Vegan Lentil Mushroom Meatloaf
Ingredients
- 3 cups water
- ¾ cup uncooked french lentils
rinsed and drained
- ¼ cup uncooked quinoa
- 1 medium red onion
diced
- 3 medium garlic cloves
minced
- 6 oz cremini mushrooms
diced
- 1 ½ cups old fashioned oats
gluten-free
- 3 tbsp ground flaxseed
- 6 tbsp water
- ¼ cup sunflower seeds
or walnuts
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1 tbsp vegan worcestershire sauce
- 1 ½ tbsp Italian seasonings
- 1 tsp dried basil
- 1 tsp dried parsley
- (add more to taste½ tsp salt )
- ¼ tsp black pepper
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1 ½ tbsp maple syrup
Directions
- 1
Preheat the oven to 375 degrees.
- 2
In a medium saucepan, boil 3 cups of water. Add the lentils and reduce the heat to medium. Set a timer for 12 minutes. When the timer goes off, add ¼ cup of quinoa to the pot and give it a stir. Set the timer for 12 more minutes and let it cook until all the water has been absorbed.
- 3
Let the mixture cool down for a few minutes before you add it to the food processor. If there is any water left, make sure to drain it out before you add the mixture to the food processor.
- 4
While the lentils and quinoa are cooking, chop the veggies and make the flax egg. Make the flax egg by stirring together the ground flaxseed and 6 tbsp of water in a small bowl. Put it in the fridge to thicken for 10 minutes.
- 5
Pour the cooked lentils and quinoa into a large food processor cup. Add the onions, mushrooms, garlic, oats, nutritional yeast, sunflower seeds, tomato paste, vegan worcestershire sauce, flax egg, Italian seasonings, dried basil, dried parsley, salt, and black pepper. The food processor will be pretty full once you add all of the ingredients.
- 6
Put the lid on and pulse it on High for 1 minute, stopping every 20 seconds to use a spoon to scrape down the sides. Continue pulsing until all of the vegetables have broken down into small chunks and everything is combined. The mixture should be a little bit chunky. Be careful not to over blend it and puree the filling. Taste and add more salt if necessary.
- 7
Line a 9 x 5-inch loaf-shaped pan with a piece of parchment paper. Let the edges stick out of the pan so you have handles to pull the loaf out of the pan. Scoop the lentil filling into the pan and use a spoon to smooth it out evenly all the way to the edges.
- 8
Bake the loaf for 30 minutes. While it's baking, make the tangy tomato glaze or mushroom gravy. To make the glaze, mix together tomato paste, pure maple syrup, and balsamic vinegar in a small bowl.
- 9
After 30 minutes, remove the lentil loaf from the oven and spread half of the tomato glaze over the top. Reserve the rest for serving. Put it back into the oven to cook for 20 more minutes.
- 10
Carefully take it out of the oven and let it rest for 10 minutes. This resting time will help the meatloaf to setup. To take the loaf out of the pan, grab both of the parchment paper handles, lift it up, and transfer it to a large plate or cutting board. Spread the rest of the tomato glaze on top and then slice into 1-inch wedges.
- 11
Store leftover slices in an airtight container in the fridge for 3 days or you can freeze it for a future meal. Freezing instructions for slices or a whole loaf are in the Notes below.
Vegan Lentil Mushroom Meatloaf
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a deeply satisfying, plant-based meal that truly comforts? Our Vegan Lentil Mushroom Meatloaf delivers an incredible, hearty texture and rich flavor that will impress everyone at your table, proving vegan can be incredibly delicious and substantial.
This meatloaf stands out for its masterful blend of textures and robust, savory taste. The combination of protein-rich French lentils, earthy cremini mushrooms, and hearty old-fashioned oats creates a remarkably firm yet tender loaf that holds its shape beautifully. Nutritional yeast and vegan Worcestershire sauce are key players, infusing every bite with that coveted umami depth, making it taste genuinely 'meaty' without any animal products.
Prepare for a truly comforting and flavorful experience. Each slice boasts a complex, savory profile, featuring the earthiness of mushrooms, the subtle nuttiness of lentils, and aromatic Italian seasonings, all bound together in a satisfyingly firm texture. This isn't a crumbly or mushy vegan alternative; it’s a substantial, sliceable meatloaf that feels incredibly satisfying. You’ll find this dish to be both wholesome and hearty, making it perfect for a cozy dinner.
This recipe is delightfully flexible to suit your pantry or taste. While sunflower seeds provide a great crunch, feel free to substitute them with walnuts for a different nutty note and added richness. You also have the choice of serving this flavorful loaf with a vibrant, tangy tomato glaze or a comforting, savory mushroom gravy, each offering a unique culinary experience.
This hearty meatloaf is the ultimate comfort food centerpiece, ideal for Sunday dinners or special gatherings. Serve it alongside classic mashed potatoes, roasted seasonal vegetables, or a fresh green salad for a complete and utterly satisfying plant-based feast.