Mushroom Lentil Loaf ~
A hearty lentil loaf with a savory blend of brown lentils, cremini mushrooms, and aromatic seasonings.
Serve with Mashed Sweet Potatoes and Garlic Green Beans.
Vegan Meatloaf Recipe
I like this mushroom lentil loaf recipe because its rustic flavor, wholesome, simple ingredients, and easy preparation make it a winner for busy weeknight dinners or holiday meals.
It’s also great if you’re not into using meat substitutes or just want to take a break from them. Beans are an excellent source of plant-based protein and make the best vegan meatloaf. For another bean-based loaf, try my Black Bean Meatloaf. In this recipe, the lentils bring a hearty and earthy taste, complemented by the umami flavor of the mushrooms and aromatic blend of seasonings.
As you read the recipe card below, you’ll see this recipe calls for chopping the mushrooms, celery, and onion very finely. This will give the best results regarding how the cooked vegetables contribute to the overall texture of the loaf. A mini food processor is a great way to make quick work of this step.
Ingredients for Mushroom Lentil Loaf
You will need the following:
For the Loaf:
- 2 1/2 cups water
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 cup cremini mushrooms, finely minced
- 1 cup celery, finely minced
- 1/2 cup yellow onion, finely minced
- 2 teaspoons garlic, minced
- 3/4 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
For the Glaze:
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons smoky barbecue sauce
Ingredient Notes
- Brown Lentils – Lentils serve as the foundation for the loaf, providing a robust and meaty texture when cooked. Dried lentils are preferable for this vegan lentil meatloaf because they allow for better control over texture and moisture; however, canned lentils can be a convenient alternative. If you opt for canned lentils, you’ll need 2 (15-ounce) cans; drain and rinse them well to maintain the desired consistency in the recipe. Green lentils or red lentils can be used instead of brown but keep in mind they will alter the color of your dish.
- Cremini Mushrooms – These baby portobello mushrooms add a savory and earthy flavor.
- Quick Cooking Oats – Quick oats are cut finer than regular oats. Adding oats to this vegan loaf provides a subtle chewiness and helps to bind the ingredients together. You may have noticed this recipe does not call for ground flaxseed, flax egg, or other egg replacer. The reason is that since we’re using quick-cooking oats as a binder, an egg replacer is completely unnecessary.
- All-Purpose Flour – Flour is also used to add structure to the loaf. I used all-purpose flour, but oat flour will work just as well.
How to Make Mushroom Lentil Loaf
STEP ONE: In a medium saucepan, combine the water and lentils. Bring to a boil then reduce to low heat. Cover and simmer for 30 minutes, until all or most of the liquid is absorbed and lentils are tender. Use a fine mesh strainer to drain off any remaining excess liquid. Transfer the lentils to a large bowl and set aside.
STEP TWO: While the lentils cook, set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms, celery, and onion. Cook for 5 minutes, stirring frequently until softened and the liquid from the mushrooms has evaporated. Add the garlic and cook for an additional minute. Set aside to cool.
STEP THREE: Preheat the oven to 350°. Line a 9×5-inch metal loaf pan with parchment paper so that the edges of the paper hang over the sides of the pan.
STEP FOUR: Use a potato masher or a fork to mash the lentils; leaving a little chunkiness is good.
STEP FIVE: Add the mushroom/celery/onion mixture, quick oats, flour, basil, salt, black pepper, and onion powder. Stir to combine thoroughly; the mixture will be thick.
STEP SIX: Press the loaf mixture into the prepared pan, smoothing the top to make it even. Bake for 45 minutes.
STEP SEVEN: Meanwhile, prepare the glaze: In a small bowl, whisk together the glaze ingredients – ketchup, yellow mustard, and bbq sauce.
STEP EIGHT: When the loaf has finished its 45 minutes of baking, carefully remove it from the oven and brush the glaze over the top of the loaf to cover it completely. Return the loaf to the oven and continue baking for an additional 10 minutes to set the glaze.
STEP NINE: After removing it from the oven, allow the loaf to stand for 10 minutes in the hot pan. Then, using the excess parchment paper on each side, lift the lentil mushroom loaf out of the pan and set it on a flat surface. Cut into 1-inch individual slices and serve warm.
Storage
Leftovers are just as good reheated the next day. Good for several days- ideal for meal prep!
More Comfort Food Recipes You’ll Love
- Mushroom Gravy
- Vegan Salisbury Steak
- Mini Vegan Meatloaves
- Cabbage and Peas
- Brown Gravy
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Mushroom Lentil Loaf
Ingredients
For the Loaf:
- 2 1/2 cups water
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 cup cremini mushrooms finely minced
- 1 cup celery finely minced
- 1/2 cup yellow onion finely minced
- 2 teaspoons garlic minced
- 3/4 cup quick-cooking oats
- 1/2 cup all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
For the Glaze:
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 2 tablespoons smoky barbecue sauce
Instructions
- In a medium saucepan, combine the water and lentils. Bring to a boil then reduce to low heat. Cover and simmer for 30 minutes, until all or most of the liquid is absorbed and lentils are tender. Use a fine mesh strainer to drain off any remaining excess liquid. Transfer the lentils to a large bowl and set aside.
- While the lentils cook, set a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms, celery, and onion. Cook for 5 minutes, stirring frequently until softened and the liquid from the mushrooms has evaporated. Add the garlic and cook for an additional minute. Set aside to cool.
- Preheat the oven to 350°. Line a 9×5-inch metal loaf pan with parchment paper so that the edges of the paper hang over the sides of the pan.
- Use a potato masher or a fork to mash the lentils; leaving a little chunkiness is good.
- Add the mushroom/celery/onion mixture, quick oats, flour, basil, salt, black pepper, and onion powder. Stir to combine thoroughly; the mixture will be thick.
- Press the loaf mixture into the prepared pan, smoothing the top to make it even. Bake for 45 minutes.
- Meanwhile, prepare the glaze: In a small bowl, whisk together the glaze ingredients – ketchup, yellow mustard, and bbq sauce.
- When the loaf has finished its 45 minutes of baking, carefully remove it from the oven and brush the glaze over the top of the loaf to cover it completely. Return the loaf to the oven and continue baking for an additional 10 minutes to set the glaze.
- After removing it from the oven, allow the loaf to stand for 10 minutes in the hot pan. Then, using the excess parchment paper on each side, lift the lentil mushroom loaf out of the pan and set it on a flat surface. Cut into 1-inch individual slices and serve hot.
Lynn
Can this be frozen at some point?
thiswifecooks
Hi Lynn ~ Yes, you can freeze this lentil loaf. If you’re freezing it unbaked, just press the mixture into the pan and wrap it tight. For a baked loaf, let it cool completely before wrapping and freezing, either whole or in slices. Either way, add the glaze after it’s thawed, then bake or reheat as needed. I hope this is helpful!