This vegan lentil loaf is a delicious combination of wholesome ingredients and savory flavors! It is a plant-based twist on a classic dish that we’re sure will win over even the pickiest eaters. It is packed with protein-rich lentils, and nutrient-dense veggies with a delicious hint of sweet smoked paprika.
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This vegan lentil loaf recipe is one of our most recommended main course meals for Thanksgiving, besides vegan Wellington or vegan stew and dumplings. So, what do you plan for Thanksgiving dinner? Check out these vegan Thanksgiving recipes for more delicious festive ideas.
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❤️ Why you’ll love it
I really love how rich, moist, and juicy this vegan lentil loaf turns out, even without using any meats or grains! Its hearty texture and savory flavors make it a hit with all our family and friends whenever I serve.
This recipe is not just full of flavor but also features a classic texture thanks to the lentils. It is a firm loaf with a tender bite, and the veggies add a pleasant crunch to it. The maple tomato glaze takes it to the next level, adding a sweet, tangy finish that perfectly complements our savory loaf.
People usually hate the mushy texture but dislike things being too dry. So, I added buckwheat to make it juicy and give it a loaf-like texture. And the veggies and seasonings make it rich and flavorful in every bite.
What the best is that this dish is just perfect for the holidays! It is one of my go-to recipes for Thanksgiving. But it’s versatile enough to serve any time of the year, especially when looking for a delicious and satisfying dinner option.
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🧾 Key ingredients
Button mushrooms add a meaty texture and umami flavor that’s essential for this vegan loaf. They also help make it more moist, preventing it from drying.
Brown lentils are the star ingredient in this recipe. They are packed with protein and fiber, making this loaf a filling and nutritious meal. Remember not to blend them into a purée to maintain a good texture.
Buckwheat seeds are an essential ingredient for this loaf. They add a nutty flavor and give the loaf the perfect texture. They also help bind the ingredients together, ensuring the loaf holds its shape.
Soy sauce and sweet smoked paprika powder are key for enhancing the flavor. They add a depth of flavor that makes this classic dish truly delicious.
I used maple syrup and sieved tomato puree for the glaze to create a sweet and tangy topping. It perfectly complements our savory loaf flavors. Plus, the glaze can be added before baking for a caramelized finish or after for a more fresh and vibrant flavor.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
A food processor is going to help you get the right texture. It will help you blend buckwheat seeds, lentils, and veggie mix to the perfect consistency. This will ensure your loaf does not turn out too mushy or chunky. Plus, it saves you loads of time and effort, making the cooking process super easy from start to finish.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the veggies. Peel and chop the onion and garlic. Next, wash and chop the celery. Wash, peel, and cut carrots into small quarters. Finally, clean and chop the mushrooms into small pieces.
STEP 2
Now, prepare the buckwheat seeds. Soak them in boiling water for 15 minutes. You’ll know they’re soft enough if you can squash them with your fingers. Drain the soaking water and add fresh water.
STEP 3
Use a hand blender or food processor to roughly blend the buckwheat with the water. Stop when you achieve a paste-like texture. It doesn’t need to be smooth.
Making the vegan lentil loaf
STEP 1
Pre-cook the veggies. Heat a frying pan to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes, then add the chopped garlic and cook for a few more seconds.
STEP 2
Add the sliced carrots to the pan. Stir and cook for 5-6 minutes.
STEP 3
Next, add the chopped celery, then the seasoning: salt, pepper, oregano, and thyme. Stir well.
STEP 4
Finally, add the chopped mushrooms and cook for 5-6 minutes. When they are fork-tender, remove the pan from the heat.
STEP 5
Get your food processor ready. Add the cooked veggies, cooked or canned brown lentils, soy sauce, and smoked paprika powder.
STEP 6
Finally, add buckwheat paste. Pulse a couple of times, but don’t over-blend it.
STEP 7
Preheat the oven to 390 Fahrenheit (ca. 199 °C). Pour the lentil loaf mixture into a 9-inch loaf pan and bake it for 40 minutes.
STEP 8
While the loaf is baking, prepare the maple tomato glaze. Heat a small saucepan on medium heat. Add tomato sauce, pure maple syrup, soy sauce (or tamari for gluten-free), apple cider vinegar, and corn starch. Use a whisk to mix them lump-free. Simmer and bring to a boil to thicken the glaze.
STEP 9
Once the lentil loaf has cooled slightly, cover it with the glaze. Now, you have a firm, rich, flavorful, juicy, and luscious vegan lentil loaf ready to be served. Enjoy!
