This delicious vegan lentil meatloaf 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 meatloaf. It's packed with whole-food ingredients and doesn't skimp on flavor.
This lentil loaf is basically just a vegan version of meatloaf. It's the quintessential plant-based centerpiece because it is a fiber-packed, flavorful dish that's filled with protein and perfect for Thanksgiving or Christmas.
It freezes well and can also be turned into lentil loaf muffins or mini loaves!
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Why this recipe works
- Texture: The lentil loaf is soft, moist, meaty, and holds together when sliced. Ingredients like mushrooms, lentils, and walnuts create a great "meaty" texture.
- Flavors: The lentil filling has a rich, umami flavor and the loaf is topped with a classic sweet meatloaf sauce for the perfect combination of sweet and savory.
- Versatile: This lentil meatloaf is perfect as a holiday centerpiece but it can also be frozen for a quick meal. This recipe also includes an option for mini loaves or lentil muffins.
- Nutritious: Because lentils are packed with plant-based protein, they are a great healthy meat substitute. Combining lentils with chickpeas and walnuts adds extra texture and protein.
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 meatloaf.
- Brown lentils are my go-to variety of lentils because they cook in just 20 minutes, but this recipe does work with French green lentils. I recommend cooking lentils in vegetable broth for extra flavor. Red and orange lentils do not work here because they are too soft.
- Tomato paste, Worcestershire sauce, nutritional yeast, and soy sauce add depth and savory "meatiness" to the lentil meatloaf. 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 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 a flavorful base. I use white mushrooms but baby bella also works here.
- 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
Equipment note: Making the lentil meatloaf requires a skillet (I use my cast iron skillet), a food processor (this is the one that I use), and a loaf pan.
For the mushrooms and lentils
- Cook the lentils: 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. Make sure to drain off excess water!
- Process vegetables: Add roughly chopped onion and mushrooms to a food processor. Pulse until mostly broken down into tiny pieces.
- Sauté vegetables: Heat a large skillet over medium-high heat. Once hot, drizzle in olive oil. Start by cooking the herbs, garlic, and walnuts. Add the mushrooms, onions, and salt. Cook for 6 to 8 minutes, stirring occasionally.
Assembly
- Process the lentils and chickpeas: 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, with a coarse flour-like texture.
- Stir together: Add all ingredients to a large mixing bowl. Mix until well combined. I find it's easiest to mix together the lentil meatloaf filling using my hands, but you can also use a spatula.
- Bake: Transfer the filling to a lightly oiled 9x5-inch loaf pan. Form into a loaf shape. Bake at 350F for 45-50 minutes, until golden on top.
- Glaze: 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!
Cassidy's top tips
- 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.
- Glaze timing: Some readers have noted that they prefer baking the loaf with the glaze for a more traditional meatloaf approach. If doing this, I recommend brushing the glaze on during the last 10 minutes of baking the loaf.
- This lentil meatloaf makes a dreamy vegan meatloaf sandwich. It's also delicious doused in vegan mushroom gravy.
FAQ
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?
Yes, use 2 eggs in place of flax eggs. It will make the lentil loaf a bit wetter, so you may need to add an extra ¼ cup of rolled oats.
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.
Can I make mini loaves?
Yes! This recipe works as ~18 muffin sized loaves. Grease the muffin tin very well or use muffin papers and bake at 350F for 25 minutes, or until golden. I find that waiting 5-10 minutes after baking makes the muffins remove cleaner. Another option is to shape the loaf into mini loaves and bake them on a sheet pan (I like this option better because you don't have to worry about any sticking.)
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 lentil 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 vegan meatloaf 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.
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Vegan Lentil Meatloaf
This vegan lentil meatloaf 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!
Equipment
- 9x5x3 loaf pan
Ingredients
Lentil Loaf
- 1 ½ cups dry brown lentils
- 4 ½ cups vegetable broth sub water as needed
- ½ cup raw walnuts
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 teaspoon dry oregano
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 1 teaspoon red pepper flakes (optional, adds heat)
- 1 cup coarsely chopped white onion from ~½ large onion
- 4 ounces coarsely chopped white mushrooms
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 15 ounce can chickpeas drained and rinsed
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- ¾ to 1 cup rolled oats
- 1 tablespoon light brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons vegan Worcestershire sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 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 20-25 minutes. Drain the cooked lentils.
