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Savory Plant-Based Lentil Mushroom Loaf - Vegan - Easy Daily Kitchen

Lentil and Mushroom Vegan Meatloaf [ 70 min ]

This Lentil and Mushroom Vegan Meatloaf is not only hearty and flavorful but also packed with plant-based goodness. The combination of lentils and mushrooms provides a meaty texture, while the herbs and spices add savory depth. Perfect for a nutritious dinner, this loaf will be a hit with vegans and non-vegans alike. Serve it with your favorite side dishes for a wholesome and satisfying meal.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 50 minutes
Temps total 1 heure 10 minutes
Type de plat Main Course
Cuisine International
Portions 6 servings
Calories 250 kcal

Ingrédients
  

  • 1 cup dried green lentils
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups chopped mushrooms
  • 1 cup rolled oats
  • 1/2 cup breadcrumbs
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce (vegan)
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and and black pepper to taste
  • 1/4 cup ketchup (for topping)

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a loaf pan.
  • Rinse the lentils under cold water, then combine with water in a medium saucepan. Bring to a boil, reduce heat, and simmer for 15-20 minutes until the lentils are tender. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Sauté the onion for about 5 minutes until soft, then add the garlic and mushrooms. Cook for an additional 8-10 minutes until the mushrooms release their moisture and are browned.
  • In a large mixing bowl, combine the cooked lentils and the mushroom mixture. Add the rolled oats, breadcrumbs, soy sauce, tomato paste, Worcestershire sauce, flaxseed mixture, thyme, oregano, smoked paprika, salt, and black pepper. Mix until well combined.
  • Transfer the mixture to the prepared loaf pan and press it down firmly. Spread the ketchup evenly over the top of the loaf.
  • Bake for 45-50 minutes until the loaf is set and the top is slightly browned. Let it cool in the pan for at least 10 minutes before slicing and serving.

Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 35gProtéines: 12gFat: 7gSucre: 4g
Keyword clean eating, comfort food, easy vegan dinner, family dinner, gluten free option, healthy meal, high protein vegan, lentil loaf, low fat, meal prep, meatless Monday, mushroom recipes, nutritious, plant proteins, plant-based, vegan, vegan main course, vegan meatloaf, vegetarian
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