The Ultimate Vegetable Lentil Loaf
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 easy, with ingredients you may already have in your pantry. So all ingredients are easily accessible!
This lentil loaf has great texture and 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 tangy glaze used for the top. You double the recipe so you have extra on the side or slather more over the top of 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!
Ingredient Notes
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 – For best results, use brown lentils, as they cook 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 subbing 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 GF, 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 I have added cumin for a little earthiness and warmth. Feel free to omit the cumin altogether, especially if making it 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 and let them set for about 15 minutes; most of the liquid should be absorbed. Mash or puree about 2/ 3 – 3/4 of the mixture. You should be able to easily mash the lentils with the back of a fork or slotted spoon.
- Saute the veggies. While the 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 it as evenly as possible.
- Bake. Place lentil loaf in the oven at 350 degrees for 45 – 50 minutes.
Top Tips
- Change the seasonings. Don’t be afraid to switch up the seasonings in this recipe. I think Italian seasoning would be great.
- Double the glaze. Many readers say they double the glaze and I couldn’t agree more!
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: Leftovers can be stored in the refrigerator for 5 – 6 days, in a covered container. Leftovers make 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 them 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 it, uncooked, in the refrigerator until ready to heat. When ready, bake according to the instructions.
Why Is My Lentil Loaf Mushy?
If you find your lentil loaf mushy, too much moisture is most likely the culprit. 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 of water (and it’s okay 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
- Category: Entree
- Method: bake
- Cuisine: Vegan, American
Ingredients
Loaf
- 1 cup dry lentils (use green/brown)
- 2 1/2 cups vegetable broth
- 3 tablespoons flaxseed meal (ground flaxseeds)
- 1/3 cup water
- 2 tablespoons olive oil OR steam saute using 1/4 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 rib, finely diced
- 3/4 cup oats (I used GF oats)
- 1/2 cup oat flour or finely ground oats (any flour of choice will work here too)
- 1 teaspoon dried thyme (or Italian Seasoning)
- 1 teaspoon EACH garlic powder & onion powder (for good measure!)
- 1/2 – 1 teaspoon cumin, optional
- 1/4 – 1/2 teaspoon ground chipotle pepper, optional
- cracked pepper & sea salt, to taste
Glaze
- 3 tablespoons organic ketchup
- 1 tablespoon apple cider vinegar or balsamic (see notes)
- 1 tablespoon pure maple syrup
Instructions
Prepare lentils: Rinse the lentils, remove odd pieces. In large pot add 2 1/2 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 3/4 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 1/3 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 3/4 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 9×5 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
Glaze: Use either apple cider or balsamic vinegar. Balsamic will yield a bolder flavor. You may like to double up on the glaze, having some to put on the loaf after it’s removed from the oven.
Omit spicy heat: If you don’t care for a little spicy heat, omit the chipotle powder.
Canned lentils: You can use canned (15oz) lentils (or about 1 1/2 – 2 cups), just be sure to drain and rinse them well, and mash about 2/3 – 3/4 or so. Skip the vegetable broth as it is used to cook the dried lentils.
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.
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).
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I can't wait to try this. What do you think about agave nectar in place of the maple syrup? Is the syrup there for sweetness or maple flavoring? If it's been done and turned out poorly I don't want to waste the ingredients…
I just made the glaze with agave nectar in place of the maple syrup since I had it on hand & it’s good! It has a nice caramelized top. Also subbed the chipotle for smoked paprika.
I am having sort of a hard time telling if the loaf is done. It has been baking for over an hour but it still seems kind of slimy. At the same time I don’t want it to end up dry?
In any case the flavor is perfect. I want to try adding fennel seeds, & maybe vegan worcestershire the next time around. I love what fennel adds to field roast sausages. Also curious about adding a little TVP. Maybe a little less lentils? Open 2 suggestions. : )
Wonderful! I hope it came out of the oven as you liked. It may need to set a few minutes to stiffen up. You’re other additions sound delicious. I do have a vegan lenitl loaf with fennel you might like to reference, Apple, Fennel + Sage Lentil Loaf. I haven’t worked with TVP yet, so I not sure about how to adjust the recipe using it.
I tried for the first time when my girlfriend baked it for me for thanksgiving in New York. I loved it so much that when I got back to the UK I made for our Xmas lunch.. Had some left over and made another batch for New Years lunch!!! In love with this!!!!! I even have left overs in the morning to go with my eggs. Thank you thank you !!!!
I am not a fan of ketchup, any other savory
options?
Maybe try a bbq sauce…
Adobo sauce! It’s the sauce that canned chipotle peppers are packed in. Thick, very spicy, tons of flavor! I would use a tad less than the recommended amount of ketchup due to the intense flavor. Make u the rest with water, then you will have the consistency of ketchup.
I love this idea! Sounds delicious, thank you for the inspiration! Cheers :)
i ran out of flax but i used chia seeds instead….a winner!
Good to know! Thanks :)
Can't wait to try this recipe! Can you please clarify for me, at what point do I add the 2.5 cups of veggie broth?
Hi Laura, you will cook the lentils in the 2.5 cups broth. It is the first step. Hope you enjoy!
Looks delicious!! Can't wait to try this recipe…. I was wondering, what can I use instead of flaxsseds? can I just skip the flaxseeds altogether?
You sure can! If mixture seems really dry add a couple tablespoons of water…but I think you'll be fine without it. Enjoy
I left it in longer and it seems to work. Thank you and thanks for sharing this recipe! Can't wait to dig in. Happy holidays!
Thank you, I hope it was delicious! Happy holidays to you and yours! :)
I couldn't resist the recipe- I had to make it! This is my first loaf ever and I think I did so etching wrong. I left the loaf in he oven for 50 min but the lentils are still a bit mushy. Should I leave it in the oven longer or is that how it's suppose to be?
Let it cook another 10 minutes or so and see what happens. It may seem a bit soft at first but will firm a bit after cooling a few minutes. Best of luck!
Any suggestions for a substitute for the walnuts? We have a vegan in our group and someone who is allergic to nuts, so I'm looking to have the loaf meet a variety of needs, for Thanksgiving! Thanks!
Hmm, there are no walnuts called in this recipe for but if you're going to use a nut/seed I would suggest using sunflower seeds for your guests, about 1/2 – 2/3 cup. Have a happy holiday!
just made this tonight-my first veg loaf of any kind-and im convinced it IS the "ultimate" -one question though-thanksgiving is 8 days from now-can i freeze half of this and serve it then or do i have to make another one???
So glad it worked well for you! You can freeze the remaining portion. Be sure it has cooled completely, wrap and freeze. I would be cautious though about reheating as it can dry out. I suggest slicing the loaf and reheating, this way the heat doesn't have to penetrate the center. Let thaw, and reheat at around 300, just until slices are warmed through. But of course, a new loaf isn't a bad idea just to be on the safe side! Happy holidays :)