Lentil Loaf
A moist, delicious and easy to slice lentil loaf. GO TO RECIPE >
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Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing. READ MORE > 
Jackie said,
February 26, 2008 @ 10:26 am
Josh:
Looks really good. I’ve been looking for a recipe like this. I’m going to make it this Friday for lunch for my brother and Ken. I think they will love it! With my mashed potatoes and vegan gravy recipe! YUM OH
Jackie
http://foodblog.jkvetter.com
Jackie said,
March 1, 2008 @ 4:07 pm
Josh:
Made this dish yesterday. It was totally delicious. Ken and Rusty loved it! Rusty wants to make it for his family.
Thank you for developing it.
Jackie
My Vegan Cookbook said,
March 1, 2008 @ 7:13 pm
Jackie, you are a sweetheart! Thanks for the compliments, it’s music to my ears.
ncyg46 said,
April 3, 2008 @ 10:28 am
tried this last nite and it came out great! Thanks for the recipe!!! much better than the one from one of my veggie cookbooks!
Vail said,
April 13, 2008 @ 5:53 pm
I made this for dinner tonight and it was wonderful! I’m looking forward to leftovers on toasted sourdough tomorrow. (I did substitute smoked paprika for the chili powder, and maple syrup for the sugar.) I look forward to trying more of your recipes, thanks for sharing them!
VeganLady said,
November 29, 2008 @ 7:09 am
I was a little hesitant to make this since I thought my lential loaf was pretty good. This leaves mine out in the cold! OMG…it is SO good, even my carnivorous husbands loves it! I can’t wait to try your other recipes!
VeganLady said,
November 29, 2008 @ 7:10 am
Oops…typo on the “husbands”…..one is enough!
zoie1077 said,
January 7, 2009 @ 5:57 pm
Okay, I have been meaning to get on here and give feedback on this loaf: It is the BEST lentil loaf I have ever made or eaten. I made it for a contribution to a family Christmas dinner (although a few were skeptical to try it) and those who tried it said it was great. Even one of the manly meat-eaters had gotten it accidentally because he thought it was meatloaf, but tried it anyway and liked it. I loved it and have made it again since then. The texture is perfect and the flavor is out of this world. You did such an excellent job with the mix of ingredients. It was even better the next day for a sandwich. I will make it plenty. I would optimally wish for it to be soy free, because I am now skeptical of soy in general, unless it is fermented and small amounts (and I do know people with soy allergies), but a little here and there should not hurt and I don’t know if it would taste as good without it.
Jovanka said,
February 8, 2009 @ 11:05 am
This is simply wonderful! I now have meat-eating (but soon to be converted if I have my way!) friends requesting that I make this when they come over. The thing about this lentil loaf is that it’s delicious so you want to keep eating it, but it’s so filling! …I suppose that’s a good thing where diets are concerned! Thank you for this recipe and for your entire site which is fabulous.
x
thewhocaresgirl said,
April 15, 2009 @ 3:30 pm
I should have said this ages ago (too lazy to open a WP account), but EVERY recipe I have made from your website has been EXCELLENT! I have been mostly vegan for a year now, and I come here all the time and cruise for recipes to try. Keep up this website, it’s wonderful!!! And ps, the lentil loaf is fabulous, I made it last night.
AmyR said,
April 17, 2009 @ 4:11 pm
Yes, I’ll agree with everyone else — just delicious. And I never liked meatloaf in my pre-vegetarian days! Thanks so much!
Buffy415 said,
April 27, 2009 @ 11:09 am
Mmm, this was my first recipe of yours– I liked it enough to register for this site and comment, so that’s already saying something ;). Seriously though, this loaf is AMAZING. I made do with ingredients I had and worked off your recipe:
1. For the topping, I mixed equal parts bbq sauce, ketchup and maple syrup and sprinkled with sunflower seeds.
2. I didn’t have peppers so I used some shredded potato mixture, about a cup I think. And I used instant oats, not bothering with the food processor step.
I’m so excited for leftovers all week…one question- how did you determine the cooking time? I usually see much longer times to bake veggie loaves, so I’m just curious if you tried baking it at different times and what the differences were.
