Vegan Lentil Loaf

Now that fall is officially upon us, it is time to break out some serious comfort food recipes. You really can’t get more comforting than a lentil loaf. If you haven’t had one, this is a must try. If you used to eat meat or still do it has a lot of the flavorings and steps of a meatloaf without the meat. This one is on my list of recipes to bring to the Thanksgiving table this year.

Vegan Lentil Loaf

Inspired by About.com – Vegetarian Lentil Loaf

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(serves 4)

Ingredients:

  • 1 cup uncooked lentils
  • 2 1/2 cups vegetable broth
  • 1 onion
  • 1 clove garlic
  • 1 Tbsp olive oil
  • 1 carrot
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp italian seasoning
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • flax eggs (3 Tbsp ground flax + 1/4 cup warm water)
  • 1/2 cup walnuts
  • 1 cup breadcrumbs (I use panko crumbs – the best)
  • Approximately 2 Tbsp barbecue sauce or ketchup

Directions:

Preheat oven to 350°

To cook the lentils: combine lentils and vegetable broth in a large saucepan and simmer for 30-40 minutes until lentils are soft.

Chop onion, garlic, and carrots. Heat olive oil in skillet and add onions and garlic. Saute for 5 minutes then add carrots and seasonings. Simmer for a few more minutes until seasoning is well combined.

Combine 3 Tbsp and 1/4 cup warm water and set aside for 10 minutes to make flax egg.

Blend 3/4 of the cooked lentils in the blender then combine mashed lentils, remaining whole lentils, onions, garlic, carrots, flax egg, walnuts, and breadcrumbs together.

Mash together with a spoon then dig in with your hands. Mix together into a ball and place in glass dish. Shape into a loaf.

Glaze barbecue or ketchup over the top of the loaf. Cook in oven for 45 minutes. Take out and put on cooling rack for 5-10 minutes before serving. This step is key in making sure the loaf holds together. (I learned this part the hard way when my first one fell apart)

I really enjoy the taste and texture of lentil loaf. It can be paired perfectly with mashed potatoes or mixed greens. My personal favorite is smashed cauliflower. NOM!

Alternately, I have looked at a few recipes that use oat flour or rice as well the loaf. Feel free to give this a shot if you would like. I thought it would be a bit too much for my taste.

This marks the last week of Vegan MoFo and our time together has been oh so fun! I hope you still around and subscribe to my blog! To kick off November and National Vegan Day on November 1st I will be doing a Virtual Vegan Potluck! I am beyond words excited so please check back and join myself and 100 other bloggers in all of the fun!

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10 thoughts on “Vegan Lentil Loaf

  1. This looks great..can I just confirm as I note you edited it to say “cooked” lentils yet the instructions of cooking in the broth would indicate that the 1 cup is dry lentils as the instructions tell you to cook them…this would make a big difference to the outcome…thanks in advance

    1. I am sorry for the confusion. You are going to start with dry lentils. I guess I should not have changed the way it was worded afterall. The vegetable broth is used to cook the lentils not in addition to cooked lentils (hello soupy loaf!).

  2. Looks really good. Was the loaf moist? I think it’s hard to make a moist vegetarian meatloaf without the addition of eggs.

    1. It is actually pretty moist in the middle. The lentils and the broth really help with that! The outside is crunch and the inside soft. I really enjoy this recipe!!

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