Lentil-mushroom meatloaf with ketchup glaze from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner (page 97) by Kristy Turner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegan brown sugar for coconut sugar, and tamari or soy sauce for liquid aminos. See recipe for a gluten-free variation.

  • GloriousMarvelousFood on January 27, 2026

    Used dried shitakes; replaced almond flour with chickpea flour. Cooked in a le creuset ceramic bread pan for about 45 minutes, covered with foil. Removed foil cooked an extra 10 minutes. Overall a solid lentil load. Would double the ketchup sauce next time, was on the drier side.

  • christineakiyoshi on October 08, 2020

    This is very good! A few in our family don't like mushrooms so I used eggplant instead. Quite delicious! 5 stars

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