Are you in search of a delicious vegan main dish that will satisfy the whole family? Look no further than this delectable lentil mushroom loaf with walnuts! With its hearty, savory flavor and easy 10-minute prep time, it's sure to become a household favorite.

While meatloaf was a staple of my childhood, I've discovered a new love for this meatless marvel that's even more delicious and nutritious.

Packed with nutritious ingredients like plant-based protein, herbs, spices, carrots, and onions, this homemade recipe is perfect for any occasion, from holiday gatherings to everyday meals.

Don't miss out on this tasty and healthy addition to your recipe collection!

Make meal planning a breeze with this versatile lentil mushroom loaf that can be prepared in advance and enjoyed over several days. And the best part? You can easily tailor it to your taste preferences!

Not only does this vegan meatloaf boast amazing flavor, but it's also packed with nutrition and requires minimal prep time. Each serving of two slices offers a whopping 19g of plant-based protein, 10g of fiber (that's 1/3 of your daily requirement), and 3.5g of omega-3 - twice your daily requirement. Don't miss out on this wholesome and delicious addition to your diet!

• 1 tsp

  Avocado Oil

  

• 12

  Cremini Mushrooms (sliced)

• 1/2

  Yellow Onion (chopped)

• 2

  Carrot (finely chopped)

• 3

  Garlic (cloves, minced)

• 2 tbsps

  Coconut Aminos

• 3 tbsps

  Ground Flax Seed (ground)

• 1/3 cup

  Water

• 1 cup

  Walnuts (toasted)

• 1/2 cup

  Sun Dried Tomatoes (chopped)

• 2 tbsps

  Thyme (fresh, chopped)

• 2 cups

  Green Lentils (cooked)

• 3/4 cup

  Oats

• 1/2 cup

  Oat Flour

• 1 tsp

• 1/3 cup

• 2 tbsps

  Balsamic Vinegar

Directions

1. Preheat the oven to 350ºF (177ºC) and line a loaf pan with parchment paper.
2. In a skillet over medium heat, add the oil. Once hot, add the mushrooms and cook for about 4 minutes, until softened. Stir in the onion and carrots and cook for an additional 3 minutes. Add the garlic cloves and coconut aminos and stir for 1 minute. Remove from heat and set aside.
3. Add the flax seeds and water to a small bowl, stir and set aside.
4. Add the walnuts to a food processor, pulse to chop and then place in a large bowl. Then add the vegetable mixture, sun dried tomatoes and thyme to the food processor and pulse to a rough consistency, while still leaving some vegetable chunks. Add to the large bowl. Then add about 3/4 of the lentils to the food processor and pulse to incorporate, but not completely smooth. Add this along with the remaining lentils to the large bowl.
5. Add the oats, oat flour, flax mixture and salt to the large bowl and mix to combine. Pour into the prepared loaf pan, pressing down to ensure it's smooth.
6. Mix the ketchup and balsamic together in a small bowl. Add this glaze on top of the lentil loaf and place in the oven for 45 to 50 minutes, until cooked through. It should be golden brown and the edges dry to the touch. Let it rest for 10 minutes in the pan, then remove and place on a cooling rack. Slice and enjoy!

Notes

Leftovers

Refrigerate an airtight container for up to four days. Freeze leftover slices in an airtight container or in a freezer-safe bag wrapped in parchment paper for up to two months.

Serving Size

One serving size is one slice.

Nut-Free

Use toasted sunflower seeds or omit the walnuts.

More Flavor

Use a mix of mushrooms such as shiitake and cremini.

No Coconut Aminos

Use tamari instead.

Erin is the best-selling author of The Mother of All Fights, stage III cancer survivor, wellness coach and mother of four based in Orange County, California.  She teaches life changing habits to reclaim control over your health for sharing the most effective evidence-based preventive measures to protect against disease development and support recovery. Sign up for one of her popular online courses, receive free weekly tips on her website and check out her Living Well App for healthy habits, goal tracking and motivation.