Vegan Lentil Loaf with Tomato Glaze

Vegan Lentil Loaf

This Vegan Lentil Loaf is a delicious ‘meaty’ piece that would for sure confuse meat-eaters. It has a juicy, chewy texture and rich flavor thanks to a variety of ingredients. Nonetheless, the list of ingredients is very simple, with the majority of the components being among pantry basics. 

To make this Vegan Lentil Loaf simply boil the lentils, cook the veggies and mash together with a food processor or a blender and bake in a loaf form. Once ready, it keeps the shape very well and doesn’t fall apart.

A slice of vegan meat loaf is rich in protein (6g per 130 calorie-slice) and very balanced across all essential amino acids. It’s a great source of other nutrients, like omega-3 (and low in omega-6), vitamin A, manganese, vitamin E as well as fiber.

This Veggie Meat Loaf serves 12 thin slices. It will make a great vegan festive dish for a dinner gathering as well as your usual dinner at home or lunch. You may choose to have a couple of slices as the central part of your main dish along with a garnish, e.g. salad and whole grains (find out more about balancing plant-based meals here). This will allow for up to 6 meals that you can batch-prep and store refrigerated for up to 4-5 days.

How to Serve Vegan Lentil Loaf

You may serve couple of slices as the central part of your main dish along with a garnish, e.g. fresh salad and cooked whole grains (find out more about balancing plant-based meals here). 

Alternatively, it probably wouldn’t be a bad idea to have a slice of this lentil loaf on top of your toast (preferably whole-grain) as a part of a quick meal or snack. 

Vegan Lentil Loaf Recipe with Tomato-Maple Glaze

Juicy, chewy and so 'meaty', this vegan lentil loaf undoubtedly will make it to your favorites! Try yourself this vegan healthy version of the popular dish.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Gluten free, Vegan
Servings: 12 slices
Calories: 128kcal


  • Immersion Blender/Food Processor


For Lentil Loaf:

  • 1/2 cup dry green lentils
  • 3 bay leaves
  • 1 tbsp olive oil optional
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 stalks of celery chopped
  • 1 carrot peeled and grated
  • 1/2 cup chopped walnuts
  • 1 cup rolled oats
  • 3 tbsp soy sauce
  • 3 tbsp tomato paste
  • 2 tbsp ground flaxseed
  • 2 tbsp nutritional yeast
  • 2 tsp maple/agave/rice syrup
  • 1 tsp apple cider vinegar
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground pepper
  • 1/4 tsp sea salt

For Tomato-Maple Glaze:

  • 1 tbsp maple/agave/rice syrup
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • pinch of salt


  • To a medium-sized pot add lentils along with 2 cups of water and bay leaves. Cook over medium heat until lentils turn soft (approx 15-20 mins).
  • While lentils are cooking, heat up a skillet pan and add some oil or a splash of water. Cook onion, garlic, carrot and celery stalk over medium heat for 5-10 minutes until softened. Take off the stove, drain and set aside to cool down.
  • In the meantime, toast walnuts in the oven for 5 minutes until slightly roasted.
  • Place cooked lentils with the rest of the loaf ingredients into the food processor (or a bowl for an immersion blender). Blend until combined.
  • Place the mass into the greased or layered with parchment paper loaf form.
  • In a small bowl mix the ingredients for the tomato-maple glaze. Spread on top of the lentil loaf.
  • Heat up the oven to 200 °C (390 °F) and bake covered with foil for 20 minutes. Then remove the foil and continue baking for another 5 minutes.
  • Remove from the oven and let cool before transferring the lentil loaf onto a cutting board or a plate.

Nutrition Facts:

Nutrition facts below per 1 slice of Vegan Lentil Loaf:

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