Mushroom Lentil Loaf
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Making Thyme for Health · by Sarah Rotavera

Mushroom Lentil Loaf

NUTRITION · PER SERVING90M COOK
CAL 68%·PRO 100%
CARBS 202G59% OF CAL
31G FIBER133G OTHER38G TOTAL SUGAR
FAT 42G28% OF CAL
4G SAT38G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty lentil and mushroom loaf bound with walnuts, seeds, and breadcrumbs, with warm spices and umami from tomato paste and balsamic vinegar. Satisfying and meatless.

mainbeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 1 cup dry brown lentils (approx. 3 cups cooked)
  • 3 cup vegetable broth (or water for a low-sodium option)
  • 3 large carrots (shredded (approx. 1 cup))
  • 1 large yellow onion (approx. 1 and 1/2 cup)
  • 8 ounces crimini mushrooms (diced (approx. 3 cups))
  • 4 garlic cloves (minced (approx. 2 tablespoons))
  • 1 green bell pepper (diced (approx. 3/4 cup) (or celery))
  • 1 cup whole-wheat panko breadcrumbs (can also use gluten-free)
  • 1 cup flour (I like garbanzo bean flour or oat flour)
  • 1/2 cup walnuts (finely chopped (sub sunflower seeds for nut allergies))
  • 1/2 cup sunflower seeds (finely chopped)
  • 4 tablespoons tomato paste
  • 3 tablespoons vegan Worcestershire
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • 1 tablespoon dried parsley
  • 1 tablespoons ground chia or flax seed + 3 tablespoons water
  • 1/3 cup ketchup
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
PREP
—
SODIUM
2160MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.