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Main courseVegetarian€€

Rich Mushroom and Walnut Loaf with Red Lentils

Name: Rich Mushroom and Walnut Loaf with Red Lentils
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 500 g Mushrooms, white button; 200 g Lentils, mature seeds, cooked, boiled, without salt; 100 g Nuts, walnuts, English, halves, raw; 100 g Flour, oat, whole grain; 1 large Onions, yellow, raw; 2 clove Garlic, raw; 2 tbsp Seeds, flaxseed; 1 tbsp Soy sauce made from soy and wheat (shoyu), low sodium; 1 tsp Spices, thyme, dried; Salt, table, iodized; 2 tbsp CONCENTRATED TOMATO PASTE, TOMATO; 1 tbsp Vinegar, balsamic; 1 tsp Syrups, maple

This mushroom loaf is the perfect plant-based alternative to a roast. It combines the earthy flavors of mushrooms, crunchy walnuts, and nutritious lentils for a filling holiday or everyday meal.

Prep time

20 min

Cook time

50 min

Total time

70 min

Servings

Recipe

For the loaf

Mushrooms, white button

500 g

Lentils, mature seeds, cooked, boiled, without salt

200 g

Nuts, walnuts, English, halves, raw

100 g

Flour, oat, whole grain

100 g

Onions, yellow, raw

1 large

Garlic, raw

2 clove

Seeds, flaxseed

2 tbsp

Soy sauce made from soy and wheat (shoyu), low sodium

1 tbsp

Spices, thyme, dried

1 tsp

Salt, table, iodized

For the glaze

CONCENTRATED TOMATO PASTE, TOMATO

2 tbsp

Vinegar, balsamic

1 tbsp

Syrups, maple

1 tsp

Large pan Blender or food processor Rectangular loaf pan Parchment paper

Per servingTotal

Calories:280.3 kcal1681.9 kcal

Protein:12.6 g75.5 g

Carbohydrates:29.1 g174.5 g

Fiber:8.7 g52.1 g

Water:129.9 ml779.3 ml

Fat:14.6 g87.7 g

Micronutrients

Sugar:5.7 g34.3 g

Saturated fat:1.5 g8.9 g

Cholesterol:0 mg0 mg

Sodium:114.7 mg688.2 mg

Potassium:693.3 mg4159.9 mg

Calcium:72 mg431.7 mg

Iron:4.4 mg26.4 mg

Magnesium:101.5 mg608.8 mg

Zinc:2.4 mg14.4 mg

Phosphorus:325 mg1949.7 mg

Vitamin C:5.3 mg31.7 mg

Vitamin A:1.8 µg10.5 µg

Vitamin D:0.2 µg1 µg

Vitamin B12:0 µg0.2 µg

Instructions

Preheat the oven to 190 °C. Line a baking pan with parchment paper. Prepare a "flax egg" by mixing ground flaxseed with water and letting it sit for 5 minutes.

In a pan with a little oil, sauté the onion and mushrooms. Cook for 10–12 minutes, until all the liquid has evaporated and the mushrooms turn golden brown. Add the garlic and thyme toward the end.

In a food processor, quickly blend the walnuts, half of the cooked lentils, and the sautéed mushrooms. Don't blend into a paste—leave some texture.

Transfer the mixture into a large bowl. Add the remaining lentils, oat flour, soy sauce, and the flax mixture. Mix well and add more salt if needed.

Firmly press the mixture into the baking pan and smooth the top. In a small bowl, mix the glaze ingredients and spread it over the loaf.

Bake for 40–45 minutes. Before removing the loaf from the pan and slicing it, let it rest for at least 15 minutes so the texture sets.

Nutritional benefits

Thanks to the high selenium content in mushrooms and omega-3 fatty acids in walnuts, this meal supports cognitive function and a strong immune system.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.