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

  • December 19, 2013 at 1:33 am
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    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

    Reply
    • December 19, 2013 at 5:50 am
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      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!).

      Reply
  • June 20, 2013 at 3:23 pm
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    Do you use a cup of cooked or uncooked lentils?

    Reply
    • June 20, 2013 at 3:25 pm
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      That is a great question and I am going to edit the recipe because of it – cooked lentils!

      Reply
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    • December 26, 2012 at 11:21 am
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      Hope you loved it!! Lentil loaf is one of my favorites!

      Reply
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  • October 30, 2012 at 8:18 pm
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    Looks really good. Was the loaf moist? I think it’s hard to make a moist vegetarian meatloaf without the addition of eggs.

    Reply
    • October 30, 2012 at 8:30 pm
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      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!!

      Reply

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