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Vegan Lentil Loaf
4.5 from 648 votes

Vegan Lentil Loaf

This Vegan Lentil Loaf combines cooked brown lentils with sautéed vegetables, oats, walnuts, and a blend of herbs for a hearty, textured loaf. The maple sweetened glaze adds a balanced tangy and sweet finish, complementing the loaf’s savory notes. It’s a plant-based main dish that can be prepared ahead and baked when ready.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 8 slices
Calories: 140 kcal
Course: Lunch
Cuisine: American

Ingredients

  • ½ cup dry brown green lentils
  • 1 ⅓ cup water
  • 1 bay leaf
  • 1 Tablespoon olive oil or avocado oil
  • ½ onion about 1 heaping cup, chopped, large
  • 3 cloves garlic minced
  • 1 rib celery chopped
  • 1 carrot peeled and chopped
  • ½ cup walnuts chopped
  • 1 cup rolled oats old fashioned
  • 3 Tablespoons tamari
  • 3 Tablespoons tomato paste
  • 2 Tablespoons Flaxseed ground
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons pure maple syrup
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon black pepper ground
  • ¼ teaspoon salt sea salt
Maple Sweetened Glaze:
  • 2 Tablespoons tomato paste
  • 1 ½ Tablespoons pure maple syrup
  • 1 Tablespoon balsamic vinegar
  • pinch of sea salt

Instructions

    Cup of Yum
  1. Pre-heat oven to 375°F.
  2. Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance.
  3. In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 8-10 minutes. Remove from oven and let cool.
  4. Heat oil over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.
  5. Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, tamari, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.
  6. Stir in the reserved lentils and press mixture into parchment lined loaf pan. I used a 9" x 5" x 2½".
  7. In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.
  8. Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving.
  9. Store leftovers in a sealed container for up to 5 days in the fridge. Or freeze for up to 1 month.

Notes

  • Prepare the lentil loaf mixture in advance and refrigerate it covered for 1-2 days before baking.
  • Bake the loaf fully and cool before slicing; wrap slices individually to freeze for up to one month.
  • Reheat frozen slices by thawing in the fridge and warming in the microwave or in a 275°F oven for about 15 minutes.

Nutrition Information

Serving 1slice Calories 140kcal (7%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 6g (9%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Sodium 377mg (16%) Potassium 169mg (4%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 140

% Daily Value*

Serving 1slice
Calories 140kcal 7%
Carbohydrates 19g 6%
Protein 5g 10%
Fat 6g 9%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 377mg 16%
Potassium 169mg 4%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.