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vegan lentil loaf on plate with fresh thyme
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Vegan Lentil Loaf

This Vegan Lentil Loaf is the best, healthy main dish for Thanksgiving, Christmas or memorable weeknight dinners. Enjoy with your favorite fuss-free sides for the ultimate feast. Vegan, Gluten-Free, Grain-Free, Oil-Free, Soy-Free, Nut-Free Option.
Course Main
Cuisine American
Method Oven
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 6 -8 Servings
Calories 459kcal
Author Caitlin Shoemaker

Ingredients

For the Lentils:

  • 1 cup brown lentils dry
  • 1 cup red lentils dry
  • 3 cups vegetable broth
  • 2 cups water

For the Lentil Loaf:

  • cooked lentils above
  • 1 yellow onion diced
  • 2 tbsp olive oil
  • 2 stalks of celery diced
  • 2 cloves of garlic minced
  • 1 cup carrot shredded
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp fresh thyme finely chopped
  • 4 leaves fresh sage finely sliced
  • 2 tbsp reduced sodium tamari divided
  • 5 cremini mushrooms finely diced
  • 3/4 cup ground flaxseed
  • 1/2 cup walnut pieces

Instructions

  • Cook the Lentils: Add the brown lentils, red lentils, vegetable broth, and water to a large pot. Bring to a boil over high heat; reduce the heat to low, cover, and let simmer for 30 minutes.
  • Prep: Preheat the oven to 375F once 10-15 minutes have passed. Line a 4x8” loaf pan with parchment paper and set aside.
  • Aromatics: Warm the oil in a large sauté pan over medium heat. Add the onion, celery, and carrot and sauté for 5 minutes, stirring occasionally.
  • Seasonings: Add the mushrooms, rosemary, thyme, sage, and 1 tablespoon tamari. Sauté for 8 to 10 minutes, until almost all of the liquid has evaporated from the pan. Add the garlic and sauté for an additional 1 to 2 minutes. You want the vegetables to be as dry as possible!
  • Strain the Lentils: Once the lentils have finished cooking, transfer them to a fine METAL strainer (do not use a strainer with large holes) and use a spatula to “stir” the lentils and remove as much extra liquid as possible. The Red Lentils will break down and become a thick puree, while the Brown Lentils will remain relatively intact.
  • Combine: Transfer the lentils and cooked vegetable mixture to a large bowl. Add in the walnuts, ground flax, and remaining tablespoon of tamari. Mix until everything is evenly incorporated, then use a spatula to firmly pack the “batter” into the loaf pan. There should be a little extra batter protruding from the top of the pan – I like to round this out to create an even top of the loaf.
  • Bake: Bake the loaf in the oven for 50 minutes, then remove and let sit in the pan for 5 minutes before carefully transferring to a cooling rack. Let sit for at least 30 minutes before serving. You can also let the lentil loaf sit in the fridge overnight if you’d like it to be firmer.
  • Serve: serve warm, topped with gravy or as desired. Leftovers can be reheated in the oven or toaster oven at 300F for 20-25 minutes. Store leftovers in the fridge for up to 5 days, or pre-slice and freeze for up to 2 months.

Notes

  • Substitutions: tamari can be substituted for liquid aminos or soy sauce (not GF). I have not tested this recipe with any binder other than ground flax, and cannot recommend substitutions
  • Oil-Free: omit the olive oil in step 3 and sauté the onion in 1/4 cup (60 ml) of water instead; adding more water as necessary to prevent sticking.
  • Make-Ahead: the lentil and vegetable filling can be made up to 3 days in advance; simply store the filling in the fridge until ready to use and proceed with mixing and baking the loaf.
  • Leftovers can be stored in the fridge and will last for up to one week; you can also pre-slice and freeze the completed loaf to save it for another day!

Nutrition

Calories: 459kcal | Carbohydrates: 51g | Protein: 23g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Sodium: 32mg | Potassium: 975mg | Fiber: 27g | Sugar: 4g | Vitamin A: 3622IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 6mg