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Headliner lentil mushroom loaf with quick balsamic glaze

Close up of baked lentil mushroom loaf with balsamic glaze is sliced and placed on white serving plate with cooked baby carrots and peas

a headliner sure to please everyone, lentil mushroom loaf with quick balsamic glaze is a deliciously satisfying, plant-based celebration of great food.

Ingredients

Units Scale

Lentil mushroom loaf

  • 1 1/2 cups cup dry brown or green lentils, rinsed
  • 3 1/2 cups water
  • 1 bay leaf
  • 1 medium onion (about 1 heaping cup), diced
  • 3 cloves garlic, minced
  • 1 stalk of celery, chopped (about 1/2 cup)
  • 1 carrot, peeled and chopped (about 1/2 cup)
  • 1 cup chopped mushrooms (I used brown button but any kind or a mix will work)
  • 1 tsp. teaspoon dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground pepper
  • 2 Tbsp. ground chia or flax seeds
  • 1 cup rolled oats
  • 1/2 cup chopped walnuts
  • 2 Tbsp. vegan Worcestershire sauce (Check the label to ensure it is gluten-free and oil-free)
  • 1 Tbsp. Tamari or soy sauce
  • 3 Tbsp. tomato paste
  • 2 Tbsp. nutritional yeast
  • 2 tsp. maple syrup (you can also substitute another liquid sweetener if desired)
  • 1 tsp. apple cider vinegar

Balsamic glaze

  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. tomato paste
  • 1 1/2 Tbsp. maple syrup

Instructions

  1. Start by cooking the lentils. Add the rinsed lentils to a medium pot along with 3 cups of water and 1 bay leaf. Bring the pot to boil and then to a simmer. Cover the pot and simmer the lentils for about 20 - 25 minutes until they are tender. Check the lentils periodically and if they need more water, add another cup. You can always drain them if there is water left in the pot once they are done.
  2. While the lentils are cooking, prepare the onion, garlic, celery, carrot and mushrooms. Heat a pan over low heat and add the veggies. Stir in 1 tsp. thyme, 1 tsp. oregano, 1 tsp. dried basil, ¼ tsp. cayenne and ¼ tsp. ground pepper. Simmer everything on low for about 15 minutes, stirring often.
  3. When the lentils and veggies are done, remove them from the heat and set them aside.
  4. Preheat your oven to 4000 F (2000 C).
  5. If you need to grind your chia or flax seeds, then this is the time. (1 tablespoon of whole seeds will grind to 2 tablespoons). You will want to use a spice grinder as they are too small and light for the food processor to break down.
  6. In a food processor, add the ground chia seeds and oats process them for about 30 seconds to allow the oats to break down a bit before adding the other ingredients.
  7. Next, set aside 1 cup of the lentils and add the rest to the food processor along with the sautéed vegetables, ½ cup walnuts, 2 Tbsp. vegan Worcestershire sauce, 1 Tbsp. tamari, 3 Tbsp. tomato paste, 2 Tbsp. nutritional yeast, 2 tsp. maple syrup and 1 tsp. apple cider vinegar.
  8. Process everything until it is broken down. You can leave it a bit chunky depending on the consistency you like.
  9. Next, use a spoon to mix in the reserved 1 cup of lentils.
  10. Add the lentil loaf to a baking dish (I used a 10″ x 7″ x 2½”). See my notes in the post about the option of lining the baking dish with parchment paper.
  11. Once you have the lentils spread, you can make the balsamic glaze (if you didn’t do this earlier). In a small bowl, mix together 2 Tbsp. Balsamic vinegar, 2 Tbsp. tomato paste and 1 ½ Tbsp. maple syrup.
  12. Spread the glaze evenly over the top of the lentil mushroom loaf, cover the loaf with foil and place it in the oven. Bake for 30 minutes, then uncover it and bake for an additional 10 minutes.
  13. Let the loaf rest for 15 minutes before cutting and serving.

Notes

  • The prep time is for prepping the lentils, the rest of the prep can be done while they cook. Cooking time includes 15 minutes of resting time for the lentil mushroom loaf.
  • If you have a non-stick baking dish, then you will not need the parchment paper. If you decide to use it. Slide the loaf off the parchment paper onto a serving plate before cutting.
  • If you want this to be gluten free, then be sure to use Tamari, not soy sauce.
  • Wrap any leftover lentil mushroom loaf in foil and keep in the fridge. To reheat, wrap slices in foil and heat in the oven or heat slices (without foil) in the microwave.

Keywords: lentil mushroom loaf