This is the best vegan meatloaf you will EVER eat! Full of lentils, vegetables, and savory goodness. And if you love this vegan meatloaf recipe, stuff a bell pepper, portobello mushrooms, or some pasta shells with this yummy lentil mixture!
When I was little, my mom cooked the BEST meatloaf in the world. Although this was before we all started eating plant-based, I remember a meatloaf sandwich in my lunch box the next day. But vegan meatloaf is in a class all its own. This vegan meatloaf recipe is so good; you should make two loaves!
Jump to:
Despite everyone in the family wanting their meatloaf sandwiches covered in ketchup, mine was covered in yellow mustard. So, I created this vegan meatloaf that reminds me of my childhood. Unfortunately, most vegan meatloaf recipes come out dry and tasteless.
This new recipe I've developed cracked the code - which I've coined vegan meatloaf with lentils! Lentils are the secret ingredient.
Vegan meatloaf tastes like mom's recipe. Not only does it have the texture and flavor, but this vegan meatloaf with lentils is loaded with vegetables and high-fiber lentils to make it much better than the mom's version.
Mistakes to Avoid
Of course, creating a vegan meatloaf took a lot of trial and error. My multiple failures always produced a dry loaf or a moist and crumbly loaf.
Also, my other loaves stuck to the pan and tasted bland. Finally, my lentils were too wet after cooking, making my loaf soggy and looking back at my mistakes.
Another mistake I made was over-blending vegetables and lentils, again causing an overly soggy loaf. Ironically, cooking the vegetables before making the loaf was better than leaving the vegetables raw.
Instead, I suggest using fully drained lentils and not overly cooked ones. Or use vacuum-sealed pre-cooked lentils from the produce section.
For example, Trader Joe's sells pre-cooked vacuum-sealed lentils, which work perfectly for this recipe. Sometimes, a shortcut like this saves a lot of time.
Looking back, I suggest sautéing the vegetables before making the loaf, reducing the water released while cooking. This makes the loaf sturdy, but it sticks together better when removing it from the pan.
Furthermore, I use a silicone bread pan to prevent sticking. If you don't have a silicone bread pan, use parchment paper, so the loaf lifts easily from a bread pan.
Finally, after many trials and even more errors, I mastered the vegan meatloaf recipe. I focused on combining amounts of flaxseed meal, bread crumbs, and quick oats.
As simple as all this sounds, the struggle was real. But once I figured it out, the better my results.
Lentil Loaf Ingredients
- Prepared brown lentils: Prepared lentils means to cook them first. I prefer Trader Joe's steamed brown lentils. They are oil-free and a great shortcut when cooking with lentils.
- White or yellow onion: I love onions, and the more onion in a meatloaf the better!
- Carrot: Did you know carrots provide more antioxidants when boiled or steamed than when eaten raw?
- Celery: Celery's natural saltiness and slight bitterness add depth of flavor to mirepoix.
- Red pepper: Sweet in flavor and beautiful in color, red bell peppers offer a crunch as well as a nutritional component to the lentil loaf.
- Mushrooms: When added to the ingredients, the mushrooms act as meat, and the moisture helps bind the ingredients together.
- Garlic: I love garlic in everything. Fresh garlic is best.
- Tomato paste: Just a little goes a long way in terms of flavor and texture.
- BBQ sauce: I make my own BBQ sauce, but your favorite bottled brand also works.
- Yellow mustard: My mom always added yellow mustard to her meatloaf recipe. It gives it a little tang.
- Flaxseed meal: This provides a binding ingredient and works well with the ingredients to make everything stick together.
- Fresh parsley: Parsley brings freshness to the ingredients in the meatloaf.
- Salt: A little salt is all you need for this recipe to enhance the flavors already in the recipe.
- Pepper: Black pepper changes the flavor of food, adding depth and some spice.
- Quick Oats: The oats act as a secondary binder and a healthy ingredient in the loaf.
