Vegan Lentil Loaf With Mushroom Gravy

Looking for a plant-based entrée that’ll wow family and friends? Made with an expert mix of ingredients such as mushrooms, carrots, bell pepper and garlic, this elevated lentil loaf is wildly flavorful, but also easy to make. Drizzled with a savory mushroom gravy, this is a vegan main that’ll please everyone at the table, even the meat-eaters. Follow this expertly created recipe this holiday season for a delicious and perfectly textured loaf that will add to the happy memories.

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Vegan Lentil Loaf With Mushroom Gravy

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Calories 314 kcal

Author Anushree Shetty

Ingredients

Loaf

• 1 cup brown lentils dry or 2.5 cups cooked
• 2 Tbsp. ground flaxseed or chia seeds
• 5 Tbsp. water
• 2 Tbsp. olive oil
• ½ cup onions diced
• 4 garlic cloves minced
• 1 cup mushrooms chopped
• ½ cup carrots chopped
• ½ cup bell pepper diced
• ¼ cup tomato sauce
• 1 tsp. fresh thyme
• 1 tsp. salt
• 1 tsp. ground black pepper
• ½ cup rolled oats
• ½ cup bread crumbs

Gravy

• 2 cups chopped mushrooms
• 1 Tbsp. olive oil
• ¼ cup onion chopped
• 2 garlic cloves minced
• 1-1/2 Tbsp. reduced sodium tamari
• 3 Tbsp. nutritional yeast
• ¼ cup tahini
• 1 tsp. ground black pepper
• 1-1/2 cups vegetable broth
• 2 tsp. cornstarch
• 1 tsp. fresh thyme

Instructions

Loaf

1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
2. Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
3. To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
4. Drain cooked lentils through colander and set aside.
5. In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
6. Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
7. To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
8. Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
9. Bake 40 minutes, until toothpick inserted in center comes out clean.
10. Let cool about 15 minutes before slicing.
11. Refrigerate up to 5 days or freeze for 1 month.

Gravy

1. In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
2. Stir in tamari and sauté another 1-2 minutes.
3. Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
4. In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
5. Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
6. Serve immediately. Refrigerate up to 5 days.

Recipe Notes

Grab the ingredients you’ll need to make this vegan main!

Nutrition Facts

Vegan Lentil Loaf With Mushroom Gravy

Amount Per Serving

Calories 314 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g10%

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Sodium 454mg19%

Potassium 771mg22%

Carbohydrates 38g13%

Fiber 14g56%

Sugar 4g4%

Protein 15g30%

Vitamin A 1773IU35%

Vitamin C 18mg22%

Calcium 73mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.