The Ultimate Vegetable Lentil Loaf is hearty, delicious and made with pantry staples! It’s customizable to be gluten free, oil free and can be made ahead. Plus, the leftovers make for great vegan meatloaf sandwiches!
After a few attempts (five to be exact) at making this vegan lentil loaf, I have finally come up with a veggie version that tastes pretty darn good and is extremely filling!
I wanted to keep this lentil loaf recipe (aka vegan meatloaf) easy, with ingredients you may already have in your pantry. After doing a little digging, I was able to piece this together from a few resources.
- One source was this recipe from Made to Create, which is wonderfully simple, and also had good reviews from when I shared it on my Facebook page!
- Then there was this one from Oh She Glows, which is a walnut version using apples and raisins, but I wanted one with all veggies (Angela’s looks delicious and I will be trying it later).
- Last but not least, I referenced this recipe at My Vegan Cookbook.
This lentil loaf has great texture, flavor and is super filling. Be prepared, one slice will most likely fill you up, it sure does for me. I’m not kidding when I tell you this is one hearty and filling lentil loaf.
I especially love the glaze for the top of this lentil loaf, which was adapted from Angela’s recipe. You could serve a little extra on the side, or double the amount if you like, slathering a little more over top the lentil loaf once cooked.
For a fall flavored or holiday (Christmas or Thanksgiving) lentil loaf, try this Lentil Walnut Loaf with apple, fennel and sage. It’s just as amazing!
Now on with the recipe – make a loaf and share the love!
Ingredients You’ll Need
In this WFPB recipe, mashed brown lentils are combined with sauteed carrots, onion, celery, oats, flaxmeal and herbs and baked in a loaf pan with a tangy glaze top creating a hearty vegan lentil loaf.
Here is everything you will need:
- Lentils – Use brown lentils for best results as they cook up tender and can easily be mashed. Canned lentils work too, as noted in the recipe card.
- Veggies – The vegetables include the usual mirepoix of onion, carrot and celery, with added red bell pepper. Feel free to sub in other veggies if you like. Some have left comments of adding zucchini for the bell pepper. You get the idea, you can adjust to what you have on hand or prefer.
- Garlic – If you don’t have fresh garlic, use 1 heaping teaspoon of garlic powder.
- Oats – Use old fashioned or quick oats.
- Flour – Any flour will work so use what you prefer or suits your dietary needs. For gluten free, use oat or gluten free flour blend.
- Flaxmeal – We’ll be making flax eggs, combining flaxmeal with water.
- Herbs & Spices – I absolutely love the thyme in this lentil loaf recipe, but have added cumin for a little earthiness and warmth. Feel free to omit the cumin all together, especially if making for the holiday table such as Christmas or Thanksgiving. And if you like spicy, you’ll love the ground chipotle pepper in this recipe with the glaze, it’s such a nice combo of sweet and spice!
- Glaze – The glaze is a flavorful and tangy mix of ketchup (organic pref.), pure maple syrup and apple cider vinegar. Feel free to double the glaze.
How To Make Lentil Loaf
- Cook the lentils. Cook your lentils, let set for about 15 minutes, most of the liquid should be absorbed. Mash or puree about 2/ 3 – ¾ of the mixture. You should be able to easily mash the lentils with a back of a fork or slotted spoon.
- Saute the veggies. While lentils are cooling, saute the vegetables (above right).
- Combine and mix. Add the lentils to the sauteed veggie mixture along with the oats, flour and flax egg. Mix well to combine.
- Pack into loaf pan. Once everything is mixed, pack the lentil mixture into a 9 x 5 loaf pan. It helps to use parchment paper to line the loaf pan, making it easier to remove the loaf using the overhanging paper.
- Add glaze. Spread glaze over top and distribute evenly as possible.
- Bake. Place lentil loaf in the oven at 350 degrees for 45 – 50 minutes.
What To Serve With Lentil Loaf
This lentil loaf pairs great with a variety of sides like these:
- Vegan Mashed Potatoes made in an Instant Pot or stovetop
- Green Beans Almondine
- Crispy Roasted Brussels Sprouts
- Scalloped Potatoes
- Baked Vegan Mac & Cheese
- Healthy Baked Beans (Instant Pot + Slow Cooker)
- Vegan Macaroni Salad
- Savory Sauteed Kale
- Steamed asparagus
- A light and simple salad for freshness
- & Leftovers make great ‘meatloaf’ sandwiches!
How To Store Leftovers
- Refrigerator: Keep leftovers in the refrigerator for up to 5 – 6 days, in a covered container. Leftovers make for great sandwiches!
- Freezer: To keep longer, store in the freezer for up to 2 – 3 months. To freeze, let the lentil loaf cool completely. Slice into individual cut pieces and store in freezer safe containers (affiliate link) with parchment paper between the slices so they don’t stick together. You can also use or freezer safe ziplock bags, removing as much air as possible before closing.