- Whole wheat bread crumbs: I used Dave's Bread and made my own), but prepared bread crumbs are fine.
Lentil Loaf Ingredient Substitutions
- Regular rolled oats and quick cooking are usually interchangeable in a recipe for baking. If your recipe calls for quick-cooking oats and you only have old-fashioned rolled oats, pulse the old-fashioned oats in the food processor a few times.
- Out of tomato paste? Use ketchup as a quick substitute.
- Make your own bread crumbs by tasting bread and crumbling the toast in a food processor. You can even make gluten-free bread crumbs with gluten-free bread.
- Use green pepper instead of red bell pepper.
- Add jalapeno for a bit of spice, but remember to wear gloves when working with jalapenos.
- Replace white or yellow onion with red onion for a sweeter taste.
How to Make the Recipe
First, saute the minced garlic, chopped onions, celery, carrots, and mushrooms in a large skillet.
While sauteing the vegetables, combine all the other ingredients in a food processor with a large blade. Then add the sauteed vegetables and pulse until the ingredients are combined.
However, avoid over-pulsing. The texture should appear thick and chunky.
Next, you can prepare a loaf pan. To cook without oil, use parchment paper to line the loaf pan. This process also removes the lentil loaf and makes it easy to clean up once it cools.
Next, transfer the processed lentil mixture into the prepared pan, cover it with aluminum foil, and bake.
Remove the aluminum foil, spread additional barbecue sauce over the meatloaf (optional), and bake an additional 10 minutes uncovered for 10 more minutes.
Allow cooling for at least 10 minutes before removing the pan and slicing. And, if desired, make this vegan meatloaf a day ahead of time and reheat it, or eat it cold on sandwiches. Hot or cold, this lentil loaf doesn't disappoint.
Since my mom always served mashed potatoes with her meatloaf, I decided to do the same.
So, I served my vegan mashed potatoes on the side. We used to dip our meatloaf in mashed potatoes as a kid.
Watching my husband dip his vegan lentil loaf in his mashed potatoes made me smile.
Recipe FAQs
Ground flax, breadcrumbs, and oats are suitable binders in various vegan recipes. These will keep your meatloaf together instead of using eggs.
The most popular base ingredients in making vegan meatloaf are lentils, beans, quinoa, tofu, brown rice, and tempeh.
Store the loaf in a covered container in the refrigerator for up to 5 days. Or, freeze the meatloaf whole or in individual slices.
Tips
- The lentils must be dry! If you cook your lentils or use canned ones, ensure they are drained and firm, not mushy.
- Do not over-pulse the mixture in the food processor. Over-pulsing causes the mixture to become too moist and doesn't bake through.
- Use a silicone loaf pan with parchment paper instead of a standard loaf pan.
- Or, line a baking sheet and use your hands to form a loaf on the baking sheet.
- Another alternative is using a large muffin pan for individual meatloaves
- Mini loaf pans are a cute way also to make individual lentil loaves.
- Be aware, however, if using muffin pans or small loaf pans, cut the cooking time in half.
- Allow the loaf to set up before cutting.
- I love this meatloaf sliced cold the next day on a sandwich.
- I realized this mixture is an excellent lentil loaf and makes meatballs for vegan spaghetti and meats. Or use vegan meatloaf inside red or green peppers for stuffed peppers.
- If you are single, another great idea is to put the lentil loaf into muffin pans for single servings and freeze the individual servings for future meals.
The next time you crave comfort food, give this vegan meatloaf a try! You will love every bite!
More Suggested Vegan Recipes
If you enjoyed this vegan meatloaf recipe, please consider giving it a 5-star rating and comment below. We would love to hear from you!
