Mushroom Lentil Loaf

This hearty Mushroom Lentil Loaf is loaded with whole grains, protein-packed lentils, and lots of fresh veggies— a perfect make-ahead meal! It’s naturally vegan and gluten free!

For the Lentil Loaf:
2 cups green lentils, cooked (about ¾ cup dry green lentils)
2 tbsp olive oil
½ medium yellow onion, diced
½ cup carrots, diced
½ cup celery, diced
8 oz button mushrooms, sliced
2 heaping tbsp tomato paste
2 tbsp soy sauce (or tamari, if gluten free)
1 tbsp worshestire sauce
1 ¼ tsp thyme
1 cup of old fashioned oats, divided
½ cup almond meal

For the Glaze:
½ cup organic ketchup
1 tbsp brown sugar (I used a little less)
1 tsp whole grain Dijon mustard
1 tsp apple cider vinegar

View the full recipe at pumpkin & peanut butter →