Mushroom & Lentil Vegan Loaf with Mushroom Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, savory plant-based loaf packed with earthy mushrooms and lentils, served with a rich, umami mushroom gravy for a satisfying meatless meal. This vegetarian-inspired vegetarian (gluten-free, high-protein) ready in about 75 minutes pairs cooked brown lentils, finely chopped cremini mushrooms, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (8 ratings) Prep: 30 min Cook: 45 min Serves 6 Vegetarian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Sauté 8 oz finely chopped cremini mushrooms, 1/2 cup diced onion, and 2 minced garlic cloves in 1 tbsp olive oil over medium heat for 8 minutes until mushrooms release liquid and brown slightly. Remove from heat and set aside.
  2. Step 2: In a large bowl, combine 1 cup cooked brown lentils, 1/2 cup grated carrot, 1/2 cup finely chopped mushrooms from step 1, 1/2 cup rolled oats, 1 tbsp soy sauce, and 1/4 cup nutritional yeast. Mix until well combined and sticky, then press into a greased 8x4-inch loaf pan.
  3. Step 3: Bake loaf at 375°F for 35 minutes until firm. While loaf bakes, make gravy: heat 1 tbsp olive oil in a saucepan over medium heat, add 2 tbsp flour and whisk for 1 minute. Gradually whisk in 1/2 cup vegetable broth until smooth, then simmer for 5 minutes until thickened. Stir in 1/2 cup reserved mushroom liquid from step 1 and cook for 2 more minutes until glossy.
  4. Step 4: Slice loaf and serve with 1/2 cup mushroom gravy drizzled over top, garnished with fresh parsley.

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Frequently asked questions

How long does Mushroom & Lentil Vegan Loaf with Mushroom Gravy take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom & Lentil Vegan Loaf with Mushroom Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked brown lentils from drying out.

Can I substitute ingredients in Mushroom & Lentil Vegan Loaf with Mushroom Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom & Lentil Vegan Loaf with Mushroom Gravy for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom & Lentil Vegan Loaf with Mushroom Gravy gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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