💡 Expert tip
The most important thing when making your vegan lentil loaf is not to overblend your ingredients. Pulse the mix just a few times in your food processor. If you blend it into a purée-like texture, your lentil loaf will become mushy. Leaving some chunks and bits will give your loaf a better and more classic texture.
🔄 Variations
Try adding dried cranberries to your vegan lentil loaf mix for a touch of sweetness. The cranberries will add a delicious burst of flavor and a pop of color to your loaf. Just mix them in with your lentil and veggie blend before baking.
If you like spicy food, consider adding some chopped jalapenos. These spicy peppers will give it a spicy kick. Simply dice the jalapenos and add them to your lentil and veggie blend before baking.
Try adding liquid smoke to your lentil loaf mix for a smoky flavor. Just a teaspoon or two will give your loaf a rich, smoky flavor that pairs perfectly with the savory lentils and veggies. Add the liquid smoke to it right before baking.
🥣 Serving ideas
This vegan lentil loaf is a great main dish! Consider serving it with vegan mashed potatoes, oven-roasted potatoes, or a savory vegan sweet potato casserole for a hearty dinner!
If you’re planning a vegan feast for Thanksgiving or Christmas, this lentil loaf is a perfect choice. Pair it with roasted asparagus and mushrooms, sautéed carrots in maple thyme glaze, roasted cauliflower with tahini, or a green beans casserole.
For a warm, comforting meal, serve this lentil loaf with a bowl of your favorite vegan soup. I recommend going with a vegan minestrone soup, a hearty red lentil soup, or a spicy tomato soup.
❄️ Storing tips
Storing and reheating our vegan lentil loaf is a breeze, and it can even enhance the flavors as the ingredients meld together over time. Plus, this dish is just as delicious served cold, making it a versatile option for leftovers.
To store any leftovers of the vegan lentil loaf, allow it to cool completely after baking. Then, transfer it to an airtight container or wrap it tightly in aluminum foil. It can be kept in the refrigerator for up to 3-5 days.
When it comes to freezing, this lentil loaf holds up quite well. Once cooled, wrap the loaf securely in aluminum foil and place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to eat it, allow it to thaw overnight in the refrigerator before reheating.
To reheat it, you can use either the oven or the microwave. Preheat the oven to 350°F (175°C) and bake the loaf for about 15 minutes, or until it’s heated through.
If using the microwave, place a slice on a microwave-safe plate and heat it for about 1-2 minutes, checking after each 30-second interval to ensure even reheating. They are a perfect addition to your sandwich lunch.
🤔 FAQs
Our secret ingredient, buckwheat, adds a unique moistness to the lentil loaf. However, cooked quinoa would likely work well if you want a substitute. Both buckwheat and quinoa are pseudo-cereal grains, or seeds that behave like grains. Do note that oats are not a suitable replacement in this recipe.
Yes, you can use bottled ketchup instead of the maple tomato glaze. However, tomato paste is not a recommended substitute as it has a much thicker consistency and a robust, concentrated taste.
Absolutely! French green lentils can be a good alternative to brown lentils in this recipe. Red lentils, however, are not recommended as they have a different flavor profile and tend to be drier and crumblier.
Feel free to add bell pepper or root vegetables like parsnip, rutabaga, or celeriac to this lentil loaf. Just make sure that the total amount of veggies you use remains the same as specified in the recipe card.
Yes, you can spread the glaze evenly on top of the loaf before baking. This will result in a slightly caramelized top, adding another layer of flavor to your vegan lentil loaf.
This lentil loaf can be perfect for stuffed veggies like bell peppers, zucchini, stuffed butternut squash, or stuffed mushrooms. You can also use a muffin tin to make mini lentil loaves for a fun twist.
More vegan lentil recipes
Lentil is such a versatile ingredient. I add them to many delicious meals to boost their nutrition. I love using them to create vegan lentil recipes.
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Juicy Vegan Lentil Loaf
Equipment
Ingredients
Vegan Lentil Loaf
- 2 Carrots (medium)
- 2 Celery stalk
- 2 cup Button mushrooms
- 1 Tbsp Olive oil
- 1 Onion (medium)
- 3-4 cloves Garlic
- 2 ½ cup Brown lentils (canned, drained)
- ½ cup Buckwheat seeds it will be 1 cup after soaking
- ½ cup Water to blend the buckwheat seeds
- 1 Tbsp Soy sauce or tamari for gluten-free
- ½ tsp Oregano
- ½ tsp Thyme (dried)
- 1 tsp Sweet smoked paprika powder
Maple Tomato Glaze
- ½ cup Sieved tomato puree aka Tomato sauce
- 2 Tbsp Maple syrup
- 1 tsp Apple cider vinegar
- 1 Tbsp Soy sauce
- 2 tsp Corn starch
Instructions
Preparing the veggies
- Peel and chop onion and garlic. Wash and chop celery. Wash, peel, and slice carrots. Rinse and chop mushrooms.
