The Best Lentil Loaf with Maple Balsamic Glaze
Nothing says comfort food like this amazing Lentil Loaf with Maple Balsamic Glaze. Made with sautéed vegetables, lentils and a medley of spices, this best vegan loaf recipe is also whole food plant based (WFPB) and gluten-free. Perfect for holidays or any day you’re looking for a simple, wholesome meal.
Gosh, ain’t it perty? I’m absolutely obsessed with this vegan lentil loaf. I’ve made it 3 times this week, each time tweaking the recipe a little. I have to say, hungry friend, the 3rd time was a charm! You are my friend aren’t you? Please be my friend!
If you’re not into meatless meatloaf, try my Vegan Mushroom Wellington stuffed with savory mushrooms, sweet potato and rosemary. And if you’re looking for something to serve with this vegan lentil loaf, check out my Vegan Hollandaise Sauce Over Grilled Asparagus, Air Fryer Brussel Sprouts, Air Fryer Smashed Potatoes with garlic aioli, roasted Cauliflower Mashed Potatoes or Dairy-Free Mashed Potatoes, Vegan Garlic Bread and this amazing raspberry Vegan Pavlova.
For more meat-free alternatives, check out these 12 show-stopping Vegan Main Dishes.
How to Make A Vegan Lentil Loaf
Before you do anything, make 2 flax eggs by adding 6 tbsp water to 2 tbsp ground flax seed. Stir and place in freezer while your continue on below to the steps:
1. In a medium pot, add lentils and a few shaves of garlic to water. Bring to a boil, then reduce heat and simmer until all water has been absorbed, about 30 to 35 minutes.
2. In the meantime, saute vegetables in garlic and veggie broth in medium saucepan over medium heat until just about fork-tender.
3. Take a cup of cooked lentils and puree in food processor.
4.Combine flax eggs, pureed lentils, whole cooked lentils and vegetables in large bowl.
5. Mix in oats and flour until thoroughly combined.
6. Spoon mixture into loaf pan. Use fingers to spread evenly. Tap on counter to allow it to settle in.
7. Pour Maple Balsamic Glaze onto your lovely loaf.
8. Slather it all over the top of your loaf and it’s now ready for the oven. Bake at 350 degrees Fahrenheit for 45-50 minutes. Enjoy immensely!
Tips for Making this Savory Vegan Lentil Loaf
- Loaves like this can be precarious. Be sure to follow the instructions carefully or your loaf may be less than perfect.
- It’s best to be organized when you make this vegan lentil loaf by preparing all your ingredients before-hand. This will not only lessen time spent in the kitchen but will make the cooking experience run much smoother.
- Make sure you cook the lentils until all the water is absorbed. If there’s still water left after 30-35 minutes, simmer further until all water is disintegrated and the lentils are tender.
- Allow to sit for 15 minutes before attempting to remove loaf from pan. Take a butter knife and run it around the edges. Turn the pan over slightly using your hand to catch it. If it doesn’t easily spill from the pan, run your knife around the edges again.
- Store leftovers in airtight container for up to 4 days in refrigerator. This vegan lentil loaf will also keep well in a freezer-safe, ziplock bag in freezer for up to 3 months. TIP: MAKE A COUPLE LOAVES AT A TIME AND FREEZE SO YOU’LL ALWAYS HAVE A LOAF ON HAND!
There, that wasn’t so hard, was it? You’re now 50 minutes away from the best vegan loaf recipe you’ve ever tasted!
What Can I Serve With This Recipe?
If you’re looking for what to pair with this recipe, check out the following:
- Roasted Cauliflower Mashed Potatoes
- Vegan Stuffing Made with Croissants
Please enjoy some more pictures and then the recipe:
Savory Vegan Lentil Loaf with Maple Balsamic Glaze
Ingredients
- 2 flax eggs add 6 tbsp water to 2 tbsp ground flax seed
- 1 cup dry lentils
- 2.5 cups water
- 5 cloves garlic minced; divided
- 0.5 tsp sea salt divided
- 1 cup organic vegetable broth low sodium
- 1 tbsp fresh rosemary
- 1/2 large white onion finely chopped
- 2 small sweet potatoes finely diced
- 2 stalks celery finely diced
- 8 oz mushrooms chopped
- 2 tbsp fresh lime juice from 1 lime
- 1 tsp smoked paprika
- 1,5 tsp ground cumin
- 1 tsp ground cardamon
- 1/2 tsp roasted cinammon
- 3/4 cup gluten-free oats I used Bob’s Red Mill
- 1/2 cup gluten-free all purpose flour I use Bog’s Red Mill
For the Maple Balsamic Glaze (optional)
- 1/4 cup organic ketchup
- 1 tbsp maple syrup Grade A
- 1 tbsp balsamic vinegar
Instructions
- Prepare flax eggs and put them in freezer while preparing the rest of ingredients. Brush small amount of vegetable broth on bottom and sides of 9 in loaf pan. Lightly flour and set aside.
- In medium pot add lentils and shaves of garlic clove to water and bring to a boil. Lower heat and simmer for 30-35 minutes until all water is absorbed and lentils are tender.
- In medium saucepan over medium heat simmer vegetable broth, garlic and rosemary until fragrant. Add onions, sweet potato and celery. Saute until nearly fork-tender about 7-10 minutes. Stir occasionally.
- Cook mushrooms separately in a tad bit of broth until wilted. Add them to vegetables when done.
- Add spices and lime juice to vegetables and stir well to combine. Saute for another 5 minutes in order for flavors to meld together perfectly.
- In a food processor or blender, puree 1 cup of the cooked lentils.
