Vegan Lentil Loaf
This lentil loaf is a vegan meatloaf built from brown lentils, oats and softened vegetables, with a sweet and tangy maple-balsamic glaze on top. Pulsing half the lentils with the oats makes a paste that binds the loaf, while the rest stay whole for a meaty texture. Flaxseed replaces the egg, and a 15-minute rest in the pan lets it set firm enough to slice.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 15 mins
- Cool
- 15 mins
- Total Time
- 1 hr 50 mins
- Servings
- 6 servings
How do you make Vegan Lentil Loaf?
Simmer 200 g brown or green lentils until tender and drain well. Pulse half with 90 g oats, then mix in the rest of the lentils, sautéed onion, carrot, celery and garlic, tomato paste, soy sauce, thyme and a flax egg. Press into a lined loaf pan, glaze with ketchup, maple syrup and balsamic, and bake at 180°C (350°F) for 45-50 minutes until firm. Cool 15 minutes before slicing.
- Total time
- 1 hr 50 mins
- Calories
- 257 per serving
- Protein
- 12 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Lentils
Loaf
Glaze
Equipment
23 x 13 cm (9 x 5 inch) loaf pan · Parchment paper · Medium saucepan · Frying pan · Food processor · Large mixing bowl
Quick Directions
Cook the lentils
Put the lentils and water in a medium saucepan, bring to a boil, then simmer uncovered for 20-25 minutes, until tender but still holding their shape.
Make the flax egg
Stir the ground flaxseed into the 90 ml water and leave it for 10 minutes until thick and gel-like.
Cook the vegetables
Heat the olive oil in a frying pan over medium heat.
Pulse the oats and lentils
Pulse the oats in a food processor until coarsely ground.
Mix and fill the pan
Scrape the paste into a large bowl and add the remaining whole lentils, the cooked vegetables, flax egg, soy sauce, salt and pepper.
Glaze and bake
Stir the ketchup, maple syrup and balsamic vinegar together and spread it over the loaf.
Cool and slice
Cool the loaf in the pan for 15 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect vegan lentil loaf.
Cook the lentils
Put the lentils and water in a medium saucepan, bring to a boil, then simmer uncovered for 20-25 minutes, until tender but still holding their shape. Drain very well and leave in the sieve to steam dry for 10 minutes.
Make the flax egg
Stir the ground flaxseed into the 90 ml water and leave it for 10 minutes until thick and gel-like. Heat the oven to 180°C (350°F) and line a 23 x 13 cm (9 x 5 inch) loaf pan with a parchment sling.
Cook the vegetables
Heat the olive oil in a frying pan over medium heat. Cook the onion, carrot and celery for 7-8 minutes, stirring often, until soft. Add the garlic, thyme and smoked paprika for 1 minute, then stir in the tomato paste and cook for 1 minute more.
Pulse the oats and lentils
Pulse the oats in a food processor until coarsely ground. Add half of the cooked lentils and pulse 5-6 times, until the mixture turns into a rough, sticky paste.
Mix and fill the pan
Scrape the paste into a large bowl and add the remaining whole lentils, the cooked vegetables, flax egg, soy sauce, salt and pepper. Mix well; a handful should hold together when squeezed. Press the mixture firmly into the lined pan, packing it into the corners, and smooth the top.
Glaze and bake
Stir the ketchup, maple syrup and balsamic vinegar together and spread it over the loaf. Bake for 45-50 minutes, until the glaze is dark and sticky, the edges have browned and pulled away from the pan, and the top feels firm.
Cool and slice
Cool the loaf in the pan for 15 minutes. It firms up as it cools, so don't skip this. Lift it out with the parchment and slice with a serrated knife.
Recipe Tips
- Drain the lentils thoroughly. Extra water is the main reason a lentil loaf turns soft and crumbly.
- Press the mixture firmly into the pan; air pockets make the slices break.
- Slices hold together even better the next day, cold or reheated, so this is a good loaf to make ahead.
Variations
- Walnut lentil loaf: add 50 g toasted, finely chopped walnuts with the whole lentils for more texture.
- Use 2 cans of lentils, about 400 g each, drained, rinsed and patted dry, instead of cooking dried lentils.
- Not vegan: replace the flax egg with 2 large eggs.
Nutrition (per serving)
| Calories | 257 |
|---|---|
| Protein | 12 g |
| Carbs | 44 g |
| Fat | 5 g |
| Saturated fat | 0.6 g |
| Fibre | 7 g |
| Sugar | 9 g |
| Sodium | 605 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 5 days.
- Freezer
- Freeze slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices in a covered dish at 180°C (350°F) for 15 minutes, or in a lightly oiled frying pan for 2-3 minutes per side, until hot to 74°C (165°F).
Vegan Lentil Loaf FAQs
How do you keep a lentil loaf from falling apart?
Drain the lentils well, pulse half of them with the oats into a sticky paste, use a flax egg as a binder and press the mixture firmly into the pan. Then cool the baked loaf in the pan for 15 minutes before slicing with a serrated knife.
Can I use canned lentils for lentil loaf?
Yes. Use 2 cans of brown or green lentils, about 400 g each, drained, rinsed and patted dry with paper towel. Skip the cooking step and start from the flax egg.
Is lentil loaf gluten-free?
Not as written, because soy sauce contains wheat and oats are often processed with wheat. Use tamari and oats labelled gluten-free, and check the ketchup label, to make it gluten-free.
Can I use eggs instead of flaxseed?
Yes. Two large eggs replace the flax egg and bind the loaf slightly more firmly, but the loaf is then vegetarian rather than vegan.
Can I freeze lentil loaf?
Yes. Freeze cooled slices with parchment between them in an airtight container for up to 3 months. Thaw in the fridge and reheat until hot to 74°C (165°F).
What do you serve with lentil loaf?
Serve it the way you would a meatloaf: with mashed potatoes, gravy, green beans or roasted vegetables. Cold slices also make good sandwiches.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
