Delicious and brimming full of lentils, nuts, veggies, spices, and topped with an incredible BBQ sauce, our hearty vegan lentil loaf is a real crowd-pleaser. We’ve been making this veggie meatloaf for years, and experimenting with the different flavors, and we think you’ll agree that we’ve got the recipe just right!
Why you’ll love this vegan lentil loaf recipe
- It’s a delicious vegan centrepiece for a Sunday dinner, Thanksgiving dinner or Christmas dinner.
- It’s super tasty and is always polished off in our house, even the meat eaters love it.
- You can make it ahead and even freeze it.
- It’s 100% vegetarian and vegan.
“This is the best lentil loaf I’ve ever tasted” said my friend who’s been a vegan for 25 years. That made my day, my job was done!
What lentils will I need to make a lentil loaf?
We’ve used a variety of cooked lentils.
Puy lentils, brown and green lentils.
If you prefer, you could use just one type of lentil.
Should you cook vegetables before adding to vegan meatloaf?
Yes, you should.
In our lentil loaf, we saute the vegetables, this way they don’t go into the loaf raw, and the flavors are released more.
It’s always best to use cooked vegetables.
How do I avoid mushy lentil loaf?
Nobody wants a mushy loaf.
There’s a couple of ways to avoid that wet mushy texture
Make sure that all the water is out of your canned lentils, pat them with kitchen paper if necessary.
You can also add more breadcrumbs to soak up the excess liquid from the pre-cooked lentils, but be careful, it’s a fine line between a mushy loaf and a dry one!
What should I serve with my vegan lentil loaf?
Our lentil loaf is perfect when served with mashed potatoes, steamed green beans, roasted parsnips, roasted carrots, parsnip puree, roasted cauliflower, and vegan gravy – please note these are not necessarily vegan side dishes.
What equipment will I need to make this recipe?
You’ll need a skillet, food processor, and a prepared loaf pan.
What can I use instead of nuts?
If you’d like a nut-free lentil loaf, then use rolled oats instead.
How to store and heat leftovers
Leftovers? What are they?
Seriously though, any leftovers can be stored in the refrigerator for up to five days.
To freeze simply bake your easy lentil meatloaf and leave it to cool down to room temperature.
If you are going to freeze it, we always slice it, dry freeze the slices, and then place the frozen slices into freezer bags.
Alternatively, you could slice them and use parchment paper slices to separate the slices.
When you’re ready to use them, just defrost in the fridge overnight and then cook for approximately 15 minutes on 140°C/275°F
Recipe notes and tips
- Can’t eat nuts?
If you’d like a nut-free lentil loaf, then use rolled oats instead. - Making ahead?
You can keep your loaf in an airtight container in the fridge for up to 5 days or freeze it in slices. - Is your loaf mushy?
Don’t let your meatless meatloaf go mushy, if the lentils look too wet then dry them with kitchen paper, and if the lentil mixture looks to wet then add additional breadcrumbs in slowly until you get the right consistency. - Got a crumbly loaf?
Try using flax egg to help hold it together. - Don’t have a loaf tin?
Use a muffin tin instead, you can have mini lentil loafs instead. - Beware of the barbecue sauce
It’s not your typical sauce, it’s created to be really strong and to compliment the flavors of the loaf. - Out of green or brown lentils?
Use red lentils instead. - Don’t have balsamic vinegar?
Use apple cider vinegar instead. - Can’t get hold of vegan Worcestershire sauce?
Use soy sauce instead. - Use a good quality loaf pans and you won’t need to line them, but if you are in any doubt use a parchment lined loaf pan or vegan butter.
How to make our delicious vegan lentil loaf with step-by-step instructions
Making our vegan meatloaf recipe is easy if you follow our simple instructions.
Full printable recipe instructions, including measurements, are available in the recipe card below.
Preheat your oven to 175°C/350°C.