Thanks again for such a great recipe!
My Vegan Cookbook said,
April 28, 2009 @ 2:04 pm
Sounds like you made your own recipe, not mine. lol Comment again when you’ve made mine. : ) But I’m glad you liked what you made.
josh
Tamilee said,
June 27, 2009 @ 7:01 am
Hi Josh:
I made the lentil loaf today. WOW! It was great my dh loved it. I just wanted to let you know that i love your site and it is now my favorite vegan cooking website. Well done Josh! THANK YOU!
eveleen said,
July 1, 2009 @ 11:31 am
Excellent! Just tried this and really really good. Thankyou
Alice said,
July 5, 2009 @ 3:14 pm
Great taste! I made this yesterday. My husband really liked the taste (a meat & potatoes guy), but thought it was too dry. Any thoughts/suggestions on what I may have done wrong or what I could do different? I was wondering if I cooked the lentils a bit more if that would help. I cooked them till they were just tender. Regardless, this is definitely a keeper, and I’m looking forward to trying some of your other recipes!
My Vegan Cookbook said,
July 8, 2009 @ 4:57 pm
Alice, maybe try a shorter cooking time? Keep a check on it and see when it is firm enough to take out. Keep sticking a fork in it and check if it’s done.
kate said,
July 30, 2009 @ 7:48 am
Hi Josh
Love your recipes!! Use them alot!!
Love the Lentil Loaf…question??…can it be frozen, and how would one go about re-heating it?
My Vegan Cookbook said,
July 30, 2009 @ 7:55 am
I haven’t tried freezing it, cause there hasn’t been any left to freeze. I’ll try freezing it next time I make some and see how best to reheat it. I’ll post my results here.
Cat said,
August 10, 2009 @ 8:42 pm
This recipe was a great alternative to the veggie loafs I previously have made, whose main ingredient was faux meat from Morningstar Farms. Since I have learned the error of my ways and vowed never again to eat such heavily processed meat substitutes, I tried this recipe and I think it will be a new staple in my household.
Admittedly, I am not a vegan and you may be shocked, horrified, and angered to know that I substituted an egg for the tofu as the “glue” in this recipe. I fed this to my carnivorous boyfriend and he LOVED it, his only complaint being it tasted a bit “beany”–a flavor I don’t mind at all but I may be able to amend for his tastes next time.
The only problem I had was with my lentils. I bought them dried in bulk. I read that they don’t need to pre-soak like dried beans, so I boiled them for nearly ten minutes. I still found them to be kind of firm. Does anyone pre-soak their lentils? Is it possible to get them softer?
My Vegan Cookbook said,
August 11, 2009 @ 11:22 am
Oh well hehe, eggs could probably be added and have the tofu too if your not cooking vegan. I think the tofu gives a little something. Yeah, lentil should be cooked until tender, maybe 15-20 minutes. I never pre-soak lentils.
Erin said,
August 11, 2009 @ 7:13 pm
I made this tonight for my family and wow it was truly great! I have used other recipes but they were all lacking something. I am not a vegan but vegetarian and am always looking for TASTY meals that are good for us. I can not wait to try the other recipes.
Nancye Smith said,
August 18, 2009 @ 6:14 am
Hi Josh…
Wondering if you could suggest a stand in vegetable other than bell-peppers e.g. capsicums as a replacement in your Lentil Loaf. Ufortunately I am allergic to bell peppers, “darn!” I have to say I had your site on my desktop, and unfortunately my puter crashed, and I couldn’t for the life of me remember your name let alone your fantastic site, but I finally found it today after many hours of looking through the numerous Vegan sites, and goodness me there a hundreds.
Your site would be my all time favourite, so many thanks for the wonderful recipes you have created and shared with us all…
Thanks…
Nancye….
chogin said,
August 19, 2009 @ 6:41 am
I must admit, I’m a carnivore, but have decided to shift my diet to more vegan-based dishes during the week for health reasons. Sacrificing taste is not an option, so I’m always on the lookout for healthy alternatives that are delicious. This recipe did not dissappoint.
