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Easy Vegan Lentil Loaf Recipe
This vegan lentil loaf is something I’ve wanted to make for so long!
I’ve seen so many yummy-looking versions of lentil loaves online, and I just had to start experimenting and make one of my own.
The perfect lentil loaf to me has to be juicy, firm enough to hold together, and packed with veggies and spices.
But almost more importantly, it has to be quick and fuss-free to make; easy enough for a weeknight dinner.This veggie loaf recipe is flavored entirely by veggies, herbs and tomatoes, and has a lightly sweet tomato topping just like the traditional meatloaf I used to make had.
You just can’t have a lentil loaf without the tomato topping!
The loaf comes together super easily and then you just pop it in the oven.
Best Vegetarian Meatloaf Alternative
This simple and flavorful meatloaf alternative is a perfect main course for the holidays as well!
It pairs really well with a side of mashed potatoes and veggies, and is a budget-friendly and great alternative to ordering out or buying vegan roast alternatives at the store.
It’s also healthier than those options!
How to Make Vegetable Lentil Loaf
Pre-Cooking the Veggies
To make this vegan lentil loaf, start by cooking the lentils according to their package.
Then cut your veggies into bite-sized pieces and mince your garlic.
Add these to a large pan over medium heat with some olive oil and cook until soft, about 7-9 minutes.
Add the tomato paste and spices and then toss everything into a bowl.
Add the remaining loaf ingredients and mix well.
Mixing the Ingredients Together
You’ll want to blend half of the mixture so it comes together easier – you can do this with a blender, food processor, or immersion blender and just until half the mixture is evenly blended.
Then mix everything together again!
Making the Tomato Topping
Every good lentil loaf needs a slightly sweet tomato topping.
For mine, I just mixed together ketchup, brown sugar and mustard (or you can sub the mustard for white vinegar) until smooth.
Shaping and Baking Lentil Loaf
Lightly oil and add parchment paper to a bread loaf pan, and then add in the lentil loaf mixture.
Press down evenly and then pour the tomato topping on top.
Smooth it out and then bake the loaf at 350 degrees F for 45-60 minutes, or until firm.
Then you’re done!
Just cut the loaf into slices and enjoy with any sides you’d like.
Vegan Meatloaf with Lentils and Veggies
This easy vegetarian lentil loaf is packed with protein from the lentils, and tons of veggies.
I love making this recipe often, especially because most of the ingredients can be kept in the pantry and fridge for awhile.
It makes dinner much less stressful when I know I can always whip up a simple lentil loaf!
This recipe is:
- Packed with Flavor
- Packed with Veggies
Check out these other easy vegan dinner recipes:
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- 2 Cups Dry Lentils
- 2 Flax Eggs*
- 2 Medium Carrots
- 2 Stalks Celery
- 3 Cloves Garlic
- 1 Cup Breadcrumbs
- 1 Cup Mushrooms
- 1 Medium Onion
- 2 Tbsp Olive Oil
- 3 Tbsp Tomato Paste
- 1 1/2 Tsp Dried Thyme
- 1 1/2 Tsp Dried Oregano
- 1 Tsp Salt
- 1/2 Tsp Pepper
For the Tomato Topping
- 3/4 Cup Ketchup
- 1 Tbsp Brown Sugar
- 1 Tsp Mustard or White Vinegar
- Cook lentils according to their package.
- Chop onion, carrot, mushrooms and celery into small pieces and mince garlic, add everything to a pan over medium heat with the olive oil and cook until soft, about 7-9 minutes.
- Add tomato paste and spices and mix well, then remove from heat.
- Add remaining ingredients and mix well, add half of the mixture to a blender or food processor and blend until smooth**, then add mix well with the unblended half.
- Lightly oil and add parchment paper to a bread loaf pan, and add mixture. Squish down evenly.
- Mix together tomato topping and pour over the top of the lentil loaf, smoothing it out evenly.
- Bake at 350 degrees F for 45-60 minutes, or until firm.
*1 Flax egg is 1 tbsp ground flax seed mixed together with 3 tbsp water and allowed to sit for 5 minutes until thickened, simply double for two flax eggs.
**You can also use an immersion blender to blend half of the mixture so it sticks together better.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 633mgCarbohydrates: 54gFiber: 8gSugar: 10gProtein: 16g