This easy meal is a plant based vegan Lentil Meatloaf that is gluten free and oil free. I was never a meatloaf fan before going vegan, so I was a bit apprehensive about making a vegan version of the tradition meatloaf. However, I am seriously glad I finally tried it out because the meatless meatloaf is awesome! I hope you love it too! Here are a few reasons to love this plant based recipe:
- It is loaded with veggies!
- Tastes amazing and is really filling, but low in calories (which means it can help you lose weight, woot!)
- Tender hearty texture that is not mushy or dry…it’s just right!
- Oil-free and WFBP friendly
- High in plant based protein
How do you make a meatless vegan meatloaf?
I thought making a plant based vegan meatloaf would be complicated, but it’s actually the opposite. While it may take 50 minutes to cook, it really only takes about 15 minutes of hands-on work. Here is how to make this easy vegan meatloaf:
- Cook lentils. You could save yourself some time (20-25 minutes) and do this a day or two before.
- Chop and quick sauté some veggies. I use celery, carrot, bell pepper, and onion.
- Make the glaze. Mmm…the glaze is so good!
- Mash the lentils with the veggies and seasonings.
- Put the veggie meatloaf mixture in a loaf pan and top with the glaze.
- Bake for 45-50 minutes. While you wait, sit back and relax or be productive because the oven is doing the work for you.
Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!
If you are feeding more than 4 or 5 people, you may want to make 2 vegan meatloafs or make a lot of side dishes to accompany this plant based dinner recipe. Check out these recipes for some side-dish inspiration:
The plant based vegan lentil meatloaf is delicious on its own, but the glaze makes this meal irresistible! Kids will love this vegan meatloaf too! The glaze is sweet and tangy and will make this vegan dinner a new family favorite. Plus, the glaze is super easy to make. Here is how to make the absolute best meatloaf glaze:
- 1/4 c ketchup. Treat yo’ self and get the good kind, like this one from Portland Ketchup company. It makes a big difference in your life!
- 2 T BBQ sauce. I LOVE this one from Stubbs.
- 1-2 T maple syrup (depending on the sweetness of your BBQ)
- pinch of cayenne pepper (optional, but amazing if you’re into a slight spicy kick)
Vegan Meatloaf Recipe Variations
Plant based vegan meatloaf is a very forgiving recipe, which means you can make a lot of substitutions and still get a great end result. Here are a few variations for this recipe:
- The Lentils: if you do not have enough lentils, or simply want to mix it up, you can sub 1/3 to 1/2 of the lentils for white beans, black beans, or pinto beans. But watch out, ff you use too much beans, it could lead to a dry meatloaf.
- The Veggies: I use carrots, celery, bell pepper, and onion. You can switch the carrots for sweet potato, the celery with broccoli, and the bell pepper with shiitake mushrooms. I recommend keeping the onion, because it contributes a nice flavor to the meatless loaf.
- The Flour: This recipe uses a mix of chickpea flour and pulsed oats. You can use any flour as a substitute for chickpea flour.
- Additions: The flavor of this loaf can be changed completely with the addition of walnuts, apples, and cranberries. If you choose this holiday themed version, substitute these new ingredients for the carrot, bell pepper, and celery. Also, keep an eye on the moisture level of the mixture and make sure to add more flour or oats if it seems to moist. An over-moist mix will give you a mushy meatloaf.
- Glaze Additions: Add minced onion to the glaze for extra texture and flavor!
Before you get started, make sure you have some beefless vegan broth. Cooking the lentils in beefless broth adds a savory depth of flavor that makes this plant based vegan meatloaf stand out. If you cannot find it in the store, it is available here on Amazon. You can use either the liquid broth or hydrated Not-Beef Bouillon Cubes. I use the cubes or bouillon paste because it has less packaging and I’m trying to save the planet over here =]
I hope you enjoy this hearty plant based gluten free meatloaf recipe. Because this nutritious vegan recipe is oil-free and made with whole plant foods, it is perfect for anyone following a Whole Foods Plant Based lifestyle or the Starch Solution. Click the links for books to learn more about these two healthy lifestyles that can help you lose weight and even reverse many diseases. For even more reasons to follow a healthy plant based lifestyle, read Dr. Michael Greger’s How Not To Die (it’s amazing).
For more healthy and delicious vegan recipes, check out my cookbooks. My eBooks are filled with plant based recipes that are easy to make, so anyone can cook them. I love sharing my recipes with you and I hope you enjoy them too! Thanks for reading =]
Plant Based Lentil Meatloaf (Vegan, Oil-Free, Gluten-Free)
The ultimate Plant Based Vegetable Lentil Loaf…hearty, filling and savory with a delicious sweet & tangy glaze. This vegan recipe is perfect for a plant based dinner and makes healthy leftovers for lunch too!
- Prep Time25 min
- Cook Time50 min
- Total Time1 hr 15 min
For the Lentil Loaf
- 1 c dry lentils (green or brown)
- 2 1/2 c Beefless vegan broth
- 1/4 c flaxmeal
- 1/3 c water
- 4 garlic cloves, minced or grated
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 T low sodium soy sauce
- 1 T nutritional yeast
- 1 t Italian herb seasoning
- 1 t onion powder
- 1/2 t garlic powder
- 1/8 t pepper
- 1/2 c oats, pulsed in blender
- 3/4 c chickpea flour
For the Glaze
- 1/4 c ketchup
- 2 T BBQ sauce
- 1-2 T maple syrup (depending on taste)
- pinch of cayenne pepper (optional)
Bring the lentils and beefless broth to a boil in a medium saucepan. Reduce heat and simmer for 20-25 minutes, or until tender and water has been absorbed. Once cooked, partial mash with a fork.
Preheat oven to 350 degrees Fahrenheit.
Whisk together the flaxmeal and water in a small bowl. Set aside to thicken. This will become a binder, also known as a flax “egg.”
Heat a non-stick skillet with the garlic, onion, and a tablespoon of water. Cook for 1 minute and add the diced bell pepper, carrot, and celery. Cook for 5-7 minutes or until partially tender. Add the soy sauce, nutritional yeast, Italian seasoning, onion powder, garlic powder, and pepper. Mix and remove from heat to cool slightly.
In a small bowl, combine the glaze ingredients. Whisk until well combined.
Combine the lentils, flax “egg,” veggies, oats, and chickpea flour. Mix well and adjust seasoning to taste.
Line a loaf pan with parchment paper, making sure you have enough to overlap the loaf (this will make it much easier to remove form the pan). Press the mixture in to the pan and press it firmly into all the edges and corners. Make sure it is evenly spread in the pan and the top is flattened.
Evenly spread the glaze over the top. Bake for 45-50 minutes. Let sit for 10 minutes before removing from the pan.