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This easy lentil loaf is hearty, savory, and topped with a sweet and tangy glaze. Made with lentils, veggies, walnuts, and oats, it’s a budget-friendly vegan main dish for Thanksgiving, Christmas, or any weeknight. Find more holiday ideas in my vegan Thanksgiving recipes.
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Let’s talk lentils! They’re hearty, healthy, and loaded with plant-based protein and fiber, and they’re the star of this vegan lentil loaf. With a mix of veggies, oats, and walnuts, it’s wholesome and satisfying, and the tangy glaze makes it a winner for meat lovers and vegans alike.
Serve it with vegan stuffing and roasted veggies for the holidays, or slice up leftovers for sandwiches all week. Every recipe is from my site, tested by me.
Quick Glance
- Recipe Name: Easy Vegan Lentil Loaf
- Why You’ll Love It: A hearty, budget-friendly vegan main dish with a sweet and tangy glaze that holds together and slices beautifully.
- Time and Difficulty: 40 minutes of prep and 1 hour of cooking, easy.
- Main Ingredients: Brown lentils, onion, celery, carrot, garlic, tomato paste, walnuts, oats, parsley, ground flaxseed, and a ketchup glaze.
- Method: Simmer the lentils, sauté the veggies, pulse everything in a food processor, then bake with the glaze.
- Texture and Flavor: Hearty and savory with plenty of texture, plus a sweet and tangy glaze on top.
- Quick Tip: Let it rest for 10 to 15 minutes before slicing so it holds its shape.
Table of Contents
What Makes This Easy Lentil Loaf So Good
I’ve made vegan meatloaf with meat alternatives before, and it tastes great, but this version is more budget-friendly and made with only wholesome ingredients. It’s easy to make and never mushy or gummy.
- Budget-friendly: Lentils, oats, and everyday veggies keep the cost low.
- Holds together: A flax egg and oats bind it, so it slices cleanly.
- Diet-friendly: It’s vegan, and gluten-free when you use certified gluten-free oats.
- Meal-prep and freezer-friendly: It makes great leftovers and freezes for up to 3 months.
- A reader favorite: One reader called it “the best lentil loaf with wonderful texture and flavors.”
Looking for more hearty lentil mains? You might enjoy vegan lentil shepherd’s pie, vegan lentil bolognese, or lentil bean chili.
Easy Lentil Loaf Ingredients
You only need simple, budget-friendly ingredients for this vegan lentil loaf. You’ll find the full amounts in the recipe card below.
- Brown lentils: They hold their shape after cooking, which gives the loaf great texture. Learn more in my complete guide to lentils.
- Ground flaxseed and water: Mixed together, they make a flax egg that helps bind the loaf.
- Olive oil and garlic: The garlic turns golden in the oil first, which flavors the oil for the veggies.
- Red onion, celery, and carrot: Classic veggies that add flavor and moisture.
- Italian seasoning: Adds an herby, savory flavor.
- Tomato paste: Adds rich, savory depth.
- Walnuts: Add texture and richness, and help the loaf hold together.
- Old-fashioned rolled oats: Help hold the loaf together. Use certified gluten-free oats for a gluten-free loaf.
- Fresh parsley: Adds freshness and color.
- Glaze: Ketchup, rice vinegar, brown sugar, garlic powder, onion powder, salt, and pepper make the sweet and tangy topping.
Recipe Variations and Add-ins
- Gluten-free: Use certified gluten-free oats, and check the labels on your ketchup and other sauces, since some contain wheat.
- Refined sugar-free: Use coconut sugar or a little maple syrup in the glaze.
- Liquid smoke: Just a splash adds a subtle smoky depth.
- Nutritional yeast: Adds a nutty, cheesy flavor. Here’s my guide on how to use nutritional yeast.
- Spice: Add some cayenne pepper or chili powder to the loaf, the glaze, or both.
- More veggies: Add finely diced red bell pepper, peas, or sautéed mushrooms for extra color and flavor.
- Different glaze: Use just ketchup or BBQ sauce, or skip the glaze and serve it with gravy (see Serving Suggestions).
- Different beans: You could use black beans or kidney beans (or a mix) instead of lentils, though the color and taste will be different.
- Patties or mini loaves: Shape the mixture into vegan patties or meatballs, or bake it in a muffin tin.