- Reheat: I don’t recommend reheating the entire loaf at once because it will most likely become too dry. I do recommend cutting slices and then reheating. Reheat in the microwave or oven at 350 for 5 – 10 minutes.
Make Ahead
You can make your lentil loaf the day or two before and store, uncooked, in the refrigerator until ready to heat. When ready bake according to instructions.
Why Is My Lentil Loaf Mushy?
Too much moisture is most likely the culprit, creating a mushy lentil loaf. To combat this, when cooking the lentils, be sure to cook down the water all the way. There should be no more than 1 tablespoon water (and it’s ok if there is none). If using canned lentils, omit the flax egg (there’s plenty of moisture in canned lentils, even after draining).
If you try this vegetable lentil loaf recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintTHE ULTIMATE VEGETABLE LENTIL LOAF
A wonderfully flavored lentil loaf for the whole family to enjoy. The leftovers make for great sandwiches too!
- Prep Time: 15 min
- Cook Time: 90 min
- Total Time: 1 hour 45 minutes
- Yield: Serves 8 1x
- Category: Entree
- Method: bake
- Cuisine: Vegan, American
Ingredients
Loaf
- 1 cup dry lentils (use green/brown)
- 2 ½ cups water or vegetable broth
- 3 tablespoons flaxseed meal (ground flaxseeds)
- ⅓ cup water
- 2 tablespoons olive oil OR steam saute using ¼ cup water
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced
- 1 carrot, finely diced or grated
- 1 celery stalk, finely diced
- ¾ cup oats (I used GF oats)
- ½ cup oat flour or finely ground oats (any flour of choice will work here too)
- 1 heaping teaspoon dried thyme
- ½ heaping teaspoon cumin, optional
- ½ teaspoon each garlic powder & onion powder (for good measure!)
- ¼ – ½ teaspoon ground chipotle pepper, optional
- cracked pepper & sea salt to taste
Glaze
- 3 tablespoons organic ketchup
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
Instructions
Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 ½ cups water/broth with lentils. Bring to a boil, reduce heat, cover and simmer for about 35 – 40 minutes, stirring occasionally. It’s ok if they get mushy, we are going to roughly puree ¾ of the mixture when cooled. Once done, remove lid and set aside to cool (there should only be a little bit of water so do not drain), lentils will thicken a bit upon standing, about 15 minutes is good.
Preheat oven to 350 degrees.
Make flax egg: In small bowl combine flaxseed meal and ⅓ cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
Saute vegetables & spices: In saute pan heat oil or water over medium heat. Saute garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.
Mash the lentils: Using an immersion blender, food processor, back of a fork or potato masher, blend ¾ of the lentil mixture. For me this was an important part, I tried it other ways and this worked to help as a binder. If using an immersion blender, tilt the pot slightly to the side for easier blending.
Assemble lentil loaf: Combine sauteed vegetables with the lentils, oats, oat flour and flax-egg, mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly filling in along the edges too.
Glaze: Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. I recommend making each tablespoon heaping so you have plenty of this great sauce on top (if using tomato paste and mixture is too thick, add a teaspoon of water, or a little extra vinegar & syrup). Spread evenly over top the loaf.
Bake: Place in center of the oven, and bake in oven for about 45 – 50 minutes. Let cool a bit before slicing.
Serves 8
Serving suggestions: Serve with cooked asparagus, green beans, brussels sprouts, mashed potatoes, roasted red potatoes, scalloped potatoes, savory sauteed kale, baked beans, macaroni salad and/or simple salad, etc.
Notes
You may like to double up on the glaze, having some to put on the loaf after it’s removed from the oven.
If you don’t care for a little spicy heat, omit the chipotle powder.
Store: Leftovers will last 5 – 5 days in the refrigerator, in covered containers. To keep longer, store in the freezer for 2 – 3 months. To freeze, cut into individual slices with parchment paper between the slices and store in freezer safe containers or bags (if using baggies remove as much air as possible).
Reheat: I do not recommend reheating the entire loaf at once. It will most likely become too dry, as the heat will take too long to reach the center. I recommend cutting slices and reheating.
Make ahead: If you need, you can make your lentil loaf the day before and store uncooked until ready to heat, bring to room temperature and heat according to instructions above.
Using canned lentils: You can use canned (15oz) lentils (or about 1 ½ – 2 cups), just be sure to drain and rinse them well, and mash about ⅔ – ¾ or so.
RECOMMENDED EQUIPMENT: This loaf pan is a great size, or something similar. For lining the loaf pan I cut these parchment liners in half (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!
Updated: The Ultimate Vegetable Lentil Loaf was originally published in November 2012. It has been retested and updated with new photos and helpful tips in November 2019. No changes were made to the recipe as it’s still just as good!