📖 Recipe
Vegan Meatloaf
Ingredients
Lentil Loaf
- 2 cups prepared brown lentils
- ½ cup white or yellow onion diced (½ onion)
- 1 large carrot diced (about ¼ cup)
- 2 stalks celery diced (about ¼ cup)
- ½ cup red pepper diced (half a red pepper)
- 1 ¼ cup chopped mushrooms
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 Tablespoon bbq sauce of choice
- 1 Tablespoon yellow mustard
- 2 Tablespoons flaxseed meal
- 1 Tablespoon fresh parsley chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup quick oats
- ½ cup whole wheat bread crumbs I used Dave's Bread and made my own bread crumbs, but prepared bread crumbs is fine
Garnish
- Extra bbq sauce for the top after cooking
Instructions
- Pre-heat oven to 350 degrees.
- Chop onion, celery, mushrooms, red pepper, and carrot (diced). I used the small blade on my favorite vegetable chopper.
- In a large skillet, cook onion, garlic, mushrooms, carrots, celery, and salt and pepper until browned. (You may use a little vegetable broth to avoid sticking )
- Pulse the prepared lentils, quick oats, flaxseed, bread crumbs, cooked vegetables, tomato paste, bbq sauce, mustard, and parsley in a food processor.
- The finished product should be chunky; do not over Pulse.
- Use a silicone backing or place parchment paper in the base of a glass loaf pan. If you don't have a loaf pan, you may form the dough into a loaf shape on a cookie sheet.
- Place dough into the loaf pan and gently press the top to form a bread shape.
- Cover with aluminum foil.
- Bake for 35 minutes, covered.
- Uncover after 35 minutes, and drizzle additional bbq sauce on top.
- Return to oven for 10 minutes, uncovered.
- Remove from oven; recover and let stand for 10 minutes before cutting.
- I find it easier to remove it from the pan before cutting.
Notes
- Do not over-pulse the mixture in the food processor.
- Allow the loaf to set up before cutting.
- Put the mixture inside a bell pepper and bake at 350 degrees for 30 minutes.
- Stuff this mixture inside stuffed shells and pour your favorite marinara sauce over the top; then bake covered at 350 degrees for 30 minutes.
- Fill large portobello mushroom caps with the lentil mixture, and drizzle BBQ sauce or marinara over the top. Bake covered at 350 degrees for 30 minutes.
- Make meatballs by rolling the mixture into balls; bake for 30 minutes at 350 degrees.
- Or, make lentil loaf muffins in a large pan for individual meatloaves.
- And my favorite is a cold lentil loaf sandwich with mustard on crusty toasted bread!
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Helle Møller
If the lentils must be dry lentils, then what do you mean by "prepared lentils"?
Kathy Carmichael
Helle, the lentils need to be cooked and not mushy or wet. Sometimes, people cook them too long, and they are soggy, which makes the loaf soggy. So I buy steamed lentils at Trader Joe's.
Kim
Do i need a food processor or can i just mix myself
Kathy Carmichael
Hi Kim, you can mix it yourself, but you must mash the cooked lentils with a fork before adding the other ingredients.
Jeanne
I dehydrate gluten free bread to make breadcrumbs. You can probably leave a couple slices sit out on the counter, then when dry, pulse them in a food processor or crush them with rolling pin in a bag.
Kathy Carmichael
Jeanne, great idea. You can also toast the bread and pulse it in the food processor.
B.A.
At what temperature and for how long would you bake the lentil muffins?
Kathy Carmichael
Hello, cook at 350 degrees for 20 minutes in a regular muffin pan. If making bite-sized ones in a mini muffin pan (for an appetizer), cook at 350 degrees for 12 minutes.
linda webb
I am making this today, it sounds absolutely fabulous. Thanks for sharing this recipe with us.
Kathy Carmichael
Hi Linda, let me know what you think of the recipe. I'd love to hear from you.
Linda
Hi..this was so good I'm making it for Xmas dinner....Will make it the day before...Kathy..what is the best way to re heat on the day? Thanks..Linda
Kathy Carmichael
Hi Linda, Preheat the oven to 225 to 250 degrees Fahrenheit. Place leftover vegan meatloaf in a shallow oven-safe dish.