Preparing the buckwheat seeds
- Soak the buckwheat seeds in boiling water for 15 minutes (½ cup dry will be 1 cup soaked at the end). If you can squash them with your fingers, they are soft enough. (You can certainly do overnight soaking in warm water.)
- When the seeds are soft, drain the soaking water and add fresh water. Use a hand blender or food processor to blend buckwheat with the water roughly. It doesn’t need to be smooth. When you have a paste-like texture, stop.
Precooking the veggies
- Heat your frying pan to medium heat and add olive oil. Cook the chopped onion for 1-2 minutes. Add the chopped garlic and cook for a few seconds.
- Now, add the sliced carrots. Stir and cook for 5-6 minutes.
- Next is to add the chopped celery, then the seasoning: salt, pepper, oregano, and thyme. Stir well.
- Finally, add the chopped mushroom and cook for 5-6 minutes. When they are fork-tender, take the pan off the heat.
Blending all ingredients
- Get your food processor ready now. Add the chopped veggie mix you just cooked to the frying pan. Then add the cooked or canned brown lentils, the soy sauce, and the smoked paprika powder. Finally, add the buckwheat paste.
- Pulse a couple of times. Don’t over-blend it, or you will end up with a puree, and your lentil loaf will be mushy! You want to leave some chunks to bite on.
Bake the lentil loaf
- Preheat the oven to 390 Fahrenheit (ca. 199 °C). Take a 9-inch loaf pan and pour in the lentil loaf mixture. I have a silicone one, but if you don’t, use parchment paper.
- Bake it for 40 minutes. That’s it. You have a firm vegan lentil loaf that is rich and flavorful, juicy and luscious at the same time.
Maple Tomato Glaze in 5 minutes
- Take a small saucepan and heat it on medium heat. Add tomato sauce, pure maple syrup, soy sauce (or tamari for gluten-free), apple cider vinegar, and corn starch. Simmer and bring to a boil to thicken the glaze.
- Cover the lentil loaf when the loaf is a bit chilled and not right out of the oven.
Notes
- Pre-cooking veggies is a must – Raw veggies, especially carrots, may remain hard even after baking.
- Don’t blend it into a puree! – We recommend only pulsing the mix a couple of times. If you don’t leave chunks and bits but end up with a puree-like texture, the lentil loaf will be mushy at the end.
- Be mindful of the baking time – Especially if you use a fan oven, as they tend to be hotter despite setting them for the same temperature. The lentil loaf is ready when they have a dark brown crust.
- Bake it with the glaze! – We prefer to apply the glaze after the lentil loaf is ready. However, you can spread the glaze evenly on top and bake it like that. You will end up with a slightly caramelized top. Delicious!
- Canned lentils may contain more moisture than cooked lentils. Make sure you drain them thoroughly. I usually leave them in a fine mesh sieve above the sink until I work on the other ingredients. This way, not a single drop of moisture remains.
- Mushrooms are watery. Even if I buy the same type of mushrooms, sometimes they release more water than expected. Make sure you cook off all moisture during frying.
- You didn’t bake it long enough. I use a silicone pan with a depth of 6-7 cm (approx. 2 inches), and I need to bake it for 40 minutes. If you use a different-sized pan, please be mindful of the baking time.
- Cool it on a wire rack. If you try to serve it and cut it while it is still hot, you will have a mushy, steamy texture. We recommend cooling it on a wire rack. After that, the lentil loaf is firm enough to hold its shape, but the remaining steam can leave quickly.
Video
Nutrition
UPDATED: This recipe has been originally published in October 2019. It has been updated with more tips and tricks, and with a detailed explanation of buckwheat and substitutions in October 2022.
Anne
This recipe looks really good, but I have a question before I try it. Would it be possible for you to give a bit more specific amounts for the veggies, like (preferably) weight, or volume? You give exact amounts for the other ingredients, but only descriptive for veg. I assume the right balance matters. Thank you!
Nandor Barta
Hi Anne, only the onion, carrot, and celery is given like that. I did not weight them, but if you go with average, medium size, you will be fine. The overall taste will be still perfect. Let me know how it goes.
