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Lentil Mushroom Loaf


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!



Lentil Mushroom Loaf
Author: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 1 loaf
A wholesome, hearty plant-based version of the typical meat loaf, full of fresh vegetables & legumes. Enjoy with vegan gravy, mashed potatoes, and your favorite holiday dishes!
  • 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)
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Pulse till veggies are minced and lentils and chickpeas are broken down. Do not over blend!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cover with aluminum and bake for about 25 minutes.
  9. Let cool for at least 15 minutes before serving.