Vegan Lentil Loaf

Savory Vegan Lentil Loaf (WFPB, GF)

  • Author: Deborah
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 95 minutes
  • Yield: 4 servings 1x


Nothing says quintessential comfort like this Savory Vegan Lentil Loaf with Maple Balsamic Glaze. Made with sauteed vegetables, lentils and a medley of spices, this best vegan loaf recipe is also whole food plant based (WFPB) and gluten-free. Perfect for holidays or any day you’re looking for a simple, wholesome meal.



  • 2 flax eggs (add 6 tbsp water to 2 tbsp ground flax seed)
  • 1 cup dry lentils
  • 2.5 cups water
  • 5 cloves garlic (minced; divided)
  • 0.5 tsp sea salt (divided)
  • 1 cup organic vegetable broth (low sodium)
  • 1 tbsp fresh rosemary
  • 1/2 large white onion (finely chopped)
  • 2 small sweet potatoes (finely diced)
  • 2 stalks celery (finely diced)
  • 8 oz mushrooms (chopped)
  • 2 tbsp fresh lime juice (from 1 lime)
  • 1 tsp smoked paprika
  • 1,5 tsp ground cumin
  • 1 tsp ground cardamon
  • 1/2 tsp roasted cinammon
  • 3/4 cup gluten-free oats (I used Bob’s Red Mill)
  • 1/2 cup gluten-free all purpose flour (I use Bog’s Red Mill)

For the Maple Balsamic Glaze (optional)

  • 1/4 cup organic ketchup
  • 1 tbsp maple syrup (Grade A)
  • 1 tbsp balsamic vinegar


  1. Prepare flax eggs and put them in freezer while preparing the rest of ingredients. Brush small amount of vegetable broth on bottom and sides of 9 in loaf pan. Lightly flour and set aside. 
  2. In medium pot add lentils and shaves of garlic clove to water and bring to a boil. Lower heat and simmer for 30-35 minutes until all water is absorbed and lentils are tender.  
  3. In medium saucepan over medium heat simmer vegetable broth, garlic and rosemary until fragrant. Add onions, sweet potato and celery. Saute until nearly fork-tender about 7-10 minutes. Stir occasionally.  
  4. Cook mushrooms separately in a tad bit of broth until wilted. Add them to vegetables when done. 
  5. Add spices and lime juice to vegetables and stir well to combine. Saute for another 5 minutes in order for flavors to meld together perfectly. 
  6. In a food processor or blender, puree 1 cup of the cooked lentils. 
  7. In a large mixing bowl combine sauteed vegetables, pureed and whole lentils, oats, flour and flax eggs. Sea salt and pepper to taste. 
  8. Place mixture into loaf pan. Press down firmly with fingers, gently filling in along the edges. Tap loaf pan firmly on counter top 2-3 times to make sure mixture settles completely into pan. Brush Maple Balsamic Glaze on top of loaf before placing in oven (optional). 
  9. Bake uncovered for 45-50 minutes on middle rack of oven. Remove and allow to cool 10-15 minutes before removing from loaf pan. Serve with garden salad and a bottle of red wine. 

For the Maple Balsamic Glaze

  1. Mix all ingredients together. Brush onto top of loaf before putting in oven. 


  • Loaves like this can be precarious. Be sure to follow the instructions carefully or your loaf may be less than perfect.
  • It’s best to be organized when you make this vegan lentil loaf by preparing all your ingredients before-hand. This will not only lessen time spent in the kitchen but will make the cooking experience run much smoother.
  • Make sure you cook the lentils until all the water is absorbed. If there’s still water left after 30-35 minutes, simmer for another few minutes
  • Allow to sit for 15 minutes before attempting to remove loaf from pan. Take a butter knife and run it around the edges. Turn the pan over slightly using your hand to catch it. If it doesn’t easily spill from the pan, run your knife around the edges again.
  • Store recipe in airtight container for up to 4 days in refrigerator.
  • This lovely loaf also fares well in freezer in a freezer-safe, ziplock baggie for up to 3 months. 
  • Recipe adapted from Chef Amber Poupore’s Thanksgiving Savory Lentil Loaf.
  • To substantially lower the sodium content, replace 1/4 cup ketchup with 1/4 cup tomato or marinara sauce
  • Category: Main Course
  • Cuisine: American