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Vegan Lentil Loaf

Vegan Lentil Loaf (GF + Easy)

This Vegan Lentil Loaf is gluten-free and easy to make. Packed with savoury flavours that everyone will love, vegan or not. Certainly, it compares to traditional meatloaf. Enjoy as a meat substitute over the holidays, and build a new tradition.
Course Main Dish
Cuisine gluten-free, vegan
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 259kcal
Author Hannah Sunderani


  • 1 white onion finely chopped
  • 3 cloves garlic finely chopped
  • 2 carrots grated
  • 1 tbsp coconut oil
  • 3/4 cup gluten-free oats
  • 1 3/4 cup french lentils (green lentils), cooked
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 tbsp nutritional yeast
  • 1 tbsp fresh thyme
  • 2 tbsp flax seeds ground
  • 2 tbsp water
  • 1 tbsp tamari gluten-free
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup

For the glaze

  • 2 tbsp tomato paste
  • 4 tsp maple syrup
  • 1 tbsp tamari
  • 1 tbsp water
  • 1 tsp apple cider vinegar
  • pinch sea salt


  • Preheat oven to 350F/175C. Add coconut oil, onion, garlic, carrot, sea salt to a small frying pan. Cook until softened (10 mins).
  • In a food processor with the S-shape blade, pulse oats until flour like substance. Add cooked onion/carrot medley, 1 cup of french lentils, paprika, cumin, sea salt, pepper, nutritional yeast, fresh thyme, and ground flax seeds. Pulse to combine. Then add your liquids: water, tamari, apple cider vinegar and maple syrup. Blend until well combined.
  • Remove S-shape blade and add remaining 3/4 cup lentils (this offers different textures to the loaf). Lightly oil a rectangular baking pan (I used a 9x5 inch) and pour lentil mixture into pan. Spread to even.
  • Make glaze by combining tomato paste, maple syrup, tamari, water, apple cider vinegar and sea salt in a small bowl. Paint lentil loaf with the glaze. Cook lentil loaf in oven for 50 minutes, until the edges start to darken and the loaf is semi-firm to the touch.. (Optional to turn to broil for the last 5 minutes to lightly toast the glaze). Wait 10-15 minutes to cool, then remove from baking pan, cut into slices and serve.


Do ahead: Lentil loaf mixture can be made the day ahead. Transfer to rectangular baking pan when ready to cook.
Lentil loaf will keep in fridge for up to 5 days. Cover with foil and reheat at 350F/175C for 10 minutes.
Nutritional information is a rough estimate.


Calories: 259kcal | Carbohydrates: 41g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Sodium: 372mg | Potassium: 228mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2721IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg