Vegan Lentil Loaf

This is the best vegan lentil loaf you will ever eat!  This savory vegan meatloaf is healthy, delicious, and packed with protein!  Perfect for a hearty meal or a vegan holiday dish.  Use this base recipe and add veggies, mushrooms, or swap out the lentils for chickpeas for endless variations.

This is one of our family favorites that has been in our meal rotation for about 20 years now.  If my husband is in charge of making dinner, he usually chooses to make this lentil loaf.  It’s just one of those hearty satisfying meals that you never get sick of. 

You’ll LOVE this lentil loaf because it’s …

• vegan, gluten-free, and soy-free.
• easy to make with a few simple ingredients.
• full of plant-based protein.
• perfect for Thanksgiving or Christmas dinner, but easy enough for a random weeknight meal.
• versatile – change up the spices or veggies that you add to it and make it different every time.
• packed with flavor!

What you’ll need to make this lentil loaf recipe:

• Lentils – cooked lentils.  Any color will work.
• Rice – to bind the loaf together.  You can use white or brown rice. 
• Onions – for flavor.  (You can also add any other finely chopped veggies if you’d like). 
• Garlic – for flavor. (optional)
• Salt – for flavor.
• Nutritional Yeast – for an umami flavor.  This gives it a more savory slightly cheesy flavor and adds vitamins, but it is optional if you don’t have any.
• Poultry Seasoning – or dried sage for flavor.
• Fresh Herbs – like oregano, marjoram, or thyme. (optional)
• Flax Meal – to help bind the loaf and hold it together better.  Mix with water to make a flax egg.  (If you don’t have flax meal, it will work without it, but it will hold together slightly better with it added).
• Ketchup – for flavor and to make the top of the loaf pretty.  You can also use barbecue sauce instead.

Helpful Tools:

• Food Processor – this will have you mash up the rice and lentils quickly and easily.  If you don’t have one, you can do this by hand with a large fork or a potato masher, it just takes a little more effort to do it by hand.

How to make a vegan lentil loaf:

1. Cook rice according to package directions.  
2. Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes. 
3. Boil lentils in 2 quarts of water for 18 minutes, then drain.
4. While the lentils are cooking, dice 2 onions and saute them in olive oil over low heat.
5. Sprinkle the onions with salt and poultry seasoning and add minced garlic and continue to saute over low heat for 10-12 minutes until translucent.
6. Add the cooked rice, cooked lentils, cooked onions (and/or other cooked veggies) nutritional yeast, and flax egg to a food processor and pulse a few times until everything is combined and partial mashed together. (Be sure not to over blend.  It should look like the image below).
7. Fill an oiled bread loaf pan with the mixture and pack it down tightly.  
8. Top with ketchup.
9. Bake at 350° F for 60 minutes.
10. Allow cooling for about 15 minutes before slicing.

Variations for other vegan loaf ideas:

• Bean Loaf – Swap out the lentils with chickpeas, black beans, or any other beans.
• Veggie Lentil Loaf – add 1 cup of chopped veggies of choice to the onions. Carrots, celery, mushrooms, and zucchini work well.
• Mushroom Loaf – add 1 cup of finely chopped mushrooms to the onions after they have cooked for about 5 minutes.

Tips for making a great vegan loaf:

• Make sure to fully cook the rice and lentils before adding to the loaf.  They need to have enough moisture content to make them stick together. 
• Don’t over mash the rice and lentil mixture.  Bend it enough to combine everything and get it to stick together, but not so much that it’s mushy.
• Cook for the full 60 minutes and then allow it to cool and set for about 15 minutes after you take it out of the oven so it will not fall apart when you slice it. 

How should I serve this?

This lentil loaf is delicious topped with ketchup, barbecue sauce, vegan gravy, or vegan nacho cheese sauce.

You can serve it as a main course with mashed potatoes, Balsamic Roasted Vegetables, Kale Salad with Cranberries, or Vegan Broccoli Salad on the side!

Make sure to follow me on Instagram for daily vegan recipe ideas and tag me @thehiddenveggies so I can see yours too!

5 from 1 vote

Print

Vegan Lentil Loaf

Prep Time

25 mins

Cook Time

1 hr

Resting Time

15 mins

Total Time

1 hr 35 mins

 

A gluten-free vegan "meatloaf" made from cooked lentils and rice.

Course: Main Course

Cuisine: American, vegan

Keyword: lentil loaf, vegan lentil loaf, vegan loaf, vegan meatloaf

Servings: 8

Calories: 300.96 kcal

Author: Monica Davis | The Hidden Veggies

Ingredients

• 1 tbsp flax meal (If you don't have flax meal, it will work without it, but it will hold together slightly better with it added).
• 2 1/2 tbsp water to mix with the flax
• 2 cups lentils (dry lentil about 3 cups cooked lentils)
• 2 cups cooked rice
• 3 tbsp olive oil
• 2 medium onions peeled and diced
• 2 cloves garlic minced
• 1 1/2 tsp Salt
• 2 tsp Poultry Seasoning or sage, Italian seasoning, or other herbs of choice.
• 2 tbsp nutritional yeast
• 1/4 cup Ketchup or other sauce of choice.

Instructions

1. Cook rice according to package directions.

2. Make a flax egg by mixing 1 tbsp of flax meal with 2 1/2 tbsp of water and set aside for at least 5 minutes.

3. Boil lentils in 2 quarts of water for 18 minutes, then drain.
4. While the lentils are cooking, dice 2 onions and saute them in olive oil over low heat.
5. Sprinkle the onions with salt and poultry seasoning and add minced garlic and continue to saute over low heat for 10-12 minutes until translucent.

6. Add the cooked rice, cooked lentils, cooked onions (and/or other cooked veggies), nutritional yeast, and flax egg to a food processor and pulse a few times until everything is combined and partially mashed together.

7. Fill an oiled bread loaf pan with the mixture and pack it down tightly.

8. Top with ketchup or other sauce.

9. Bake at 350° F for 1 hour.

10. Allow cooling for about 15 minutes before slicing.

Recipe Notes

Tips for making a great lentil loaf:

• Make sure to fully cook the rice and lentils before adding to the loaf.  They need to have enough moisture content to make them stick together. 
• Don't over mash the rice and lentil mixture.  Bend it enough to combine everything and get it to stick together, but not so much that it's mushy.
• Cook for the full 60 minutes and then allow it to cool and set for about 15 minutes after you take it out of the oven so it will not fall apart when you slice it. 

Nutrition Facts

Vegan Lentil Loaf

Amount Per Serving (1 thick slice (1/8 of loaf))

Calories 300.96 Calories from Fat 58

% Daily Value*

Fat 6.4g10%

Saturated Fat 0.9g6%

Sodium 509.29mg22%

Potassium 580.61mg17%

Carbohydrates 46.11g15%

Fiber 16.03g67%

Sugar 3.83g4%

Protein 15.03g30%

Vitamin A 70.36IU1%

Vitamin C 4.69mg6%

Calcium 45.72mg5%

Iron 4.15mg23%

* Percent Daily Values are based on a 2000 calorie diet.