4.53 from 219 votes

Vegan Lentil Loaf (Vegan Meatloaf)

Brittany Mullins, Certified Health CoachUpdated Sep 11, 2026

GF DF V VG

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379 Comments

Servings: 8 slices

1 hr 10 mins

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This 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.

An overhead photo of a cutting board with a partially sliced lentil loaf on parchment paper. A knife lays on the cutting board perpendicular to the loaf.

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!

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.”

– Anne

378 More Reviews

Why You Gotta Try This One

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

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

Ingredients measured out to make a lentil loaf: vinegar, oil, salt, pepper, tamari, onion, water, celery, oats, flaxseed, lentils, bay leaf, nutritional yeast, carrot, tomato paste, maple syrup, spices, walnuts and garlic.

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

A food processor with ingredients to make a lentil loaf inside of it.

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.

Ingredients for lentil loaf after being blended, inside of a food processor.

Step 2: Process until combined but still textured, then stir in the reserved lentils.

Lentil loaf mixture in a bread pan being coated with maple sweetened glaze by a hand using a small brush.

Step 3: Press the mixture into a parchment-lined loaf pan and spread the prepared glaze on top.

Lentil loaf coated with maple sweetened glaze in a bread pan lined with parchment paper, ready to be baked.

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.

Two plates with two slices of lentil loaf and salad greens. Additionally, there are two forks and two glasses of water.

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

What is lentil loaf?

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.

Can I use canned lentils in this lentil loaf recipe?

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.

Can I make vegan lentil loaf without a food processor?

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.

Can I freeze vegan lentil loaf before baking?

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.