Mushroom Lentil Loaf

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Looking for a tasty veggie-packed meal? Try this Mushroom Lentil Loaf! It’s packed with protein and fiber from lentils, mushrooms, and veggies. This recipe makes two loaves and serves 10, perfect for meal prep or feeding a crowd.

You’ll need about 45 minutes to prep and 45 minutes to cook. The total time is around 1 hour and 30 minutes. Don’t worry, most of that is hands-off time while it bakes. Plus, the leftovers are great for quick lunches or dinners later in the week.

Exact Ingredients List

Here’s what you’ll need to make this tasty mushroom lentil loaf:

Lentils and Veggies:

• 1 cup dry brown lentils
• 3 cups vegetable broth
• 3 large carrots, shredded (about 1 cup)
• 1 large yellow onion, diced (about 1.5 cups)
• 8 ounces crimini mushrooms, diced (about 3 cups)
• 4 garlic cloves, minced
• 1 green bell pepper, diced (about 3/4 cup)

Dry Ingredients:

• 1 cup whole-wheat panko breadcrumbs
• 1 cup flour (garbanzo bean or oat flour work well)
• 1/2 cup finely chopped walnuts
• 1/2 cup finely chopped sunflower seeds

Seasonings and Binders:

• 4 tablespoons tomato paste
• 3 tablespoons vegan Worcestershire sauce
• 2 tablespoons each: dried oregano, dried thyme
• 1 tablespoon dried parsley
• 1 tablespoon ground chia or flax seed + 3 tablespoons water

Balsamic Glaze:

• 1/3 cup ketchup
• 4 tablespoons balsamic vinegar
• 1 teaspoon maple syrup

With these ingredients, you’ll be ready to create a delicious and hearty mushroom lentil loaf!

Instructions

Preheat your oven to 375°F. Line two loaf pans with parchment paper.

Mix the cooked lentils, sautéed veggies, breadcrumbs, flour, nuts, and seeds in a big bowl.

Add tomato paste, Worcestershire sauce, herbs, and the chia seed mixture. Stir well.

Press half the mix into each loaf pan. Smooth the tops with a spoon.

Mix the glaze ingredients in a small bowl. Spread it over both loaves.

Bake for 45 minutes. The tops should be golden brown.

Let the loaves cool for 15 minutes before slicing. This helps them hold together better.

Serve warm with your favorite sides. Try roasted veggies or a fresh salad.

Store leftovers in the fridge for up to 5 days. Reheat slices in the microwave or oven.

You can freeze extra slices for quick meals later. Wrap them well and use within 3 months.

Possible Substitutes List & Recipe Variations

You can easily adapt this mushroom lentil loaf recipe to fit your needs. Here are some substitutes and variations to try:

Lentils: Use green or red lentils instead of brown. You can also swap half the lentils for cooked quinoa or bulgur wheat.

Vegetables: Replace carrots with zucchini or sweet potato. Swap bell pepper for celery or finely chopped broccoli.

Flour: Try almond flour or coconut flour for a gluten-free option. Regular all-purpose flour works too.

Nuts and seeds: Use pecans or almonds instead of walnuts. Pumpkin seeds can replace sunflower seeds.

Spices: Add smoked paprika for a smoky flavor. Mix in some cumin or coriander for extra warmth.

Glaze: Try barbecue sauce or teriyaki sauce instead of the balsamic glaze.

To make it spicy, add some diced jalapeños or red pepper flakes. For a cheesy flavor, mix in some nutritional yeast or vegan cheese shreds.

You can also shape the mixture into small patties or meatballs instead of a loaf. This works great for appetizers or sliders.

Tips, Tricks & Storing

Make sure your veggies are finely chopped. This helps the loaf hold together better.

Don’t overmix the ingredients. Gentle folding keeps the texture light.

Let the loaf cool for 10-15 minutes before slicing. This makes it easier to cut neat slices.

Use a sharp knife to cut the loaf. A serrated knife works well too.

Leftovers stay fresh in the fridge for up to 5 days. Store in an airtight container.

You can freeze slices for up to 3 months. Wrap them individually in foil or plastic wrap.

To reheat, thaw in the fridge overnight. Warm in the oven or microwave until heated through.

Try adding different herbs or spices to change up the flavor. Rosemary or sage work nicely.

For a crispier top, brush with olive oil before baking.

Serve with a side salad or roasted veggies for a complete meal.