Mushroom Lentil Loaf

A hearty vegan lentil loaf that’s packed with protein and flavor!

1 cup dry brown lentils (approx. 3 cups cooked)
3 cup vegetable broth (or water for a low-sodium option)
3 large carrots, shredded (approx. 1 cup)
1 large yellow onion (approx. 1 and 1/2 cup)
8 ounces crimini mushrooms, diced (approx. 3 cups)
4 garlic cloves, minced (approx. 2 tablespoons)
1 green bell pepper, diced (approx. 3/4 cup) (or celery)
1 cup whole-wheat breadcrumbs (can also use gluten-free)
1 cup flour (oat flour or brown rice flour for gluten-free)
1/2 cup chopped walnuts (sub sunflower seeds for allergies)
1/2 cup sunflower seeds, finely chopped
4 tablespoons tomato paste
3 tablespoons vegan Worcestershire
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried parsley
2 tablespoons ground chia or flax seed + 6 tablespoons water

Balsamic Glaze:
1/3 cup ketchup
3 tablespoons balsamic vinegar
1 teaspoon maple syrup

View the full recipe at Making Thyme for Health →