This vegan lentil loaf is a hearty main dish, packed with veggies and mushrooms, walnuts, loaded with savory herbs, and finished with a quick maple-balsamic glaze.
It’s sliceable, budget-friendly, made with whole food ingredients, and has no added oil.
Lentil loaf is one of those staple mains that ‘everyone wants a piece of’. It’s fancy enough for holidays and Sunday dinner or that random weekday when you’re craving something comforting.
Pair it with mashed potatoes and vegan mushroom gravy, roasted Brussels sprouts and cauliflower, vegan pearl onions in cream sauce, or cranberry apple salad.
What You'll Learn In This Recipe
- How to make a lentil loaf that doesn’t crumble or collapse.
- Why your previous veggie loaves may have turned mushy.
- The best lentils for getting a firm texture.
- How to prep this recipe ahead.
- Glaze variations, if you want to change things up.
- Easy options to make this recipe gluten-free
- How to store, freeze, and reheat leftovers without drying the loaf out.
Table of Contents
- What You'll Learn In This Recipe
- Why You'll Love This Recipe
- Ingredients and Smart Substitutes
- Recipe Variations
- How to Make This Recipe
- How to Test (and Fix) Lentil Loaf Mixture
- How to Avoid a Mushy Loaf
- How To Tell If It's Done
- Make Ahead
- Storage / Freezing / Reheating
- Serving Suggestions
- Frequently Asked Questions
- 👩🏻🍳 Recipe
Why You'll Love This Recipe
- A veggie loaf that’s sliceable, with ‘holds together’ texture and BIG flavor.
- Healthy, plant-based ingredients and no added oil.
- Ground oats and flax seeds are natural binders for a gluten-free recipe.
- Great for holidays or crowd-pleasing meatless meals.
Ingredients and Smart Substitutes
- Lentils. Brown or green lentils work best for this recipe. You can also use 2 regular cans of lentils.
- Rolled oats. Absorb moisture and bind the ingredients. Use certified gluten-free if needed. Substitute with oat flour if needed.
- Ground flax seeds. This is what I use to make flax eggs (the second binder). Substitute by grinding whole flax seeds or using whole (softer) chia seeds.
- Mushrooms. I used standard button mushrooms to add meaty texture and umami flavor. Swap for more lentils, walnuts, or finely shredded zucchini.
- Walnuts. Walnuts add texture and natural richness. Substitute with chopped sunflower seeds or pepitas (nut-free).
- Tamari. Tamari has a deep flavor like dark soy sauce. It’s naturally gluten-free, so it's a great option if you need it.
- Vegan Worcestershire sauce. Adds depth of flavor. There are several vegan brands available, many with no added oil. Check the labels for gluten-free if needed.
- Spices. I use a mix of thyme, oregano, and basil. 2 teaspoons of Italian seasoning as a substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
Make individual lentil loaf muffins by adding the lentil mixture to non-stick muffin cups, glazing, and baking.
Shake it up with glaze options, including your favorite BBQ sauce (try my quick and easy sriracha BBQ sauce, maple mustard glaze, or sweet pomegranate vinaigrette.
How to Make This Recipe
Cook the lentils. Simmer the lentils in water with a bay leaf until tender and just starting to break down. Remove the bay leaf after cooking.
Make the flax eggs. Soak 2 tablespoons of ground flaxseeds in water.
Cook and season the veggies. Start cooking the onions, carrots, and celery, then add the mushrooms. Add the seasonings so they are evenly distributed.
Add the oats to a food processor and blend for a few turns to break them down.
Reserve 1 cup of lentils, then pulse all the ingredients in a food processor to combine. Mix in the reserved lentils to give it a little more texture.
Press the lentil loaf mixture into a parchment-lined baking dish. (parchment paper keeps the bottom from sticking).
Make the balsamic glaze and spread it over the loaf.
Cover and bake for 30 minutes. Uncover and bake for 10 minutes until the loaf is firm. Let the loaf rest for 15 minutes after baking. This sets the loaf for cleaner slicing.