Anne
Thank you for your reply, though it was quite disappointing. I noticed that Judy commented her loaf was mushy — maybe it’s because the balance was off, she may have used too much of those veggies. You didn’t take that into consideration when you replied to her to troubleshoot. I’m really surprised to read that you don’t seem to care giving a bit more precise amounts, since you have experience cooking in several different countries. I’m from Germany, and an “average” onion there is about 1/3 of an average onion in Texas. And looking at the large variability of carrots, I don’t think I could ever say what an average carrot looks like. I know that the USDA considers a medium onion to be 8oz (160g), and a medium carrot 50-72g, and that 1 cup carrots is 4 oz (2.75 grated, or 2 sliced or chopped medium carrots). But are those the same measurements you used? You probably know what you have in mind when you pick 2 medium carrots, so you pick the right ones. — Sorry to be picky, but I’ve noticed that a lot of recipes that are this imprecise are often dealing with complaints in the comments sections that could be blamed on this. Why not try to avoid it and make cooking from you recipes a little bit less of a hit and miss?
Sandra Pappenfus
Can you substitute buckwheat groats with chia seed?
Nandor
No, they are not a good substitute.
Denise
What is a good substitute for the buckwheat seeds! Can I use bulgar?
Nandor
I haven’t tried it with bulgur, but the closest substitute would be quinoa.
Dee
This is one of the very best lentil loaf recipes I have ever tried. We cook this loaf regularly now. Infact, I make one and freeze one batch for later. It’s full of flavour.
My Pure Plants
We are so happy you like our lentil loaf recipe. Thanks for letting us know.
Sharlene
What can I substitute for mushrooms? Thank you.
My Pure Plants
Hi Sharlene, mushrooms have a very special meaty texture and earthy taste. They are also one of the main ingredients so we are not really sure what would be the best substitute if any.
Joy Clark
Can this be done using GF Oat groats? Are those husked groats like Buckwheat? I’m sensitive to Buckwheat.
My Pure Plants
Sorry, but I have no experience with oat groats. If you try it with it, make sure to use hulled. Otherwise, I am not sure it will be soft enough after soaking. If you can make a paste-like texture that is smooth without any bits and pieces it might work. Let me know how it goes.
Strusan
Delicious flavor, but mushy texture like all vegan meatloaves made with lentils. I’m hoping once it cools down in the refrigerator it will firm up a bit. Maybe with some modifications I might try this one again. Thank you.
My Pure Plants
Hi Strusan, we are glad you enjoyed the flavor. If you baked it long enough, the buckwheat should make the texture better once it cools down. Let us know how it goes.
Strusan
Hello Again! OK, much firmer out of the refrigerator than it was out of the oven yesterday. I reheated a few slices for dinner, but honestly it also tasted very good cold in a sandwich.
The only other thing is that I baked it in a regular aluminum loaf pan (lightly sprayed), without paper, and it came out great. Thanks again!
My Pure Plants
Hi, that is so lovely to hear. Thanks for trying our recipe.
Karen Miletic
Thank you so much for this recipe! I actually bought silicone loaf pans to make this. What are the directions if substituting Quinoa for the buckwheat; is it the same amount and do I have to pre-cook it soak it? Happy Thanksgiving!!!
My Pure Plants
Definitely cooked. We used 1/2 cup buckwheat that will be 1 cup after soaking. So I would recommend trying with 1 cup cooked quinoa. Let me know how it goes. Love to know the result.
Jennifer
Can you make this with dry lentils that have been cooked instead of canned?
My Pure Plants
Hi Jennifer,
Yes, you can absolutely make it with cooked lentils
Karissa
I have to admit, I had doubts…
but this was AMAZING! I key is not to over-blend the ingredients.
I will definitely be making this on a regular basis. Thank you!
My Pure Plants
Hi Karissa, we are so happy you liked it. Thanks for trying our recipe.
Judy
I don’t know if I did something wrong but my loaf is mushy. I will try again using French Green lentils instead of canned. I tried baking it longer but it did not help. Flavor is great but texture is not.
My Pure Plants
Hi Judy,
I am not sure what went wrong. It can be mushy for a couple of reasons like
– How long have you pulsed it in the food processor? If too long, then you’ll lose the chunky texture and the mixture gets mushy and too moist.
– Have you drained the soaked buckwheat or the canned lentils throughly? Any excess liquid can cause a change in the texture.
– When you sauteed the veggies did the mushroom release any liquid that wasn’t evaporated? It will add extra moisture.
We also made this recipe with canned lentils, so if that should not be an issue.
Let me know if you have any questions.
Carla Weems
Haven’t tried the recipe yet – but am very ready to – I checked Amazon, they have a lot of “Buckwheat Groats” and just plain “Buckwheat” but your recipe lists “Buckwheat Seeds” can you tell me if groats are the same as seeds, or rather – can you post what brand you used? Since it’s the secret to perfectly good lentil loaf, I’d like to buy the right thing. Thanks much!!
