This delicious vegan lentil loaf is packed with a meaty texture and hearty flavor from mushrooms, walnuts, and lentils. It is the perfect holiday centerpiece and can even be frozen for quick weeknight meals!
If you're looking for a vegan main dish for the holidays or any day of the week, look no further than this vegan lentil loaf. It's packed with whole-food ingredients and doesn't skimp on flavor.
Vegan Lentil Loaf, basically just a vegan version of meatloaf, is the quintessential plant-based centerpiece. This lentil loaf is a fiber-packed, flavorful dish that's packed with protein and perfect for Thanksgiving or Christmas.
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Recipe features
- Texture: Soft, moist, meaty, and holds together when sliced. The variety of ingredients creates a great "meaty" texture.
- Flavors: The lentil filling has a rich, umami flavor and the loaf is topped with a classic sweet meatloaf sauce.
- Versatile: This lentil loaf is perfect as a holiday centerpiece but it can also be frozen for a quick meal.
- Nutritious: Because lentils are packed with protein, they are a great healthy meat substitute. Combining lentils with chickpeas and walnuts adds extra texture and protein.
- Dietary-features: vegetarian, vegan, dairy-free, soy-free optional, gluten-free optional
If you're not convinced that vegan meatloaf is the right Thanksgiving centerpiece for you, you might like this Stuffed Acorn Squash or these Panko Tofu Cutlets instead.
🥘Ingredients
Don't be intimidated by the long ingredient list. Most of these ingredients are pantry staples that contribute to the overall flavor of the lentil loaf.
- Brown lentils are my go-to because they cook in 15-20 minutes, but this recipe does work with French green lentils. I recommend cooking lentils in vegetable broth for extra flavor. Red/orange lentils do not work.
- Tomato paste, Worcestershire sauce, nutritional yeast and soy sauce add depth and savory "meatiness". Use tamari in place of soy sauce for a gluten-free option. Choose a vegan Worchester sauce without anchovies.
- Rolled oats (also known as old-fashioned oats) and flax egg are the main binders in the lentil loaf. An equal amount of breadcrumbs also works in place of oats. Use ground flaxseed, not whole flaxseed, to make the eggs. I haven't tested this recipe with instant oats.
- Mushrooms and white onion are pulsed together in the food processor to make the flavorful base. I use white mushrooms but baby bella also work.
- The sauce is made with ketchup, light brown sugar, garlic powder, spicy brown mustard, onion powder and apple cider vinegar. An equal amount of white vinegar and white sugar can be substituted as needed.
🔪Step-by-step instructions
Making vegan meatloaf requires a skillet (I use my cast iron skillet), a food processor (this is the one that I use), and a loaf pan.
Making the mushroom lentil mixture
- Add dry lentils and vegetable broth to a medium sauce pot. Bring to a boil over high heat, then reduce to a simmer and cover until cooked through, about 15 minutes. Drain off excess water!
- Add roughly chopped onion and mushrooms to a food processor. Pulse until mostly broken down into tiny pieces.
- Heat a large skillet over medium-high heat. Once hot, drizzle in olive oil. Add the mushrooms, onions, and salt. Cook 6-8 minutes, stirring occasionally.
- Add walnuts to the food processor (don't clean out the food processor between steps). Pulse until mostly broken down, then add to the skillet with 3 tablespoons tomato paste. Cook another 2 minutes.
Making the lentil loaf
- Pulse together the lentils and chickpeas until mostly broken down. They should be crumbly, not be a paste. Make oat flour by blending or processing rolled oats until fine.
- Add all ingredients to a large mixing bowl. Mix until well-combined. I find it's easiest to mix together the meatloaf filling using my hands!
- Transfer the filling to a lightly oiled 9x5 inch bread pan. Form into a loaf shape. Bake at 350F for 45-50 minutes, until golden on top.
- Let rest for 5 minutes before removing from the bread pan. Gently turn out onto a clean surface. Use your hands to lightly press the loaf together so that it is perfectly shaped. Brush with the meatloaf sauce. Enjoy!
📖Tips for success
- Lentil cooking tips: Cook lentils in vegetable broth for extra flavor. Make sure to really drain excess water off of the lentils to keep the lentil loaf firm.
- Lentil texture: Don't overprocess the lentils and chickpeas. The lentils and chickpeas should be mostly broken down but not a paste. I recommend pulsing in the food processor instead of just processing. This allows you more control over the final texture.
- Meatballs: The lentil filling is actually great for vegan meatballs too. Simply roll the loaf up into balls and follow the instructions on my mushroom meatball recipe.
- This lentil loaf makes a dreamy vegan meatloaf sandwich. It's also delicious doused in mushroom gravy.
💭Recipe FAQ
What do you suggest serving with lentil loaf?
This recipe is great with potatoes, veggies, and a dinner roll. Try green beans or broccoli, sweet potatoes or roasted potatoes, and these sweet potato dinner rolls.
Can I make this without a food processor?
Yes, the loaf can be made without a food processor but it will take a lot more work and prep time. Instead of processing the ingredients, just chop them up as finely as you can. I have not tested this with a blender.
Can I make this without walnuts so that it's nut-free?
Yes, you can omit the walnuts. They do add depth of flavor and texture to the loaf but the final product won't be altered too much without nuts.
Can I use eggs instead of flax eggs?
I haven't tested this recipe out with eggs but it should work if you use two eggs.
Is this recipe gluten-free?
You can make the meatloaf gluten-free by using gluten-free rolled oats and tamari in place of soy sauce.
Storage tips
- Leftovers: Wrap leftover lentil loaf in foil or place in an airtight container and refrigerate for 3-4 days.