Cover the dish with foil. Reheat for 25-30 minutes. Let meatloaf rest for 10 minutes before serving. Slice and enjoy!
Mary
This is the best vegan meatloaf I have ever eaten. It slices perfectly for a sandwich! And it’s absolutely delicious. To save time I recommend cooking the lentils and cutting the vegetables the day before.
Kathy Carmichael
Hi Mary, I'm so glad you liked it. Thank you for the time-saving tips. I know everyone will appreciate it.
Darci O'Leary
Should the bulgar be uncooked or cooked before adding? Would love to use instead of bread crumbs...
Kathy Carmichael
Hi Darci, bulgar has to be cooked first to be edible. However, if you use bulgar, reduce the fluid in the recipe by 1/2 because the moisture in the cooked bulgar will replace that fluid.
Lisa Mayes
Love this! First time trying a lentil loaf and with so many positive comments I knew this was the one to try. I swapped out the carrots as I had broccoli on hand. I added Italian seasoning and used panko instead of bread crumbs. Your tips were great and I felt confident to follow each step. Thank you!
Kathy Carmichael
Hi Lisa! I'm so glad you liked the vegan meat loaf. Try it cold on a sandwich tomorrow. Thank you so much for the feedback. I appreciate it. It was great to hear from you.
Paula Moors
Really delighted with this recipe. I used green bell peppers instead of red and I didn’t use much bbq sauce. I made mashed potatoes and mushroom gravy to go with it and it turn out perfect. Actually I have tried a lot of your lentil recipes and they are all excellent. Thank you.
Kathy Carmichael
Hi Paula, I'm so glad you liked it. I just put my lentil loaf in the oven. My husband loves it! Thank you for the feedback. I appreciate it.
Dawn Taylor
My husband is a dialysis patient. He has restrictions on how much potassium and phosphorus he can have. Do any of your recipes have the amount of potassium or phosphorus labeled? By the way, your meetloaf looks great!
Kathy Carmichael
Hi Dawn, I'm sorry but I don't know how to measure potassium and phosphorus in recipes. The nutrition generator does not have those options. Does he have a list of foods to avoid possibly?
Rebecca
Hi Kathy, love your recipes! Can I use green lentils instead of brown? It there a difference? thank you 🙂
Kathy Carmichael
Hi Rebecca, yes, you can use green lentils instead of brown lentils in the lentil loaf recipe. They have the same consistency as brown lentils. However, red lentils are softer and do not work well in this recipe. I hope you enjoy the lentil loaf. Let me know what you think.
Jeffrey Campo
I tried to read the full article because I never made ☯🥬🧅🧄🥦🥗meatloaf before. When I got halfway through I encountered and ad blocking some of the text. I'm on mobile. The article was great but unfortunately I am not going to read any of your articles or prepare any of your recipes until I get an email saying that the problem is fixed. If I receive this email and find that it's true I will remove my 1⃣🔆review and replace it with 5⃣🔆🔆🔆🔆🔆
Julie Greenman
I loved reading all the reviews! This looks really great. I am gluten-free and wonder if I could use garbanzo bean flakes. I will try it and let you know.
Kathy Carmichael
Hi Julie, I have never cooked with garbanzo flakes before. But you can certainly use gluten-free bread crumbs. Please let me know how it goes.
Carolyn
I am a big fan of this recipe!! It’s trickier to make without a food processor, however. Any tips on getting by without the processor? Thanks again for creating this flavorful masterpiece!
Kathy Carmichael
Hi Caroline! You can make the lentil loaf without a food processor as long as you chop everything finely. I'm so glad you enjoyed the meatloaf.
Jill Kostrinsky
Hi Kathy - I am new to plant based eating and I LOVE your recipes. Whenever I want to make something I just google the name of it and your name! I made this recipe and it turned out great. I didn't have quick oats, but the rolled oats worked out fine. My question is: the nutritional information is for 1/12 which seems like an inadequate serving size. 1/6th seems more like a regular serving. What do you think? I track my food intake right now, and want to make sure its accurate.
Kathy Carmichael
Hi Jill, we usually eat a giant salad first and then our entree. It's okay to have two pieces of lentil loaf, but we usually serve it with mashed potatoes or scalloped potatoes, so we often don't have a whole piece. I do, however, make a second loaf every time, so we have sandwiches the next day, or I freeze a loaf to thaw to eat another time. I'm so glad you enjoyed the recipe.
Carol
Sounds yummy!! A couple commenters mentioned using bulgar. Is that dry/raw/uncooked bulgar... or prepared/cooked bulgar?
Kathy Carmichael
Hi Carol, if you use bulgar as a substitute, it should be cooked before adding it to the meatloaf mixture. Let me know if you try it and if you enjoy it. Thanks.
Cathib
Great recipe! I used regular oats (not quick oats) and it turned out great. The recipe before you click on your site includes ‘cloves’ but I do not see that listed.
Also, for those wanting to eliminate mustard, don’t- you don’t taste it at all. Definitely making this again!
Linda Thomas
How would I make a yule log out of this recipe for Christmas
Kathy Carmichael
Hi Linda, I think you can make a yule log by using a cookie sheet instead of a loaf pan. Form the meatloaf mixture into the shape you want on a cookie sheet, and it should work out perfectly.
Karla A Strauss
I made your meat loaf tonight for dinner and found it super good! I would not say it tasted like my old meat style but hubby and myself really liked it and have leftovers calling my name for a sandwich tomorrow! Can't wait!
Sherba Swinson
Hello I am making this recipe again today because it is a keeper for me. I might use some of this toppings to go on my cauliflower pizza crust pizza along with bell peppers and onions.
Kathy Carmichael
Hi Sherba, that sounds like a great idea. Let me know how it turns out.
Katie
Glad to read that the chia seeds worked! I'm scrolling through the comments for just such ideas. Was it a one for one substitution?
Kathy Carmichael
Hi Katie, yes it is an equal amount of one-to-one substitution. I hope you enjoy the lentil loaf. It is one of my favorites.
SHERBA SWINSON
Hello, I made the meatless meatloaf and it was a totally a taste bud change. It was so delicious 😋 I thought I would make it again soon.
Kathy Carmichael
Hi Sherba, I'm so glad you enjoyed the lentil meatloaf. It's one of my husband's favorites! Thank you for reaching out. I appreciate the feedback. Let me know if you try any other recipes.
Maggie
Hi Kathy! The reviews on this meatloaf are great, I'd love to try it. However I don't have flaxseed meal, could I sub chiaseeds do you think? And how would I go about that?
Thank you!
Kathy Carmichael
Hi Maggie, although I've never tried chia seeds, I think it would work. Using chia in place of flaxseed requires more trial and error because you can't just substitute a quarter-cup of flax for a quarter-cup of chia. Depending on the recipe, you'll need to replace the flax with between one-half and two-thirds the amount of ground chia. Let me know how it turns out 🙂
Maggie
Thank you 🙂
Kathy Carmichael
You're very welcome. Let me know how it goes.
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Elisa
Bread? What bread? 🙁
Kathy Carmichael
Hi Elisa, there are breadcrumbs in the recipe; you can make your own or used prepared ones. I hope you enjoy the recipe.
Kelly
As oven differ, and I believe my oven runs a little cool, can you give me a description of how it should look after the 35 minutes? Mine is still quite wet looking. So should it still be undercooked when I am putting the bbq sauce on, or should it be solid by then? Thanks!
Kathy Carmichael
Hi Kelly, it settles and dries out a bit when you let it sit covered, but if it looks wet, I would cook it longer. I hope this helps and you enjoy the lentil loaf.
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DIANN L MCBEE
Meatloaf was one thing I really missed so cannot wait to try this! Looks great!
One note -- please consider getting your PRINT recipe to one page. I always print to use for cooking so would help with ink, paper, and saving in my recipe notebook.
Thanks!
Kathy Carmichael
Hi Diann! I hope you enjoy the recipe. When I print the recipe, it is on one page. Hmmmm. I will look into it. Thank you for your feedback. I appreciate it.
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Cynthia G Herrick
I am relatively new to daily Kitchen cooking! Recently retired, I am cooking most meals now, and leaning plant based/vegan. My husband WAS on board, but struggles with texture and foods he believed were yucky! I made this meatloaf last weekend, and he not only finished his meal, he actually said he would eat it again. Personally, I loved it!! Prep time was a little long for me, but I have a very small food processor, so had to divvy it up. will be buying a full sized one soon! Thank you!! Cynthia
Susan
Made this yesterday in preparation for Canadian Thanksgiving, doubled the recipe, so I could give one to my daughter.
It is one of the best recipes I have used....
A keeper, it will be hand written, on a recipe card.
I always worry about my punctuation on here ,knowing I am responding to a former educater!!!????
Kathy Carmichael
Hi Susan! I'm so glad you liked it! And Happy Canadian Thanksgiving! I appreciate your feedback, and never worry about punctuation with me. This is a grammar free recipe zone 🙂
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Bonnie Middlebrook
I pretty much followed this recipe exactly as written. I swapped out for gluten free breadcrumbs. I roasted some radishes that i seasoned with coconut oil and a ranch seasoning mix. Healthy, yummy and super simple! I made in the morning and just popped everything in the oven later on
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Brenda
Can't wait to try this as a stuffing for green peppers as you suggest. I will leave out the mushrooms, as my husband will not eat them. If he doesn't like it that way, next time, I'll add the mushrooms and it will be all mine...LOL!
Kathy Carmichael
Hi Brenda, that is so funny! You can freeze the extra meat if you have too much for the peppers. Just make sure you leave an inch between the top and the fill line, so it doesn't get freezer burn. Please let me know if you like the recipe. I appreciate your feedback. And, by the way, if you chop the mushrooms up relly fine, he will never know they are in there 😉
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Donna Flaherty
When you say 'flaxseed meal', is that the same as dry, ground flaxseed?
Kathy Carmichael
Hi Donna, yes; flaxseed meal is ground flaxseed. Let me know if you enjoy the recipe. It's one of my favorites! It's great cold the next day too 🙂
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Nicole
Have yet to find a recipe on your blog that isn’t exactly on the mark! Can’t wait to try this one too. ♥️
Also, both my boys prefer mustard on their meatloaf instead of ketchup too 😀
Kathy Carmichael
Hi Nicole! Thank you so much! I appreciate the feedback, and I am so glad you enjoy the recipes. Tell the boys they are very smart. Mustard is where it's at! Have them try it cold the next day with the mustard on toasted bread! YUM!
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Didi
I looked through several recipes until I found yours. I liked the way your article was written and the positive reviews you had received. I just finished making your recipe, it is 3am here in Mexico. I have to say it is a great recipe. I was very proid when it came out of the oven. Thank you for sharing.
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Martha
I was just pondering this recipe....looks great. I, too, was thinking about the use of my rolled oats. I think the quick-cooking oats are just rolled thinner so it cuts the cooking time so I think I’ll just put the oats in the blender to break them up somewhat but not to flour consistency.
Kathy Carmichael
Hi Martha, I have never tried using rolled oats, but it sounds very interesting. Let me know if you try it and how it turns out.
