When it comes to cooking your Thanksgiving dinner vegan, having a “meaty-y” dish is key, especially if you’re cooking for a crowd.
That’s why I decided to put together this flavorful Lentil Mushroom loaf. It’s a plant-based version of the typical meat loaf, full of a wide array of fresh vegetables and legumes.
Healthy, satisfying, and full of protein & fiber!
Prior to making this recipe, I tried out several vegan “meat” loaves, but was never too happy with the result. Some didn’t hold together, while others lacked flavor.
After a few tries with this one, I am pleased with the out-come and am so excited to be sharing it with you!!
It’s a lovely dish to serve with vegan gravy, mashed potatoes, and your favorite holiday dishes. It’s:
& Perfect for the holidays!
If you give this recipe a shot, I’d love to know what you think. Be sure to leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram so I can see!
- 1/2 cup green onion
- 4 stalks celery
- 1 large carrot
- 1 cup sliced mushrooms
- 3 cloves garlic
- 1 1/2 cups cooked lentils
- 1 can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons corn starch
- 2 teaspoons vegetable bouillon
- 1/4 cup water
- 1 cup bread crumbs (I used crushed Wasa crackers)
- Preheat oven to 350 degrees.
- Roughly chop onion, celery, carrot, mushrooms, and garlic. Add to food processor, along with lentils and chickpeas. You may need to do break this up and do just half at a time if you have a smaller food processor.
- Pulse till veggies are minced and lentils and chickpeas are broken down. Do not over blend!
- Heat olive oil on a medium-sized pan on and add ingredients from food processor. Cook on medium heat, stirring occasionally, as you add oregano and basil.
- In a small bowl, mix together water, vegetable bouillon, and corn starch. Add to pan and mix well. This adds flavor and the cornstarch will help with binding.
- Continue for a few more minutes. Then, transfer mixture to a medium-sized mixing bowl and add bread crumbs or finely crushed whole grain crackers. Mix thoroughly, with your hands.
- Line a small baking sheet with parchment paper and form a firm loaf, OR line a loaf tin with parchment paper and tightly pack in your mixture.
- Cover with aluminum and bake for about 25 minutes.
- Let cool for at least 15 minutes before serving.