Description

This Vegan Lentil Loaf is a hearty, wholesome main course perfect for a comforting and nutritious meal. Featuring cooked lentils, chopped walnuts, and a mix of sautéed vegetables, the loaf is flavored with vegan Worcestershire sauce, thyme, and topped with a tangy ketchup and maple syrup glaze. It’s an easy, plant-based alternative to traditional meatloaf that’s great for both meal prep and casual family dinners.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 small onion, diced
8 ounces mushrooms, chopped small
1 medium sized carrot, peeled and diced small
1 1/2 cups raw walnuts
2 cups cooked green or brown lentils
2 tablespoons ground flaxseeds
2 tablespoons ketchup
2 tablespoons vegan Worcestershire sauce
1/2 teaspoon salt, or more to taste
1 teaspoon dried thyme
1/2-3/4 cup breadcrumbs

Topping

1/2 cup ketchup
1 tablespoon pure maple syrup
1 teaspoon vegan Worcestershire sauce

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper to ensure easy removal of the loaf once baked.
Sauté vegetables: Heat a large pan over medium heat, add olive oil, diced onions, chopped mushrooms, and diced carrot. Cook, stirring frequently, for about 5 minutes until the vegetables soften and mushrooms release their juices. Remove from heat and set aside.
Process walnuts and lentils: In a food processor, pulse raw walnuts a few times until they are in small pieces but not powder. Add cooked lentils and pulse a few more times to combine but retain some texture.
Combine mixture: Transfer the processed walnuts and lentils into a large bowl. Add the cooked vegetables, ground flaxseeds, ketchup, vegan Worcestershire sauce, salt, and dried thyme. Stir well with a wooden spoon to combine everything evenly.
Add breadcrumbs and adjust texture: Fold in 1/2 cup of breadcrumbs. If the mixture still seems wet, add the remaining 1/4 cup of breadcrumbs. If too dry or crumbly, add a few tablespoons of water to achieve a moist but firm consistency.
Shape loaf and bake covered: Transfer the mixture to the prepared loaf pan, pressing it evenly and firmly. Cover the loaf pan with foil and bake in the oven for 30 minutes.
Prepare topping: While the loaf bakes, mix the topping ingredients in a small bowl by stirring together ketchup, pure maple syrup, and vegan Worcestershire sauce until well combined.
Bake uncovered with topping: After the initial 30 minutes, remove the foil, spread the ketchup topping evenly over the loaf, and continue baking uncovered for an additional 10 minutes.
Cool and serve: Remove the loaf from the oven and allow it to cool for 15-20 minutes before slicing. Serve warm and enjoy!

Notes

For convenience and better texture, use pre-cooked lentils found at most grocery stores like Trader Joe’s. To cook your own, use 1 cup dried lentils with 3 cups water, simmer for 30 minutes, drain, and pat dry.
If you don’t have a food processor, finely chop walnuts with a knife and mash lentils slightly with a potato masher.
Try substituting the ketchup topping with vegan gravy for a different flavor twist.
The loaf can be made ahead; prepare and refrigerate covered for up to two days before baking.
For a gluten-free version, use gluten-free breadcrumbs or quick oats instead of regular breadcrumbs.
Leftovers store well in the refrigerator for 4-5 days and freeze nicely. Wrap tightly when freezing whole or sliced portions.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 260
Sugar: 5g
Sodium: 370mg
Fat: 15g
Saturated Fat: 1.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg