Vegan Lentil Loaf

ByJanelle Carss

This Vegan Lentil Loaf recipe is one of my favourite new creations for winter and is perfect for anyone looking for a high-protein vegan main dish. This Lentil Loaf is packed full of healthy ingredients and pairs perfectly with mashed potatoes or even thrown into a meatloaf sandwich.

Jump to Recipe Jump to Video Print Recipe
JUMP TO RECIPE
https://youtu.be/oEZ7GuOetKY

Watch how to make my Vegan Lentil Loaf on my YouTube channel!

Ingredients & Inspiration

Meatloaf was never a regular dinner for my family when I was growing up, but the odd time when we did have it I always wondered ‘why do kids bash meatloaf so much?!’ It’s so good and hearty and makes for great leftovers. This Vegan Lentil Loaf is just as delicious, dare I say even more so!

Hearty brown or green lentils, tons of veggies, textural walnuts and ridiculously easy and tasty glaze on top, this Lentil Loaf is a fabulous main dish for a family meal, holiday get together or for a high-protein meal prep!

What you’ll need:

  • green or brown lentils
  • ground flaxseed
  • olive oil
  • onion
  • celery
  • garlic
  • carrot
  • apple
  • cumin seeds
  • dried sage
  • nutritional yeast
  • walnuts
  • rolled oats
  • oat flour
  • salt and pepper

How to Make Lentil Loaf

While there are a few steps involved in making this Vegan Lentil Loaf, they’re all really easy, I pinky promise! The delicious end result is 100% worth the time and effort involved.

  1. Cook the lentils until softened and al dente, about 20 minutes, and toast the walnuts in the oven for 10 minutes until golden brown and a fragrant nutty aroma fills your kitchen.
  2. Meanwhile, mix together the water and ground flaxseeds, letting them sit for about 15 minutes until thickened into a gel-like mixture.
  3. Sauté the onion and celery until translucent, then add the carrot, apple, sage and spices and cook until the apples are softened, about 7 minutes.
  4. In a large bowl add the cooked lentils and veggies, oats and oat flour, walnuts and flax mixture and combine into a thick, uniform mixture.
  5. Transfer to a parchment lined loaf pan and smooth into an even layer. Combine the glaze ingredients and pour over top, smoothing to cover the entire top of the loaf. Bake for about 35 to 40 minutes.
  6. Let cool in the loaf tin for 10 minutes, then carefully remove and let cool another 15 minutes on a wire rack before slicing. Enjoy hot!

We’ve Hit the Motherloaf

Cozy, hearty, soul-satisfying and unreasonably delicious, this Vegan Lentil Loaf is sure to be a regular in your cold-weather cooking lineup. I can’t be-loaf it took me so long to make this recipe!

If you enjoyed this recipe you might also like my Lentil Shepherd’s Pie, Mexican Rice, or Caramelized Onion Rosé Pasta!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss

Vegan Lentil Loaf

This Vegan Lentil Loaf recipe is one of my favourite new creations for winter and is perfect for anyone looking for a high-protein vegan main dish. This Lentil Loaf is packed full of healthy ingredients and pairs perfectly with mashed potatoes or even thrown into a meatloaf sandwich.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 generous slices
Course: Dinner, Main Course
Cuisine: Canadian
Ingredients Method Video

Ingredients
  

  • 1 cup dried green or brown lentils, rinsed or 2½ cups cooked/canned lentils
  • 3 tbsp ground flaxseed
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 large celery stalk, diced
  • 3 garlic cloves, minced
  • 1 large carrot, shredded
  • 1 large crisp apple, peeled and diced
  • 1 tsp cumin seeds
  • 1½ tsp salt, plus more to taste
  • 1½ tsp dried sage or 2 tbsp fresh, minced
  • 2 tbsp nutritional yeast
  • 1 cup chopped walnuts, toasted
  • ¾ cup rolled oats
  • ¼ cup oat flour
  • black pepper to taste
Glaze
  • 3 tbsp ketchup
  • 3 tbsp balsamic vinegar
  • ½ tsp onion or garlic powder
  • pinch of red chili flakes
  • black pepper to taste

Method
 

  1. Bring 2 ½ cups water or veggie broth to a boil in a medium saucepan over high heat. Add the lentils, partially cover the pan with a lid, and cook until tender, 30 to 40 minutes. Drain (if needed) and set aside.
  2. Preheat the oven to 350F. Spread the walnuts on a small baking sheet and toast for 10 minutes in the oven until deepened in colour and they smell fragrant and toasty.
  3. In a small bowl, stir the ground flax seeds and ½ cup water together, then set it aside to thicken while you prep your other ingredients (about 10 mins).
  4. Heat the oil in a large skillet over medium-high heat. Add the onion, celery, and garlic, and sauté until the onion softens, about 3 minutes.
  5. Add the shredded carrot, apple, sage and cumin seeds, salt and pepper, cooking until the apples begin to soften and release their liquid, about 5 to 7 minutes.
  6. Line a loaf pan with parchment paper and set aside.
  7. Once the apples are soft, remove the pan from the heat and transfer the contents to a large mixing bowl. Add the nutritional yeast, cooked lentils, flax mixture, minced walnuts, oats and oat flour, salt, pepper, and chili flakes. Stir well to combine all the ingredients, taste and adjust seasonings as needed.
  8. The mixture should stick together, but you can also add an immersion blender to the mixture and blend for 5-10 seconds or until a small portion is blended, which can help the mixture stick together better. Transfer the mixture into the prepared loaf pan.
  9. Mix the balsamic vinegar and ketchup in a bowl until combined. Spread it evenly over the top of the loaf. Bake uncovered for 30 minutes, or until the top feels firm to the touch and glaze has deepened in colour.
  10. Cool the loaf for 10-20 minutes before slicing. Enjoy hot!

There's more where that came from