How to Make Lentil Meatloaf
Before you start, mix the ground flaxseed and water in a small bowl and set it aside to thicken. Peel and halve the garlic, and dice the onion, celery, and carrot.
Step 1: Cook the lentils. Add the lentils, water, and salt to a saucepan with a lid. Bring to a boil, then cover and simmer for 15 minutes, until tender and most of the water has evaporated. Transfer them to a plate.
Step 2: Sauté the garlic and veggies. Heat the oil in a medium pot and cook the garlic until golden, then move it to the plate with the lentils. Sauté the onion, celery, carrot, and Italian seasoning in the garlicky oil until lightly charred.
PRO TIP: If the lentils are still too firm, cook them for 5 more minutes, adding a splash of water if needed.
Step 3: Add the tomato paste. Stir in the tomato paste, pepper, and salt and cook for 1 minute. Preheat the oven to 375 degrees F (190 degrees C) and line an 8×4-inch loaf pan with parchment paper, leaving some overhang.
Step 4: Pulse the mixture. Add the lentils, garlic, veggies, walnuts, oats, parsley, and flax egg to a food processor. Pulse 5 times, scrape down the sides, then pulse 5 more times.
PRO TIP: It should come together as a sticky dough you can press together, with plenty of chunks and texture still visible.
Step 5: Press and glaze. Press the mixture tightly into the pan. Whisk the glaze ingredients until the sugar dissolves, then pour it over the loaf.
Step 6: Bake and rest. Cover with foil and bake for 30 minutes, then uncover and bake for 10 more minutes. Let it cool for 10 to 15 minutes before slicing.
Toni’s Recipe Tips
- Keep it chunky: Pulse just enough to form a chunky mixture you can shape and press together.
- Cook off the liquid: Cook the lentils until there’s practically no liquid left in the pan so the loaf isn’t mushy. If the mixture seems wet, add a few more oats.
- Pack it in firmly: This helps the loaf hold its shape, even out of the pan.
- Don’t slice it right away: Let it rest for 10 to 15 minutes before lifting it out of the pan. The longer it cools, the firmer it gets for easy slicing.
- Double the glaze: Love it? Make a double batch and brush the second half over the baked loaf.
What to Serve with Lentil Meatloaf
- The best vegan mashed potatoes
- Vegan scalloped potatoes
- Candied mashed sweet potatoes
- Easy vegan gravy
- Easy vegan cranberry sauce
- Roasted Brussels sprouts with cranberries
- Vegan green bean casserole
- Sweet potato cornbread
- Cheesy vegan mac and cheese
- A simple kale salad or arugula salad
Leftover lentil loaf is perfect for vegan sandwiches, wraps, and tacos, crumbled into vegan spaghetti, or pan-fried and served with a salad.
Make Ahead and Storage
- Make ahead: Assemble it 1 to 2 days before baking and keep it unbaked in the loaf pan, covered with foil or plastic wrap, in the fridge. Take it out 20 to 30 minutes before baking.
- Fridge: Store leftovers in an airtight container in the fridge for 4 to 5 days.
- Freezer: Freeze it whole or sliced (with parchment paper between slices), wrapped in foil and then plastic wrap, for up to 3 months. Thaw it in the fridge overnight.
- Reheat: Warm it in the oven at 350 degrees F (175 degrees C), in the microwave for 1 to 2 minutes, or in a pan with a little oil.
Easy Lentil Loaf FAQs
I haven’t tried canned lentils in this recipe yet, so I recommend cooking dry brown lentils as written. They hold their shape, and you can control how much liquid cooks off.
I haven’t tested a nut-free version yet. The walnuts add texture and help the loaf hold together, so I can’t say for sure how it turns out without them.
Brown lentils are my go-to because they hold their shape after cooking. Green lentils should work too. Red lentils turn soft and mushy, so they’re better for soups.
It’s usually too much moisture. Cook the lentils until there’s practically no liquid left in the pan, add a few extra oats if the mixture seems wet, and pack it tightly into the pan. Let it rest before slicing so it firms up.
It’s a hearty, veggie-filled main dish made with lentils, oats, and walnuts.
