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Lentil Veggie Loaf
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Mushroom Lentil Loaf

The best vegan lentil loaf recipe loaded with mushrooms, carrots, peppers, oats and fresh herbs covered in a blanket of smooth Italian tomato sauce. Healthy, filling and super tasty.
Course Main Course
Cuisine Italian
Keyword Lentil Veggie Loaf
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 278kcal
Author Florentina

Ingredients

  • 2 cups French lentils -cooked & drained well ( start with 1 cup dry)
  • 1 large carrot -grated or finely finely chopped
  • 1/2 yellow onion ( or 1/2 leek) -chopped
  • 1 cup cremini mushrooms -chopped
  • 1 cup red bell pepper -diced
  • 1/2 cup quick oats
  • 2 tbsp walnut parmesan ( or nutritional yeast flakes)
  • 1/2 cup bread crumbs -plain whole wheat or gluten-free
  • 3 cloves garlic -grated
  • 2 tbsp flax meal (I used flax & chia mix)
  • 1/3 cup + 2 tbsp Italian marinara sauce
  • 1.5 tbsp liquid aminos
  • 1 tsp onion powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp sea salt (or to taste)
  • 2 tbsp thyme leaves -fresh
  • 2 tbsp fresh Italian parsley -roughly chopped
  • 3 tbsp onion chives -chopped
  • 2 tbsp basil leaves -for garnish
  • 1 drizzle olive oil or a splash of water

Instructions

  • Preheat oven to 350”F.
  • In a large skillet over medium flame saute the onion (or leeks), mushrooms and carrot with a pinch of sea salt and a splash of water, veggie broth (or a drizzle of olive oil) until softened. About 10 minutes or so. (If using leeks make sure to rinse them really well after chopping as they can be quite full of dirt and grit)
  • Stir in the bell pepper, garlic, paprika, onion powder, liquid aminos, flax meal, 2-3 tablespoons of marinara sauce and the fresh herbs (reserve some herbs for garnish). Remove from heat.
  • Add the walnut parmesan, lentils and oats to the pan with the sauteed veggies and mix to combine. 
    Transfer half of the mixture to the bowl of a food processor and finely chop but not totally pureed, so keep a close eye on it.
  • Transfer the chopped mixture to the bowl with the reserved sautéed veggies, add the breadcrumbs and use your hands to mix it well. Taste and adjust seasonings with the sea salt. 
    IMPORTANT: The loaf should stick together nicely by now,  however If you feel like it is too wet you can add more breadcrumbs at this point.
  • Dump the mixture onto a parchment lined baking sheet and shape into two loaves ( helps if you lightly oil your hands first). Bake in the preheated oven for 30 minutes.
  • After 30 minutes have passed, carefully spoon the marinara sauce over the top and the sides of the loaves and bake another 10 minutes or so.
  • Remove the lentil loaves from the oven and allow to cool for 15 minutes before slicing. Serve garnished with fresh basil and chives on a bed of mashed potatoes with extra tomato sauce on the side.

Nutrition

Calories: 278kcal | Carbohydrates: 46g | Protein: 16g | Fat: 4g | Sodium: 624mg | Potassium: 780mg | Fiber: 13g | Sugar: 6g | Vitamin A: 4395IU | Vitamin C: 61.2mg | Calcium: 95mg | Iron: 5.7mg