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Easy Gluten Free Vegan Lentil Loaf Recipe

Vegan Lentil Loaf

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 145kcal
Author Rachel


  • Stovetop
  • oven
  • Food Processor or Blender


  • ½ cup yellow onion
  • 1 ¼ cup mushrooms roughly chopped
  • 1 cup red pepper roughly chopped
  • 1 large carrot roughly chopped
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups brown lentils cooked
  • ½ cup rolled oats or quick oats
  • 2 tablespoons flax meal
  • ½ cup whole wheat bread crumbs
  • 2 tablespoons tomato paste
  • 1 tablespoons pure maple syrup
  • 1 tablespoons yellow mustard
  • 1 tablespoon fresh parsley chopped

Basting sauce:

  • 1 tablespoon tomato paste
  • 1 tablespoon 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: 145kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 261mg | Potassium: 422mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2220IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 3mg