What Is a Mushroom Lentil Loaf and Ingredients Needed for This Recipe
Can’t get enough of making nutritious yet flavorful vegan meals? Here’s another recipe you can add to your list! Try this mushroom lentil loaf—a perfect replacement for your meat as your protein source in your diet. This time, you’ll be having a savory and delectable dish that you can eat as sides to brown rice, quinoa, or your cauliflower rice.
The ingredients needed for this recipe are so simple that you can easily find them all in your pantry. This lentil mushroom loaf, rich with protein and other nutrients, will complete your vegan meal that is perfect for lunch or dinner.
- What is Lentil Loaf?
- How to Make Mushroom Lentil Loaf
- Wrapping It All Up
What is Lentil Loaf?
Lentil loaf is a veggie version of meatloaf. This is mainly made of lentils, a very good source of protein, thus making it the best replacement for meat in your diet. Many vegetable options can be added to this lentil loaf but in this recipe, we are making one with mushrooms, to make it taste meatier, somehow.
How to Make Mushroom Lentil Loaf
Key Details of the Recipe
|Yield:||1 Loaf or 10 Slices|
|Prep & Cooking Time:||55 Minutes|
|Flavor & Texture:||Soft and savory with umami flavor|
|Ease:||Intermediate to Advanced|
Ingredients and Alternatives
For the Lentil Loaf:
- 1 1/2 cups dry lentils, (can use brown or green)
- 4 cups water (or vegetable broth or mushroom broth)
- 1 medium diced carrot (can use potato, butternut squash)
- 8oz or 3 cups diced mushrooms
- 4 cloves minced garlic
- 1 diced onion
- 1/4 cup walnuts
- 1/3 cup rolled oats
- 1 egg (replace with a flax egg to make it vegan)
- 1 tablespoon olive oil
- 1 bay leaf
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 tablespoon water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Since this recipe is oven-baked, it’s best to preheat your oven first to 375°F (191°C).
Cooking the Vegetables
- Prepare your lentils by washing them with cold water in a strainer.
- Bring your 4 cups of water or vegetable broth to a boil, and add the bay leaf, and the lentils, allowing them for a few minutes to cook or until lentils are tender.
- Remove from the heat, drain the excess water and set it aside. Don’t forget to take out the bay leaf too.
- Sauté the vegetables. In a medium pan, heat 1 tablespoon of olive oil. Add the garlic and onions until translucent and the aroma emerges.
- Add the chopped carrots and mushrooms, and stir for about 5-6 minutes until slightly cooked.
- Sprinkle the smoked paprika, thyme, salt and pepper and cook for an additional 1-2 minutes until fragrant.
Making the Lentil Loaf
- Combine the rolled oats and walnuts into a food processor, and pulse until you reach a slightly powdery and grainy texture.
- Add the cooked lentils to the rolled oat mixture in the food processor and gently pulse until the lentils are roughly broken down.
- Add egg (or flax egg) to the mixture together with the cooked mushroom and carrots so everything is incorporated in the food processor, by this time.
- Pulse until a sticky (like a dough) texture is achieved.
- Once mixed, transfer the mixture to your baking pan, firmly pressing it to form a loaf.
Making the Glaze
- On medium heat, combine all the ingredients for the glaze (as listed above). Wait for it to warm and whisk constantly until the glaze has slightly thickened.
- Once done, spread the glaze all over the top of the loaf.
- Place your baking tray with the loaf onto the oven and bake uncovered, for 45 minutes.
- Once cooked, remove from the oven, let it cool then slice and serve.
- After cooking, allow it to cool still in the pan for 3-5 minutes to hold its shape.
- This dish is best served warm with sprinkles of roughly chopped parsley or spring onions.
- This lentil can last up to 3 long months if stored properly. Use an airtight container and you can let it sit in your fridge for 5 days.
- When eaten from the fridge or freezer, just reheat the loaf with your microwave or fry it just like how you do with meat.
For every slice of this mushroom lentil loaf, you can ingest 187 Calories, 6 g Sugar, 4 g Fat, 29 g Carbs, 5 g Fiber and 10 g Protein.
Wrapping It All Up
This lentil mushroom loaf can be a starter dish if you’re planning to gradually transform your household members into becoming vegan. With its meaty and savory taste, they wouldn’t even probably notice that all ingredients were plant-based.
Lentils are one of the best choices when you’re looking for alternatives to go with your meals every day. They can go as a main course or sides and are versatile enough to be mixed with other types of legumes or vegetables. You just have to intensify your desire in creating plant-based meals and do some research and most importantly—step on it and make a move.