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Juicy Vegan Lentil Loaf

The Perfect Vegan Lentil Loaf should be deliciously rich, moist and juicy, and easy to make. Well, we give you a 10-ingredient healthy, hearty, rich and flavorful vegan lentil loaf that is not only gluten-free, but grain-free as well.
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 minutes
Cook Time 10 minutes
Baking time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 133kcal


Vegan Lentil Loaf

Maple Tomato Glaze


Prepare the veggies

  • Peel and chop onion and garlic. Wash and chop celery. Wash, peel and slice carrots. Rinse and chop mushrooms.

Prepare the buckwheat seeds

  • Soak the buckwheat seeds in boiling water for 15 minutes (1/2 cup dry will be 1 cup soaked at the end). If you can squash the seeds with your fingers then 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 your hand blender or food processor to roughly blend the seeds. It doesn't need to be extra smooth. Stop when you have a paste-like texture.

Sautee 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 ready, take off the heat.

Blend all ingredients

  • Get your food processor ready now. Add the chopped veggie mix you just cooked in the frying pan with the brown lentils, the soy sauce, smoked paprika powder and the buckwheat paste. Pulse for a couple of times. Don't blend until everything is mushy and puree. You want to leave some chunks to bite on.

Bake the lentil loaf

  • Pre-heat the oven to 390 Fahrenheit (200 degrees Celcius). Take your loaf pan and pour in the lentil loaf mixture. I have a silicone one, but if you're not, use parchment paper. Bake for 40 minutes.

Maple Tomato Glaze in 5 minutes

  • Take a small sauce pan and heat it on medium heat. Add tomato sauce, maple syrup, soy sauce, apple cider vinegar, and corn starch. Cook until glaze thickens enough.
  • Glaze your lentil loaf when it is cooled down.



What is buckwheat?
If you are looking for buckwheat in stores you might come across names like:
  • whole grain buckwheat
  • buckwheat groats
  • buckwheat seeds
THEY ARE THE SAME! We use this one*. The important part is that is has to be hulled and organic, not roasted or any other way modified. 
What can I use instead of buckwheat?
Well, it is kind of our secret ingredient that makes the lentil loaf perfectly juicy and moist. But if you must, you probably will have success with cooked quinoa. Both buckwheat and quinoa are pseudo-cereal grains aka seeds that behave like grains. Visit our Gluten-free Flour Guide if you're interested in learning more.
Can I use other lentils?
You can certainly use green aka French lentils. We don't recommend red lentils for two reasons: 1) it has a unique taste and will alter the taste compared to what we made the seasoning for; 2) red lentils tend to be drier and crumblier.
What other veggies can I add?
I would happily add bell pepper and any other root vegetables such as parsnip, rutabaga, or celeriac.
How to store it?
It is perfect for batch cooking. You can easily store it in the fridge for 3-5 days without any problem.
Can I freeze it?
Yes, you can. For easier handling, pre-slice it.


Serving: 1slice | Calories: 133kcal | Carbohydrates: 24.8g | Protein: 5.7g | Fat: 2.2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 0.4g | Sodium: 365.8mg | Potassium: 147.5mg | Fiber: 4.1g | Sugar: 3.7g | Vitamin A: 1360IU | Vitamin C: 1.7mg | Calcium: 17.1mg | Iron: 0.7mg