Carol
going to try this recipe, I make a meatless meatloaf simular to this one but I add a cup of homemade spaghetti sauce
Kathy Carmichael
Hi Carol, let me know if you like it. I love homemade spaghetti sauce. You should join our Facebook group and share your recipe 🙂
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Lisa Guthrie
Excellent recipe! I made this for dinner last night. It was very tasty. For some reason, it was still a bit mushy when it finished cooking so I took it out of the bread pan, sliced it, placed it in an iron skillet (leaving a gap between each slice), placed the skillet on the middle rack in my oven, and broiled it for an additional twelve minutes (checking every few minutes to make sure it didn't burn). The results were unbelievable! Gorgeous, crispy, crunchy outer layer with a fresh off the grill barbecue taste and firm, well held together, flavorful inside. My family was begging for more. I will have to double the recipe next time and I suggest folks in here do too cause it's so good, you're going to want to have a second serving or have a bit for lunch the next day. Just WOW!
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joannlakes
Kathy, I think our taste buds change with age and diet (especially diet). I love fruit as a child, as an adult on the sad I really avoided them especially apples. Now vegan for 12 years and wfpb no oil for 5 yrs, I love fruit and apples are #1!!!
Oh, and by the way, nice recipes! I've enjoyed the ones I've tried as well as gleaning ideas from others. Thank you!
Kathy Carmichael
Hi Joann, so funny you mention that. My daughter hated spicy food when she was younger; now that she is older, she loves spicy foods. In fact, what she eats is way too spicy for me. I am glad you are enjoying the recipes. Thank you for your feedback. Stay safe and healthy.
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Valerie
I only have regular rolled oats and really don't want to go to the grocery store! Will they work? Are there any modifications I should make?
Kathy Carmichael
Hi Valerie, I have never used rolled oats, but I think they can be used interchangeably for this recipe because the meatloaf is cooked. Rolled oats typically cook 10 minutes vs. quick oats that cook about 3 minutes. You may want to cook the meatloaf a few minutes longer. Other than that, I think you are good to go. I wouldn't want to go to the store either 🙂 Stay safe and healthy! And, let me know if you enjoy the recipe.
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Nancy C
My husband and I both detest any type of mustard. Can I just leave it out or do you have a suggestion for a substitute? Thanks
Kathy Carmichael
Hi Nancy, You can just leave it out. It doesn't really make it taste like mustard; it's just an acidic taste. If you leave it out though, make sure you add BBQ sauce or something you do like that will make up for the wet ingredient. Please let me know if you enjoy it. Stay safe and healthy.
Janet
Would this work with red lentils? I understand they’re a little softer than green. My online order options are limited now and red are available. Thanks!
Kathy Carmichael
Hi Janet, I think so but I haven't tried it with red lentils. Because red lentils are softer, I might cook the lentils for fewer minutes. Please let me know if you try it and it works.
kate12
Hi -- This lentil loaf may be the best of any of the gazillion plant-based "meat" loaf recipes I've made (honestly, I think I've tried them all!). This loaf has a wonderful hearty flavor. I used bulgur wheat instead of bread crumbs and since I didn't have mushrooms on hand I substituted with sweet corn. The loaf was even better the next day -- I made sandwiches with it and the slicing consistency was perfect. I finally have a plant-based loaf recipe that will become my go-to -- yay! Thank you!
Kathy Carmichael
Hi Kate, thank you so much for your feedback. I must say I tried a gazillion times to get it right before I figured it out. My husband loves to eat it the next day on a sandwich with mustard! I'm so glad you liked it. Stay healthy and safe!
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Cheryl
Just made this and must say this is the best tasting lentil loaf I have ever had, Thanks for sharing this great recipe, will be making this often????
Kathy Carmichael
Cheryl, Thank you so much for the positive feedback. I tried many times with several failures before I finally got it right. You can also stuff the lentil loaf into peppers, or make meatballs, or even stuff it into large pasta shells. I'm going to try to use the mixture in a lasagna next. I'll let you know if it works 🙂 .