- In a large mixing bowl combine sauteed vegetables, pureed and whole lentils, oats, flour and flax eggs. Sea salt and pepper to taste.
- Place mixture into loaf pan. Press down firmly with fingers, gently filling in along the edges. Tap loaf pan firmly on counter top 2-3 times to make sure mixture settles completely into pan. Brush Maple Balsamic Glaze on top of loaf before placing in oven (optional).
- Bake uncovered for 45-50 minutes on middle rack of oven. Remove and allow to cool 10-15 minutes before removing from loaf pan. Serve with garden salad and a bottle of red wine.
For the Maple Balsamic Glaze
- Mix all ingredients together. Brush onto top of loaf before putting in oven.
Notes
- Loaves like this can be precarious. Be sure to follow the instructions carefully or your loaf may be less than perfect.
- It’s best to be organized when you make this vegan lentil loaf by preparing all your ingredients before-hand. This will not only lessen time spent in the kitchen but will make the cooking experience run much smoother.
- Make sure you cook the lentils until all the water is absorbed. If there’s still water left after 30-35 minutes, simmer for another few minutes
- Allow to sit for 15 minutes before attempting to remove loaf from pan. Take a butter knife and run it around the edges. Turn the pan over slightly using your hand to catch it. If it doesn’t easily spill from the pan, run your knife around the edges again.
- Store recipe in airtight container for up to 4 days in refrigerator.
- This lovely loaf also fares well in freezer in a freezer-safe, ziplock baggie for up to 3 months.
- Recipe adapted from Chef Amber Poupore’s Thanksgiving Savory Lentil Loaf.
- To substantially lower the sodium content, replace 1/4 cup ketchup with 1/4 cup tomato or marinara sauce.
Nutrition
If you make this Savory Vegan Lentil Loaf be sure to take a photo and tag it #veganvigilanteblog on Instagram. I’d love to connect with you via social media so please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post.
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Thanks again for stopping by! Have a wonderful, whole food plant-based vegan day!
WOWEEEZOWIE ❣️ and a funny read as well, yes we are friends( read the verbiage folks) With these recipes…you’re my BFF 💓
Hey hey BFF, my biggest fan who never lets me down. Here’s to many years of friendship.
Hey BFF, so glad you like my recipes and my friendship!!! Love you!
It’s an old post from when I lived in Flamingo Heights. I haven’t read it for a while. I’m thinking of redoing the pictures.
I was just wondering if this would still turn out good with non-gluten free oats & flour? If so, is there a particular type of other flour you would recommend?
Jodi, I haven’t tried it like that but I think any all purpose flour would work just fine. Please let me know if you have any more questions. Also, if you do make it this way, come back and let us know how it worked out if you wouldn’t mind!
I will make it tomorrow & let you know! Thabks!
Ohhhh, take a picture, please Jodi. Can’t wait to hear how it turns out!
I think your nutrition facts are incorrect.. The sodium content comes mainly from the broth, ketchup and salt added. Sodium of 698mg seems high as the 3 ingredients listed don’t really add to this level when divided by 4 servings. A hint to those that are sodium conscious… use the liquid from the vegetables and/or water rather than broth. Also, you can eliminate adding salt to lower the content even further. In addition, consider finding low sodium ketchup.
Thanks for pointing this out to me. I will re-calculate it and put the ingredients in manually. Sorry for any confusion this may have caused to anyone.
Hello Vern,
I just wanted to update you that I updated the sodium content for this recipe. It is now 498 mg of sodium. I also put in a substitution to lower the sodium content by replacing 1/4 cup ketchup with tomato or marinara sauce. It is the ketchup that is increasing the sodium. My calculator also missed that I had put in low sodium veggie broth and used the content for regular. Thanks so much for pointing this out to me.
I made a lentil loaf many years ago and can’t remember where I got the recipe. I have wanted to try another one so I will make this one soon! I love the idea of the balsamic glaze too! Yum!!
Thank you Tiffany! And you’re so spot on about the balsamic glaze. For me, it just completed the recipe!
Wow, it looks very tasty! This is the best I’ve ever seen. I think this will be one of my favorites. I definitely want to try this and I’m sure it is very tasty! Thank you for sharing this great recipe.
Thanks so much Veena. If you try it, come back and let us know how you liked it!
This loaf looks like pure plant based comfort food! Delicious! Lentils are so versatile!
Emily, I couldn’t agree with you more! Thanks bunches for your comment.
Looks so flavorful and delicious! Such a great healthy comfort food dinner!
Thank you Jessica. I’m so glad you think so.
We had our first vegan lentil loaf on Easter Sunday. It was very good, but I notice that your recipe contained a different combination of vegetables which I really like. I decided to give this one a try, and we really enjoyed it. I love that you used flax eggs, too. My only problem, and it was totally my fault was that when I tried to remove the loaf from the pan, it stuck a bit and one end broke off. No problem. It just wasn’t as pretty as yours. We still ate it, and the flavor was delicious. Definitely will be making this one again.
Oh, I’m so glad you made it Patti. As far as removing it from the pan, did you put a little oil or veggie broth on the bottom and then flour it? I used veggie broth on account of it being WFPB, but once you do that, you really have to get that knife in around all the edges, sometimes twice. Then when you tip it, you have to put your hand right up to it and if it doesn’t just spill out, then maybe slide the knife in around the edges again. Do you think I should emphasize this more in the recipe? I thought I did but if it needs more explaining, let me know. You could also use parchment paper, which I will add in there as I think I forgot to put that in. At any rate, so glad you enjoyed it. I hope you made the glaze as that is what really made it scrumptious for me.