Vegan Lentil Nut “Meat” Loaf
User Reviews
4.6
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8 (Slices)
-
Calories
337 kcal
-
Course
Main Course
-
Cuisine
Vegan
Vegan Lentil Nut “Meat” Loaf
Description
The Vegan Lentil Nut “Meat” Loaf begins with sautéing shiitake mushrooms in coconut oil and seasoning them with coconut aminos for a savory base. Sweet potato rounds are pan-cooked until tender and browned, contributing creaminess and moisture. Nuts—preferably toasted walnuts and pecans—are pulsed into a coarse meal and combined with cooked brown lentils, thyme, tomato paste, and breadcrumbs to form the loaf mixture. The ingredients are blended to a malleable texture appropriate for shaping and baking.
The loaf is baked at 350°F in a parchment-lined pan until set, creating a firm, sliceable main dish with a rich nutty and earthy flavor profile enhanced by the caramelized mushrooms and sweet potatoes. The optional ketchup glaze adds a sweet-acidic note that complements the loaf's robustness. This vegan loaf is suitable as a main or part of a plant-based meal.
Serving suggestions include slicing the loaf once cooled slightly to retain structure. The combination of coconut aminos and thyme offers a unique seasoning contrasting with the natural sweetness of the sweet potato and earthiness of the nuts. Using canned lentils shortens preparation time without sacrificing texture.
As noted, the recipe's nutrition estimate is rough due to ingredient variability. For added flavor, toast nuts before mixing. The loaf can be made without oil by substituting water or avocado oil in cooking mushrooms and sweet potatoes. Leftover loaf can be reheated gently to maintain moisture.
Ingredients
MUSHROOMS
- 1 tsp coconut oil if avoiding oil, sub water, or avocado oil
- 3 heaping cups shiitake mushroom thinly sliced, or cremini mushroom
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper
- 1 1/2 Tbsp coconut aminos ensure vegan and gluten-free friendly, or vegan Worcestershire sauce
SWEET POTATO
- 1 Tbsp coconut oil or avocado oil
- 2 cups sweet potato 1/4-inch rounds, sliced and peeled
THE REST
- 2 cups nut we prefer a mix of walnuts and pecans // optional: toast in a 350 degree F / 176 C for 10-15 minutes until golden brown before adding to mixture for more flavor, or seed, raw
- 2 Tbsp thyme or sub dried, fresh
- 2 cups brown lentil rinsed and well drained // we used canned to save time, cooked, or green lentil
- 1/2 tsp sea salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 4 Tbsp tomato paste
- 2 Tbsp coconut aminos ensure vegan and gluten-free friendly as needed, or vegan Worcestershire sauce
- 1/2 cup bread crumb we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs, gluten-free
GLAZE optional
- 1/2 cup ketchup (or skip and serve with Vegan Gravy*)
Instructions
- Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
- Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
- Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
- To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it’s crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it’s more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it’s too wet, add more bread crumbs as needed.
- Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
- Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
- Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.
Notes
- Toast nuts in the oven at 350°F for 10-15 minutes to enhance flavor before mixing.
- Use canned lentils rinsed and drained to save preparation time without compromising texture.
- If avoiding oil, substitute coconut oil with water or avocado oil when cooking mushrooms and sweet potatoes.
- The optional ketchup glaze provides a tangy finish but can be omitted if preferred.
- This loaf holds together best when pressed firmly into the loaf pan and allowed to cool slightly before slicing.
- Nutrition information is estimated with avocado oil and Worcestershire but will vary with different ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Slices)
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1Slice | |
| Calories | 337 | 17% |
| Carbohydrates | 31.6g | 11% |
| Protein | 9.5g | 19% |
| Fat | 20.5g | 32% |
| Saturated Fat | 1.9g | 10% |
| Sodium | 622mg | 26% |
| Potassium | 526mg | 11% |
| Fiber | 7.3g | 29% |
| Sugar | 5.3g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