I probably didn’t allow the loaf to cool down properly, which is why the texture was a bit on the mushy side, but the seasonings blended remarkably well making this dish flavorful and satisfying. Once the loaf had time to cool down and settle, the texture firmed up nicely.
For those considering this dish, I suggest sticking to the recipe, as it seems each ingredient was carefully chosen and is added for a reason. The only alteration I made was adding an additional tablespoon of olive oil to the mixture, for fear of the loaf coming out too dry. This one’s a winner. Thanks for the site.
My Vegan Cookbook said,
August 19, 2009 @ 7:52 am
Nancye,
Maybe grated carrot would be a good replacement for the bell peppers? I’d probably add more onions too.
Thanks for all the compliments everyone. I’m amazed how popular this one recipe has become. : )
Julie said,
August 22, 2009 @ 1:36 pm
This is probably a dumb question, but are there really only 3/4 of a cup of cooked lentils in the recipe? That seems like hardly any! Or is it 3/4 cup dry lentils, then you cook them and add whatever amount that is?
Julie said,
August 22, 2009 @ 1:52 pm
Okay, I just turned my brain back on. Ridiculous question, sorry about that! I’m making this tonight
Rodney Beaulieu said,
September 3, 2009 @ 4:47 pm
I love your recipes! Thanks!
Is it possible to make the recipes printer friendly, and in large font?
My Vegan Cookbook said,
September 4, 2009 @ 6:30 am
Yes, I just added a link at the bottom of the directions for a printer friendly version. I think you can make the font larger by using view>zoom>zoom in on Firefox but Internet Explorer doesn’t seem to be able to zoom. I’ll look into it.
Peelochus said,
September 4, 2009 @ 4:36 pm
The flavors were perfect and it was very moist. Thanks for yet another lovely recipe!
Jennifer said,
September 22, 2009 @ 6:52 am
Hi! Making this tonight. How much tofu is “half a block” exactly? I’m assuming I won’t hear from you before I start making it… since that is… well, now…. so I’m guessing about a cup… ? Also, regular tofu and not silken (aseptic packed)?
Thanks!
Jennifer said,
September 24, 2009 @ 3:57 am
Thanks! This recipe was so flavorful!
I used 3/4 of a block of silken, extra firm vaccum-packed tofu (all I had on hand) and 2 garlic cloves instead of the powder. GREAT!
My Vegan Cookbook said,
September 25, 2009 @ 8:43 am
Jennifer, It’s 1/2 a block of a typical 14oz block and firm.; D Glad it came out good.
Vera said,
October 1, 2009 @ 9:35 pm
looking forward to trying this out! was googling around for a while. What do you like to serve with it for a gravy/side dish? Thank you
Jackie said,
October 4, 2009 @ 5:30 pm
I made a brown gravy with veggie stock, corn starch, vegan butter (Earth Spread), some Braggs Aminos, and a few spices. It was a nice alternative to brown gravy made with beef stalk.
Vera said,
October 20, 2009 @ 8:10 pm
What is tomato topping?
Kayla said,
October 23, 2009 @ 8:46 pm
Hey! just stumbled upon your site! I’m currently volunteering at an orphanage in Tanzania Africa and hope to make your loaf for supper tonight! It sounds amazing… I don’t have few of the ingredients here but I’ll make due. I’ll keep your site in mind when I go back to the US
Thanks for your insights and healthy ideas!!!
Nicole said,
November 11, 2009 @ 10:27 am
Josh,
This was AMAZING!! My omni fiancee LOVED it and it’s going in our “favorites” recipe box!! I’ve been stuck in a same ‘ol dinners over and over rut and came across your site yesterday. Thank goodness!!! Everything looks delicous and I look forward to trying out many, many more of your recipes!! I’m especially looking forward to the faux fish.
Do you, by any chance, know how much fiber this recipe contains per serving? I do weight watchers and I love, love, LOVE this recipe but without the fiber content I’m not able to figure out the point value. If you don’t have it, it’s no biggie I just google the ingredients and figure it out but if you happen to know it off hand that would be great. Thanks again!!
