Best Vegan Lentil Meatloaf Recipe (oil free)

Get your taste buds ready and fire up the oven, because this vegan lentil meatloaf is sure to be a hit! This one-of-a kind meatloaf alternative uses black beans, mushrooms, oats - plus loads of delicious spices that will tantalize anyone's palate.

It doesn't matter if it’s Thanksgiving or Christmas – or any other day of the year – you can enjoy all flavors without having to worry about seitan-, soy granules-, nuts., or tofu leaving more time for experimenting with some amazing tips & tricks that are included in this protein rich recipe. What have you been waiting for? Preparing delicious meals has never tasted so good!

This vegan meatloaf recipe pairs well with some vegan gravy, mushroom gravy, mashed potatoes.

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Ingredients

 A quick list of the ingredients you will need to make this vegan lentil loaf recipe.

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

• Black beans (drained)
• Brown Lentils (Green Lentils)
• Yellow Onion
• Garlic cloves
• Quick Oats
• Carrots
• Mushrooms
• Dijon mustard
• Soy sauce
• Ground Flaxseeds
• Water
• Marmite (optional)
• Sea Salt
• Nutritional Yeast
• Liquid smoke
• Tomato Paste
• Paprika Powder
• Pepper, ground white
• Thyme
• Rosemary
• Juniper berry
• Bay leaf

Instruction

Preheat the oven to 350 F(180 C). 

While the dry lentils cook for about 10–15 minutes, they should still be firm, you can cut the mushrooms, onions, as well as garlic and carrots into small pieces for the vegan meatloaf.

 I prefer to use my food processor for that.  Here you can decide if you would like coarser pieces as in the photo or cut it super finely.

Next, you take the drained beans and cooked lentils and add them to the food processor. Or use a potato masher to mash them roughly. Add the seasonings and oats. You want them mushed, but not too small. It will get a little sticky.  Taste the lentil mixture and season some more to your own taste.

Prepare a loaf pan with parchment paper and spread the lentil loaf mixture. Bake it in the prepared loaf pan for about 45 minutes. Remove the lentil loaf from the pan and put it on a baking sheet lined with parchment paper. Bake it without the pan for about 15 minutes. 

Let the loaf cool for at least 15 minutes at room temperature before you cut it. 

 Make this recipe, check out my black bean patty, vegan fish patties, vegan crab cakes, whole roasted cauliflower, vegan turkey roast. 

When should I prepare the meatloaf?

 This meatless meatloaf gets firmer over time.  You can prepare the meatloaf a few days earlier and then just bake it on the day. 

For example, you can then spend Christmas with your family instead of spending precious time in the kitchen. 

If you prefer a mushy lentil loaf, you can make it the same day.

Substitutions

• Lentils: I love to use brown or green lentils, but you can also use red lentils instead. 
• Seasoning: BBQ Sauce is also an amazing flavor to add to your best vegan meatloaf. 
• Yellow Onion: Instead of yellow, you can also use red onion or shallots. 
• Soy Sauce: You can easily substitute the soy sauce with tamari sauce or coconut aminos. 
• White Pepper: I find white pepper a little milder. You can also use black pepper instead. 
• Liquid Smoke: Instead of liquid smoke, you can add smoked paprika powder. 

Variations

• Bell Pepper: Add some finely diced bell pepper to your meatloaf mixture for extra flavor.

Storage

 The best way to store leftover vegan loaf is in an airtight container in the fridge or freezer.

The loaf holds in the fridge for a couple of days and in a freezer for a couple of months. 

Serving Suggestions

•  You can serve the meatloaf as a vegan entree with classic gravy, red cabbage and mashed potatoes
• Serve the vegan meatloaf with green beans casseroles, roasted carrots, vegan mac and brussels sprouts.

 Leftover Usage

•  On the one hand, you can serve the leftovers as mentioned above.
•  Slice and fry each side and serve on sandwiches.  This is also great with my quick garlic sauce or homemade ketchup. This meatloaf sandwich makes for a quick lunch.
•  Stuff vegetables with the leftovers and bake them. 

FAQ

📖 Recipe

Vegan Meatloaf: Mushroom Lentil Loaf

Author: Jasmin

170kcal

5 from 3 votes

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Prep 15 minutes mins

Cook 1 hour hr

Total 1 hour hr 15 minutes mins

Vegan meatloaf, a recipe full of flavor.  This lentil meatloaf with black beans, mushrooms and oatmeal, doesn’t just taste good for Thanksgiving or Christmas, it is also quickly prepared for whenever you crave a meatloaf.

Servings 6

Course Plant-based Meat

Cuisine International

Ingredients

1x2x3x

• ▢ 2 cans a 432g of black beans (drained)
• ▢ ¾ cups 150g lentils, raw and than cooked
• ▢ ⅔ czps 100g onion
• ▢ 2 cloves of garlic
• ▢ 2 ¾ cups 250g of oatmeal, ground
• ▢ 2 cups 100g of carrots, finely chopped
• ▢ 2 cups 150g mushrooms
• ▢ 2 tablespoons of Dijon mustard
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoon water
• ▢ ½ teaspoon Marmite optional
• ▢ ½-1 teaspoons sea salt
• ▢ ½ teaspoon liquid smoke
• ▢ 2 teaspoons paprika powder
• ▢ ½ teaspoon pepper ground white
• ▢ 1 teaspoon thyme rosemary
• ▢ ¼ teaspoon ground bay leaf optional
• ▢ 1 pinch juniper berry powder optional

Equipment

• ▢
  Food Processor

Instructions

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1.  Preheat the oven to 180° C
2.  Grind the oatmeal into flour and place in a large mixing bowl.
3.  Puree lentils and beans.  It is okay if there are some pieces left in the puree.
4.  Cut the onion, garlic cloves, and carrots super finely.  I always use my Tupperware chopper.
5.  Add the carrots and mushrooms to the chopper and chop finely or leave as you wish.
6.  Now mix the spices with the liquid smoke.
7.  Now add all the ingredients to the oatmeal and process to a firmer dough.
8.  Now taste it and if you wish, spice it up a bit more.
9.  Line a box pan with baking paper and pour in the mixture and smooth it out.  Place in the oven for 45 min.
10.  When done remove the meatloaf from the pan. Place the load on a baking sheet lined with baking paper.  Leave the oven on, now the roast is baked for 15 minutes without the pan.

Nutrition

Serving1gCalories170kcalCarbohydrates30gProtein9gFat2gPolyunsaturated Fat2gSodium814mgFiber8gSugar1g

Notes

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