yield: 1 (5×12) loaf
Enjoy this plant-based recipe
Hearty Plant-Based Mushroom Lentil Loaf
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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How can I use dry lentils to cook for this recipe?
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.
Thank you Chef Katie for sharing all the wonderful recipes on this site, and for educating us along the way, all about different foods!!! The results are delicious and truly healthy !!! I love your website !!! Merry Christmas to you 🎄!!