For the lentil loaf
Prepare your loaf tin by wiping vegan butter all around the sides and bottom, then set aside.
Lay your walnuts and pecan nuts on a baking sheet and roast for 10 minutes.
Meanwhile in a large skillet over medium heat, add your coconut oil, red onion, garlic, and mushrooms and season with salt and pepper and vegan Worcestershire sauce, stirring often, and cook for 5-8 minutes until the onions are caramelized, and then set aside.
Using the same skillet, add more coconut oil and lay the sweet potatoes and carrots, in a single layer, cover and cook for 6-8 minutes until golden brown, you may have to do this in batches.
Once cooked set aside.
Add your roasted nuts to a food processor and blitz until they are a nut meal, then add your red onion, garlic, mushrooms, sweet potatoes, carrot, and fresh thyme, and give it a few pulses to combine.
Finally, add in your mixed lentils, season with salt and black pepper, and pulse to combine, you don’t want a puree.
Now, add the mixture to a large mixing bowl and add tomato paste, vegan Worcestershire sauce, and wholemeal breadcrumbs, then stir to combine, until you have a loose dough.
In your prepared tin, add the mixture and press it firmly down to compress it, this will ensure you don’t get a crumbly loaf.
For the sauce
Place tomato paste, English mustard, liquid smoke, black treacle, maple syrup, balsamic vinegar, water, chili powder, garlic powder, and fine sea salt in a mixing bowl and whisk vigorously to combine, whisk until the sauce thickens.
Then, add a ¼ inch – ½ inch (approx. 1cm) to the top of your vegan meatloaf, spreading as evenly as possible.
Now, place the loaf in your oven and bake for 45 minutes, once cooked, remove it from the oven and set it aside for 5 minutes.
Once slightly cooled, remove from the tin.
Serve your new favorite loaf and enjoy!
We hope you enjoy making and eating our delicious vegan meatloaf and would love to hear how you got on with it.
Please leave a comment below or feel free to ask any questions you may have.
More delicious recipes for you to try
- Delicious nut roast – loaded with nuts, and packed full of flavor, this is a great alternative to our lentil loaf.
- Stuffing balls – forget the shop bought stuffing, this is full of herby flavor and shaped into cute balls.
- Roast potatoes – Perfectly crispy on the outside and light and fluffy on the inside, they don’t get better than these!
- Yorkshire pudding – these are the crowning glory for a roast dinner – take a look and see why the British love them so much!
- Applesauce banana bread – deliciously sweet and bursting full of bannana flavor from Feast for a Fraction.
- Pretzel crack – sweet, salty, crunchy and so good from Call Me Pmc
- Check out our vegan recipes
PERFECT LENTIL LOAF
Utensils
- Loaf pan or tin
- Large skillet
Ingredients
For the lentil loaf
- 100 g Walnuts
- 100 g Pecans
- 1 tbsp Coconut oil
- 1 Red onion
- 1 Clove of garlic minced
- 100 g Shitake mushrooms thinly sliced
- 100 g Chestnut mushrooms (Crimini ) thinly sliced
- Salt and pepper to taste
- 20 ml Vegan Worcestershire sauce
- 1 tbsp Coconut oil
- 250 g Sweet potato peeled and thinly sliced
- 1 Carrot peeled and sliced
- 5 g Fresh thyme
- 125 g Puy lentils cooked
- 125 g Green lentils cooked
- 125 g Brown lentils cooked
- Salt and pepper to taste
- 50 g Tomato paste
- 30 ml Vegan Worcestershire sauce
- 40 g Wholemeal breadcrumbs
For the sauce
- 120 g Tomato paste
- 1 tbsp English mustard
- 2 tsp Liquid smoke
- 2 tbsp Black treacle
- 2 tbsp Maple syrup
- 2 tbsp Balsamic vinegar
- 120 g Water
- ½ tbsp Chili powder
- ½ tsp Garlic powder
- ¼ tsp Fine sea salt
Instructions
- Preheat your oven to 175°C/350°C.