How to Test (and Fix) Lentil Loaf Mixture
- After pulsing the lentil mixture, test it by forming a golf ball with your hands. Here’s what to do:
- If the ball holds together, you’re good to go.
- If the ball crumbles, the mixture is too dry. Knead it with your hands to further break down the lentils and moisten the oats. If all else fails, add a tiny drop of water or Tamari.
- If the ball collapses, it’s too wet. The best fix is adding more ground oats.
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How to Avoid a Mushy Loaf
- To avoid a mushy loaf, remove as much moisture from the lentils as possible. If any water remains after cooking the lentils, press them against the side of the pan and drain off the excess moisture. I don’t recommend straining the lentils, as you’ll lose the broken ones.
- The second culprit for excess moisture is the mushrooms. Be sure you cook away all excess moisture. Older mushrooms are notorious for this because they absorb water straight from the fridge. And always wipe, don’t rinse mushrooms. They’re like little sponges.
How To Tell If It's Done
- After baking, your lentil loaf should be firm in the middle and brown around the edges.
- Test for doneness by inserting a toothpick in the center. It should come out clean.
- Most important: Let the loaf rest for at least 15 minutes after baking. This firms the loaf.
Make Ahead
I’ve tried a few make-ahead strategies for lentil loaf. The best I’ve found is to make the loaf mixture a few days in advance, then store it in the refrigerator. Add it to your baking dish and spread the glaze right before baking. Parchment paper gets too moist in the fridge if you store the mixture in the baking dish for more than a few hours.
Storage / Freezing / Reheating
- Store lentil loaf wrapped in foil or in an airtight container for 4-5 days.
- To freeze, wrap it tightly in plastic wrap, then add it to a freezer bag or wrap it in foil. Freeze for 3 months. Thaw in the refrigerator before reheating. I recommend baking before freezing to avoid excess moisture and a mushy loaf.
- Slice the lentil loaf before reheating. Reheat in the microwave or wrap slices in foil and reheat in the oven at 350°F (180°C).
Serving Suggestions
- Mashed potatoes and gravy are a traditional side for lentil loaf; however, if you’re looking for something special, try a side of vegan sweet potato casserole, baked Brussels sprouts with grapes, or creamy vegan scalloped potatoes.
- Try a festive side salad like oil-free pomegranate Fattoush, herbed pearl couscous salad, or vegan pineapple carrot salad.
- Cranberry sauce – yes! Raspberry chipotle sauce – even better!
- Leftovers? Make tremendous sandwiches with creamy cashew mayonnaise. Delicious!
Frequently Asked Questions
I don’t recommend swapping red lentils for green or brown lentils for the loaf because they tend to be too mushy, leading to, yep, a mushy loaf.
Use 2 cans (14 ounces / 400 grams) of green or brown lentils (about 4–4 ½ cups) as a substitute for cooking lentils. Rinse, drain, and press them against the side of a strainer to remove excess moisture before pulsing.
Yes. There are 3 ingredients to be aware of. First, check that your rolled oats are certified gluten-free. Use Tamari (as called for in the recipe). Soy sauce, a good substitute, is not gluten-free. Finally, look for a vegan, gluten-free Worcestershire sauce.
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👩🏻🍳 Recipe
Vegan Lentil Loaf
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Ingredients
Lentil Loaf
- 1 ½ cups green lentils - or brown (see note 1)
- 4 ½ cups water
- 1 medium bay leaf
- 2 tablespoons ground flax seeds - (see note 2)
- 4 tablespoons water
- 1 medium onion - diced (about 1 cup)
- 1 stalk celery - diced (about ½ cup)
- 1 medium carrot - peeled and chopped (about ½ cup)
- 1 cup button mushrooms - chopped (4-5 mushrooms)
- 3 cloves garlic - minced or pressed
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons nutritional yeast
- 3 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon Tamari - or dark soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 cup rolled oats
- ½ cup walnuts - chopped
Balsamic Glaze
- 2 tablespoons Balsamic vinegar
- 2 tablespoons tomato paste
- 1 ½ tablespoons maple syrup
Instructions
- Add 1 ½ cups of lentils, 1 bay leaf, and 4 ½ cups of water to a medium pot. Bring the ingredients to a simmer and cover the pot. Cook the lentils for 20-25 minutes, until the water is absorbed, the lentils are tender, and they start to break down.
