Hearty & Wholesome Vegan Lentil Loaf Recipe You’ll Make on Repeat

This Vegan Lentil Loaf is my go-to recipe when I want something hearty, satisfying, and completely plant-based. It’s packed with protein-rich lentils, savory vegetables, and the perfect blend of spices. With a tangy-sweet glaze on top and a beautifully firm texture, this loaf is a delicious meatless alternative that even non-vegans can’t resist. Whether it’s for a holiday table, a cozy weeknight dinner, or meal prep for the week, I always find myself making it on repeat.

Why You’ll Love This Recipe

I love how this lentil loaf brings comfort food vibes without any of the heaviness. It’s firm, sliceable, and full of texture — no mushiness here. The sautéed veggies add richness and depth, while the glaze adds a perfect finish. It’s great for gatherings, and I often prep it ahead to make mealtime easier. The recipe is easy to tweak for gluten-free or soy-free needs, and I always feel good knowing I’m fueling my body with wholesome, nourishing ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups cooked green lentils (or brown lentils)

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1/2 cup finely chopped celery

• 1/2 cup finely chopped carrots

• 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)

• 1/2 cup quick oats (gluten-free if needed)

• 1/2 cup breadcrumbs

• 2 tbsp tomato paste

• 2 tbsp soy sauce or tamari

• 1 tbsp balsamic vinegar

• 1 tsp smoked paprika

• 1/2 tsp dried thyme

• 1/2 tsp salt

• 1/4 tsp black pepper

Topping glaze:

• 3 tbsp ketchup

• 1 tbsp maple syrup

• 1 tsp apple cider vinegar

Directions

1. I preheat the oven to 375°F (190°C) and line my loaf pan with parchment paper.

2. If my lentils aren’t cooked yet, I simmer them until just tender, then drain well.

3. I mix the ground flaxseed with water and let it sit for 5 minutes to create a flax egg.

4. In a skillet, I heat olive oil and sauté the onion, garlic, celery, and carrots for 5–7 minutes until they’re soft and fragrant.

5. I mash the cooked lentils in a large bowl — I leave some texture for a hearty bite.

6. Then I add in the sautéed veggies, flax egg, oats, breadcrumbs, tomato paste, soy sauce, vinegar, and seasonings. I mix everything until it’s well combined.

7. I press the mixture into my prepared loaf pan and smooth out the top.

8. For the glaze, I mix ketchup, maple syrup, and vinegar, then spread it over the loaf.

9. I bake it for 40–45 minutes until it’s firm and golden on top.

10. I let it cool for at least 10–15 minutes before slicing so it holds together perfectly.

Servings and timing

This recipe makes about 6 hearty servings.
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

Variations

When I need to adapt this for dietary needs or just want to switch things up, here’s what I do:

• Gluten-free: I use gluten-free oats and breadcrumbs.

• Soy-free: I swap soy sauce for coconut aminos.

• Texture change: I pulse some walnuts or sunflower seeds into the mix for a crunchier bite.

• Extra veggies: Sometimes I add chopped mushrooms or shredded zucchini.

• Spicy kick: I stir in some chili flakes or a dash of hot sauce.

storage/reheating

This lentil loaf is perfect for make-ahead meals.

• Refrigerator: I store slices in an airtight container for up to 4 days.

• Freezer: I wrap slices in foil and freeze them for up to 2 months.

• Reheat: I warm it in the microwave or oven at 350°F until heated through. It tastes just as good the next day.

FAQs

Can I use canned lentils?

Yes, I often do when I’m short on time. I just make sure to rinse and drain them thoroughly.

Can I make this ahead of time?

Definitely. I assemble the loaf and keep it in the fridge for up to 2 days before baking.

Does it freeze well?

It freezes beautifully. I like to wrap individual slices so I can reheat only what I need.

Can I make it oil-free?

Yes, I sauté the veggies in water or veggie broth instead of oil.

Can I use other beans?

Sure! Chickpeas or black beans also work, though they give the loaf a slightly different texture.

Conclusion

This Vegan Lentil Loaf is one of those recipes I come back to again and again. It’s hearty, healthy, and incredibly satisfying. Whether it’s for a celebration or a weeknight dinner, it always hits the spot. I love how versatile and meal-prep friendly it is, and I know once I try it, I’ll be hooked too.