Juicy Vegan Lentil Loaf

A long brown lentil loaf on parchment paper has been cut into slices. 2 slices has fallen in the front. All slices are glazed with red sauce and topped with chopped scallions.

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.

Course Main Course

Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword grain-free lentil loaf, lentil loaf, vegan lentil loaf, vegetarian lentil loaf

Prep Time 20

Cook Time 10

Baking time 40

Total Time 1 10

Servings slices

Calories 247kcal

Author Nandor Barta

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

US Customary - Metric

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.

Video

Notes

What is buckwheat?

Buckwheat is a pseudo-cereal grain, aka a seed that behaves like a grain. If you are looking for buckwheat in stores, you might come across names like whole grain buckwheat, buckwheat groats, or buckwheat seeds. THEY ARE THE SAME! To make this vegan lentil loaf recipe, choose hulled, organic, not roasted or modified. We use this one*.

Top tips to make it perfectly every time

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!

How to avoid mushy texture?

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.

Nutrition