Lentil Mushroom Loaf

With a wonderfully complex flavour and great texture this plant-based loaf deserves a place on any holiday table!
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 10
Calories 311 kcal


  • Loaf Pan
  • Parchment Paper
  • Skillet
  • Small Mixing Bowl
  • Food Processor
  • Cooling Rack


  • 1 tsp Water
  • 12 Cremini Mushrooms sliced
  • 1/2 Yellow Onion chopped
  • 2 Carrot finely chopped
  • 3 cloves Garlic minced
  • 2 Tbsp Coconut Aminos
  • 3 Tbsp Ground Flax Seed
  • 1/3 cup Water
  • 1 cup Walnuts toasted
  • 1/2 cup Sun Dried Tomatoes chopped
  • 2 Tbsp Fresh Thyme chopped
  • 2 cups Green Lentils cooked
  • 3/4 cup Oats
  • 1/2 cup Oat Flour
  • 1 tsp Sea Salt
  • 1/3 cup Sugar-Free Ketchup
  • 2 Tbsp Balsamic Vinegar


  • Preheat the oven to 350ºF (180ºC) and line a loaf pan with parchment paper.
  • In a skillet over medium heat, add a teaspoon of water. Once hot, add the mushrooms and cook for about 4 minutes, until softened - adding additional water as necessary to prevent sticking. Stir in the onion and carrots and cook for an additional 3 minutes. Add the garlic cloves and coconut aminos and stir for 1 minute. Remove from heat and set aside.
  • Add the flax seeds and water to a small bowl, stir and set aside.
  • Add the walnuts to a food processor, pulse to chop and then place in a large bowl. Then add the vegetable mixture, sun dried tomatoes and thyme to the food processor and pulse to a rough consistency, while still leaving some vegetable chunks. Add to the large bowl. Then add about 3/4 of the lentils to the food processor and pulse to incorporate, but not completely smooth. Add this along with the remaining lentils to the large bowl.
  • Add the oats, oat flour, flax mixture and salt to the large bowl and mix to combine. Pour into the prepared loaf pan, pressing down to ensure it's smooth.
  • Mix the ketchup and balsamic together in a small bowl. Add this glaze on top of the lentil loaf and place in the oven for 45 to 50 minutes, until cooked through. It should be golden brown and the edges dry to the touch.
  • Once removed, let it rest for 10 minutes in the pan, then remove and place on a cooling rack. Slice and enjoy!
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

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