For the lentil loaf
- Prepare your loaf tin by wiping vegan butter all around the sides and bottom, then set aside
- Lay your walnuts and pecan nuts on a baking sheet and roast for 10 minutes100 g Walnuts, 100 g Pecans
- Meanwhile in a large skillet over medium heat, add your coconut oil, red onion, garlic, and mushrooms and season with salt and pepper and vegan Worcestershire sauce, stirring often, and cook for 5-8 minutes until the onions are caramelized, and then set aside1 tbsp Coconut oil, 1 Red onion, 1 Clove of garlic, 100 g Shitake mushrooms, 100 g Chestnut mushrooms (Crimini ), Salt and pepper, 20 ml Vegan Worcestershire sauce
- Using the same skillet, add more coconut oil and lay the sweet potatoes and carrots, in a single layer, cover and cook for 6-8 minutes until golden brown, you may have to do this in batches. Once cooked set aside1 tbsp Coconut oil, 250 g Sweet potato, 1 Carrot
- Add your roasted nuts to a food processor and blitz until they are a nut meal, then add your red onion, garlic, mushrooms, sweet potatoes, carrot, and fresh thyme, and give it a few pulses to combine. Finally, add in your mixed lentils, season with salt and black pepper, and pulse to combine, you don't want a puree5 g Fresh thyme, 125 g Puy lentils, 125 g Green lentils, 125 g Brown lentils, Salt and pepper
- Now, add the mixture to a large mixing bowl and add tomato paste, vegan Worcestershire sauce, and wholemeal breadcrumbs, and stir to combine, until you have a loose dough. In your prepared tin, add the mixture and press it firmly down to compress it, this will ensure you don't get a crumbly loaf50 g Tomato paste, 30 ml Vegan Worcestershire sauce, 40 g Wholemeal breadcrumbs
For the sauce
- Place tomato paste, English mustard, liquid smoke, black treacle, maple syrup, balsamic vinegar, water, chili powder, garlic powder, and fine sea salt in a mixing bowl and whisk vigorously to combine, whisk until the sauce thickens120 g Tomato paste, 1 tbsp English mustard, 2 tsp Liquid smoke, 2 tbsp Black treacle, 2 tbsp Maple syrup, 2 tbsp Balsamic vinegar, 120 g Water, ½ tbsp Chili powder, ¼ tsp Fine sea salt, ½ tsp Garlic powder
- Then, add a ¼ inch – ½ inch (approx. 1cm) to the top of your vegan meatloaf, spreading as evenly as possible. Now, place the loaf in your oven and bake for 45 minutes, once cooked, remove it from the oven and set it aside for 5 minutes. Once slightly cooled, remove from the tin. Serve your new favorite loaf and enjoy!
Notes
- Can’t eat nuts?
If you’d like a nut-free lentil loaf, then use rolled oats instead. - Making ahead?
You can keep your loaf in an airtight container in the fridge for up to 5 days or freeze it in slices. - Is your loaf mushy?
Don’t let your meatless meatloaf go mushy, if the lentils look too wet then dry them with kitchen paper, and if the lentil mixture looks to wet then add additional breadcrumbs in slowly until you get the right consistency. - Got a crumbly loaf?
Try using flax egg to help hold it together. - Don’t have a loaf tin?
Use a muffin tin instead, you can have mini lentil loaves instead. - Beware of the barbecue sauce
It’s not your typical sauce, it’s created to be really strong and to compliment the flavors of the loaf. - Out of green or brown lentils?
Use red lentils instead. - Don’t have balsamic vinegar?
Use apple cider vinegar instead. - Can’t get hold of vegan Worcestershire sauce?
Use soy sauce instead. - Use good quality loaf pans and you won’t need to line them but if you are in any doubt use a parchment-lined loaf pan or use vegan butter.
Nutrition
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