This store requires javascript to be enabled for some features to work correctly.

Vegan Lentil Loaf with BBQ Glaze

Vegan Lentil Loaf with BBQ Glaze

What do you do when you are suddenly awaken by a text from your Mother-in-Law two nights before Thanksgiving stressed that there will not be enough food and asking if you "want" to (will) bring a vegan dish to share?  Easy...Lentil Loaf!  Granted it had been awhile since I had made the Lentil Loaf because our 1942 Wedgewood oven was broken but I totally forgot how easy it was!  Simply prep and pop it in the oven.  This is another recipe that can be frozen too and enjoyed at a later date.  We have taken it on camping trips and now Thanksgiving dinner.  It is so filling and packed with protein.  Great training recovery meal too! Many non-vegan friends and family have tried and love it even more than a regular meat loaf.  If you want something your non-vegan friends and family will enjoy...This is it!


Vegan Lentil Loaf

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes


  • 1 Cup Dried Lentils
  • 2 Tablespoon Coconut or Olive Oil
  • 1 Small Onion, minced
  • 1 Large Carron, minced
  • 1 Celery Stalk, minced
  • 1 Large Zucchini, minced 
  • 1 Small Red Bell Pepper, minced
  • 3-5 Cloves of Garlic, minced
  • 2 Tablespoons Hemp Seed
  • 1/2 teaspoon Cumin
  • 1 teaspoon dried Thyme
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Sea Salt (add additional to taste)
  • 1 teaspoon Black Pepper (add additional to taste)
  • 1/2 Cup of Oat Flour (I just ground rolled oats in food processor)
  • 3/4 Cup of Rolled Oats
  • 3 Tablespoons Flax meal mixed with 1/3 cup water (mix separate and let set)
  • BBQ Sauce Glaze: Combine 1-6oz can Tomato Paste, 1/2 cup water, 4 tablespoons Bragg's Liquid Aminos, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Agave, 1/2 teaspoon black pepper, 1/2 teaspoon Garlic Powder


  1. Prepare ingredients as indicated
  2. Cook Lentils until tender, drain and puree 3/4 of cooked lentils
  3. Preheat oven to 350 degrees and line loaf pan with parchment paper for easy removal
  4. Heat skillet, add oil and saute onion, carrot, celery, zucchini, red bell pepper, and garlic until tender
  5. Mix in herbs, spices and hemp seen.  Remove from heat
  6. In large bowl combine lentils, pureed lentils, vegetable mixture, oat flour, rolled oats, and flax mixture.  Taste for seasoning.  Add salt/pepper if needed
  7. Transfer mixture to loaf pan and spread out to create a flat surface
  8. Top with BBQ sauce and bake for 45 minutes
  9. Let pan cool slightly before removing, slicing and serving.
  10. Enjoy...Makes 1 loaf about 8 slices

    Leave a comment