Ultimate Vegan Lentil Loaf

Texture goal

Tender but dense, sliceable hot, excellent cold the next day.

Ingredients

Lentil base

• 1 cup brown or green lentils, rinsed

• 2½ cups water

• 1 bay leaf

• ½ tsp salt

Aromatics

• 2 tbsp olive oil

• 1 medium onion, finely diced

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 3 cloves garlic, minced

Binders & body

• 1 cup rolled oats (or oat flour)

• ½ cup ground walnuts or pecans

• 2 tbsp ground flaxseed + 5 tbsp water (flax egg)

Flavor builders

• 2 tbsp tomato paste

• 2 tbsp soy sauce or tamari

• 1 tbsp balsamic vinegar

• 1 tbsp maple syrup

• 1 tbsp nutritional yeast

Spices

• 1½ tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp dried rosemary

• ½ tsp black pepper

Optional glaze (highly recommended)

• ¼ cup ketchup

• 1 tbsp maple syrup

• 1 tsp mustard

Method

1. Cook lentils

1. Combine lentils, water, bay leaf, and salt.

2. Simmer uncovered 20–25 minutes until tender but not mushy.

3. Drain excess liquid and remove bay leaf.

Lentils should be soft but intact.

2. Prep flax egg

• Mix ground flax with water.

• Let thicken 5–10 minutes.

3. Sauté vegetables

1. Heat olive oil over medium heat.

2. Cook onion, carrot, celery with a pinch of salt 8–10 minutes until soft.

3. Add garlic, cook 30 seconds.

4. Stir in tomato paste; cook 1 minute.

4. Build the mixture

1. Add cooked lentils to the pan; mash lightly (leave texture).

2. Stir in soy sauce, balsamic, maple syrup, nutritional yeast, spices.

3. Remove from heat.

4. Fold in oats, ground nuts, and flax egg.

5. Taste and adjust seasoning.

Mixture should be thick and scoopable, not wet.

5. Assemble & Bake

1. Heat oven to 375°F / 190°C.

2. Line or lightly oil a loaf pan.

3. Pack mixture firmly into pan.

4. Spread glaze evenly over top.

5. Cover loosely with foil.

6. Bake 30 minutes.

7. Uncover and bake 15–20 minutes more until set and browned.

Rest (Important)

• Let loaf rest 10–15 minutes before slicing.

• For perfect slices, cool completely then reheat.

Serve With

• Mashed potatoes

• Mushroom gravy

• Green beans or roasted Brussels sprouts

Pro Tips

• Too soft? Add more oats.

• Too dry? Add 1–2 tbsp vegetable broth.

• This freezes well (whole or sliced).

Variations

• BBQ lentil loaf: Replace glaze with BBQ sauce.

• Mushroom lentil loaf: Add 1 cup finely chopped mushrooms to the sauté.

• Gluten-free: Use certified GF oats.