- In a small bowl, combine 2 tablespoons of ground flaxseeds (flaxseed meal) with 4 tablespoons of water. Set aside.
- Heat a skillet (frying pan) over medium-high heat, then add the onions, carrots, and celery. Cook the vegetables for 5-8 minutes, stirring often, until they start to soften. Add a tablespoon of water if the veggies begin to stick.
- Stir in the chopped mushrooms and garlic. Continue cooking until the mushrooms soften and release any excess moisture.
- Add the spices (thyme, oregano, basil, salt, and pepper) and the nutritional yeast. Mix well. Then stir in the tomato paste, tamari (or soy sauce), vegan Worcestershire sauce, maple syrup, and apple cider vinegar.
- When the lentils and veggies are done, remove them from the heat and set them aside.
- Preheat your oven to 400° F (200° C).
- Add the oats to a food processor and blend for a minute or so until they break down.
- Remove the bay leaf from the lentils and reserve 1 cup of the cooked lentils.
- Add the remaining lentils, cooked vegetables, chopped walnuts, and flax seeds. Pulse a few times, leaving some texture from the vegetables and lentils.
- Stir in the remaining 1 cup of lentils. Test the mixture by forming a ball. If it crumbles, the mixture is too dry. Knead it by hand for a few minutes to help the lentils break down and the oats to moisten. If the ball collapses, it’s too wet. In this case, I recommend adding more ground oats.
- Line a small baking dish (mine is 10 inches x 7 inches) with parchment paper. Press the lentil mixture into the dish, spreading it evenly over the top.
- To make the glaze, in a small bowl, combine 2 tablespoons of balsamic vinegar, 2 tablespoons of tomato paste, and 1 ½ tablespoons of maple syrup.
- Spread the glaze evenly over the top of the loaf, cover the dish with foil, and place it in the center of the oven. Bake for 30 minutes, then uncover it and bake for an additional 10 minutes. The loaf should be firm in the middle.
- If desired, test the loaf by inserting a toothpick into the center. It should come out clean.
- After removing it from the oven, let the loaf rest for 15 minutes. Then use the parchment paper overhang to gently lift the loaf out of the baking dish.
Notes
- Use approximately 4 cups of canned lentils, rinsed and drained, to replace cooking dry lentils. This is about 2 regular cans.
- I find that ground flax seeds produce a better binder. You can buy them ground or grind them in a spice grinder. Whole chia seeds (much softer) are a good substitute.
- Make the lentil loaf mixture 2 days ahead. Store it in an airtight container, then press it into the parchment-lined baking dish and top it with the glaze right before baking.
- Reheat lentil loaf in slices, wrapped in foil to prevent it from drying out. You can also reheat slices in the microwave.
- To ensure your lentil loaf is gluten-free, use certified gluten-free rolled oats, Tamari (naturally gluten-free), and gluten-free vegan Worcestershire sauce.
Nutrition
Nutritional information is an estimation only.
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Lynda
will this freeze well?
Denise
I've only frozen it after slicing it - that makes it easier to reheat. Hope this helps 🙂
Zoe
This recipe turned out great! I LOVE the texture the next day and it tastes great. It is soooo good paired with simple mashed sweet potatoes (steamed SPs + a pat of butter + cinnamon, nutmeg, and salt). I will absolutely make gain.
Next time, I will omit the maple syrup (I thought it made the glaze far too sweet and kind of yucky), and add salt while cooking, as the other ingredients weren't salty enough for my tastes. Also, I don't know what kind of huge food processor you have but I had to blend mine in portions! 😉
I just discovered VWG and am looking forward to making your easy lemon orzo chickpea soup and other recipes! Thank you for this yummy, nutritious meal.
Denise Perrault
I'm just thrilled you found this recipe and enjoyed it! I hope enjoy the orzo soup, too - it's perfect for autumn weather. Please let me know if you have any questions about any of my recipes. Thanks for the kind comments. D. 🙂