Lentil Walnut Loaf w Cauliflower Mashed Potatoes & Mushroom Gravy

I had posted a picture of this meal back in February and realized I never shared the recipes with you guys! I made this for Sean for Valentine’s Day and we both loved it.

The meal is definitely time consuming to make and seems to be more of a special occasion dinner. This is another meal that I would serve to non vegans and they would absolutely love it . . . thinking about making it for Thanksgiving or Christmas this year! ❤ All of the recipes are from my ‘Oh She Glows‘ cookbook.

*Be sure to finely chop all of the vegetables so the loaf holds together well*

Ingredients – Loaf

-1 Cup uncooked lentils

-1 Cup shelled walnut halves, finely chopped

-3 Tablespoons ground flaxseed

-1 teaspoon extra virgin olive oil

-3 cloves garlic, minced

-1 medium yellow onion, finely chopped

-Pink himalayan salt for seasoning, plus 1 teaspoon (or to taste)

-Black pepper for seasoning, plus 1/4 teaspoon

-1 Cup celery, finely chopped

-1 Cup carrot, grated

-1/3 Cup sweet apple, peeled (optional. I did not use)

-1/3 Cup raisins, I did not use

-1/2 Cup gluten free oat flour

-1/2 Cup spelt bread crumbs or gluten free bread crumbs

-1 teaspoon dried thyme OR 2 teaspoons fresh thyme leaves

-1 teaspoon dried oregano

-1/4 teaspoon red pepper flakes (optional)

Ingredients – Balsamic – Apple Glaze

-1/4 Cup ketchup

-2 Tablespoons unsweetened apple sauce or apple butter

-2 Tablespoons balsamic vinegar

-1 Tablespoon pure maple syrup


-Make the Loaf: Cook the lentils according to package instructions. In a food processor, process the cooked lentils for a few seconds into a coarse paste, leaving some lentils intact for texture. Set aside

-Preheat the oven to 325°F. Spread the walnuts on a rimmed baking sheet & toast them in the oven for 9 – 11 minutes. Set the walnuts aside, & raise the oven temperature to 350°F. Line a 9 x 5″ loaf pan with parchment paper

-In a large wok, heat the oil over medium heat. Add the garlic & onion & sauté for about 5 minutes, or until the onions are translucent. Season with pink himalayan salt & black pepper. Add the celery, carrot, apple (if using), & raisins. Sauté for about 5 minutes more

-Carefully stir in the processed lentils, flaxseed, walnut, oat flour, bread crumbs, thyme, oregano, salt, black pepper, & red pepper flakes (if using). Stir until well combined & adjust the seasoning to taste, if desired

-Press the lentil mixture firmly & evenly into the prepared loaf pan. Use a pastry roller to toll it out smooth & compact the mixture

-Make the Balsamic – Apple Glaze: In a small bowl, whisk together the ketchup, apple sauce, balsamic vinegar, & maple syrup until combined. Spread the glaze over the loaf with a spoon or pastry brush

Lentil Walnut Loaf OSG

-Bake, uncovered, for 50 – 60 minutes, until the edges are lightly browned. Cool the loaf in the pan for 10 minutes. Slide a butter knife around the edge of the loaf & gently lift it out of the pan (using parchment paper) & onto a cooling rack. Cool for 30 minutes more before slicing. If the loaf is sliced while warm, it may crumble slightly, but it holds together well when fully cooled. Garnish with fresh thyme leaves before serving, if desired

Lentil Walnut Loaf OSG Insta

Ingredients – Cauliflower Mashed Potatoes

-2 pounds yukon gold or yellow potatoes, peeled or unpeeled, cut into 1″ bites

-1 small head cauliflower, chopped into bite size florets

-2 Tablespoons vegan butter

-pink himalayan salt & black pepper to taste

-1 clove garlic, minced

-Non dairy milk, if desired


-Place the potatoes in a very large saucepan & add water to cover. Bring the water to a boil & cook the potatoes for 10 minutes, uncovered

-After 10 minutes, add the cauliflower to the saucepan with the potatoes. Boil both vegetables for 10 minutes more, uncovered, until they are fork tender

-Drain the potatoes & cauliflower & return them to the saucepan. Mash with a potato masher until smooth, adding vegan butter, salt, pepper, & garlic as you mash. Resist the urge to add milk right away. As you mash the cauliflower, it will release some water & thin out the mixture. If you need to add some milk at the end, feel free to do so

-Serve topped with Mushroom Gravy

Ingredients – Mushroom Gravy

-1 1/2 teaspoons extra virgin olive oil

-1 sweet yellow onion, finely chopped

-2 large cloves garlic, minced

-Pink himalayan salt & black pepper to taste

-3 Cups ( ~ 8 oz ) sliced cremini mushrooms

-1 teaspoon minced fresh rosemary, or dried rosemary

-2 Tablespoons plus 1 1/2 teaspoons all purpose flour

-1 1/4 Cup vegetable broth

-2 Tablespoons tamari


-In a skillet or saucepan, heat the oil over medium heat. Add the onion & garlic & sauté for 3 – 4 minutes. Season with salt & pepper

-Add the sliced mushrooms & rosemary & raise the heat to medium – high. Sauté for 8 – 9 minutes more, or until most of the water released by the mushrooms has cooked off

-Stir in the flour until all of the vegetables are coated

-Add the broth & tamari gradually & stir quickly to smooth out any clumps of flour. Bring the mixture to a simmer. Cook, stirring often to ensure that it doesn’t burn, for 5 minutes more

-When the gravy has thickened to your liking, remove the pan from the heat & serve

Lentil Walnut Loaf OSG Insta


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