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Lentil Mushroom Loaf


  • Author: Liz Madsen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices 1x
  • Diet: Vegan

Description

This firm, savory, satisfying Lentil Mushroom Loaf is the perfect main dish for Thanksgiving, Christmas, a dinner party, or any occasion.


Ingredients

Scale

Loaf

  • 1 cup green or brown lentils, cooked (or cook 1/2 cup lentils beforehand)
  • 1+1/2 cup quinoa, cooked (or cook 1/2 cup dry quinoa beforehand)
  • 2 large carrots, grated
  • 3 ribs celery, grated
  • 1 medium onion, diced finely
  • 16 oz mushrooms, diced finely (they will shrink a lot)
  • 3-4 cloves garlic, minced
  • 3 tbsp ground flax seeds, mixed with 9 tbsp water 
  • 3/4 to 1 cup oat flour (or use chickpea flour) (see note 1)

Flavorings (mix and match to taste, see note 2)

  • 3 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • 1 tsp salt (or to taste)
  • 1/2 tsp dried thyme
  • 1 tbsp reduced sodium tamari (see note 3)
  • 2 tbsp tahini, optional

Optional Glaze (see note 4)

  • 3 tbsp tomato paste
  • 1 tbsp reduced sodium tamari/soy sauce/NoSoy
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • 1 tsp sriracha, optional
  • 1 teaspoon maple syrup, optional

Instructions

  1. If your lentils and quinoa are not cooked: Cook the lentils and quinoa in vegetable broth or water. Start by adding 2 1/2 cups of broth and the lentils to a pot and bring to a boil. Turn down the heat and simmer for 15 minutes. Then add the quinoa and cook another 10-15 minutes until everything is pretty soft, adding more broth as needed to keep it from sticking to the pot. You want the lentils to be easily mushed with a spoon. Drain any remaining liquid. If you are preparing everything at once, start prepping your veggies while the lentils and quinoa are cooking. 
  2. Mash it up: Mash about 2/3 of the cooked lentils and quinoa with a fork until they are fairly mushy, but leave some intact for texture.
  3. Preheat the oven to 350 degrees F (or 176 degrees C).
  4. Cook the Veggies: Cook the veggies on the stove top in a large skillet. Start by sauteing your onion in a little water until translucent, about 4 minutes. Then add the garlic and saute another minute. Add your mushrooms and saute another 3 minutes. Finally, add the celery and carrots and saute everything until soft, about 4 more minutes.
  5. DRAIN YOUR VEGGIES: Drain the veggies in a mesh colander, and add to the bowl with your lentils and quinoa. Do NOT skip the draining step--if your mixture is too wet it will not hold together.
  6. Assemble the loaf: Add everything else except the glaze ingredients. Mix everything together well. If the mixture is too wet or sticky, add more oat flour. If it’s too dry and crumbly, add more tamari/soy sauce, tahini and/or another flax egg. Add the mixture to parchment-lined (see picture in article above) loaf tin (or muffin cups).
  7. Glaze it up: Mix together your glaze (you can also just use BBQ sauce or another ketchup if you like). If you want more to paint on after it’s baked, make a double batch. Brush on your glaze, or use a spatula to spread it over the top.
  8. Bake: Bake uncovered for 32-40 minutes. I find the sweet spot for me is about 35 minutes, but just check often. If doing muffins I would check it at 25 minutes. You’ll notice the glaze is no longer shiny and should feel much firmer to the touch and be lightly browned (if you can see any edges under your glaze).
  9. Serve: Serve loaf hot with anything you like, such as garlic mashed potatoes with mushroom gravy
  10. Store: Store leftovers in an airtight container in the fridge for up to 5 days, if your linebacker-sized husband doesn’t eat it all in one night with his linebacker appetite. Not that I know anyone like that. This loaf freezes well too--wrap it tightly in saran wrap and then freezer paper. Freeze up to 3 months.

Notes

Note 1: Oat flour (can be made in the blender from grinding rolled oats) or chickpea flour are GREAT at drying out the mixture but still holding everything together. I use a wet and dry binder, because I find that this makes it easier to compensate for however wet or dry the loaf mixture already is. Flax eggs, made from mixing ground flaxseed and water, do a great job of binding. 

Note 2: You need not use all the flavorings I have above. I use them all, but these are all also things I typically have in my house because I like the flavors and I use them in other cooking. Use what you like! You just want to maintain the wet to dry ratio. If things feel too wet, add more flour. If too dry, add more flax egg or something thick but moist like tahini.

Note 3: Tamari is a gluten-free soy sauce. You can use soy sauce in place of it. If you are soy-free, Try NoSoy or Coconut Aminos.

Note 4: For the glaze, you could customize my recipe to your liking or you could use BBQ sauce or ketchup if you want.

Note 5: See my tips in the article above for making a solid, well-held-together loaf.

  • Category: Dinner, Entree
  • Method: Oven
  • Cuisine: American

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can Be Soy-Free, Lentil Loaf, Veggie Loaf, Mushroom Lentil Loaf