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Easy Gluten Free Vegan Lentil Loaf Recipe

Vegan Lentil Loaf

Health My Lifestyle
The perfect replacement for meatloaf - this lentil loaf is delicious and full of flavor! It's perfect to serve for the holidays or just when you want a classic meatloaf made vegan style.
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 8
Calories 145 kcal


  • Stovetop
  • oven
  • Food Processor or Blender


  • 1/2 cup yellow onion
  • 1 1/4 cup mushrooms roughly chopped
  • 1 cup red pepper roughly chopped
  • 1 large carrot roughly chopped
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups brown lentils cooked
  • 1/2 cup rolled oats or quick oats
  • 2 tbsps flax meal
  • 1/2 cup whole wheat bread crumbs
  • 2 tbsps tomato paste
  • 1 tbsps pure maple syrup
  • 1 tbsps yellow mustard
  • 1 tbsp fresh parsley chopped

Basting sauce:

  • 1 tbsp tomato paste
  • 1 tbsp pure maple syrup
  • additional water to thin to basting consistency


  • Pre-heat oven to 375°F or 190°C.
  • Roughly chop the onion, mushrooms, red pepper, and carrot. Add them to the blender and pulse until it becomes a chunky slurry.
  • In a large skillet, add the vegetable slurry with the minced garlic, salt and pepper and cook over medium heat until heated through (5-10 minutes). Set aside.
  • Meanwhile, in a food processor, pulse the lentils, oats, flax, bread crumbs, tomato paste, maple syrup, mustard, and parsley. It should be slightly chunky; do not over pulse. Add lentil mixture to the vegetable slurry and mix to combine and form a "dough."
  • Use a loaf pan lined with parchment paper. If you don’t have a loaf pan, you may form the dough into a loaf shape on a baking sheet. Place dough into the loaf pan, and gently press the top to form a bread shape on top. Bake for 40 minutes.
  • A few minutes before the 40 minutes are up mix together the basting ingredients in a small bowl. When the loaf is ready, drizzle the basting sauce on top and spread it around evenly. Return it to oven for an additional 10 minutes.
  • When it's done baking, remove from oven and let stand for 15 minutes before serving. Slice and enjoy!


Day-old or canned lentils work best for this.
Store leftovers in an airtight container for up to 5 days.


Calories: 145kcalCarbohydrates: 28gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 261mgPotassium: 422mgFiber: 7gSugar: 7gVitamin A: 2220IUVitamin C: 30mgCalcium: 32mgIron: 3mg
Keyword easy, filling, gluten-free, nut-free, oil-free, soy-free, vegan
Did you make this recipe?I love seeing how it went! Tag me on Instagram at @healthmylifestyle