This hearty vegan lentil loaf is flavorful, moist, and actually holds together when sliced. It is made with pantry staples and a few fresh seasonal veggies, so it comes together easily. Made with brown lentils and walnuts, this vegan meatloaf is packed with plant-based protein. It’s the perfect entrée for Thanksgiving, Sunday night dinner, or even meal prep.
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Table of Contents
When I was revamping my Thanksgiving menu for this year, I knew I wanted to add a lentil meatloaf. I wanted to make sure it was perfectly moist without being mushy. (Because who wants that!?) Aside from being fully plant-based, it is made with classic herbs and spices and topped with ketchup, just like the meatloaf I grew up eating.
My favorite soup and salad pairing for this lentil walnut loaf is my carrot and butternut soup and spinach and kale salad with sliced apples. For a veggie side, these maple roasted carrots or Hasselback sweet potatoes add a touch of sweetness to complement your savory loaf. Finally, for dessert, try this vegan sweet potato pie!
Nutrition For Mental Health
As a nutritionist, I am obsessed with lentils. (Seriously.) Brown lentils are rich in fiber and plant-based protein. They are also an excellent source of folate, manganese, iron, phosphorus, and thiamine. Brown lentils are also a good source of potassium, magnesium, zinc, and vitamin B6. (They are just loaded with nutrients!)
An observational study evaluating animal and plant protein intake and its association with depression, anxiety, and stress among Iranian women found that those who consumed the highest amount of animal protein experienced higher levels of depression, anxiety, and stress. Meanwhile, there was no significant association between the consumption of plant protein and any of the studied mental disorders.
Ingredients + Substitutions
This lentil loaf with walnuts is made with simple pantry staples, fresh veggies, and savory herbs. Here are some important ingredient notes and substitution suggestions if you need them.
- Lentils: Uncooked brown lentils are used to make this vegetarian meatloaf. The aim in this recipe is to slightly undercook them. When you do this, some of the brown lentils will indeed be fully cooked while a significant amount will be undercooked. If you don’t have brown lentils, you could substitute green lentils. If you choose to do this, then they should be cooked a smidge longer, around 25 minutes, since in general green lentils are firmer and take longer to cook.
- Walnuts: Raw walnuts are what are used to make this lentil loaf recipe. However, you can substitute raw pecans. My biggest recommendation here is to buy fresh nuts to ensure they haven’t gone rancid. Using rancid nuts will definitely negatively impact the taste of the vegetable lentil loaf.
- Herbs: This recipe for vegan lentil loaf uses one fresh herb (rosemary) and one dried herb (thyme). You can swap either for fresh or dried herbs. Just remember to use 3x as much fresh herb as you would dried, and vice versa.
- Ground flaxseed: This ingredient is crucial to making the best lentil loaf recipe. I would not recommend substituting it.
- Oat flour: I used oat flour in this recipe for lentil loaf because I usually have it on hand, and if I don’t, I always have rolled oats so I can always blend some up to make my own oat flour. That being said, an all-purpose flour or 1-to-1 gluten-free flour can also work. Just keep in mind that the taste may be slightly different.
- Salt: The amount of salt needed will depend a lot on what type of veggie broth or bouillon you used. So, before adding any salt to the lentil loaf mixture, taste it first.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Vegan Meatloaf
Making this lentil vegan loaf is surprisingly easy. The key is to cook the lentils until they are almost tender and finely process the walnuts to help create a loaf that holds together beautifully.
- Preheat oven to 350°F/175°C, spray a loaf pan with oil, and line it with parchment paper. (Spraying it with oil first will help keep the parchment paper in place.)
- Add brown lentils, water, and vegetable bouillon to a small saucepan and bring to a boil. Turn down to low heat, cover with a lid, and simmer for about 20 minutes (until lentils are almost fully cooked). Be sure to stir every few minutes, especially towards the end so that the lentils don’t burn or stick to the pot. Most of the liquid should be absorbed. (Any remaining liquid will be added to the loaf mixture along with the cooked lentils.)
- Heat oil in a skillet over medium heat. Add in onion, carrot, and celery. Sauté for 5-6 minutes (until the onions are semi-translucent). Then add in garlic, rosemary, and thyme. Sauté for another 1-2 minutes until the garlic and herbs are fragrant.
- Add walnuts to a food processor and pulse until they resemble almond meal. (If some slightly larger pieces remain, that is okay.)
