This vegan take on meatloaf is made with lentils, walnuts, and oats. Served alongside mashed potatoes, it’s the ultimate old-school comfort food.
If you would’ve told 20-year-old me that one day I’d be making “meatloaf” out of lentils instead of ground beef, I would’ve laughed.
Although I’m not a full-time vegetarian, I have not cooked meat at home in years, which extends to my Thanksgivings/Friendsgivings. This means every November, I need to figure out what’s going to play the role of “meatiest thing on the table”.
I’ve gone in many directions in the past, opting for stuffed portobellos, mushroom bourguignon, and this caramelized onion galette. This year, I’ve decided to tackle a classic lentil loaf. Although this retro concept is not attributed to any one creator, some evidence suggests it harkens back to World War I, when Americans were encouraged to eat less meat. Similar lentil-walnut patties also appeared in the 1970’s Moosewood Cookbook, which some consider the original vegetarian food bible.
This lentil loaf with walnuts and oats is earthy, savory, and “meaty”. The technique is similar to making veggie burgers, but a little easier since you don’t need to form individual patties. Alongside mashed potatoes, this lentil loaf is the ultimate comfort food; beyond the holidays, it’s also fabulous for meal prep as it keeps well for several days.
Quick Recipe Summary
- What: Vegan “meatloaf” made with lentils, walnuts, and oats.
- Why You’ll Love It: A delicious and satisfying main course with a retro vibe, perfect for any occasion, with 10 grams of protein per serving.
- How: First, sauté onions and carrots, and boil green lentils until tender. Then blend them up with walnuts, oats, and seasonings. Lastly, place the mixture in a loaf pan, brush with a tomato glaze, and bake.
Key Ingredients + Substitutions
- Lentils: This recipe is designed for green lentils. Do not substitute with red.
- Walnuts: Be sure to use roasted walnuts for a nuttier flavor and crunchier texture.
- Oats: Old-fashioned rolled oats act as a binder here. A lot of lentil loaves use breadcrumbs but I prefer oats because they’re gluten-free.
- Onions + Carrots: Add a sweet-earthy foundational flavor to the loaf.
- Tomato Paste: A standard flavoring in meatloaf.
- Soy Sauce: Brings everything together with a savory depth. Sub with tamari for a fully gluten-free loaf.
How to Make This Vegan Lentil Loaf (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Boil the Lentils
Boil green lentils in salted water until they are tender but still hold their shape, about 20 minutes. Drain in a mesh strainer. (Be careful not to overcook them, as you do not want mushy or waterlogged lentils.)
Step 2: Sauté Onions and Carrots
Meanwhile, cook the veg with salt, pepper, and dried thyme until softened.
Step 3: Pulse Oats and Walnuts
Place the oats and walnuts in a food processor, and pulse a few times, just to break them up a bit.
Step 4: Combine Everything
To the food processor, add the cooked lentils and veg, as well as the remaining seasonings. Purée until everything is evenly combined, but the mixture should still have a bit of texture to it.
Step 5: Brush with Glaze
Transfer the mixture to a parchment-covered loaf pan and smooth the top. In a small bowl, mix together tomato paste, maple syrup, and balsamic vinegar, and brush the top of the loaf.
Step 6: Bake the “Meatloaf”
Bake at 375º until the loaf is set and the top is dry, about 30 minutes. Let stand for 10 minutes before slicing so the loaf doesn’t fall apart.
Serving Suggestions
This vegetarian meatloaf is perfect alongside roasted garlic mashed potatoes, celeriac purée, vegan cauliflower gratin, or creamy polenta. If you’d like to add a side salad, I recommend this celery salad or tahini kale salad.
Notes on Leftovers
Store leftovers in an airtight container in the fridge and eat within 4 days. Reheat in the microwave. I do not recommend freezing the loaf because it would become watery.
More Lentil Recipes to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Vegan Lentil “Meatloaf”
- Prep Time: 5 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Serve this lentil loaf with mashed potatoes, creamy polenta, or celeriac purée.
Ingredients
For the Loaf
- 3/4 cup dried green lentils
- Fine sea salt
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium or 2 small carrots, peeled and finely diced
- 1 teaspoon dried thyme
- 1/2 cup roasted walnuts
- 3/4 cup old-fashioned rolled oats
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce (use tamari if gluten-free)
- 1 teaspoon garlic powder
- Freshly ground black pepper
For the Glaze
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
Special Equipment
- Food processor
- Loaf pan (I use 9×5″)
- Parchment paper
Instructions
- Place 3/4 cup lentils in a mesh strainer and sort through for small stones. Then rinse under running water.
- Transfer to a medium pot. Add 1 teaspoon salt and enough water to cover by 2 inches. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer until lentils are tender but still hold their shape, 22 to 25 minutes.
- Preheat the oven to 375º.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions, carrots, 1 teaspoon thyme, 1/2 teaspoon salt, and lots of pepper. Cook until the vegetables are soft, about 10 minutes, but don’t let them brown.
- If your walnuts are not roasted, roast them now – in the same pan you plan to bake the loaf in – in a preheated 375º oven for 7 to 8 minutes. Then transfer to a plate to cool.
- Meanwhile, cut a piece of parchment paper to fit the base of the loaf pan, leaving an inch of overhang on the long sides.
- Place 1/2 cup walnuts and 3/4 cup oats in a food processor, and pulse a few times to grind them down.
- When the lentils are cooked through, drain them really well in a mesh strainer and set aside for a few minutes until they stop steaming. Then transfer to the food processor along with the cooked vegetables, 2 tablespoons tomato paste, 1 tablespoon soy sauce, 1 teaspoon garlic powder, and lots of pepper. Purée, stopping to scrape down the sides as needed, until everything is combined but the mixture still has a bit of texture.
- Transfer to the prepared loaf pan and smooth the top.
- In a small bowl, whisk the glaze ingredients together and brush on the loaf. Bake until the loaf is set and the top is dry, 27 to 30 minutes. Cool for 10 minutes before lifting out with the paper and slicing.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 250
- Sodium: 366 mg
- Fat: 10.7 g
- Carbohydrates: 28.8 g
- Fiber: 5.2 g
- Protein: 10 g
Gene Mayer says
I’m making it right now! So far so good. We’re having it with mushroom gravy and Honeynut roasted squash. I’ll send you pics/ comments on Instagram.
Alexandra Shytsman says
Excited to see, Gene! 🙂
Gene Mayer says
It was delicious! Best lentil loaf I ever had! Recipe comments: The mixture needed just a little water – like a 1/4 cup. I used Bobs organic rolled oats – maybe they were dry. Also, instead of a yellow onion, I used diced green onion. For the glaze, I had no balsamic vinegar, so I substituted red wine vinegar. Gave it a nice red color. My baking time was 40 mins. Finally, I used some pepper but not a lot. It was so good with the mushroom gravy!
Alexandra Shytsman says
Hi Gene! Thanks so much for the feedback – I’m glad you enjoyed this recipe. Your mixture was probably dry because onion was not present. Sautéed onion has a fair amount of moisture in it, which should be enough to bind the dough. Otherwise I would not recommend adding water 🙂