The Story & Intro

Hi, I’m Sara a passionate home cook who believes food should always bring warmth, comfort, and connection to the table. When I first started experimenting with plant-based recipes, I honestly didn’t expect to fall in love so quickly. But this Vegan Lentil Loaf with Mushroom Gravy changed everything.

The first time I made it was for a holiday dinner where most of my guests weren’t vegan. I wanted something rich, flavorful, and cozy a dish that could hold its own next to traditional roasts. I cooked earthy lentils with herbs, folded them into sautéed onions, mushrooms, and carrots, and topped it all with a tangy tomato glaze. When I pulled it from the oven, the kitchen smelled incredible savory, herby, and homey.

But the real magic happened when I poured the mushroom gravy on top silky, deep, and full of umami. The loaf sliced beautifully, held together perfectly, and even the meat lovers went back for seconds.

Now, this recipe has become a tradition in my kitchen. It’s not just a “vegan option” it’s the main event. Whether you’re serving it for Thanksgiving, Sunday dinner, or meal prep, this Vegan Lentil Loaf with Mushroom Gravy is satisfying, nourishing, and made with love in every bite.

Table of Contents

🥕 Ingredients You’ll Need

For the Lentil Loaf:

1 ½ cups cooked green or brown lentils (about ¾ cup dry)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, finely diced 🍄
1 carrot, grated
½ cup rolled oats (or oat flour)
½ cup breadcrumbs
2 tablespoons ground flaxseed + 5 tablespoons water (flax “egg”)
2 tablespoons soy sauce or tamari
2 tablespoons tomato paste
1 teaspoon dried thyme 🌿
½ teaspoon smoked paprika
Salt and pepper to taste

For the Glaze:

3 tablespoons ketchup or tomato paste
1 tablespoon maple syrup
1 teaspoon balsamic vinegar

For the Mushroom Gravy:

2 tablespoons olive oil or vegan butter
1 small onion, finely chopped
2 cups mushrooms, sliced
2 tablespoons flour (all-purpose or gluten-free)
1 ½ cups vegetable broth
1 tablespoon soy sauce
½ teaspoon thyme
Salt and pepper to taste

🍲 Step-by-Step Instructions

Step 1: Preheat & prep

Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.

Step 2: Make the flax egg

In a small bowl, combine 2 tablespoons ground flaxseed + 5 tablespoons water. Stir and set aside for about 10 minutes until it thickens.

Step 3: Sauté the veggies

Heat olive oil in a skillet over medium heat. Add the onion, garlic, mushrooms, and carrot, and sauté for 5–7 minutes until the veggies are soft and fragrant.

Step 4: Mash and mix

In a large bowl, mash the lentils with a fork or potato masher — leave some texture for bite. Add the sautéed veggies, flax egg, oats, breadcrumbs, soy sauce, tomato paste, thyme, paprika, salt, and pepper.

Mix everything well until it holds together. If it feels too wet, add a bit more breadcrumbs.

Step 5: Shape and glaze

Press the mixture firmly into the prepared loaf pan. In a small bowl, whisk together the ketchup, maple syrup, and balsamic vinegar, then brush it over the top.

Step 6: Bake

Bake for 40–45 minutes, until firm and golden on top. Let it cool for 10–15 minutes before slicing — this helps it set perfectly.

🍄 Make the Mushroom Gravy

While the loaf bakes, prepare the rich mushroom gravy:

In a pan, heat olive oil or vegan butter. Add onions and mushrooms, cooking until soft and browned (about 8 minutes).
Sprinkle in the flour and stir for 1 minute to form a roux.
Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
Add soy sauce, thyme, salt, and pepper.
Simmer for 5–7 minutes, until the gravy thickens to a silky consistency.

Taste and adjust seasoning — more soy sauce for depth, or a touch of balsamic for brightness.

🌿 Pro Tips for the Best Lentil Loaf

✨ Don’t overcook the lentils – You want them soft but not mushy.
🍄 Add umami – Mushrooms, soy sauce, and tomato paste bring rich, meaty flavor.
🥕 Texture is key – Leave some chunks of lentil and veggies for bite.
🔥 Rest before slicing – Like meatloaf, it needs time to firm up.
💧 Make ahead – Both the loaf and gravy can be made a day in advance and reheated.

🍽️ Serving Suggestions

Serve your Vegan Lentil Loaf with Mushroom Gravy with:

Creamy mashed potatoes 🥔
Roasted vegetables (like carrots, parsnips, and Brussels sprouts)
Steamed green beans 🥦
Cranberry sauce for a festive twist
A side salad with lemon vinaigrette 🥗

This dish is hearty enough to stand alone, but when topped with mushroom gravy and paired with your favorite sides it’s pure comfort on a plate.

💡 Storage & Leftovers

This loaf keeps beautifully!

Refrigerate: Up to 5 days in an airtight container.
Freeze: Slice and wrap portions tightly. Reheat in the oven at 350°F until warmed through.
Reheat: In a skillet or microwave with a splash of broth to keep it moist.

📋 Recipe Card

⏱️ Time Cook:
Prep: 20 mins
Cook: 45 mins
Rest: 10 mins
Total: ~1 hr 15 mins

🥕 Ingredients:

1 ½ cups cooked lentils
1 onion, garlic, mushrooms, carrot
½ cup oats, ½ cup breadcrumbs
2 tbsp soy sauce, 2 tbsp tomato paste
1 flax egg (2 tbsp flaxseed + 5 tbsp water)
Thyme, paprika, salt, pepper

👩‍🍳 Instructions:

Preheat oven to 375°F. Line loaf pan.
Make flax egg; set aside.
Sauté onion, garlic, mushrooms, carrot.
Mash lentils, mix with veggies and seasonings.
Press into pan; brush with glaze.
Bake 40–45 mins; cool before slicing.

🍄 Mushroom Gravy:

Sauté onions & mushrooms in olive oil.
Add flour; whisk in broth.
Add soy sauce, thyme, salt, and pepper.
Simmer 7 mins until thick and smooth.

Vegan Lentil Loaf with Mushroom Gravy Hearty, Savory & Comforting