Vegan Lentil Loaf
A hearty, flavour-packed vegan lentil loaf made with vegetables, flaxseed, Dijon mustard, Italian breadcrumbs, and a smoky umami seasoning blend. Lightly pulsed in the food processor for the perfect texture and finished with a BBQ glaze. Great for meal prep or holiday dinners.
Ingredients
Lentils & Vegetables
- 1 cup cup dried brown lentils, cooked (or 2½ cups cooked/canned lentils)
- 1 small yellow onion, diced
- 1 medium carrot, grated
- 1 stalk celery, finely chopped
- 1 tsp extra virgin olive oil
- 3 cloves garlic, minced
- Optional: You can add a small handful of finely chopped mushrooms to the sautéed vegetables for extra umami. Not required, but it adds great flavour.
Binding & Texture
- ¼ cup ground flaxseeds
- 1 cup Italian seasoned breadcrumbs see notes for GF options
- 2 tbsp tomato paste
- 1 tbsp dijon mustard
- 1-2 tbsp water (only if needed to adjust texture)
Seasonings
- 1 tsp poultry seasoning
- ½-1 tsp smoked paprika
- a few sprigs of fresh thyme or ½ tsp dried
- ½ tsp each - garlic powder & onion powder
- 1-2 tbsp soy sauce I used dark mushroom soy sauce for extra flavour
Topping
- 2-3 tbsp BBQ sauce (or use a tomato paste/ketchup glaze if preferred)
Instructions
Prep the Oven & Pan
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
Cook the Lentils
- Rinse 1 cup dried brown lentils under cold water.Add to a pot with 2 ½ cups liquid (you used half vegetable broth, half water — perfect). Bring to a boil, then reduce heat to low. Simmer 17-20 minutes, until tender but not mushy.Drain well and let them cool slightly before mixing.
Sauté the Vegetables
- Heat 1 tsp oil in a pan over medium heat. Add onion, carrot, celery, and garlic (and chopped mushrooms if adding). Cook 5–7 minutes until soft and fragrant. Remove from heat.
Mix Everything Together
- In a large bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, ground flaxseed, tomato paste, Dijon mustard, soy sauce, mushroom soy, and all seasonings (poultry seasoning, smoked paprika, garlic powder, and onion powder), then stir very well until fully mixed.
Pulse Half the Mixture (Best Texture)
- Transfer half the mixture to a food processor. Pulse 5–7 times until lightly broken down. Add it back into the bowl and mix thoroughly. Alternative: Mash half the mixture with a fork or potato masher if you prefer not to use a food processor.
Adjust Texture & Rest
- Mixture should be thick, sticky, and able to hold shape.Too dry → add 1–2 tsp waterToo wet → add 1–2 tbsp breadcrumbsLet the mixture rest for 10 minutes in the fridge so the flax binds properly.
Shape & Add Topping
- Pack mixture firmly and evenly into the prepared loaf pan. Spread 2–3 tbsp BBQ sauce (or ketchup glaze) on top.
Bake
- Bake 45–55 minutes, covering with foil for the first 25 minutes.
Cool & Slice
- Let loaf rest 10–15 minutes before slicing. Slice gently with a serrated knife for clean edges. I recommend serving it with a For the best experience, serve this lentil loaf with a generous pour of my delicious vegan gravy — it takes the whole dish to the next level!
Notes
- Gluten-free: Use gluten-free breadcrumbs or oat flour (½ cup oat flour to replace 1 cup breadcrumbs) and use tamari or another gluten-free soy sauce instead of regular.
- Not vegan: Replace flaxseed with 1 large egg.
- Topping options: Use BBQ sauce or a ketchup/tomato-paste glaze.
- Texture tip: Lightly pulsing half the mixture creates the best structure.
- Meal prep: Keeps 4–5 days refrigerated; freezes well in slices.
Nutrition
Serving: 260g | Calories: 355kcal | Carbohydrates: 55g | Protein: 17.5g | Fat: 7.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.2g | Sodium: 540mg | Potassium: 680mg | Fiber: 14g | Sugar: 6g | Vitamin A: 4300IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 4.8mg
Tried this recipe?Let us know how it was!