My Pure Plants
Hi Carla,
Thanks for trying our recipe and reaching out to us. It depends on the brand. but it is likely that buckwheat seeds, buckwheat groats and buckwheat is the same. I link to Amazon in our recipe card to Bob Red Mill’s Buckwheat Groats I usually use as I need certified gluten-free.
Cathy R.
I haven’t tried this recipe yet, but it looks so good. I like to batch cook Lentil Loaf to freeze for the school year when I go back to teaching. I have Bulgur on hand, but not Buckwheat. Do you think that I could use it with the same success? Thank you!
My Pure Plants
I cannot say yes for sure. I have never cooked with bulgur as I need to choose gluten-free grains due to my diet, so I am not sure how they behave. If you soak them and it turns into a thick paste after blending, then there is a good chance they will work similarly.
D J Scott
Delicious. Made this for:a little dinner party for three. Three happy faces and all had seconds! Very easy to make and it worked perfectly first time. I used dried puy lentils and cooked them up first. Everything else was as per your recipe. May add some chopped walnuts and/or chestnuts next time for a bit of chew. Thanks so much for sharing!
My Pure Plants
Thanks so much for trying our recipe. We are so glad you all liked it.
Yvonne Manzer
Thank you!
When you say wait for “it” to cool down, do mean the loaf or the sauce? You don’t put the sauce on the meatloaf, then cook them together? The sauce or the meatloaf should not be hot?
My Pure Plants
The loaf. We always make sure that the loaf is at least cool enough to touch it. The sauce can be warm/hot, but it thickens while cooling so it is best to wait a bit.
Denise
Just wanted to add an addendum to my last post about the lentil loaf. As mentioned I tried it sliced, pan toasted on sprouted bread with pickles and mustard and really enjoyed it this way! So glad I gave that a try! Thanks for the recipe and I will make it again for sandwiches (or add more spice to try again as a loaf dinner)!
My Pure Plants
Thanks so much for letting us know. We are so glad you liked it as a sandwich. Pickles and mustard sound very delicious. I hope you will try it again as a loaf dinner.
Denise
I was excited to try this lentil loaf (my first non-meat loaf), I found that the ingredients were quite a bit too much for my standard-sized food processor. It was filled to the brim and I found it hard to pulse. I had to leave out a small bit of the lentils. I also had to add 15 minutes to the cooking time as when I took it out it was jiggly in the center. I think if I make it again I would add more spices as it was a bit bland. I followed the recipe exactly except for having to leave out about 1/4 cup of cooked lentils. I’m going to try it again today, sliced and warmed as a sandwich with pickles and mustard with some soup. I haven’t given up on it yet!
My Pure Plants
Hi Denise, you can definitely do them in batches. Mix everything in a bowl and add to the food processor in batches. You can even leave the last batch as it is so you have some chunky bits if you like. We found that baking time may vary from oven to oven. We use an oven with top and bottom heating. In any case, feel free to drop us an email ([email protected]) and we are happy to adjust the recipe to fit your kitchen equipment and troubleshoot if you have any further questions. Thanks for trying our recipe and for giving feedback.
Bill
Did I just miss the onion amount? Also, since we are nightshade free, i omitted the paprika and used liquid smoke in its place. For the glaze, i made a cranberry balsamic glaze that accented the flavors perfectly, especially for Thanksgiving….
My Pure Plants
You are absolutely right it is only in the instructions, but I forgot to add to the ingredients list. I added it now. We are so happy that you tried it and liked it. Thanks for letting us know.
Caroline
Can the buckwheat groats also be replaced by buckwheat flour?
My Pure Plants
I haven’t tried it with flour. It might if you add only enough water to make a paste consistency. Flour on its own will make it dry, you need the paste texture.
Elaine
Now this is the loaf recipe to keep on hands… always. The texture is amazing and the steps are really easy to follow. Loved the secret ingredient! 😉
My Pure Plants
Thank you Elaine.
Bintu | Recipes From A Pantry
I would never have thought to use buckwheat groats! This lentil loaf has my mouth watering!
My Pure Plants
Thank you. My new favorite ingredient is buckwheat. I have so many ideas with it.
Danielle
It’s amazing how easy it is to make this loaf. And it is vegan! I can see how happy my friends will be when I make this lentil loaf. Yum!
My Pure Plants
Thanks. I hope you all love this recipe.
Sandhya Hariharan
Vegan Lentil Loaf sounds fab!! Its such a versatile recipe – I would love some with Mashed potatoes.
My Pure Plants
Thank you