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Lentil Loaf (VEGAN, GF, NUT-FREE, OIL-FREE)

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This delicious and healthy Lentil Loaf is perfect for the holidays. It's hearty, oil-free, nut-free, gluten-free, and vegan.

side view of lentil quinoa loaf (vegan, gluten free, oil free), garlic mashed potatoes with caramelized onion and mushroom gravy and a side of steamed broccoli on a white plate
This flavorful lentil loaf pairs beautifully garlic mashed potatoes, mushroom gravy, and veggies

This delicious lentil loaf recipe makes four servings and is a modified version of Vegan Richa's Vegan Lentil Quinoa Loaf.

What you need to make this healthy vegan lentil loaf:

  1. Brown lentils, dry
  2. Bay leaf
  3. Uncooked quinoa
  4. Onion
  5. Garlic
  6. Jalapeno
  7. Celery
  8. Carrot
  9. Thyme, dried
  10. Oregano, dried
  11. Raisins
  12. Flaxseeds, ground
  13. Dijon mustard
  14. Tomato paste
  15. Coconut aminos
  16. Reduced sodium tamari soy sauce
  17. Tahini
  18. Nutritional yeast
  19. Fennel seeds
  20. Rolled oats, coarsely ground and gluten-free (if sensitive)
The ingredients for vegan lentil quinoa loaf: lentils, quinoa, veggies, herbs and spices.

Pro tip for organizing the ingredients

Yes, this lentil loaf has a lot of ingredients, so here's a pro tip. Organize the ingredients upfront into three groups:

1: Arrange the lentils, bay leaf, water, and quinoa together.

2: Then group the chopped onion, garlic, jalapeno, celery, and carrot with the thyme and oregano.

3: 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 Prepare

Combine lentils, bay leaf, and water in a medium pot with a lid over medium heat and cook partially covered for 15 minutes. Remove the lid, add uncooked quinoa to the pot, and cook uncovered until both are tender, about 10 to 15 minutes. Remove the bay leaf and set aside. 

Heat a large sauté pan over medium heat. Add onions and dry sauté for 4 to 5 minutes. Add celery, carrots, garlic, jalapeno and continue cooking for another 4 to 5 minutes. If veggies start to stick, add a tablespoon of water to release. Add the dried thyme and oregano and give it a good stir. Turn off the heat.

Preheat oven to 375°F (190°C).

Add cooked lentils, quinoa, and veggie mixture to a large mixing bowl. Add the remaining ingredients of raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced-sodium soy sauce (tamari), tahini, nutritional yeast, fennel seeds, and coarsely ground gluten-free rolled oats. Stir well to combine.

Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil for the last 5 to 7 minutes and continue baking uncovered until the time is up. Let it rest for at least 10 minutes before slicing.

Step-by-step instructions

A pot of lentils in water with a bay leaf on the stove.
Put lentils in a pot with water with a bay leaf.
A pot partially covered with a lid on the stovetop.
Partially cover and cook lentils over medium heat for 10 minutes.
Chopped onions being sautéed in a pan.
Preheat a saute pan over medium heat and cook chopped onions for 4 to 5 minutes.
Chopped celery, garlic, jalapeno, carrot and onion in a sauté pan.
Add celery, carrots, garlic, and jalapeno, and give it a stir. Cook for another 4 to 5 minutes.
Dried thyme and oregano being added to the sauté pan with cooked veggies.
Add dried thyme and oregano, give it a good stir, and then turn off the heat.
Dry quinoa being added to the pot with lentils.
Return to the pot with lentils, add dry quinoa, stir, and cook uncovered for 10 to 15 minutes.
Cooked quinoa and lentils in a pot with bay leaf being removed.
When quinoa and lentils are done cooking, remove the bay leaf.
Mixing bowl with veggies, lentils, quinoa, and other seasonings being mixed together.
Add all ingredients to the mixing bowl and stir well to combine.
The lentil loaf mixture being added to a parchment lined casserole dish.
Carefully spoon the lentil loaf mixture into a parchment-lined casserole dish or loaf pan.
A parchment lined casserole dish with lentil loaf mixture that's been packed and smoothed out.
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.
Cooked lentil loaf coming out of the oven.
When there are 5 to 7 minutes remaining, remove the foil and continue baking uncovered. Remove from oven and let sit for 10 minutes before serving.
Lentil loaf being sliced with a large knife.

Side dishes

Enjoy this healthy lentil loaf with garlic mashed potatoes, mushroom gravy, and steamed broccoli or vegan collard greens. This meal is perfect for the holidays or any time you want a delicious, satisfying, comforting meal that won't rob you of your health.

Frequently Asked Questions

What are other ways to prepare these?

Instead of using a baking pan, you can use muffin tins for easy freezing later. Or form them into bite-size appetizer balls—perfect for a holiday party or potluck.

What do vegans eat for Christmas dinner?

