Vegan Lentil Loaf

This Vegan Lentil Loaf is a veganized version of the ever popular meatloaf. The lentils, brown rice and oats make this a hearty and nutritious meal while the generous amount of seasonings give it tons of flavor.

My mom’s meatloaf has always been one of my favorite dishes so after going vegan, it was something I really missed. Thankfully, Amelia figured out how to make a veganized version of meatloaf that tastes a lot like mom’s. That’s one more thing that was easily replaced with a cruelty free, healthy and environmentally friendly alternative!

This recipe pairs well with Green Beans, a Side Salad or Steamed Broccoli for your green dish. To make the meal even more filling without adding a lot of extra calories, try our Easy Polenta recipe, a Vegan Baked Potato or Boiled Potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Lentil Loaf

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This Vegan Lentil Loaf is a veganized version of the ever popular meatloaf. The lentils, brown rice and oats make this a hearty and nutritious meal.

• CourseMain Dish
• CuisineAmerican, Gluten Free, Oil Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
8 servings	15 minutes

Cook Time

85 minutes

Servings Prep Time 8 servings 15 minutes

Cook Time 85 minutes

Lentil Loaf Votes: 4 Rating: 4.5 You: Rate this recipe! Print Recipe This Vegan Lentil Loaf is a veganized version of the ever popular meatloaf. The lentils, brown rice and oats make this a hearty and nutritious meal. CourseMain Dish CuisineAmerican, Gluten Free, Oil Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 8 servings 15 minutes Cook Time 85 minutes Servings Prep Time 8 servings 15 minutes Cook Time 85 minutes

Ingredients

Lentil Ingredients

• 1 1/2 cups uncooked lentils
• 3 1/2 cups water

Brown Rice Ingredients

• 1/2 cup uncooked brown rice
• 1 cup water

Vegan Lentil Loaf Ingredients

• 3 tbsp vegetable broth
• 1 medium onion chopped
• 2 cloves garlic minced
• 1/2 cup rolled oats ground or bread crumbs
• 1/4 cup ketchup
• 2 tbsp vegan Worcestershire sauce
• 1/2 tbsp tamari or soy sauce
• 1 tsp apple cider vinegar
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried sage
• 1/2 tsp salt
• 1/4 cup ketchup for topping

Servings: servings

Instructions

1. Bring water to a boil in a medium saucepan. Add lentils, reduce heat to low, and simmer for about 45 minutes. The lentils should be very soft.
2. In a separate saucepan add the 1 cup water and 1/2 cup brown rice. Bring to a boil, reduce heat, and cook, covered, for 40-45 minutes.
3. Preheat oven to 350 degrees.
4. Chop the onions and mince the garlic.
5. Heat veggie broth in a skillet over medium heat and cook the garlic and onions for about 3-5 minutes. Cover the skillet with a lid to prevent the broth from evaporating. The onions should be soft.
6. Drain the lentils and mash with a fork or potato masher. You will want to keep some lentils whole.

   
7. In a large mixing bowl combine the lentils, cooked brown rice, onions and garlic, spices, Worcestershire, tamari, apple cider vinegar and 1/4 cup ketchup.
8. Add the ground oats or bread crumbs and mix thoroughly.
9. Transfer mixture to a loaf pan.

   
10. Top with remaining 1/4 cup ketchup.

    
11. Cook for 1 hour or until set.

    
12. The Vegan Lentil Loaf should be firm and easily lift out of the loaf pan.

    
13. Enjoy with your favorite side dishes.

    

Recipe Notes

Serving size is 1 slice about 1 inch thick.

Inspired by Vegan Lentil Loaf Recipe on TheSpruce.com.