Vegetarian Lentil, Mushroom and Nut Roast

This mushroom, lentil and nut roast is the perfect centerpiece for a plant-based holiday meal. It’s rich and “meaty” thanks to canned lentils, mushrooms and nuts instead of highly processed soy ingredients. Serve with mashed root vegetables or roasted Brussels sprouts and vegetarian mushroom gravy for a holiday feast even omnivores will love. Leftovers make great meatless meatloaf sandwiches!

Active time: 25 minutes | Total time: 1 hour, 25 minutes

Vegetarian Lentil, Mushroom and Nut Roast

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 8 oz. (227g) cremini mushrooms, sliced
• 1 medium red bell pepper, chopped
• 2 tsp herbes de Provence (see tip below)
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp tomato paste
• 2 medium garlic cloves, chopped
• 1 cup (160g) mixed, roasted unsalted nuts
• 1 1/4 slices (75g) 100% whole-wheat sandwich bread, torn into pieces
• 1 can (15 oz./425g) brown lentils, rinsed and drained
• 3 large eggs, beaten
• 2 tbsp finely shredded Parmesan cheese

Directions

Preheat the oven to 350°F (180°C). Line the bottom and long sides of a 4-by-8-inch (10 x 20 cm) loaf pan with parchment paper and coat the pan with cooking spray. Set aside.

Heat the oil in a large sauté pan over medium-high heat. Add the onion, mushrooms, bell pepper, herbes de Provence, salt, and pepper. Cook, stirring occasionally, until tender and browned, about 6 minutes. Add the tomato paste and garlic and cook, stirring constantly, until fragrant, about 45 seconds. Add 1/3 cup water and simmer, scraping up the browned bits from the bottom of the pan, until the water has evaporated, about 1 minute. Remove from the heat and let cool for 10 minutes.

Meanwhile, place the nuts and bread in a food processor and pulse until finely ground, about thirty 1-second pulses. Transfer to a large bowl and set aside.

Transfer the sautéed vegetables and lentils to the food processor and pulse until well chopped, about twenty 1-second pulses. Scrape the mixture into the bowl with the ground nut mixture.

Add the eggs and Parmesan cheese, and stir with a wooden spoon until thoroughly combined. Spoon the mixture into the prepared loaf pan. Cover with foil and bake for 35 minutes. Uncover and bake for an additional 25 minutes, or until the loaf is firm when gently pressed.

Run a knife around the edges of the loaf pan. Invert the pan onto a serving platter and remove the loaf from the pan. Discard the parchment paper. Slice and serve.

Tip: Herbes de Provence is a salt-free French blend of thyme, savory, fennel, basil, and lavender. It’s available in bulk where spices are sold and in cute little earthenware crocks. The sunny flavors enliven soups, sauces, and egg dishes.

Serves: 6 | Serving Size: 1/6 recipe

Nutrition (per serving): Calories: 342; Total Fat: 21g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 94mg; Sodium: 300mg; Carbohydrate: 28g; Dietary Fiber: 6g; Sugar: 5g; Protein: 16g

Nutrition Bonus: Calcium: 6%; Iron: 19%; Potassium: 601 mg; Vitamin A: 20%; Vitamin C: 63%

Originally published: December 24, 2020; Updated: July 2026

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