Vegan Lentil Loaf (Vegan Meatloaf)
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Add as Google Trusted SourceThis vegan lentil loaf is savory, hearty and holds together beautifully when sliced. It makes a comforting plant-based main for family dinners or holiday meals.
This recipe was inspired by the meatloaf my mom used to make, but I wanted to recreate it with real, plant-based ingredients. The key is reserving some of the cooked lentils before pulsing the mixture, then stirring them back in so the loaf has texture instead of becoming completely puréed.
The maple-balsamic tomato glaze gives it the sweet and tangy finish that makes this version stand out. I loved the mixture so much that I eventually used it as the base for my lentil meatballs, too!
Table of Contents
- Why You Gotta Try This One
- WATCH HOW TO MAKE THIS VEGAN LENTIL LOAF:
- Ingredients Needed
- Substitutions
- How to Make Vegan Lentil Loaf
- Brittany’s Tips
- What to Serve with Lentil Loaf
- How to Prep Lentil Loaf in Advance
- How to Store Leftovers
- Frequently Asked Questions
- More Lentil Recipes to Try
- Maple-Glazed Vegan Lentil Loaf Recipe
“Thank you, I love this recipe. It comes out perfect every time and my family loves it too, even though a few are carnivores 🙂 I think the savory spices and sweet/tangy glaze really makes this recipe stand out.”
Why You Gotta Try This One
- Made without imitation meat: Lentils, vegetables, oats and walnuts create the loaf, so you don’t need any specialty vegan meat substitutes
- Make-ahead friendly: You can assemble the entire loaf one or two days before you plan to bake it
- Easy to adapt: Replace the walnuts with additional lentils for a nut-free option and use certified gluten-free oats if needed
- A proven crowd-pleaser: Hundreds of readers have rated the recipe, and many say the meat eaters in their families enjoy it too
WATCH HOW TO MAKE THIS VEGAN LENTIL LOAF:
Ingredients Needed
- brown or green lentils – these varieties hold their shape best and give the loaf structure. Avoid red lentils because they become too soft.
- water and bay leaf – cook the lentils while adding a subtle layer of flavor.
- olive oil or avocado oil – used to sauté the vegetables before they’re added to the loaf.
- onion, garlic, celery and carrot – build the savory flavor and add moisture.
- walnuts – give the loaf richness and a meatier texture once toasted.
- old-fashioned rolled oats – help bind the mixture together. Use certified gluten-free oats if needed.
- tamari – adds salty, savory flavor while keeping the recipe gluten-free.
- tomato paste – adds concentrated tomato flavor to both the loaf and glaze.
- ground flaxseed – acts as an egg-free binder.
- nutritional yeast – adds another layer of savory flavor without dairy.
- maple syrup – naturally sweetens the loaf and its glaze.
- apple cider vinegar – provides acidity to balance the richer ingredients.
- maple glaze – a sweet and savory mixture of tomato paste, pure maple syrup, balsamic vinegar and sea salt that bakes into a glossy topping.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Nut-free version: Swap the walnuts for roasted sunflower seeds. You can also leave them out and use more cooked lentils instead.
- Oat swap: No rolled oats? Breadcrumbs are your best substitute. Just be sure to use certified gluten-free breadcrumbs if needed.
- Tamari swap: Regular soy sauce works if gluten isn’t a concern. For a gluten-free and soy-free option, try coconut aminos.
- Skip the nutritional yeast: Don’t have any on hand? That’s okay! The loaf will still turn out without it.
How to Make Vegan Lentil Loaf
Step 1: Cook the lentils, toast the walnuts and sauté the vegetables. Reserve ½ cup of the cooked lentils, then add the remaining loaf ingredients to a food processor.
Step 2: Process until combined but still textured, then stir in the reserved lentils.
Step 3: Press the mixture into a parchment-lined loaf pan and spread the prepared glaze on top.
Step 4: Bake covered for 25 minutes, then uncovered for 8 minutes. Rest for 15 minutes before slicing.
Brittany’s Tips
- Let it rest before slicing: Allow the baked loaf to sit for the full 15 minutes. This gives it time to firm up and helps the slices hold together.
- Use cooked lentils as a shortcut: Instead of starting with dry lentils, use 1½ cups of fully cooked brown or green lentils sold in the refrigerated produce section. Remove any excess moisture before adding them to the loaf.
