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Mushroom Lentil Loaf

Mouthwatering Mushroom Lentil Loaf for Cozy Nights In

A delicious Mushroom Lentil Loaf that is plant-based, gluten-free, and packed with protein—perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 1 cup Dry Lentils green or brown lentils work perfectly.
  • 3 cups Mushroom Broth or substitute with vegetable broth if needed.
  • ¼ cup Tomato Paste adds rich depth.
  • 2 tablespoons Soy Sauce opt for tamari to keep it gluten-free.
  • 1 tablespoon Vegan Worcestershire Sauce ensure it's vegan-friendly.
  • 2 tablespoons Olive Oil or replace with water or broth for a lighter version.
  • ½ cup Onion, chopped or use shallots.
  • ½ cup Carrots, chopped infuses natural sweetness.
  • 8 ounces Cremini Mushrooms, sliced swap for your favorite mushroom variety.
  • 1 teaspoon Italian Seasoning complements the earthy flavors.
  • ½ teaspoon Dried Parsley optional.
  • 5 cloves Garlic, crushed adds aromatic depth.
  • 1 cup Oat Flour substitute with gluten-free breadcrumbs if needed.
For the Glaze
  • ½ cup Ketchup adds sweetness.
  • 1 tablespoon Brown Sugar optional.
  • 1 tablespoon Vegan Worcestershire Sauce for a complex twist.

Equipment

  • Loaf Pan
  • medium saucepan
  • Non-stick skillet
  • Food Processor
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper or lightly grease it.
  2. In a medium saucepan, combine 1 cup of dry lentils with 3 cups of mushroom broth. Bring to a boil, then simmer for 18-20 minutes until lentils are tender.
  3. In a small bowl, mix together ½ cup of ketchup, 1 tablespoon of brown sugar, and 1 tablespoon of vegan Worcestershire sauce.
  4. In a non-stick skillet over medium heat, add 2 tablespoons of olive oil, then sauté ½ cup of onion and ½ cup of carrots for 5 minutes.
  5. Add 8 ounces of sliced cremini mushrooms, 1 teaspoon of Italian seasoning, and ½ teaspoon of dried parsley. Cook for 2 more minutes, then stir in 5 crushed garlic cloves.
  6. In a food processor, combine the cooked lentils and sautéed vegetables, 1 cup of oat flour, 2 tablespoons of soy sauce, and 1 tablespoon of vegan Worcestershire sauce. Pulse until combined.
  7. Transfer the mixture to the loaf pan, pressing down firmly. Smooth the top and spread the glaze over.
  8. Bake uncovered for 40-45 minutes until firm and golden brown.
  9. Cool in the pan for 15 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 400mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 3mg

Notes

Store in an airtight container for up to 5 days. Slice and freeze for easier reheating.

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