This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!
We’ve finally found our perfect plant based dinner for parties and holidays: this lentil loaf recipe! Our vegetarian meatloaf is so popular and well-reviewed, we’ve always wanted a vegan version of it. After many years and lots of recipe testing, it’s finally here!
This lentil loaf (vegan meatloaf) is full of savory flavor and meaty texture, using a mix of lentils, cashews and walnuts, mushrooms, and seasonings. Brushing it with a tangy glaze of ketchup and BBQ sauce while baking gives the flavor and extra pop! It’s great for dinner parties, or holidays like Thanksgiving and Christmas.
Featured reader comment
“I’ll definitely make this lentil loaf again, we loved it so much! The mushrooms bring such umami, warmth and earthiness to the flavor of the loaf. The ketchup and BBQ sauce topper add a really nice tang, it was a wonderful combination! It was nourishing and filling meal.” -Tanvee
Secrets to the flavor and texture
This vegan meatloaf is hearty and savory, a spinoff on our vegetarian meatloaf recipe. What does it taste like? We’ll admit, lentil loaf doesn’t taste exactly like meat. The texture is softer and the flavor won’t fool anyone into thinking it is. However, it’s very satisfying! (If you’re looking for something that’s more like meat, that vegetarian meatloaf is a better option.) Here are some of the flavor secrets:
- Lentils and mushrooms: Lentils form the base of this loaf, but on their own they’re soft and have neutral flavor. Mushrooms are important for the savory flavor and a chewy texture.
- Toasted nuts: A mix of cashews and walnuts are toasted in the oven until golden and fragrant to add a subtle meaty flavor and give thee loaf some texture.
- Dijon mustard and soy sauce (or tamari): These infuse savory, zingy flavor.
- Vegan mayonnaise and bread crumbs: These help the loaf bind together. For gluten-free, substitute gluten-free bread crumbs or crushed gluten-free crackers.
Tips for making a vegan lentil loaf
This vegan lentil loaf is built on a mix of lentils, chopped nuts and seasonings. It’s important to follow the recipe exactly, because it’s formulated to hold together with various binder ingredients. Here are a few tips:
- Toast the nuts. Toasting the nuts in the oven first adds flavor layers: don’t be temped to skip this step.
- Use a food processor. We’ve got a variation without the food processor, but it’s easiest to use a large food processor to achieve the right consistency. Process the batter until it’s mostly held together but still has some chunks: you’ll want it to have some texture after baking.
- Allow to cool 30 minutes. The cooling time is extremely important: it helps the loaf to set. If you try to eat it right away, it will fall apart.
No food processor?
No problem: you can still make this lentil loaf! Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.
Sides to pair
This vegan lentil loaf is great for dinner parties and holidays: it’s a great vegan Thanksgiving recipe. The most important thing to remember: the texture of this lentil loaf is pretty soft, so it pairs best with sides that have some texture.
Meatloaf and mashed potatoes is a classic pairing, but instead we’d serve this with crispy Brussels sprouts, sauteed broccoli or sauteed broccolini, peas with lemon, green beans almondine, roasted potatoes, or crisp salads like apple fennel salad or pear salad.
Make ahead and storage
You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.
Leftovers of this lentil loaf store well and taste great: store refrigerated for up to 3 days. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in the oven until it is warm but not hot.
Dietary notes
This vegetarian meatloaf recipe is vegetarian, vegan, dairy-free and plant-based. For gluten-free, substitute gluten-free panko or crushed GF crackers.
Frequently asked questions
The nuts are essential to the texture and structure of this lentil loaf. There’s currently no tested nut-free version.
This recipe uses cremini mushrooms, but you can also use a mix of cremini and shiitake or other types of mushrooms (oyster mushrooms, Lion’s mane mushrooms, etc). You can also use white button mushrooms, but they have less robust of a flavor. Don’t omit the mushrooms, as they add essential meaty flavor to the mix.
Vegan Lentil Loaf
Print RecipeThis vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!
- Prep Time: 45 minutes
- Cool time: 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
- Yield: 10
- Category: Main dish
- Method: Baked
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
- 1 teaspoon kosher salt, divided
- 1 ½ cups whole walnuts
- ½ cup whole cashews (see Notes)
- 1 yellow onion, finely chopped
- 3 large cloves garlic, minced
- 8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
- 2 tablespoons olive oil
- 1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika
- 2 tablespoons finely chopped parsley
- ¼ cup mayonnaise or vegan mayo
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons full-sodium soy sauce or tamari
- 1 cup plain panko (or gluten-free panko)
- ½ teaspoon freshly ground black pepper
Glaze
- ¼ cup ketchup
- 2 tablespoons barbeque sauce
Instructions
- Preheat the oven to 375°F.
- In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
- Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
- Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list.
- In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils.
- In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it).
- Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked.
- Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
- Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot.
Notes
The cashews can be salted or unsalted, raw or roasted.
Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.
Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.
More vegan dinner recipes
Some other great vegan dinner recipes we love? Try our vegan pot pie, vegan lasagna, or vegan mac and cheese: they’re all plant-based dinners we’ve made that every eater loves.
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