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.
Preheat your oven to 375Line a (5x12 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.