- Pour cooked lentils, processed walnuts, and sautéed veggies into a mixing bowl. Add ground flax, oat flour, marinara sauce, salt, and pepper, and stir thoroughly with a wooden spoon or rubber spatula.
- Scoop lentil loaf mixture into prepared loaf pan. Press the mixture firmly into the loaf pan, making sure to fill the corners and smooth the top. Spread ketchup over top with a basting brush and bake for 50-60 minutes.
- Remove from the oven and let rest in the pan for 15-20 minutes before slicing. Serve with extra ketchup for dipping or drizzling and fresh herbs if desired.
Storage Tips
Usually I am all for storing leftovers in glass containers in the fridge since storing food in glass keeps it fresh longer. That said, for this recipe, I just store the leftovers in the loaf pan, covered with aluminum foil, in the fridge for 2-3 days. If you plan to store leftovers for longer, then I would recommend cutting the loaf into single-serving pieces and storing them in a glass container in the fridge for up to 4-5 days.
FAQ
Of course! This recipe for lentil loaf is 100% vegan. The main ingredients include brown lentils and walnuts, which really give it a meaty texture.
This lentil loaf is made with plant-based whole foods so it is healthy! The one thing I would pay attention to is the amount of salt you use. Depending on how salty your veggie broth or bouillon is, you may want to reduce the amount of salt you add to the lentil loaf mixture.
Lentil loaf tastes like a savory, meaty, meatless meatloaf. (Granted, I haven’t had traditional meatloaf in almost 30 years.)
If you tried this Vegan Lentil Loaf Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Lentil Loaf
Ingredients
- 1 1/2 cups dry brown lentils, washed
- 3 1/4 cups of water + vegetable bouillon
- 2 tablespoons avocado oil or 1/4 cup water for oil-free
- 1 medium yellow onion, finely diced
- 1 carrot, finely diced or grated
- 2 celery ribs, finely diced
- 5 garlic cloves, minced
- 1 tablespoon fresh rosemary, diced
- 1 teaspoon dried thyme
- 1 1/2 cups raw walnuts
- 2 tablespoons ground flaxseed
- 1/2 cup oat flour
- 1/2 cup marinara sauce
- 1/2 teaspoon pink salt*, to taste
- 1/2 teaspoon ground black pepper
- 1/4 cup ketchup, for topping + more for serving
Instructions
- Preheat oven to 350°F/175°C, spray a loaf pan with oil and line it with parchment paper. (Spraying it with oil first will help keep the parchment paper in place.)
- Add brown lentils, water, and vegetable bouillon to a small saucepan and bring to a boil. Turn down to low heat, cover with a lid, and simmer for about 20 minutes (until lentils are almost fully cooked). Be sure to stir every few minutes, especially towards the end so that the lentils don’t burn or stick to the pot. Most of the liquid should be absorbed. (Any remaining liquid will be added to the loaf mixture along with the cooked lentils.)
- Heat oil in a skillet over medium heat. Add in onion, carrot, and celery. Sauté for 5-6 minutes (until the onions are semi-translucent). Then add in garlic, rosemary, and thyme. Sauté for another 1-2 minutes until the garlic and herbs are fragrant.
- Add walnuts to a food processor and pulse until they resemble almond meal. (If some slightly larger pieces remain, that is okay.)
- Pour cooked lentils, processed walnuts, and sautéed veggies into a mixing bowl. Add ground flax, oat flour, marinara sauce, salt, and pepper and stir thoroughly with a wooden spoon or rubber spatula.
- Scoop lentil loaf mixture into prepared loaf pan. Press the mixture firmly into the loaf pan, making sure to fill the corners and smooth the top. Spread ketchup over top with a basting brush and bake for 50-60 minutes.
- Remove from the oven and let rest in the pan for 15-20 minutes before slicing. Serve with extra ketchup for dipping or drizzling and fresh herbs if desired.
Notes
Usually I am all for storing leftovers in glass containers in the fridge since storing food in glass keeps it fresh longer. That said, for this recipe, I just store the leftovers in the loaf pan, covered with aluminum foil, in the fridge for 2-3 days. If you plan to store leftovers for longer, then I would recommend cutting the loaf into single-serving pieces and storing them in a glass container in the fridge for up to 4-5 days.
Nutrition
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Reference
Sheikhi, A., Siassi, F., Djazayery, A., Guilani, B., & Azadbakht, L. (2023). Plant and animal protein intake and its association with depression, anxiety, and stress among Iranian women. BMC public health, 23(1), 161. https://doi.org/10.1186/s12889-023-15100-4