Peace & Love!!
My Vegan Cookbook said,
November 12, 2009 @ 8:48 am
Thanks for the compliments! I just updated with the fiber content. It’s 6.5 per serving.
Ramona said,
November 15, 2009 @ 7:12 pm
This is really really good! We came across it by chance online. My partner thought this recipe looked most promising, but I thought another one looked better. He made your recipe while I made mine. Mine sucked, and this one was amazing!
We’ve made it a few times since; it’s so good! It turned out great without the green peppers too (we just didn’t have any when we made it). Since this turned out so well, we decided to try more recipes from your site. I just tried the smoked cheddar and really liked it!!
Thanks a lot!
Deborah said,
November 21, 2009 @ 5:04 pm
Loved the lentil loaf recipe! It’s definitely a keeper.
The oatmeal raisin cookies are delish too.
Your photos make everything look appetizing. Thanks.
Bridgette said,
November 24, 2009 @ 9:14 am
Wow! After reading all of these great comments, I can’t wait to try this. My daughter has really been missing meatloaf since we decided to go veg, so hopefully this will make her happy! She likes it with barbecue sauce though, so I might have to switch it up a little.
Thanks so much for all the great recipes!
Deb said,
November 26, 2009 @ 2:48 pm
Thank you for helping make our Vegan Thanksgiving feast a success! This was an excellent Lentil Loaf. All the previous recipes I’ve tried have been too moist and I could never seem to cook them long enough to get them to a “loaf” consistency. This was never an issue with your recipe, since there was very little liquid to make it squishy. The spices were just right and I really liked the tomato mixture on the outside. Can’t wait to enjoy a Lentil Loaf sandwich tomorrow.
Laura said,
December 23, 2009 @ 7:07 pm
I have a recipe for sage lentil loaf that I’ve made the past few years. It has kind of become my new holiday tradition. Unfortunately this year I can’t find the cookbook with the recipe in it. I was thinking I wouldn’t be able to make my lentil loaf (even though my family doesn’t eat it.) I’m set to be having Christmas lunch with my family and family friends tomorrow. The date was moved forward suddenly and I’ve been out of town for a few months. This lentil loaf recipe looks amazing and might just save me. I already had to skip it for Thanksgiving. I am definitely going to have to check this whole website out, it looks well organized and fun. I like that pictures are included too, it helps me see how far off the mark I might land in making things. Thanks for sharing such recipes free! Such a great public service.
Liz said,
December 28, 2009 @ 5:21 am
Wow, I am so glad I Googled. This recipe is AMAZING. My 15yo daughter and I are the only vegans in the house, but we ended up with the 3 omnivores eating more of it than we did! I figured it would make good leftover sandwiches, but there wasn’t any left to find that out. Next time I’m making two.
Zipporah said,
January 7, 2010 @ 5:02 pm
I made this loaf tonight, and it was really good! My 7 year old daughter actually ate it too! My sister has kidney disease and is vegetarian due to her health, and I’m going to pass this on to her. She’s always lamenting there is nothing good she can eat anymore, but I can’t wait to tell her there is hope
I love your blog and all the pictures; keep up the good work!
Jenna said,
January 17, 2010 @ 3:18 pm
Hi there! I am just in the process of making this for the first time. Still wondering about freezing it - has anyone tried to? I am doubling the batch to have some on hand. I am vegan and I LOVE your site!!!!!!!
Gary said,
January 18, 2010 @ 12:46 pm
Cooking spray!!!!!??????? really????????
FYI they contain propane and/or butane as a listed ingredient!!!
Shannon said,
January 19, 2010 @ 12:37 pm
Just wondering….In your loaf, you list regular salt and sugar, but in your directions, they are absent - which one is right?
Shannon said,
January 19, 2010 @ 12:40 pm
Sorry - that should say: In your loaf list of ingredients, you list regular salt and sugar, but in your directions, they are absent - which one is right?
My Vegan Cookbook said,
January 20, 2010 @ 8:25 am
Yes, thanks for catching that mistake. ; )
My Vegan Cookbook said,
January 20, 2010 @ 8:26 am
Yes, It should of had the sugar and salt in the description.
