This delicious and healthy vegan Lentil Loaf is perfect for the holidays. Serve with our Garlic Mashed Potatoes, Vegan Mushroom Gravy, and Vegan Collard Greens for a satisfying meal.
Quick Look at This Recipe
- 🕗 Prep Time: 15 minutes
- 🔥 Cook Time: 30 minutes
- ⏰ Total Time: 45 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Moderate – cook the lentils, saute veggies, cook quinoa, combine everything in a mixing bowl, bake, and serve.
- 🍲 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, nut-free
- 🙏 Daniel Fast recipe
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This delicious lentil loaf recipe makes four servings and is a modified version of Vegan Richa's Vegan Lentil Quinoa Loaf.
Why You'll Love This Recipe
- It’s pure whole-food plant-based, so no processed “meat” needed.
- Gluten-free (just use GF oats) and oil-free, so it’s lighter but still satisfying.
- Holds together nicely with no crumbly disaster.
- Flavor-forward thanks to layers of aromatics, herbs, and savory umami.
- Great for make-ahead, reheating, or freezing slices for meal prep.
- Daniel Fast compliant, and one of our favorite Starch Solution recipes.
Health Benefits
- High in fiber & plant protein thanks to lentils and quinoa, supporting digestion and satiety.
- Low in saturated fat and zero cholesterol (versus traditional meatloaf).
- Nutrient-dense: lentils deliver iron, folate, potassium; vegetables add vitamins A, C, antioxidants.
- Stabilizes blood sugar better than refined-carb heavy loaves.
- Supports heart health by replacing meat with lentils and whole grains.
- Gut-supportive: oats, flax, quinoa—all contribute prebiotics and fiber.
What You'll Need to Make This Lentil Loaf
- Brown lentils are the foundation that provides bulk, protein, and a creamy base when cooked.
- Uncooked quinoa adds lightness, complementary texture, and extra protein.
- Tahini adds creaminess, richness, and moisture-binding.
- Rolled oats, coarsely ground, serve as the binder that lends the lentil loaf its structure and chewiness without being heavy. Choose gluten-free oats if gluten-sensitive.
A full list of ingredients with exact amounts can be found in the recipe card below.
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Expert Tip to Organize Ingredients
This lentil loaf has a lot of ingredients, so here's a pro tip. Organize the ingredients upfront into three groups:
- Arrange the lentils, bay leaf, water, and quinoa together.
- Then group the chopped onion, garlic, jalapeno, celery, and carrot with the thyme and oregano.
- The third group includes all the other ingredients: raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, tamari, tahini, nutritional yeast, fennel seeds, and coarsely ground rolled oats.
Then, follow the preparation instructions below to whip up a delicious and nutritious vegan lentil quinoa loaf.
How to Make This Lentil Loaf
Step 1: Combine lentils, bay leaf, and water in a medium pot.
Step 2: Partially cover and cook lentils over medium heat for 10 minutes.
Step 3: While the lentils are cooking, preheat a saute pan over medium heat and cook chopped onions for 4 to 5 minutes.
Step 4: Add celery, carrots, garlic, and jalapeno, and give it a stir. Cook for another 4 to 5 minutes.
Step 5: Add dried thyme and oregano, give it a good stir, and then turn off the heat. Preheat your oven to 375°F (190°C).
Step 6: Return to the pot with the lentils, add dry quinoa, stir, and cook uncovered for 10 to 15 minutes.
Step 7: When quinoa and lentils are done cooking, remove the bay leaf.
Step 8: Add all ingredients to the mixing bowl and stir well to combine.
Step 9: Carefully spoon the lentil loaf mixture into a parchment-lined casserole dish or loaf pan.
Step 10: Use the back of a wooden spoon to pack down the loaf and smooth out the top. Cover with foil and bake for 20 minutes at 375°F (190°C).
Step 11: When 5 to 7 minutes remain, remove the foil and continue baking uncovered. Remove from the oven and let it sit for 10 minutes to set.
Step 12: Slice, serve, and enjoy!
Side Dish Pairings
- Enjoy this healthy lentil loaf with garlic mashed potatoes, mushroom gravy, and garlicky kale, or vegan collard greens.
- Add a sweet touch with our sugar free cranberry sauce.
- Pair this loaf with either our vegan jalapeno cornbread or vegan cornbread muffins.
- For a starter, try our vegan butternut squash soup, vegan cream of mushroom soup, or vegan cream of broccoli soup.
