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Vegetarian Lentil and Mushroom Loaf

Easy Vegetarian Lentil and Mushroom Loaf That Wows Every Time

A hearty Vegetarian Lentil and Mushroom Loaf that's comforting, protein-rich, and bursting with flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentil Base
  • 1 cup Brown lentils dried, soaked and cooked until tender
  • 2 cups Vegetable broth for cooking the lentils
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
For the Mushroom Mixture
  • 8 ounces Cremini mushrooms finely chopped
  • 1 tablespoon Olive oil for sautéing
  • 1 teaspoon Fresh thyme chopped
For Binding and Seasoning
  • ½ cup Rolled oats for binding
  • 2 tablespoons Ground flaxseed mixed with water for flax egg
  • 2 tablespoons Tomato paste
  • 1 tablespoon Worcestershire sauce (vegetarian version)
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
Optional Topping
  • ¼ cup Ketchup or BBQ sauce for glaze

Equipment

  • loaf pan
  • saucepan
  • Skillet
  • mixing bowl

Method
 

For the Lentil Base
  1. Rinse 1 cup brown lentils, then simmer in 2 cups vegetable broth for 20 minutes until tender but not mushy. Drain any excess liquid completely.
  2. Transfer lentils to a bowl and lightly mash with a fork, leaving some whole for texture. Set aside to cool slightly before combining.
For the Mushroom Mixture
  1. Heat 1 tablespoon olive oil in a pan, add 8-ounce chopped cremini mushrooms and fresh thyme, cooking until golden brown and moisture evaporates, about 6 minutes.
  2. Stir in chopped onion and minced garlic, cooking another 3 minutes until fragrant and translucent. Season lightly with salt and pepper.
Combine & Bake
  1. In a large bowl, combine lentils, mushroom mixture, ½ cup oats, flax egg, tomato paste, and vegetarian Worcestershire sauce. Stir until evenly combined.
  2. Press mixture into a lined loaf pan, top with ketchup or BBQ glaze, and bake at 350°F for 40–45 minutes until golden brown and firm.
  3. Let sit 10 minutes before removing from pan. Slice thick and serve warm for the best moist texture and robust flavor.
  4. Optional: Sprinkle chopped parsley before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 7gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Store any leftover loaf wrapped in plastic wrap or in an airtight container for up to 3 days. For longer storage, freeze sliced loaf pieces in a sealed freezer bag for up to 3 months.

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