This lentil loaf with all the trimmings—Garlic Mashed Potatoes, Mushroom Gravy, and steamed broccoli or Collard Greens—is an excellent option for any vegan, vegetarian, or flexitarian. For dessert, I recommend the Crustless Vegan Sweet Potato Pie.

Can non-vegans eat this too?

Absolutely! Just make sure they don't eat it all, so there's enough left for you.

How do I store this lentil loaf?

This lentil loaf stores well in the refrigerator for up to 4 days or in the freezer for up to 4 months.

What makes this lentil loaf healthy?

The typical animal-based meatloaf can have upwards of 20 to 30 grams of fat, not to mention high levels of saturated fat and dietary cholesterol. However, with less than 7 grams of total fat and zero dietary cholesterol, along with lots of fiber, this Lentil Loaf with quinoa is high in protein and heart-healthy.

Cooked lentil loaf that's been partially sliced on a plate.

We hope you love this lentil loaf recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us  @danielsplaterecipes so we can see your creation!

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Cooked lentil loaf that's been partially sliced on a plate.

Lentil Loaf (VEGAN, GF, NUT-FREE, OIL-FREE)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan
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Description

This delicious and hearty Lentil Loaf will help you stay on track with your health through the holidays. It's vegan, gluten-free, nut-free, and has no added oil or sugar. Pair this with mashed potatoes, mushroom gravy, steamed broccoli, or vegan collard greens, for a complete and satisfying holiday dinner.

Ingredients

Units Scale
  • ½ cup brown lentils, dry
  • 1 bay leaf
  • 2 ¼ cups water
  • ⅓ cup uncooked quinoa
  • ¾ cup onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno with seeds removed, diced
  • ½ cup celery, finely chopped
  • ½ cup carrots, finely chopped or shredded
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ cup raisins, roughly chopped
  • 2 Tbsp ground flaxseed
  • 1 tsp Dijon mustard
  • 2 Tbsp tomato paste
  • 2 Tbsp coconut aminos
  • 1 Tbsp reduced-sodium tamari soy sauce
  • 2 Tbsp tahini
  • 1 Tbsp nutritional yeast
  • ¼ tsp fennel seeds
  • ½ cup coarsely ground rolled oats (use gluten-free, if gluten-sensitive)

Instructions

Combine lentils, bay leaf, and water in a medium pot with a lid over medium heat and cook partially covered for 15 minutes. Remove the lid, add uncooked quinoa to the pot, and cook uncovered until both are tender, about 10 to 15 minutes. Remove the bay leaf and transfer the cooked lentil quinoa mixture to a large mixing bowl. 

Heat a large sauté pan over medium heat. Add onions and dry sauté for 4 to 5 minutes. Add celery, carrots, garlic, jalapeno and continue cooking for another 4 to 5 minutes. If veggies start to stick, add a tablespoon of water to release. Add the dried thyme and oregano and give it a good stir. Turn off the heat.

Preheat oven to 375°F (190°C).

Add cooked veggies with spices to the large mixing bowl with the lentils and quinoa.

Stir in raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced-sodium soy sauce (tamari), tahini, nutritional yeast, fennel seeds, and coarsely ground gluten-free rolled oats. Make sure it’s well combined with the cooked lentils, quinoa, and veggie mixture.

Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). Remove the foil for the last 5 to 7 minutes and continue baking uncovered until the time is up. Let it rest for at least 10 minutes before slicing.

Notes

EQUIPMENT/SUPPLIES

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Mixing bowl
  6. Large sauté or sauce pan
  7. Mini-blender
  8. Oven
  9. Loaf pan or casserole dish
  10. Parchment paper
  11. Foil
  • Prep Time: 30 min.
  • Cook Time: 30 min.
  • Category: Lunch/Dinner Entree
  • Method: Stove Top & Oven Baked
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter holds a Master's degree in Nutrition Sciences from the University of Alabama at Birmingham, is a Certified Nutritionist, and Diplomate and Certified Lifestyle Medicine Professional through the American College of Lifestyle Medicine. Gigi also has a whole food plant-based nutrition certificate from eCornell University. Sersie Blue is a certified health coach through Wellcoaches at the University of North Florida and holds Master’s of Divinity in Counseling from Tyndale College and Seminary. Sersie has been coaching individuals on doing the Daniel Fast since 2011. Combined, Gigi and Sersie have over 25 years of experience preparing and enjoying whole food plant based vegan recipes. It is through their passion and love for healthy cooking that they created Daniel's Plate—the eat better, not less whole food, plant-based vegan recipe website.

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Reader Interactions

Comments

  1. Kevin

    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!



    Reply

  2. Regina S.

    A lot of ingredients, but it tastes so good. Will definitely make this again.



    Reply

  3. Nikki

    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.



    Reply

    • Gigi & Sersie

      Yay! We're so glad you enjoy it. Yes, the meat-eaters in our family enjoy this too. They don't miss the meat.

      Reply

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