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Janice
Best lentil loaf I've ever tasted----hubby loved it as well
Kathy Carmichael
Janice, I must say, my husband loved it too. To be honest, I think I made 10 different failed versions until I made one I liked. You can also make meatballs from the same recipe, or stuff it in green or red peppers, or even mushrooms. I know how challenging it is to get our men on board. I'm glad I could help.
Erica Egelie
I made this recipe and we enjoyed it very much, thank you. We do not eat bread, so I replaced the crumbs by chia seeds. Made my own bbq sauce without sugar. This wonderful bread will be on the menu very often.
Kathy Carmichael
Erica,
Great ideas for substitutions. I'm so glad you liked it.
Ellen Baer
Do you use 2 cups of dry lentils or 2 cups cooked lentils? What size loaf pan do you use. My pan is only half full.
Kathy Carmichael
Hi Ellen, I use a standard loaf pan 8-1/2 x 4-1/2 x 2-1/2 inches. I also use 2 cups of cooked lentils.
Erica Egelie
I made this recipe and we enjoyed it very much, thank you. We do not eat bread, so I replaced the crumbs by chia seeds. Made my own bbq sauce without sugar. This wonderful bread will be on the menu very often.
Debbie
I made this for my family today and they loved it. I didn't have any bread so I used Bulgar wheat instead of whole wheat bread crumbs. The meatless loaf is moist and very tasty, yet holds together well. Easy to slice.
Kathy Carmichael
Debbie, I'm glad you liked it. Bulgar is a great idea! I will have to try that!
Jen
Looks like a great recipe! Would canned lentils work? I have two cans in the cupboard I want to use up.
Kathy Carmichael
Hi Jen, yes; I think canned lentils would work fine. I might drain them first of excess fluid. Please let me know how it turns out.
Debbie
I made this for my family today and they loved it. I didn't have any bread so I used Bulgar wheat instead of whole wheat bread crumbs. The meatless loaf is moist and very tasty, yet holds together well. Easy to slice.
Jayne
Why, oh why did I manage to live 72 years thinking I hated lentils? When my cupboard got bare enough that there was little left but a can of organic lentils, I gave in and tried them. They were delicious! Now, there’s always plenty of lentils around!
Kathy Carmichael
Jayne, I used to hate broccoli, or at least I thought I did. Now, I could eat it every day.
Jayne
Why, oh why did I manage to live 72 years thinking I hated lentils? When my cupboard got bare enough that there was little left but a can of organic lentils, I gave in and tried them. They were delicious! Now, there’s always plenty of lentils around!
Janet
Hi, what can I replace the mushrooms with?
Thanks. Janet
Kathy Carmichael
You can just leave the mushrooms out if you don't like them. Or, you could add another vegetable you like, like zucchini, or cauliflower.
Colleen
Can this be made without mushrooms? If so, how would you suggest modifying the recipe? Thanks!
Kathy Carmichael
Hi Colleen,
Yes, just add another vegetable you like or more lentils?
Beth Seibel
I dislike red peppers, well, any peppers to be honest. What can I substitute for the red pepper in this recipe?
Kathy Carmichael
There are mushrooms in the recipe; do you mean instead of the lentils?
Vips U
Fifth ingredient down is "1/2 cup red pepper, diced (half a red pepper)" but it actually isn't mentioned in the directions. Red peppers are not something I generally have so I was also interested in this info! From your replies, I gather it's ok to omit.
Kathy Carmichael
Hello, the red peppers are listed in the second bullet of the directions, but if you don't like them, simply leave them out. You can also add another vegetable you prefer. I hope this helps, and enjoy the recipe.
Kathy Carmichael
You could use anything; more mushrooms, zucchini, etc.
Elizabeth
When you say prepared lentils, how watery is it to use for the recipe? Is it pretty dry?
Kathy Carmichael
I made lentils and they were in the refrigerator. Not watery at all; completely cooked according to directions. Does that answer your question? It wasn't dry at all. I have made a lot of lentil loaf, and I was shocked how moist it was.