My Vegan Cookbook said,
January 20, 2010 @ 10:14 am
Gary, I’m always eager to learn. Do you have any links that I can read. I couldn’t find anything with a google search. I have a pump spray and use it sometimes.
Kathy said,
January 24, 2010 @ 2:39 am
Thanks for a nice lentil loaf recipe. I made it your way the first time and changed a couple things the next time (I made another one the very next day cause we ate it all the first day!). Instead of the tomato paste topping, I used a light topping of ketchup. I also added toasted walnuts (and raisins) and the second time around different spices (keeping all the liquid ingredients) Overall a wonderful lentil loaf that will become a staple in my house. Held together beautifully for slicing. I have everything ready to make another one soon. Thanks!
Leslie said,
January 24, 2010 @ 3:14 pm
What a great recipe. Made it tonight and both my husband and I loved it. We are trying to learn to like tofu and this was a great way to begin. One question–is it 3/4 cup of dry lentils or cooked? Thank you Josh and were looking forward to trying more of your creations!
My Vegan Cookbook said,
January 25, 2010 @ 8:24 am
Thanks. It’s cooked and drained lentils.
Linda Glass said,
February 2, 2010 @ 6:36 am
I’m still confused about the lentils. Do you measure 3/4 cup of dry lentils, cook and drain and use them all (which will be more than 3/4 cup) or do you cook some lintils and then measure 3/4 cup os them?
My Vegan Cookbook said,
February 2, 2010 @ 9:24 am
Linda, Cook 1/2 a bag of lentils and measure out 3/4 cup (without liquid). You can freeze up the rest, pre measured bags of already cooked lentils makes cooking so much faster.
Linda Glass said,
February 2, 2010 @ 1:30 pm
Thanks for responding. I made it for lunch before you responded to my post and I cooked 3/4 cup dry lentils, drained them, and put them all in the loaf. We liked it fine, but it was a lot of lentils! After seeing your response I am making it again for dinner with the right amount of lentils. I do have another question: do you use ground thyme or thyme leaves? Thanks so much for this recipe. It’s a keeper!
My Vegan Cookbook said,
February 3, 2010 @ 7:58 am
Ground Thyme, if you use whole thyme leaves use a teaspoon.
Rebecca said,
February 9, 2010 @ 9:58 am
I am very excited to try this recipe after all of the great comments!! I just found your site yesterday when looking for a lentil loaf recipe and will definitley be coming back again.
Lentil Loaf « the grainy bunch said,
February 15, 2010 @ 2:26 pm
[…] first one is a lentil loaf, accompanied by mashed and broccoli. The loaf is adapted from this recipe from myvegancookbook.com. It is packed full of goodies, besides the […]
Luise said,
February 19, 2010 @ 7:29 pm
I made this last weekend and thought it was very tasty and moist. Even like it sliced cold. I may add some cayenne pepper the next time cause I would like it a little spicier. But over all delicious. Thank you
Sheila said,
March 2, 2010 @ 6:32 am
I just love this loaf.. so satisfying and easy to make. I hope you don’t mind I’ve linked it from my blog too. I’ve tried several of your recipes and they have become staples at our house. I need to stop repeating and try more now
Ginger said,
March 4, 2010 @ 6:25 am
Are dried minced onions the same thing as onion flakes?
My Vegan Cookbook said,
March 4, 2010 @ 8:15 am
Yes, any dried onion would work for that.
Ginger said,
March 5, 2010 @ 4:27 pm
Instead of baking it on aluminum foil, could you maybe use parchment paper? I’m making this to take to a church fellowship lunch. I’m doubling the recipe. Should I form it into two loaves or just one? Thanks so much for all your help!
My Vegan Cookbook said,
March 6, 2010 @ 7:52 am
Parchment paper would probably work. Although I’ve never used it before. I would make 2 loaves. They’ll set up better that way.
Domini said,
March 6, 2010 @ 9:37 am
My Goodness! I’ve been a vegan chef for over twenty years and this is the most amazing lentil loaf I’ve ever had. Thank you so much. I’m going to cook everyone of your recipes.
