Lentil Mushroom Walnut Loaf
Elevate your plant-based dining with this hearty and flavorful Lentil Mushroom Walnut Loaf, a satisfying vegan main dish that’s perfect for weeknights or holiday feasts. Crafted with protein-rich brown lentils, earthy mushrooms, and crunchy walnuts, this loaf is packed with wholesome ingredients and seasoned with aromatic herbs like thyme and oregano for a burst of savory flavor in every bite. Rolled oats and a flaxseed mixture act as natural binders, creating a moist yet firm texture that slices beautifully. Finished with a tangy optional ketchup glaze, this meatless loaf pairs deliciously with roasted vegetables, mashed potatoes, or a crisp green salad. Easy to prepare and full of comforting textures, this versatile recipe is sure to become a family favorite for vegans and omnivores alike!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, finely chopped
- 1 cup walnuts, finely chopped
- 1.5 cups rolled oats
- 3 tablespoons ground flaxseed
- 6 tablespoons water (for flaxseed mixture)
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup ketchup (optional, for topping)
Instructions
Rinse the lentils under cold water. In a medium pot, combine the lentils and 3 cups of water. Bring to a boil, then lower the heat to a simmer. Cook for 25-30 minutes, until the lentils are tender. Drain any excess water if needed and set aside to cool slightly.
While the lentils are cooking, preheat the oven to 375°F (190°C) and line a 9x5-inch loaf pan with parchment paper.
In a small bowl, combine the ground flaxseed and 6 tablespoons of water. Stir to mix and let it sit for 5 minutes to form a gel-like consistency.
Heat a large skillet over medium heat and add the olive oil. Sauté the chopped onion for 2-3 minutes until softened, then add the minced garlic and cook for another 1 minute.
Add the finely chopped mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
In a large mixing bowl, combine the cooked lentils, sautéed onion and mushroom mixture, chopped walnuts, rolled oats, soy sauce, tomato paste, dried thyme, dried oregano, salt, and pepper. Mix well to combine.
Add the flaxseed mixture into the lentil mixture. Use a potato masher or fork to mash the ingredients slightly, leaving some texture.
Transfer the mixture into the prepared loaf pan, pressing it down firmly and smoothing the top with a spatula.
If desired, spread ketchup evenly over the top of the loaf.
Bake in the preheated oven for 45-50 minutes, or until the loaf is firm and the edges start to pull away from the pan.
Remove the loaf from the oven and let it cool in the pan for at least 10 minutes before slicing.
Serve warm with your favorite sides. Enjoy your hearty and flavorful Lentil Mushroom Walnut Loaf!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 34.7 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 416 mg | 32% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 4020 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
