Lentil Walnut “Meat”loaf with Mushroom Gravy Recipe

Prep Time 25 mins
Cook Time 60 mins
Rest Time 10 mins
Total Time 1 hr 35 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 6
Best Season: Fall, Winter
Description

This Lentil Walnut “Meat”loaf with Mushroom Gravy is a hearty and flavorful plant-based alternative to the traditional meatloaf. Packed with protein-rich lentils, earthy mushrooms, and crunchy walnuts, it delivers a rich, meaty texture without any meat. The savory mushroom gravy adds the perfect finishing touch, making this dish ideal for family dinners, holidays, or cozy weeknights. It’s vegan, nutritious, and full of deep umami flavor.

Ingredients
    For the Lentil Walnut “Meat”loaf
  • 1 ½ cup cooked brown or green lentils (well-drained)
  • 1 cup finely chopped walnuts (lightly toasted)
  • 1 cup finely diced onion
  • 1 cup finely chopped mushrooms (cremini or button)
  • 2 cloves garlic (minced)
  • 1 cup breadcrumbs (use whole wheat or gluten-free if desired)
  • 2 tbsp ground flaxseed
  • 5 tbsp water (for flax “egg”)
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp olive oil (plus more for greasing pan)
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
    • For the Mushroom Gravy
  • 2 tbsp olive oil or vegan butter
  • 1 small onion (finely chopped)
  • 1 ½ cup mushrooms (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp all-purpose flour
  • 1 ½ cup vegetable broth (unsalted)
  • 1 tbsp soy sauce or tamari
  • ½ tsp dried thyme
  • Salt and black pepper to taste
    • For the Glaze (Optional but Recommended)
  • 3 tbsp ketchup
  • 1 tbsp maple syrup
  • 1 tsp soy sauce
Instructions
    Prepare the Flax “Egg”
  1. 1
    In a small bowl, combine ground flaxseed and water. Stir and let it sit for about 5–10 minutes until it thickens. This acts as a binding agent for the loaf.
    2. Sauté the Vegetables
  2. 2
    In a skillet, heat olive oil over medium heat. Add onions and cook until translucent (about 5 minutes). Add mushrooms and garlic, and sauté until most of the moisture evaporates and the mushrooms turn golden brown.
    3. Mix the Base
  3. 3
    In a large mixing bowl, combine cooked lentils, toasted walnuts, sautéed vegetables, breadcrumbs, flax “egg,” tomato paste, soy sauce, and seasonings (smoked paprika, thyme, cumin, salt, and pepper). Mash the mixture lightly with a fork or potato masher — you want a slightly chunky texture, not a puree.
    4. Shape and Bake
  4. 4
    Grease a loaf pan with olive oil or line it with parchment paper. Transfer the mixture into the pan and press it down firmly and evenly.
  5. 5
    If using the glaze, spread it evenly over the top.
  6. 6
    Bake in a preheated oven at 180°C (350°F) for 45–50 minutes, until firm and slightly browned on the edges.
    7. Make the Mushroom Gravy
  7. 7
    While the loaf bakes, heat olive oil (or vegan butter) in a pan over medium heat. Add onions and cook until golden. Add mushrooms and sauté until soft.
  8. 8
    Stir in the flour and cook for 1 minute. Gradually whisk in vegetable broth until smooth. Add soy sauce, thyme, salt, and pepper. Simmer for 5–7 minutes until the gravy thickens.
    9. Rest and Serve
  9. 9
    Remove the loaf from the oven and let it rest for 10 minutes before slicing. Serve warm with mushroom gravy poured generously on top.
Note

Texture Tip: Don’t over-blend the lentils — you want a little texture for a “meaty” feel.

Make Ahead: The loaf can be made 1 day ahead and reheated in the oven.

Storage: Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.

Variations: Add chopped sun-dried tomatoes, spinach, or bell peppers for extra flavor. Use pecans or almonds instead of walnuts if preferred.

Gluten-Free Option: Use gluten-free breadcrumbs and oat flour.

Keywords: vegan meatloaf, healthy lentil loaf, mushroom gravy, plant-based comfort food, vegetarian dinner
Read it online: https://petitepanini.com/recipe/lentil-walnut-meatloaf-with-mushroom-gravy-recipe/