Vegan mushroom and lentil roast loaf
A sliceable, savoury loaf of mushrooms, lentils and seeds that gives vegans and nut allergy families a proper centrepiece.
- Time1 hr 20
- LevelMedium
- Costabout £0.86 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 900 g loaf tin with baking paper. Stir the flaxseed into the water and leave for 5 minutes to go thick like egg white.
5 min - 2
Heat the oil in a large frying pan. Cook the onion for 5 minutes, then add the garlic and mushrooms. Cook for 10 minutes, stirring, until all the water has cooked off and the mushrooms look dry and golden.
15 min - 3
Stir in the tomato purée, tamari, thyme and sage and cook for 1 minute. Tip into a bowl.
- 4
Blitz the oats and seeds in a food processor until coarse. Mash the lentils roughly with a fork. Mix both into the mushrooms with the flaxseed gel and plenty of black pepper.
- 5
Press the mixture firmly into the tin and smooth the top. Cover with foil and bake for 30 minutes, then uncover and bake for 20 minutes until the top is crisp and golden.
50 min - 6
Leave to cool in the tin for 15 minutes so it firms up. Lift out and slice with a sharp knife.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.