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Maple-Glazed Mushroom and Lentil Loaf [Vegan, Gluten-Free]

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This hearty dinner entrée will remind you of that Sunday evening meatloaf so many of us grew up with. Made from mushrooms and lentils, it's dense and meaty, with a delicious maple ketchup glaze that sinks in as it bakes. This loaf is tender, moist, and full of these beautiful savory flavors that paired so perfectly with the sweet bite of the ketchup glaze.

Maple-Glazed Mushroom and Lentil Loaf [Vegan, Gluten-Free]





Cook Time



For the Loaf:

  • 2 cups green lentils, cooked (about 3/4 cup dry green lentils)
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 8 ounces White Button mushrooms, sliced
  • 2 heaping tablespoons tomato paste
  • 2 tablespoons soy sauce (or tamari, for gluten-free)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 cup gluten-free old-fashioned oats, divided
  • 1/2 cup almond meal

For the Glaze:

  • 1/2 cup ketchup
  • 1 tablespoon coconut sugar, or to taste
  • 1 teaspoon whole grain Dijon mustard
  • 1 teaspoon apple cider vinegar


  1. Preheat the oven to 375°F and cover a baking sheet with parchment paper or foil. In a small bowl, mix together the glaze ingredients and set aside.
  2. In a large pan, drizzle olive oil and sauté diced onion over medium-high heat until tender. Add in carrots and celery and cook for 5 minutes on medium heat. Add in the sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.
  3. Pour the cooked vegetables into a food processor with 1 1/4 cups of the cooked lentils, 1/2 cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, salt, and pepper. Process for just a few seconds until the ingredients are combined, but not completely puréed. You want them to still have a chunky texture.
  4. Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats, and almonds meal. Stir the ingredients together until they are completely combined and are sticking together well. If the dough is crumbly, add a tablespoon or two of water.
  5. Use your hands to form the contents into a large ball, then place the ball onto the covered baking sheet. Form the ball into a loaf shape. Cover the loaf with half of the ketchup glaze, then bake for 30 minutes. Pull the loaf out of the over and covered with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf is done when a form comes out clean. Let it cool for 5-10 minutes before slicing,otherwiseit will not cut clean.
  6. Serve.


Adapted from Kristy Morgan's recipe for lentil and mushroom loaf.





Family dinners and easy appetizers made using natural ingredients, whole grains, and plenty of plants. Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant based food blog dedicated to simple, healthy eats. I focus on the use of natural ingredients, whole grains, and plenty of plants in my recipes--- oh, and of course, peanut butter! Above all, I believe in balance—- balance in the ways we nourish ourselves, the ways we stay active, and the ways we achieve happiness each and every day.



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66 comments on “Maple-Glazed Mushroom and Lentil Loaf [Vegan, Gluten-Free]”

Click to add comment
Marie-Eve Francoeur
11 Months Ago

Why the recipe title call" maple glazed"
If the recipe doesn\'t contain it

1 Years Ago

What can you sub for the almond flour?

03 Dec 2017

I didn\'t have almond flour, so I substituted whole-wheat flour, and it tasted fine to me. I think you could successfully substitute white flour, chickpea flour, or oat flour (put raw, dry oats in a blender).

Elizabeth Brady
1 Years Ago

Did I miss something? I added the "cup of old fashioned oats" ... without first cooking them! Why doesn\'t the recipe specify "COOKED old fashioned oats". My dish is like chewing gravel. I wasted much time and many ingredients.

03 Dec 2017

Traditional meatloaf recipes sometimes use uncooked oats. They cook in the oven. If it\'s like chewing gravel, I\'d suspect the lentils first. If you add salt to lentils early in their cooking, they\'ll stay a little crunchy. I usually don\'t add salt to lentils until they\'re done. If I\'m going to use them in a recipe, like this one, I wouldn\'t salt them at all.

Heather Lang
1 Years Ago

So where does the maple come in to it?

04 Jan 2017

i would think in place of sugar?
recipe is interesting, but I strongly dislike when there are discrepancies between ingredients list and the rest of the text

Margaret Schroeder
2 Years Ago

I've made this, and it's my favourite lentil loaf recipe.

Cheryl Smith
11 Dec 2016

The ingredients do not list thyme but the instructions do. How much thyme are you supposed to use?

Lizzy Els
2 Years Ago

Juandré du Plessis

Lizzy Els
2 Years Ago

Juandré du Plessis

Shannon Vidal
2 Years Ago

John Torres mmm lentil loaf :)

John Torres
30 Jul 2016

Looks so moist. I think I've only had a ketchup glaze on it before.

Emma Marie Pront
2 Years Ago

Jordan Caire

Sheldon Cooper
2 Years Ago



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