- Keep some texture: Reserve ½ cup of the cooked lentils before using the food processor. Pulse the remaining mixture only until it holds together, then stir the whole lentils back in. Overprocessing can make the loaf mushy.
What to Serve with Lentil Loaf
This lentil loaf makes a delicious plant-based main, but it definitely needs a few good sides to round out the meal. Here are some of my favorite pairings:
- Go with the holiday classics: Serve it with my healthy sweet potato casserole, healthy green bean casserole or wild rice stuffing.
- Add something creamy: Pair it with mashed sweet potatoes or mashed cauliflower.
- Freshen up the plate: My garlicky kale salad adds fresh flavor and a nice contrast to the warm loaf.
- Don’t skip the cranberry sauce: A spoonful of healthy cranberry sauce adds a bright, sweet and tangy element.
- Save room for dessert: Finish the meal with a slice of my creamy vegan pumpkin pie.
How to Prep Lentil Loaf in Advance
Assemble the loaf in the loaf pan, add the glaze and cover it tightly. Store it in the refrigerator for up to 2 days, then bake it in the same pan according to the recipe. If you covered it with plastic wrap, remove the plastic and cover the pan with foil before baking.
How to Store Leftovers
- In the refrigerator: Let the lentil loaf cool completely, then store it in an airtight container for up to 5 days.
- In the freezer: Wrap individual slices and place them in a freezer-safe container. Freeze for up to 1 month.
- To reheat: Thaw frozen slices in the refrigerator overnight. Reheat them in the microwave or in a 275°F oven for about 15 minutes.
Frequently Asked Questions
Lentil loaf is a meatless main that is shaped and baked like traditional meatloaf. Instead of ground meat and eggs, this recipe uses lentils, vegetables, oats, walnuts and flaxseed.
I haven’t tested this recipe with canned lentils, so I recommend cooking dry brown or green lentils or using packaged cooked lentils from the refrigerated section. Canned lentils tend to hold more moisture, which could make the loaf softer.
Yes. Finely chop the walnuts and cooked vegetables, then mash most of the lentils with a fork or potato masher. Mix everything thoroughly by hand, leaving some of the lentils whole for texture.
I haven’t tested freezing the loaf before baking. For the most reliable texture, bake it first, let it cool completely and freeze it in individual slices.
More Lentil Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Maple-Glazed Vegan Lentil Loaf
Ingredients
- ½ cup dry brown, or green lentils
- 1 ⅓ cup water
- 1 bay leaf
- 1 Tablespoon olive oil or avocado oil
- ½ large onion, about 1 heaping cup, chopped
- 3 cloves garlic, minced
- 1 rib of celery, chopped
- 1 carrot, peeled and chopped
- ½ cup chopped walnuts
- 1 cup old fashioned rolled oats
- 3 Tablespoons tamari
- 3 Tablespoons tomato paste
- 2 Tablespoons ground flaxseed
- 2 Tablespoons nutritional yeast
- 2 teaspoons pure maple syrup
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- ¼ teaspoon sea salt
Maple Sweetened Glaze:
- 2 Tablespoons tomato paste
- 1 ½ Tablespoons pure maple syrup
- 1 Tablespoon balsamic vinegar
- pinch of sea salt
Instructions
- Preheat oven to 375°F.
- Rinse the lentils, then add them to a saucepan with the water and bay leaf. Bring to a boil, reduce the heat, cover and simmer for 15–20 minutes, until the lentils are tender and the water has been absorbed. Remove and discard the bay leaf, then set the lentils aside to cool.½ cup dry brown, 1 ⅓ cup water, 1 bay leaf
- In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.½ cup chopped walnuts
- Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.½ large onion, 3 cloves garlic, 1 rib of celery, 1 carrot, 1 Tablespoon olive oil or avocado oil
- Measure ½ cup of the cooked lentils and set them aside. Add the remaining cooked lentils, cooked vegetables, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, black pepper and sea salt to a food processor. Pulse until just combined and the mixture holds together, being careful not to purée it.1 cup old fashioned rolled oats, 3 Tablespoons tamari, 3 Tablespoons tomato paste, 2 Tablespoons ground flaxseed, 2 Tablespoons nutritional yeast, 2 teaspoons pure maple syrup, 1 teaspoon apple cider vinegar, ½ teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried basil, ⅛ teaspoon cayenne pepper, ¼ teaspoon ground pepper, ¼ teaspoon sea salt
- Stir in the reserved lentils, then press the mixture firmly into a parchment-lined 9 × 5-inch loaf pan.