Shilla said,
March 10, 2010 @ 12:17 pm
I made this last night and it was fantastic and very flavourful! I was wondering if next time I can just cook it in a loaf pan with the tomatoe topping on just the top?
My Vegan Cookbook said,
March 11, 2010 @ 8:16 am
It may stay soggy if it’s cooked in a loaf pan. You should try it and let us know, hee.
JT said,
March 13, 2010 @ 10:06 am
I make it in a loaf pan every time, and it works fine. One of these days I will try it on foil.
Shilla said,
March 19, 2010 @ 10:54 am
I made this again last night in a loaf pan and cooked it for 30 minutes uncovered and it turned out great! I think next time I”ll try doubleing the recipe and make a larger loaf. This is an awesome recipe! Thanks.
Cindy said,
March 22, 2010 @ 4:12 pm
Hello, I am trying to stay away from soy based products so I am wondering if there is an alternate way to make this. Also have you heard of any non-soy tofu?
Gwen said,
April 14, 2010 @ 1:22 pm
Oh man, this is great. Really great! I smothered it with vegan gravy, and my boyfriend and I ate the whole damn thing. This is totally staying in my regular line up of home cookin’
Melissa said,
April 19, 2010 @ 8:00 am
This was truly epic.
Loved it! Thanks for a wonderful recipe.
Stephanie said,
April 21, 2010 @ 1:06 pm
Dear Josh,
You have created a MASTERPIECE!!!!
I just discovered your website and have been eating a vegan diet for the past 2 months and am loving it. Your site is wonderful and I can’t tell you how much my husband and I loved the lentil loaf.
Thank you so very much, and I am excited about trying your other recipes.
All the best,
Stef
Laura said,
April 23, 2010 @ 11:18 am
Hi Josh,
Thank you so much for this delicious recipe. I recently discovered your site and am finding many yummy things. My children & I thank you for the nourishing foods
As far as this recipe, the only thing I thought about changing was with the left over tomato paste. Adding a bit of water to turn it into a saucy topping for the loaf. I do not have any vegan gravy recipes, and I thought that would make it even yummier next time. Thanks again.
Lisa said,
May 16, 2010 @ 6:59 pm
Hey Josh,
I’m eating it now. Yum! I was a bit suspicious with all that tofu and oats but it worked out beautifully. I added a bit of garlic when I sauteed the vegies. I am thinking that I may add some sliced green olives stuffed with pimentos for a surprise inside and/or some sliced or chopped jalapenos. It might be good with a mushroom or cashew gravy, as well. Very tasty as is though. Thanks for a great meal.
Bridy said,
July 7, 2010 @ 2:29 pm
This was great! I had to use only yellow pepper because I didn’t have red or green. The kids at this too, which I was happy about, but they were not crazy about the tomato sauce. I think I will omit it next time or only put a tiny bit on top. We had this with sweet mashed potatoes, peas and vegan gravy.
sharon zwolinkiewicz said,
July 15, 2010 @ 6:04 pm
The absolute BEST lentil loaf I ever made! It was great fresh out of the oven but I also sliced it cold and had it on top of salad greens. By the way, it freezes really well too. Fantastic!
sharon zwolinkiewicz said,
July 15, 2010 @ 6:16 pm
Just an added note on the freezing, for those interested: I slice individual servings and wrap them tightly in foil, though you can also use tupperware. To thaw them, just leave overnight in the fridge or put in the micro. You can reheat in the oven or add a little vegan margarine to a pan and warm over medium heat. This adds a little crispiness…very yummy. I found no quality lost in the freezing process, as long as the containers are airtight.
emily said,
July 17, 2010 @ 1:05 pm
I’m sorry, but you say your blog features “soy free” but your lentil loaf has tofu in it.
My Vegan Cookbook said,
July 17, 2010 @ 1:12 pm
We have some soy free recipes, but most importantly all recipes are isolated soy free, the two are completely different things.
Gina said,
July 18, 2010 @ 2:03 am
How much is “half a block” of tofu?
Thanks.