Vegan Lentil Loaf Recipe
Tired of dry, boring holiday mains that need a gallon of gravy to survive? Enter: Vegan Lentil Loaf—your plant-powered dinner hero.
It’s savory, hearty, and shockingly satisfying without any meat tears or mystery ingredients from a can.
Packed with wholesome lentils, veggies, and herbs, this loaf holds together better than your last relationship.
It slices beautifully, impresses guests, and doesn’t require a PhD in culinary science to make.
Serve it with mashed potatoes and smugness, because yes—you’re feeding your body fiber and your soul comfort food.
This is the kind of meatless magic that even grandma won’t side-eye.
Vegan Lentil Loaf Recipe
A plant-based take on classic meatloaf using lentils, vegetables, oats, and herbs baked to golden perfection—no turkey trauma included.
Ingredients
- Cooked green or brown lentils – 2 ½ cups
- Onion chopped – 1 medium
- Carrot grated – 1 medium
- Celery chopped – 2 stalks
- Garlic minced – 3 cloves
- Olive oil – 1 tablespoon
- Tomato paste – 2 tablespoons
- Soy sauce or tamari – 2 tablespoons
- Ground flaxseed – 2 tablespoons
- Water – 5 tablespoons
- Rolled oats – 1 cup
- Bread crumbs – ½ cup
- Thyme – 1 teaspoon
- Smoked paprika – ½ teaspoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Ketchup for topping – 3 tablespoons
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a loaf pan.
- Mix flaxseed and water in a small bowl. Set aside to thicken while you question your life choices.
- Heat olive oil in a pan. Sauté onion, celery, carrot, and garlic until soft and fragrant, around 7–8 minutes.
- Add tomato paste and soy sauce, stirring for a minute. Remove from heat like the multitasking kitchen goddess you are.
- In a large bowl, combine lentils, sautéed mixture, oats, bread crumbs, seasonings, and flax egg.
- Pulse mixture in a food processor or mash it with a fork. Keep texture slightly chunky for that rustic, homemade vibe.
- Transfer into loaf pan, pressing down firmly. Smooth the top with a spatula like you’re icing cake (but sadder).
- Spread ketchup on top like a culinary diva. Bake for 50 minutes until firm and browned.
- Cool for 10 minutes before slicing, unless you’re emotionally unstable and need instant lentil comfort.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 8g
- Saturated Fat: 1.1g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 14g
Vitamins and Minerals (Per Serving)
- Iron: 22%
- Folate: 34%
- Magnesium: 16%
- Vitamin B6: 18%
- Potassium: 20%
Additional Notes/Tips to Enhance the Flavor
- Use BBQ sauce instead of ketchup if you’re feeling wild and rebellious.
- Add mushrooms to the sauté mix for extra umami and mushroom-fueled smugness.
- Let loaf rest before slicing—it holds together better than your ex ever did.
- Serve with mashed potatoes and roasted veggies for a full-on vegan feast fantasy.
- Leftovers make great sandwiches—because yes, it’s that kind of fabulous.