- In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.2 Tablespoons tomato paste, 1 ½ Tablespoons pure maple syrup, 1 Tablespoon balsamic vinegar, pinch of sea salt
- Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
- Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.
Video
Notes
- Lentils: ½ cup dry lentils yields about 1½ cups cooked. Reserve ½ cup of the lentils after cooking. As a shortcut, use 1½ cups fully cooked refrigerated lentils and skip the cooking step.
- Nut-free option: Replace the walnuts with roasted sunflower seeds or additional cooked lentils.
- Make ahead: Assemble the loaf, add the glaze and refrigerate it in the covered loaf pan for up to 2 days. Bake as directed.
- Storage: Refrigerate leftovers for up to 5 days or freeze individual slices for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Excited to make this, but I was wondering, by “1 stalk of celery,” do you mean 1 whole bunch as you’d buy at the store, or 1 individual rib of celery? Googling suggests 1 stalk = 1 whole bunch, but that seems like a lot relative to the amounts of other veggies, so I’d love if you could clarify. Thanks!
1 rib! Sorry for the confusion. I’ll update the recipe to reflect that. 🙂
This is SO delicious. It does not last long between my & my husband. (I do add 1/8 tsp of both turmeric and dry mustard) Thanks Brittany!
Yay!! So pumped this recipe has been such a hit! Thanks so much for the review and star rating. It means so much to me!
Made it yet again. Didn’t have a carrot so I subbed 1/2 cup chopped sweet potato. YUM, 🤤
So happy to hear this vegan lentil loaf has been a hit! Thanks so much for the review!
Looks yummy! Do you know the sodium amount? My daughter has a kidney disease and can’t have a lot of sodium.
I just updated the nutrition info to include the sodium!
This recipe is amazing, really enjoyed it , of course I tweaked it a little by adding jerk seasoning .
I’m so glad you enjoyed this recipe, Sunshine! Thanks for the review 🙂
This looks delicious! Do you have any suggestions if we have a nut allergy in our house?
I never comment on anything but this really was so good I have to shout its praises. No special occasion, just lunch. I made a few swaps based on what I had in the house (mushrooms and green pepper instead of carrots and celery, pomegranate molasses instead of maple syrup) and I used cooked quinoa to replace half of the oats. Probably made it a bit too liquidy but delicious nonetheless!
Woo!! That makes me so happy to hear, Kerry. Thanks for coming back to leave a review. It means the world to me.
Wow. This is delicious! I used an egg vs flax since I didn’t have any on hand. It was so good. My husband and I polished this off in a day and a half! I made it again today. I tripled the recipe so we could take it for lunch all week. It’s going in my ‘favorites’ category! When I made it today, I didn’t process in the food processor–I was too lazy to get it out. It still turned out great!
Woo! That makes me so happy to hear. I’m so glad this recipe was a hit! Thanks for coming back to leave a review. I so appreciate it. 🙂
I would love to double this recipe but I don’t have 2 loaf pans. When you tripled the recipe, did you use a 9×13 pan or just multiple loaf pans? Thanks!
I’m making this lentil loaf and it seems like it’s mighty thick. Like it might be too dry. Is that the way it should be. Also, is it necessary to put it in the food processor? Can it be put it in the loaf pan the way it is?
Hey Ginger – Sorry, just seeing this! How did the lentil loaf turn out for you?
OMGEEE!! This is Ah-Maz-Ing!!! Me and my Husband made this for Sunday Dinner with Cauli Mash and Green Beans and it was so good, we’re making it again for dinner tonight!! It’s defiantly a favorite in our house now♡︎♡︎
Yay!! So glad you loved this recipe, Trish! Thanks for the review. I so appreciate it!
Was so good. Had to substitute a couple things so it was more vegetarian. But overall super yummy!!
So glad you enjoyed this recipe, Amy! What did you swap out? Just curious. 🙂