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sliced vegan lentil loaf on a blue platter

Vegan Lentil Loaf

This easy Vegan Lentil Loaf Recipe is the perfect main dish to serve for Thanksgiving, Christmas, or Easter. It's a healthy vegetarian meatloaf that's packed with veggies and plant-based protein. Easy to make and freezer friendly, you'll come back to this lentil loaf again and again!

Course Main Course
Cuisine American
Keyword Lentil Loaf
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 464 kcal
Author Katie Trant

Ingredients

  • 1 cup uncooked green lentils
  • 3 cups vegetable broth or water
  • 1/2 cup walnuts chopped and toasted
  • 1/2 cup sunflower seeds toasted
  • 3 tbsp flax seeds
  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 1/2 cups diced onion
  • 3 cloves garlic minced
  • 1 cup diced celery
  • 1 cup grated carrot
  • 1/3 cup grated apple
  • 1/3 cup raisins
  • 1/2 cup rolled oats
  • 3/4 cup breadcrumbs
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • salt & pepper to taste
  • red pepper flakes to taste

For the glaze

US Customary - Metric

Instructions

  1. Preheat your oven 350°F / 180°C.

  2. Pick over your lentils and give them a good rinse. Combine them in a medium pot with the 3 cups of water or veggie broth (I used broth). Bring to a boil, then reduce the heat and simmer with the lid ajar for 30 – 40 minutes. The goal is to slightly overcook the lentils so they become a bit mushy – the loaf will hold together better this way.
  3. Combine flax seeds and 1/2 cup water in a small bowl and set aside to soak for at least 10 minutes.
  4. While the lentils are cooking, combine the walnuts and sunflower seeds in a small frying pan. Set over medium heat and toast, stirring often, for about 5 minutes, until the nuts are fragrant. Set aside to cool

  5. In a large frying pan heat 2 Tbsp of olive oil. Add the onions and sauté for about 5 minutes, until they are soft and becoming translucent. Add the garlic, celery, shredded carrot, apple, and raisins. Sauté for about 5 minutes more, then remove from heat.
  6. In a large bowl combine the cooked lentils, flax seed gel, cooked vegetables, breadcrumbs, oats, and thyme. Season with salt and pepper to taste. Line a loaf pan with parchment paper, and firmly press the mixture firmly into the pan.

  7. Whisk the tomato paste, apple cider vinegar, and maple syrup together to make the glaze. Brush about half of it over the top of the loaf. You can reserve the other half to brush loaf slices with, or use as a dipping sauce.
  8. Place the loaf in the oven and bake for 40 – 50 minutes. The top should be slightly browned and crispy when it's finished.
  9. Remove from the oven and cool for at least 10 minutes before you slice into it. But be warned, the loaf will slice more gracefully when it has cooled most of the way.

Recipe Notes

Nutrition Facts
Vegan Lentil Loaf
Amount Per Serving
Calories 464 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g10%
Sodium 694mg29%
Potassium 861mg25%
Carbohydrates 57g19%
Fiber 16g64%
Sugar 10g11%
Protein 16g32%
Vitamin A 4080IU82%
Vitamin C 10.2mg12%
Calcium 112mg11%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.