- Reheating: Reheat individual slices in the microwave in 1-2 minutes. To reheat the entire loaf, return it to a loaf pan and heat at 325F for 15-20 minutes, until warmed through.
- Freezing: You can freeze the entire loaf or freeze individual slices for up to 3 months. If freezing the entire loaf, first wrap it in foil before placing it in an airtight container. Let thaw completely in the fridge overnight before reheating. Individual slices will easily thaw in the microwave.
- Assembling in advance: You can assemble the loaf up to 24 hours in advance and store covered in the fridge until ready to cook. It will need to cook an extra 5-10 minutes because it will be chilled from the fridge.
Looking for more recipes?
Check out my lentil shepherd's pie, lentil quinoa soup and hearty red lentil pasta for more ways to use lentils in meatless cooking.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
📖 Recipe
Vegan Lentil Meatloaf
This vegan lentil loaf is packed with a meaty texture and hearty flavor from mushrooms, walnuts, and lentils. It is the perfect holiday centerpiece and can even be frozen for quick weeknight meals!
Servings: 6 servings
Ingredients
Lentil Loaf
- 1 and ½ cups dry brown lentils
- 4 and ½ cups vegetable broth sub water as needed
- 1 cup coarsely chopped white onion from ~½ large onion
- 4 ounces coarsely chopped white mushrooms
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ cup raw walnuts
- 3 tablespoons tomato paste
- 15 ounce can chickpeas drained and rinsed
- ¾ cup rolled oats
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 tablespoon light brown sugar
- 2 teaspoons soy sauce
- 2 teaspoons vegan Worcestershire sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon dry oregano
- 1 teaspoon red pepper flakes (optional, adds heat)
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
Sauce
- ½ cup ketchup
- ¼ cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoons spicy brown mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Add dry lentils and vegetable broth to a medium sauce pot. Bring to a boil over high heat, then reduce to a simmer and cover with a lid. Simmer until cooked through, about 15 minutes. Drain the cooked lentils.
- Add roughly chopped onion and mushrooms to a food processor with a standard blade attachment. Pulse until mostly broken down into tiny pieces but not pureed.
- Heat a large skillet over medium-high heat. Once hot, drizzle in olive oil. Add the mushrooms, onions, and salt. Cook 6-8 minutes, stirring occasionally.
- Add walnuts to the food processor. Pulse until mostly broken down, then add to the skillet with the tomato paste. Cook another 2 minutes.
- In the food processor, pulse together the cooked lentils and chickpeas until mostly broken down. They should be crumbly but not a paste. Set aside. Make oat flour by blending or processing rolled oats until fine. Combine ground flax and water in a small bowl to make a flax egg. Let rest 5 minutes before using.
- To a large mixing bowl, add the mushroom mixture, lentils, chickpeas, oat flour, light brown sugar, soy sauce, Worcestershire sauce, nutritional yeast, oregano, red pepper flakes, smoked paprika, chili powder, black pepper, and flax eggs. Stir until well combined.
- Transfer the filling to a lightly oiled 9x5x3 (or similarly sized) loaf pan. Form into a loaf shape. Bake at 350F for 45-50 minutes, until golden on top.
- Let rest for 5 minutes before removing from the bread pan. Gently turn out onto a clean surface. Use your hands to lightly press the loaf together so that it is perfectly shaped and firm.
- Mix together the ketchup, brown sugar, mustard, apple cider vinegar, onion powder, and garlic powder in a small bowl. Brush the loaf with the sauce. Slice and enjoy!
Notes
- Lentils: Choose brown or green lentils. French green lentils work but will take longer to cook. Red and orange lentils do not work.
- Worcestershire sauce: Choose a vegan sauce free from anchovies. Store brand Worcestershire sauce is often anchovy-free.
- Leftovers and reheating: Wrap leftover lentil loaf in foil or place in an airtight container and refrigerate for 3-4 days. Reheat individual slices in the microwave in 1-2 minutes. To reheat the entire loaf, return it to a loaf pan and heat at 325F for 15-20 minutes, until warmed through.
- Freezing: If freezing the entire loaf, first wrap it in foil before placing it in an airtight container. Let thaw completely in the fridge overnight before reheating. Freeze for up to 3 months.
- Gluten-free option: Replace soy sauce with tamari and use gluten-free rolled oats.
- Nut-free option: Walnuts can be omitted if needed.
Serving: 1sliceCalories: 520kcalCarbohydrates: 82gProtein: 25gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 565mgPotassium: 1076mgFiber: 24gSugar: 23gVitamin A: 504IUVitamin C: 8mgCalcium: 111mgIron: 7mg
Jeremy
LOVED! Just made, and so many great qualities here. The texture, the sauce, and, um, meatloaf-like eatabileness(?).
I bet I could serve this with mashed potatoes and satisfy any naysayer.
Next time... I might cook the lentils a little shorter so less mushy spots. Maybe a bit more dry herbs, even just more salt or tom paste. Fresh herbs would be nice too I think.
Cassidy Reeser
Thanks so much for the review! And I can confirm that it goes perfectly with mashed potatoes. 🙂
Flavia
This recipe was absolutely yummy! I followed the recipe as is, it was very easy and turned out super good! The only thing we did was to only use catchup on top.
We had oven potatoes and Brussels sprouts with chestnut to it. A great Christmas Eve’s dinner!
Thank you for sharing it!
Cassidy Reeser
That sounds like a great Christmas Eve dinner! Thank you for trying my recipe 🙂
cj
This recipe was especially delicious, reminiscent in taste and texture to meatloaf. The sauce was perfect. Didn’t know I missed meatloaf, but this was the best comfort food! Next time I’ll have to make mashed potatoes and green peas for sides. 😊 Thanks for the recipe.
Cassidy Reeser
Thank you for the review! 🙂