This Vegetarian Lentil Loaf with Mushroom Gravy is a comforting, wholesome dish full of warm flavors and hearty textures. The lentils form a satisfying base packed with veggies and spices, while the rich mushroom gravy on top makes everything perfectly moist and delicious. It’s a great twist on classic meatloaf without any beef, but all the comforting goodness.
I love making this lentil loaf because it feels like a special meal but is really simple to pull together. The mushrooms in the gravy add such a deep, earthy flavor that it’s like a little hug on a plate. I always make a big batch so there are leftovers for easy lunches the next day, and it never fails to impress friends who don’t even miss the meat.
My favorite way to enjoy it is with mashed potatoes and some roasted veggies on the side — it makes a complete, cozy dinner that’s perfect for cool evenings. If you’re new to lentils or meat alternatives, this recipe is a gentle introduction that’s tasty and satisfying every time. Give it a try and you might just make it a regular in your kitchen like I have!
Key Ingredients & Substitutions
- Lentils
- Brown or green lentils work best because they hold shape and have a nice texture. Red lentils get mushy, so avoid those here.
- Breadcrumbs
- Use whole wheat for extra fiber or gluten-free if needed. If you don’t have breadcrumbs, crushed oats or ground nuts can work too.
- Binding
- Ground flaxseed mixed with water is a great egg substitute for vegans. Otherwise, eggs help the loaf hold together nicely.
- Tomato Paste & Soy Sauce
- These add umami depth and moisture. If you want less sodium, use low-sodium soy sauce or tamari.
- Mushroom Gravy
- Fresh mushrooms give the best flavor, but you can use dried mushrooms rehydrated in broth for a deeper taste.
How Do You Get the Lentil Loaf Firm and Sliceable?
Getting the right texture means balancing moisture and binding well. Here’s what helps:
- Drain lentils fully to avoid sogginess but keep them moist enough to mash slightly.
- Sauté vegetables until tender to reduce excess water.
- Add binding like flaxseed mix or eggs and enough breadcrumbs to hold the mixture together without it being dry.
- Press the mixture firmly into the loaf pan to compact it before baking.
- Bake long enough for the loaf to firm up and caramelize the top for extra flavor and structure.
Let the loaf cool for at least 10 minutes before slicing. This resting time helps it set and stay intact on the plate.
Equipment You’ll Need
- Medium saucepan – perfect for cooking lentils evenly without sticking.
- Large skillet – great for sautéing vegetables and mushrooms to bring out their flavor.
- 8×4 inch loaf pan – shapes the lentil loaf neatly and ensures even baking.
- Mixing bowl – for combining all your ingredients comfortably.
- Whisk and wooden spoon – whisk for making the gravy smooth, wooden spoon for mixing the loaf mix gently.
Flavor Variations & Add-Ins
- Swap mushrooms in the loaf with diced bell peppers or zucchini for a lighter, fresher taste.
- Add chopped walnuts or pecans for a crunchy texture and nutty flavor.
- Stir in ½ cup grated sharp cheddar or vegan cheese to add richness and gooeyness.
- Use smoked paprika and a dash of cayenne for a spicy twist that adds warmth.
How to Make Vegetarian Lentil Loaf with Mushroom Gravy
Ingredients You’ll Need:
For the Lentil Loaf:
- 1 cup dried green or brown lentils
- 2 1/2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 1/2 cup finely chopped mushrooms (optional)
- 1 cup breadcrumbs (whole wheat or gluten-free)
- 1/4 cup ground flaxseed or 2 eggs (for binding)
- 2 tablespoons tomato paste or ketchup (plus extra for topping)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
For the Mushroom Gravy:
- 1 tablespoon olive oil or butter
- 8 ounces mushrooms, sliced (button, cremini, or baby bella)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Time You’ll Need
This recipe takes about 10 minutes to prep, 20-25 minutes to cook the lentils, 45-50 minutes to bake the loaf, and another 15 minutes for the mushroom gravy. So, total time is around 1 hour 30 minutes including cooling and serving.
How to Make It Step-By-Step
1. Cook the Lentils:
Rinse the lentils well. Put them in a medium saucepan with the water or vegetable broth. Bring to a boil, then lower heat to a simmer and cook uncovered for 20-25 minutes until tender and most liquid is gone. Drain extra liquid if needed. Set aside.
2. Cook the Vegetables:
Preheat oven to 350°F (175°C). Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, carrot, celery, and mushrooms until soft — about 5-7 minutes. Take off heat.
3. Make the Loaf Mixture:
In a large bowl, mix the cooked lentils, sautéed vegetables, breadcrumbs, flaxseed or eggs, tomato paste, soy sauce, thyme, oregano, smoked paprika, salt, and pepper. Mix well so it holds together but isn’t too wet. Add more breadcrumbs if needed.
4. Bake the Loaf:
Press the mixture firmly into a greased 8×4 inch loaf pan in one even layer. Spread a thin layer of ketchup or tomato paste on top. Bake 45-50 minutes until the loaf is firm and the top looks caramelized. Let cool slightly before slicing.
5. Prepare the Mushroom Gravy:
While the loaf bakes, heat olive oil or butter in a saucepan over medium heat. Cook the onion and garlic until soft and translucent. Add the sliced mushrooms and cook until browned, about 8-10 minutes.
6. Thicken the Gravy:
Sprinkle flour over mushrooms and stir well. Cook 1-2 minutes to remove raw flour taste. Slowly whisk in vegetable broth, soy sauce, and thyme. Bring to a simmer and cook until gravy thickens, around 5-7 minutes. Season with salt and pepper.
7. Serve:
Slice the lentil loaf carefully, place on plates, and pour mushroom gravy over the top. Garnish with fresh chopped parsley.
Enjoy this warm and comforting meal with mashed potatoes or roasted vegetables for a full hearty dinner!
Can I Use Canned Lentils Instead of Dried?
Yes! Just drain and rinse them well, then reduce the cooking liquid slightly since canned lentils are already cooked. They’ll save time but may make the loaf a bit softer, so add a bit more breadcrumbs to help hold it together.
How Can I Make This Recipe Gluten-Free?
Simply use gluten-free breadcrumbs or substitute with ground oats or crushed gluten-free crackers. Make sure your soy sauce or tamari is also gluten-free to keep the gravy safe.
Can I Prepare the Lentil Loaf Ahead of Time?
Absolutely! You can assemble the loaf and refrigerate it for up to 24 hours before baking. The flavors may even deepen. Just add a few extra minutes to baking if baking cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth to keep it moist if needed.