Recipe FAQs
Instead of using a baking pan, consider using muffin tins for easy freezing later. Or form them into bite-sized appetizer balls, perfect for a holiday party or potluck.
This lentil loaf with all the trimmings, including Garlic Mashed Potatoes, Mushroom Gravy, and steamed broccoli or Vegan Collard Greens, is an excellent option for any vegan, vegetarian, or flexitarian. For dessert, I recommend the Crustless Vegan Sweet Potato Pie or Vegan Apple Crisp.
When made with whole-food ingredients (no processed meat substitutes, low in saturated fat, and rich in vegetables), a lentil loaf is a nutritious, fiber-rich, plant-based alternative to traditional meatloaf.
This lentil loaf stores well in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Whether you’re hosting a holiday dinner or just sneaking in extra plants midweek, this Lentil Loaf delivers on taste, texture, and nutrition. It’s hearty without heaviness, savory without obscurity, and flexible enough to adapt to your pantry. Best of all, leftovers are a dream. Give it a try and don’t be surprised if it becomes your go-to plant-based staple for the holidays.
Related Recipes to Check Out
If you tried this Vegan Lentil Loaf or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Lentil Loaf
Equipment
- 1 mini bullet blender (to coarsely grind rolled oats)
Ingredients
- ½ cup brown lentils dry
- 1 bay leaf
- 2¼ cups water
- ⅓ cup uncooked quinoa
- ¾ cup onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno, with seeds removed and diced
- ½ cup celery, finely chopped
- ½ cup carrots, finely chopped or shredded
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ cup raisins, roughly chopped
- 2 Tablespoons ground flaxseed
- 1 teaspoon Dijon mustard
- 2 Tablespoons tomato paste
- 2 Tablespoons coconut aminos
- 2 Tablespoons tahini
- 1 Tablespoon nutritional yeast
- ¼ teaspoon fennel seeds
- ½ cup coarsely ground rolled oats (use gluten-free, if gluten-sensitive)
- salt and pepper to taste (I used ½ teaspoon added to the mixture)
Instructions
- Combine lentils, bay leaf, and water in a medium pot. Partially cover and cook lentils over medium heat for 10 minutes.
- While the lentils are cooking, preheat a saute pan over medium heat and cook chopped onions for 4 to 5 minutes. Add celery, carrots, garlic, and jalapeno, and give it a stir. Cook for another 4 to 5 minutes. Add dried thyme and oregano, give it a good stir, and then turn off the heat.
- Preheat your oven to 375°F (190°C).
- Return to the pot with the lentils, add dry quinoa, stir, and cook uncovered for 10 to 15 minutes. When quinoa and lentils are done cooking, remove the bay leaf.
- Add all ingredients to the mixing bowl and stir well to combine.
- Carefully spoon the lentil loaf mixture into a parchment-lined casserole dish or loaf pan. Use the back of a wooden spoon to pack down the loaf and smooth out the top. Cover with foil and bake for 20 minutes at 375°F (190°C).
- When 5 to 7 minutes remain, remove the foil and continue baking uncovered. Remove from the oven and let it sit for 10 minutes to set.
- Slice, serve, and enjoy!
Notes
- Arrange the lentils, bay leaf, water, and quinoa together.
- Then group the chopped onion, garlic, jalapeno, celery, and carrot with the thyme and oregano.
- The third group includes all the other ingredients: raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, tamari, tahini, nutritional yeast, fennel seeds, and coarsely ground rolled oats.
Gigi Carter says
Such a great recipe! Perfect for the holidays. It's always a big hit in my family.
Nikki says
I've made this a few times, and it is so tasty. I've served this to meat eaters and they love it too. Thank you.
Gigi & Sersie says
Yay! We're so glad you enjoy it. Yes, the meat-eaters in our family enjoy this too. They don't miss the meat.
Regina S. says
A lot of ingredients, but it tastes so good. Will definitely make this again.
Kevin says
Did you see my #CarmelizedOnionMushroomGravy review? If so, this was the #LentilQuinoaLoaf I referenced. So, if you are not a vegan, the entree is where you might jump off the vegan train. Not on this one! You will stay for the ride! The taste, of course, is excellent. You will also appreciate how this #veganloaf is embraced by all the senses.
I am a vegan advocate, and this recipe hit all my priorities: taste, health, and sustainability!