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Vegan Lentil/Mushroom Loaf

Updated: Jan 17, 2021

A heaven send if you are avoiding gluten and are trying to increase your plant intake. The combination of quinoa and lentils creates a perfect protein, so you are getting a satisfying and well-balanced meal.

From an Ayurvedic stand point, this is good in fall and winter months as it tends to be hearty but also fibrous and cleansing. If you are feeling sluggish (kapha dosha) avoid the nuts. If you are prone to heart burn (pitta dosha) omit the onion and garlic

This tends to be a holiday go-to for us, as it holds up well with the traditional "sides" (think mashed potatoes, green beans, gravy, etc.)

HOWEVER, after making it, you can easily repurpose into patties for sandwiches, balls for marinara sauce...what I'm saying is, that ground up texture is an insanely versatile (and healthy) stand-in for meats.


3/4 C brown lentils

1/4 C quinoa

16 oz cremini mushrooms

3 to 4 stalks of celery

2 carrots

1/2 yellow onion

4 cloves garlic

3 C water or veggie stock

1/4 C sunflower seeds (or walnuts)-- optional

1 C old fashioned rolled oats

1/4 C nutritional yeast

1 flax egg (1 TB ground flax to 3 TB water, stir and let thicken for 10 minutes)

1 TB liquid aminos (can use soy sauce)

Salt & Pepper to taste


- preheat oven to 375

- cook lentil & quinoa in the water/veggie stock until all absorbed, drain any excess water. Very important to make sure the lentils are completely dry, or the loaf will be too moist.

- blend everything else in food processor

- add lentil & quinoa and blend all well (no big clumps). If you don't have a big food processor, do it in batches.

- oil a 9/5 loaf pan, form loaf,

- bake 35-minutes

- let it set for at least 10 minutes

- add your favorite BBQ sauce or gravy to it

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