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Glazed mushroom lentil loaf on a platter with one slice cut
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Mushroom Lentil Loaf Recipe

A plant-based lentil and mushroom loaf with oats, flax, tender vegetables, and a thin tomato-maple glaze.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Resting 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings, 2 slices each
Calories: 247.4
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups cooked brown or green lentils 600 g, unsalted, thoroughly drained; see notes for cooking from dry
  • 1 tbsp olive oil
  • 8 oz white button mushrooms 227 g, finely chopped
  • 1 medium onion 150 g, finely diced
  • 1 large carrot 100 g, grated
  • 1 celery stalk 60 g, finely diced
  • 3 garlic cloves 9 g, minced
  • 1 cup old-fashioned rolled oats 80 g, measured before grinding
  • 2 tbsp ground flaxseed 14 g
  • 6 tbsp water 90 ml, divided
  • 1/4 cup no-salt-added tomato paste 64 g, divided
  • 1 tbsp reduced-sodium soy sauce 15 ml
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp chopped parsley
  • 1/2 tsp fine salt 3 g
  • 1/4 tsp black pepper
  • 1 tbsp maple syrup 20 g
  • 1 tbsp apple cider vinegar 15 ml

Equipment

  • 1 Loaf pan 9 by 5 inches
  • 1 Parchment paper for lifting
  • 1 Large skillet
  • 1 Food processor for oats
  • 1 Large mixing bowl
  • 1 Potato masher
  • 1 Fine-mesh strainer
  • 1 Instant-read thermometer
  • 1 Wide spatula

Method
 

  1. Heat oven to 375°F. Line a 9-by-5-inch loaf pan with parchment extending over the long sides. Stir flaxseed with 5 tablespoons water and let thicken for 10 minutes. Drain cooked lentils thoroughly in a fine-mesh strainer.
  2. Heat oil in a large skillet over medium heat. Add onion, carrot, celery, and mushrooms; cook 12–15 minutes, stirring, until vegetables are soft and visible mushroom liquid has evaporated. Add garlic, thyme, paprika, and 2 tablespoons tomato paste; cook 1 minute. Remove from heat.
  3. Pulse oats in a food processor into a coarse meal. In a large bowl, mash about two thirds of the lentils with a potato masher, leaving the remaining third mostly whole. Stir in vegetables, oats, hydrated flax, soy sauce, parsley, salt, and pepper. The mixture should hold together when pressed and should not release liquid. Let stand 5 minutes for oats to absorb moisture.
  4. Press mixture firmly and evenly into the lined pan. Mix remaining 2 tablespoons tomato paste with maple syrup, vinegar, and remaining 1 tablespoon water. Spread a thin even layer over the top.
  5. Bake 45–55 minutes until firm around the edges and the center reaches 165°F. Cover loosely with foil if the glaze darkens too quickly. Rest in the pan 15 minutes, then lift out using parchment with a spatula supporting the base. Cut into 12 slices; serve 2 per person.
  6. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat covered to 165°F.

Video

Notes

Contains soy and wheat from ordinary soy sauce. Use certified gluten-free oats and gluten-free reduced-sodium tamari if needed, checking labels. This recipe starts with cooked lentils; time does not include cooking them from dry. To prepare them, simmer about 1 1/4 cups dry brown or green lentils in plenty of water according to the package until tender, usually 20–35 minutes; drain well and measure 3 cups (600 g). Reserve any extra. Nutrition is an estimate for one sixth of the loaf including glaze, excluding sides.
Related video credit: JessBeautician’s Lentil & Mushroom Loaf. Her loaf also uses cooked lentils, mushrooms, oats, and a flax binder. This version adds carrot, celery, parsley, and a tomato-maple glaze, uses soy sauce rather than vegan Worcestershire, and specifies a longer bake and resting period. Follow this card for quantities and timing; her accompanying gravy and sides are not part of this recipe.