Easy Vegan Lentil Loaf Recipe (Vegan Meatloaf)

the picky eater

In this classic vegan lentil meatloaf, the walnuts and lentils combine with carrots, shallots, and savory spices for a blend of flavors that’s sure to impress.

👩‍🍳 How to Store and Keep

Let any leftover lentil meatloaf cool completely, then slice the remaining loaf. Transfer to an airtight container. It will keep in the fridge for about 5 days.


How To Make Vegan Lentil Loaf


Line a loaf pan with parchment paper and set aside. Dice garlic cloves, onion and carrot into very small pieces. Sauté garlic in a heated pan with olive oil until fragrant.


Chop shallots and add it to the other cooked veggies. Cook for two more minutes.


Place the cooked vegetables in a large bowl and add 2 cups of lentils. Using an immersion blender, process the vegetables until they form a smooth paste.


Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce and salt and stir to combine.


Transfer the lentil loaf mixture to the prepared loaf pan and press with a spoon to get a compact loaf.

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