More Vegan Holiday Mains
Vegan Dinners
Vegan Stuffed Butternut Squash
Vegan Dinners
Vegan Quinoa Stuffed Acorn Squash
Vegan Dinners
Pineapple Glazed Tofu Ham
Vegan Dinners
The Best Vegan Lentil Burgers
If you tried this easy lentil loaf or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Vegan Lentil Loaf
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Ingredients
For the lentil loaf
- 2 Tablespoons (14 g) ground flaxseed
- ¼ cup (60 ml) water
- ¾ cup (145 g) dry brown lentils rinsed
- 1 ⅓ cups (320 ml) water
- ½ teaspoon salt
- 3 Tablespoons (45 ml) olive oil
- 5 garlic cloves peeled and halved
- 1 small red onion diced
- 1 celery rib diced
- 1 carrot diced
- 1 teaspoon Italian seasoning
- 3 Tablespoons (48 g) tomato paste
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup (60 g) walnuts chopped
- 1 cup (90 g) old-fashioned rolled oats certified gluten-free if needed
- ¼ cup (15 g) fresh parsley chopped
For the glaze
- ½ cup (120 ml) ketchup
- 1 teaspoon rice vinegar
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- In a small bowl, mix the ground flaxseed and water. Set aside to thicken.
- Add the lentils, water, and salt to a medium saucepan with a lid. Bring to a boil, cover, and lower the heat to a simmer. Cook for 15 minutes, until the lentils are tender and most of the water has evaporated. If they’re still too firm, cook for 5 more minutes, adding a splash of water if needed. Transfer them to a plate.
- While the lentils cook, heat the oil in a medium pot over medium heat. Add the garlic and cook until golden and lightly charred. Remove the garlic with a slotted spoon, leaving the oil in the pot, and place it on the plate with the lentils.
- Turn the heat to medium-high and add the onion, celery, carrot, and Italian seasoning to the garlicky oil. Cook until lightly charred.
- Stir in the tomato paste, black pepper, and salt and cook for 1 minute. Turn off the heat.
- Preheat the oven to 375 degrees F (190 degrees C) and line an 8×4-inch loaf pan with parchment paper, leaving some overhang.
- Add the cooked lentils, garlic, veggie mixture, walnuts, oats, parsley, and flax mixture to a food processor. Pulse 5 times, scrape down the sides, and pulse 5 more times. The mixture should be thick and sticky, with plenty of texture still visible.
- Transfer the mixture to the loaf pan and press it down firmly.
- In a small bowl, whisk the ketchup, rice vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt until the sugar dissolves. Pour the glaze over the loaf.
- Cover the pan with aluminum foil and bake for 30 minutes. Uncover and bake for 10 more minutes.
- Let it cool for 10 to 15 minutes before lifting it out of the pan and slicing.
Notes
- Cook the lentils until there’s practically no liquid left so the loaf isn’t mushy. If the mixture seems wet, add a few more oats.
- Press the mixture firmly into the pan so it holds its shape.
- Let it rest for 10 to 15 minutes before slicing. The longer it cools, the firmer it gets.
- You can also shape the mixture into patties or meatballs, or bake it in a muffin tin.
- Love the glaze? Make a double batch and brush the second half over the baked loaf.
- Store leftovers in an airtight container in the fridge for 4 to 5 days, or freeze for up to 3 months.
I made this and it was excellent! Thank you. I also froze some and glad I did. Love it. It was even good cold for breakfast. Thanks for a great recipe.
Thank you so much, Kat! I’m thrilled you enjoyed the lentil loaf—and I love that you found it tasty even cold for breakfast! Smart move freezing some for later. Appreciate you trying the recipe and sharing your kind feedback!
This is the best lentil loaf with wonderful texture and flavors. Served it with mashed potatoes and broccoli to make a perfectly balanced dinner! Plus it was fun to make! Thank you
are nuts a must? Allergic!
Hi Sam! I haven’t tested this lentil loaf without the walnuts yet, so I can’t say for sure how it holds together without them. If you give it a try, I’d love to hear how it turns out! Thanks!
This looks great. Could it be frozen?
It sure can be! Whole or sliced (with parchment paper between slices), wrapped in foil, then plastic wrap for up to 3 months. Then, thaw in the fridge overnight. 🙂
Could i use canned lentils? if so what quantity?
Hi! Canned lentils should work, though they can be a little more wet, so you may need extra oats. Let us know how it turns out for you if you give it a go 🙂
Love how easy this lentil loaf is!