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The Best Lentil Loaf

The Best Vegan Lentil Loaf

$4.52 recipe | $0.57 serving
Prepare yourself for this hearty and delicious lentil loaf. It's full of savory, "umami" flavors from mushrooms, celery, and walnuts. Herbs and spices like thyme and oregano create a cozy feel. Top it off with a sweet and tangy glaze for the ultimate lentil loaf recipe.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American, Gluten-Free, Vegan
Servings 8 servings
Calories 253 kcal

Equipment

  • 9x5 loaf pan
  • Parchment paper
  • Large skillet
  • Food processor
  • Large mixing bowl
  • Chef knife

Ingredients
 

Loaf

  • 1 tbsp olive oil ($0.12)
  • ½ medium yellow onion, chopped ($0.12)
  • 2 ½ cups cremini mushrooms, chopped ($0.48)
  • 1 large carrot, chopped ($0.28)
  • 2 stalks celery, chopped ($0.10)
  • 3-4 cloves garlic, minced ($0.12)
  • 1 tsp vegetable bouillon ($0.11)
  • 2 cups cooked lentils, green or brown ($0.40)
  • 2 tbsp ground flaxseed ($0.08)
  • 2 tbsp tamari or liquid aminos ($0.36)
  • 1 cup walnuts, chopped ($1.16)
  • ½ cup oat flour ($0.07)
  • ½ cup panko bread crumbs ($0.44)
  • 1 tsp dried thyme ($0.04)
  • ½ tbsp dried oregano ($0.04)
  • ½ tsp smoked paprika ($0.05)
  • Sea salt & pepper to taste ($0.02)
  • 8-10 drops liquid smoke optional

Glaze

  • ¼ cup ketchup ($0.20)
  • 2 tbsp barbecue sauce ($0.09)
  • 2 tbsp apple cider vinegar ($0.09)
  • 1 tbsp maple syrup ($0.15)

Instructions
 

  • Preheat your oven to 375°F and line a 9x5 loaf pan with parchment paper.
  • Heat the olive oil in a large skillet over medium. Then, add the onions, mushrooms, carrots, celery, garlic, and bouillon. Stir occasionally until tender, about 8-10 minutes.
  • In a large food processor, pulse together the cooked veggies, lentils (leave out ½ cup), flaxseed, liquid aminos, walnuts, oat flour, bread crumbs, thyme, oregano, smoked paprika, salt, pepper, and liquid smoke (optional).
  • Pulse until the mixture starts to stick together when you press it between your fingers. For the best texture, don't overmix. Transfer mixture to a large mixing bowl and stir in the rest of the lentils.
  • Then, pack the lentil mixture firmly into your parchment-lined pan. Stir the glaze ingredients together in a bowl and brush evenly on top of the loaf.
  • Bake uncovered at 375°F for 40-45 minutes, or until the glaze appears matte. Let the loaf cool in the pan for 10-15 minutes, then use the parchment paper to lift it out of the pan. Slice and serve warm.

Notes

  • Optional ingredients are not reflected in the price or calories of this recipe.
  • For the glaze, balsamic vinegar also works as a replacement for apple cider vinegar.
  • If your lentil mixture appears too mushy, add more panko bread crumbs or oat flour. If it appears too dry, add 1 tbsp of water at a time until it's sticking together.
  • Cook time includes time to cook the lentils.

Nutrition

Nutrition Facts
The Best Vegan Lentil Loaf
Serving Size
 
1 slice
Amount per Serving
Calories
253
% Daily Value*
Fat
 
12.7
g
20
%
Saturated Fat
 
1.3
g
8
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
7.9
g
Monounsaturated Fat
 
2.9
g
Cholesterol
 
0
mg
0
%
Sodium
 
481.3
mg
21
%
Potassium
 
492.9
mg
14
%
Carbohydrates
 
22.7
g
8
%
Fiber
 
5.9
g
25
%
Sugar
 
4.2
g
5
%
Protein
 
10
g
20
%
Vitamin A
 
1621.3
IU
32
%
Vitamin C
 
2.8
mg
3
%
Calcium
 
51.2
mg
5
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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