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Vegan Lentil Loaf

In my last staff meeting, my director attended. She asked that I show the Shawn Achor TED called The Happiness Advantage. It’s well worth the watch if you haven’t seen it. She asked everyone to start writing down 3 gratitudes every day for the next month. I was off to a slow start simply because it slipped my mind and wasn’t a habit, but I’ve been doing better this week.

The habit reminds me of when I was religiously bullet journaling… and I really miss it, going back to read past entries on a regular basis. I’d like to return to bullet journaling, though. It really helped me keep organized and more intentional in many things – everything from gift buying to rainy day activities to daily tasks to gratitudes.

One of the things I always recorded in my bullet journal were meal ideas, snack ideas, and recipe bucket lists. As great as Pinterest and social media are, there’s something about a visual list of ideas that are accumulated on-the-go that is important to me.

Making baklava, for example, has been on my bucket list FOR-EV-ER. I really need to do it. Even though I’d be tempted to eat it all….and not wanting to share all at the same time. Baklava – so dreamy.

Another item on my must-make list? LENTIL LOAF!

Go ahead, roll your eyes. My husband certainly did. Whenever I make something that he’s just sure he won’t like, he reminds me of the time many, many years ago that I made a cold avocado soup that he deemed gag-worthy (and I must admit, it kind of was…).

With the girls, however, they’re willing to try just about anything. Especially Piper. I served up this lentil loaf and they both loved it! The texture isn’t as firm as meatloaf, but the flavor is great. I’m always looking for new and creative ways to get more fiber and legumes into our diets and this was a fabulous and delicious way to do so!

Vegan Lentil Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices (6 servings, 2 slices each)
  • 2 cups cooked lentils
  • ½ onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • ½ cup diced red bell pepper
  • ¼ tsp salt
  • 1 ¼ cup diced mushrooms
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 Tbsp BBQ sauce
  • 2 Tbsp ground flaxseed
  • 2 tsp dried parsley
  • ¼ tsp pepper
  • ½ cup old fashioned oats
  • ½ cup breadcrumbs
  • ⅓ cup ketchup
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large skillet over medium heat, saute onion, carrots, celery, bell pepper, and mushrooms sprinkled with the salt, until softened. Add the garlic and saute 30-60 seconds or until fragrant.
  3. In a food processor, pulse together the lentils, cooked vegetables, tomato paste, BBQ sauce, flax, parsley, pepper, oats, and breadcrumbs until well-combined but with pieces of vegetable in tact.
  4. Form the mixture into a ball and place on the prepared cookie sheet. Form into a “loaf” shape and bake for 35 minutes. Remove from the oven and spread the ketchup on top. Bake for another 10 minutes. Let the lentil loaf cool at least 10 minutes before serving, allowing the lentil loaf to keep formed.
Nutrition Information
Serving size: 2 slices (1/6 recipe) Calories: 198 Fat: 2.3 Carbohydrates: 35.8 Sugar: 8.7 Sodium: 494 Fiber: 8.3 Protein: 9.8 Cholesterol: 0
Be well,

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1 Comment

  1. Bec
    June 4, 2018 / 10:56 pm

    So much healthier than the regular meatloaf version! A great move. I’m thinking it would also be awesome cold. I wonder would it be good for school lunches – might try that!

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