• Prep Time: 30 mins
  • Cooking Time: 35 mins
  • Serves: 10

Vegan Lentil Loaf

  • Recipe Submitted by on

 Ingredients List

  • 1 cup green lentils (uncooked, about 3 cups cooked)
  • 2 tbsp ground flax seeds+6 tbsp water
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 red bell pepper, chopped
  • 2 portabello mushrooms, chopped
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp ketchup
  • 1 tbsp tamari
  • 1/2 tbsp vegan worshershire sauce
  • 1/2 cup quinoa, cooked
  • 1/2 cup oats
  • Glaze:
  • 1/4 cup ketchup
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup


Cook the lentils according package directions in water or in vegetable broth, then drain. (I recommend using vegetable broth.)
Mix the ground flax seeds with the water and let sit for 5 minues to gel.
Heat the olive oil in a pan on medium-high heat. Add the onions, garlic, carrot, celery, red pepper and mushrooms and let brown in the pan for 10-15 minutes, stiring constantly so the veggies don’t burn. Sesason with salt, pepper, paprika and dried herbs.
Reduce the heat to medium then deglaze the pan with red wine. Add the ketchup, tomato paste tamari, and vegan worshershire sauce and mix everything together.
Add the veggie mixture to a food processor with the lentils, quinoa oats, and flax eggs. Pulse just a bit until combined, but not too much so there is still texture.
Line an 8×4 inch loaf pan with parchment paper and spray with cooking spray. Pour the lentil mixture into the pan spreading evenly.
To make the glaze mix the ketchup, balsamic vinegar and maple syrup together, then spread evenly onto the loaf.
Bake at 350 degrees for 35-45 minutes.

Let cool for 30 minutes before removing from the pan.

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