Vegan Garlic Herb Mushroom Loaf with Lemon

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Vegan Garlic Herb Mushroom Loaf with Lemon

Deeply savory cremini mushrooms are cooked down with onion and garlic until browned and concentrated, then brightened with lemon zest, fresh thyme, rosemary, and parsley for a loaf that's packed with flavor in every slice. Breadcrumbs help the mixture hold its shape, so once pressed into the pan and baked, it turns a deep golden brown and slices cleanly with a firm, satisfying texture. A squeeze of fresh lemon juice at the end keeps things vibrant instead of heavy, and a scattering of parsley on top adds a fresh finish. Serve it warm with extra lemon wedges alongside roasted vegetables or a simple green salad for a hearty, plant-forward main. It's a great option for a vegan table, whether you're serving it as a centerpiece dish or slicing it up for sandwiches the next day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the loaf

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 lb cremini mushrooms, finely chopped
4 cloves garlic, minced
1 small yellow onion, finely diced
1 tsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh rosemary, finely chopped
1 lemon, zested juice and juiced (about 2 tbsp juice)
2 large eggs, lightly beaten
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¾ cup plain breadcrumbs
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ tsp salt
¼ tsp black pepper

For the pan

1 tbsp olive oil, for the pan

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan with 1 tbsp olive oil and set aside.
2
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!