Brimming with lentils, nuts, veggies, spices, & topped with a tasty BBQ sauce, this is the best lentil loaf recipe ever! If you're looking for what to give a vegetarian or vegan this holiday, then this is a perfect choice! Perfect for Sunday dinner, Thanksgiving & Christmas dinner, the whole family will love this.
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
100 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 aside
1 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 aside
1 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 puree
5 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 loaf
50 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 thickens
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, 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!
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.