- Preheat the oven to 350F. Grease a 9x5x3 loaf pan or see notes for how to make mini loaves.
- Add walnuts to a food processor with a standard blade attachment. Pulse until mostly broken down.
- Heat a large skillet over medium heat. Once hot, drizzle in olive oil. Add the walnuts, minced garlic, dry oregano, thyme, rosemary, and red pepper flakes. Sauté until the garlic is fragrant, just a minute.
- Meanwhile, add the roughly chopped onion and mushrooms to the food processor. Pulse until mostly broken down into tiny pieces but not pureed.
- Add the mushrooms, onions, and salt to the skillet with the garlic and walnuts. Cook 6-8 minutes, stirring occasionally, until the paste starts to brown. Stir in the tomato paste and cook for another 2 minutes, stirring frequently.
- To a large mixing bowl, add the drained lentils and chickpeas. Use a potato masher to mash until crumbly and mostly broken down, but not a paste. Stir in the mushroom mixture.
- Combine ground flax and water in a small bowl to make a flax egg. Let rest 5 minutes before using. Make oat flour in the food processor by processing ¾ cup rolled oats until mostly fine.
- To the lentils, add the oat flour, light brown sugar, soy sauce, Worcestershire sauce, nutritional yeast, smoked paprika, chili powder, black pepper, and flax eggs. Stir until well combined. If the mixture is too wet and not holding together, add the remaining ¼ cup oat flour.
- 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 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. Alternatively, add the sauce during the last 10 minutes of baking or use BBQ sauce. Slice and enjoy!
Video
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.
- Mini loaves: This recipe works as ~18 muffin sized loaves. Grease the muffin tin very well or use muffin papers and bake at 350F for 25 minutes, or until golden. I find that waiting 5-10 minutes after baking makes the muffins remove cleaner. Another option is to shape the loaf into mini loaves and bake them on a sheet pan (I like this option better because you don't have to worry about any sticking.)
- Eggs: I tested this recipe with 2 eggs and it made the loaf a bit wetter. I ended up adding the remaining ¼ cup oats to help with binding.
Nutrition
Serving: 1sliceCalories: 520kcalCarbohydrates: 82gProtein: 25gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 565mgPotassium: 1076mgFiber: 24gSugar: 23gVitamin A: 504IUVitamin C: 8mgCalcium: 111mgIron: 7mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
S.L says
I’ll keep it simple because my review keeps getting deleted with the pop ups randomly bouncing around. Great recipe! I decided to double the spices as a reviewer suggested. Used a small sample to make a veggie burger to test it out first. Thank you! Made mashed potatoes and gravy to celebrate the first day of fall!
susan says
This recipe is a winner. So hard to find ones that the ingredients solidify and aren't just mush. The next day it is better for texture and flavor. Can be modified to include a variety of personalized ingredients. Thanks so much for this recipe.
Cassidy Reeser says
Agree that it is even better as the flavors meld. Thanks so much for the review!
Amanda says
This recipe is great! I love the finished product. The cooking process is definitely worth it.
Cassidy Reeser says
Thanks for the review! 🙂
DC says
I made this recipe; however, I would suggest doubling the spices and flavorings, otherwise it might be too bland. I would also recommend using a potato masher rather than a food processor for mashing the lentils and chickpeas. I, unfortunately, used the food processor and was not happy with the texture. It was too mushy even though I pulsed it. I would not use the food processor to chop the mushrooms and onions either. It was more of a mush rather than having small pieces. Some things are just better left doing by hand. Next time I will use a lot more mushrooms, too.
Overall a good recipe, just need to tweak it to your liking.
Jeremy says
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 says
Thanks so much for the review! And I can confirm that it goes perfectly with mashed potatoes. 🙂
Flavia says
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 says
That sounds like a great Christmas Eve dinner! Thank you for trying my recipe 🙂
cj says
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 says
Thank you for the review! 🙂