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Lynn says
This is a DEEEEEELICIOUS vegan meatloaf! I am not vegan but I started following the Mediterranean lifestyle of eating and meat is limited but this is a more than suitable alternative and it’s really REALLY good! Thank you for sharing your culinary talents with the world.
★★★★★
Emma says
Converted this to English quantities/oven temperature and used green lentils and left over veg as I had no celery. Absolutely delicious, I added breadcrumbs as the mixture was a bit on the wet side and ended up with a moist, flavour packed loaf which slices beautifully. Will be making this on a regular basis.
★★★★★
Julie | The Simple Veganista says
Wonderful to hear you had great success with the conversions and substitutes! Thank you for sharing, Emma. It’s super helpful!
Shane Oehling says
I love this idea, and I enjoyed the recipe. One change I needed to make, solely based on the limited ingredients in my panty, was substituting Chia Seeds for the Flax Meal, and I believe it served a similar purpose as a binding agent. What I don’t know yet is if it changed the original flavor profile.
I recently made a satisfying Italian Style Meatloaf (https://www.foodnetwork.com/recipes/michael-chiarello/italian-meatloaf-recipe-1917337), and I can’t wait to combine the Italian Style Seasoning to your Lentil Loaf recipe.
★★★★
Jackie says
This was the most delicious vegan loaf I have ever made. I made it for Thanksgiving and it was a big hit. The tangy sauce is so good ! I did double the sauce but that was the only change. Mine stayed together beautifully and I was able to slice it neatly. Another bonus is it makes a great cold sandwich with the leftovers !! I made it again a week later as I had cravings for it.
Thank you so much for this recipe !!
★★★★★
Eli says
Hi Julie!
I have some doubts about this recipe.
I want to use canned lentils, so I read all your suggestions and the comments with your replyes. Now, I am even more confused than before!
In the description you said that we can repalce 1 cup of dry lentil with one can (15 oz) of canned lentils. Then you said we dont need to use the egg cause canned lentils are more wet than dry lentils. But then … I read in some comments that you said we should add 1 tablespoon of water for canned lentils or that we need 2 cups of canned lentils for 1 cup of dry lentils… so I am bite lost and I hope you can help me here.
The question is: what I need to do/change/add if using canned lentils?
Thank you so much !!
Eli
Julie | The Simple Veganista says
Sorry for the confusion, Eli. I would go with the recipe card as that is what gets updated. If using canned lentils, just be sure to use about 1 1/2 – 2 cups of canned lentils (I’ve added this cup amount in the notes). No need to change anything. Hope this helps and your loaf is perfect!
Lisa says
I’ve seen this recipe shared a lot and I love lentils so I decided to make it tonight. I didn’t have brown lentils but I had some cooked black French lentils in the freezer I defrosted that came out to about 2 cups. I had some white cassoulet beans so I added about a half cup of those as well. Also, I had some aquafaba in the fridge so I made the flax egg with that instead of water. For my herb spice combo I subbed Trader Joe’s 21 Seasoning Salute (which has thyme and onion and garlic as well as some other herbs and spices). The loaf is delicious! Great flavor and texture. Thank you! :)
★★★★★
Julie | The Simple Veganista says
Thank you for sharing, Lisa! Very helpful. So glad you enjoyed it!
Jess says
This came out so good!! Thank you so much for this recipe.
★★★★★
Julie | The Simple Veganista says
Thanks for sharing, Jess!
Kate says
This was awesome — flavorful, moist and delicious! Even my husband, a picky omnivore, enjoyed it.
I followed the instructions as is, other than using Trader Joe’s steamed lentils. (It’s a 17.6 oz. package, and I used most but not all of it.)
I left the mix in the fridge for about 24 hours before putting in the oven, and that made it handy for meal prep.
★★★★★
Julie | The Simple Veganista says
So glad it worked well for you, and thank you for sharing (these are super helpful tips)! Cheers :)
Lolly says
I made it adding a few shiitake mushrooms, really great!
Tara says
Incredible! I’ve only ever made one other lentil loaf before and was apprehensive about trying again. This exceeded all of my (admittedly low) expectations. Oh my god WOW! The balsamic glaze is also fantastic!
★★★★★
Misty says
Loved this! I did use 1 egg instead of flax since I’m not vegan. Also doubled sauce on top. It was fantastic! Thank you for this recipe. God bless!
★★★★★
Julie | The Simple Veganista says
Ideally, it would be not overly dry, and not too moist. You can try using a little less oats next and see if that helps create the consistency. Thanks for the feedback!
Kelly says
Five Stars! This came out so well. I was so pleasantly surprised. I didn’t have thyme, so i gave it a shake of italian seasoning and I used canned lentils, rinsed and drained very well. I used an immersion blender and mashed 3/4ths of the lentils until nearly smooth. It held together very well and tastes fantastic. I can’t wait to use a few leftover slices for a sandwich! Thank you for this great recipe!
★★★★★