I’ve been looking for a great lentil loaf recipe, and finally I’ve found one! Unfortunately, I can’t claim credit for this delicious dish. That goes to Dreena Burton and her new book, Let Them Eat Vegan!: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family
Though most of the recipes do contain oil, it’s usually such a small amount that those of us who are used to adapting recipes can easily leave it out, and Dreena actually marks it as optional in some of her recipes. Many of the dishes do rely on nuts, so bear that in mind if you’re following a completely fat-free diet. And I would be remiss if I didn’t point out that two big chapters are devoted to cookies and other desserts, and though they’re healthier than most dessert recipes, even the raw recipes look wildly decadent and most are rich with nuts, unrefined sugar, and sometimes coconut oil. If you’re trying to lay off the sweets, skip those chapters because reading them in bed had me planning a raid on the refrigerator and wondering where I could get my hands on some vegan chocolate in the middle of the night.
I have about 10 bookmarks in my copy of Let Them Eat Vegan
Let Them Eat Vegan! is a very attractive book, with a clean layout and ample space around the recipes, each of which fits on one page or on two facing pages so there’s no flipping back and forth as you cook. Dreena provides a wealth of information about ingredients and cooking techniques, plenty of kid-friendly ideas, and lots of variations and menu suggestions. An insert includes 27 photos taken by the talented Hannah Kaminsky, each depicting several dishes, so you get a good look at many of the 200 recipes.
I’m not exaggerating when I say that I’ve been obsessed with this No-fu Love Loaf ever since I made it. I’ve served it for dinner once and made “meatloaf” sandwiches out of it twice (using my Tofu-Cashew Mayonnaise, of course). I made it exactly as written, with the small exception of the blackstrap molasses, which I omitted because I didn’t have any. I didn’t miss it because my loaf came out full of flavor, dense with grains and lentils, and very satisfying. Served with a side of mashed potatoes and some mushroom gravy, it was the ultimate comfort food.
No-fu Love Loaf from Let Them Eat Vegan
Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!
Ingredients
- 1/2 cup brown (green) lentils
- 1 cup vegetable stock
- 1/3 cup water
- 1 dried bay leaf
- 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
- 1 cup water, boiled
- 1/4 cup natural ketchup
- 1 cup rolled or quick oats (ensure gf certified for gluten-free)
- 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
- 2 tablespoons nutritional yeast
- 2 tablespoons ground white chia (or can use flax meal)
- 2 tablespoons vegan Worcestershire sauce (see note for gf version)
- 2 tablespoons tahini or sunflower seed butter
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon dried thyme
- 1/4 – 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon ground fennel (optional)
- Freshly ground black pepper to taste
Topping:
- 3 – 4 tablespoon natural ketchup
- 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
Instructions
- Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
- Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.
- Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
- Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.
Dreena’s Notes
Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar.
Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).
Serving Suggestions: Rosemary Gravy is excellent with this loaf, but this dish is equally delicious served with condiments as a burger of sorts: Pop slices of the loaf into pita or a folded tortilla, along with ketchup and vegan mayonnaise (or “Almonnaise”). (Susan’s note: Try it with my Impromptu Mushroom Dressing or Tofu-Cashew Mayo.)
Preparation time: 15 minute(s) | Cooking time: 1 hour(s) 15 minute(s)
Number of servings (yield): 5-6
Nutrition (per 1/5 of recipe): 277 calories, 44 calories from fat, 5.2g total fat, 0mg cholesterol, 788.8mg sodium, 574mg potassium, 47.4g carbohydrates, 12.5g fiber, 6.4g sugar, 14.1g protein, 8.1 points. (Nutrition analysis courtesy of FatFree Vegan Kitchen; any mistakes are mine.–S.V.)
From the book Let Them Eat Vegan!
Disclosures: Da Capo Lifelong provided me with a review copy of the book. This post contains Amazon affiliate links; when you buy something through them, a few pennies on each dollar goes to me to support my work on this site.
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{ 128 comments… read them below or add one }
This looks fabulous…i can’t wait to try it!
I’ve made this (and quite a few other recipes from *Let Them Eat Vegan!*) and I just loved it. The bulgur adds such a nice texture. I added finely chopped onion and celery to mine. I would definitely make this again. It was so flavorful!
Great idea! How much onion and celery did you use?
This recipe looks delish and I am thinking about fixing it soon. But one big problem for me is the inclusion of tahini or sunflower seed butter. Not too fat free. What would work as a substitution? Thanks for your suggestions.
I’m sure you could leave the tahini out with no problem. Just use the same amount of water.
We try to eat completely fat free, which makes tahini and no-no. Anything you can do to leave it out and still get the right texture? I have yet to find a good lentil loaf that I really like, and this one sounds so promising! Nay help appreciated!
Thanks
The tahini doesn’t affect the texture so you can leave it out. I would use a little water instead to keep the moisture level the same.
Looks good. I bet you could substitute quinoa for the bulgur for those wishing to avoid wheat, like my husband. I’ve been looking at meatless loaves recently as I am doing a cooking class in September that will be featuring one. Thanks!
I saw a review on that book on the ohsheglows.com site! I cannot wait to buy it! I make a ‘neat’ loaf for when I am having meaty cravings. Dreena’s version looks divine! Thanks for sharing!
Meatloaf, vegan or not, has never much appealed to me. That is, until now.
The GF substitution notes are super helpful if you don’t have certain ingredients, such as bulgur or vegan Worcestershire, in your pantry. Thanks to you and Dreena for sharing this tempting recipe with us!
OMG, meatloaf and mashed potatoes. I’ve been FF vegan for six months now, and it’s one of the only two meals that I ever really miss (mac ‘n cheese is the other.) I’m very excited to try this. Do you think it would work to use black chia?…can’t seem to find the white ones near where I live.
I have to say again how much I appreciate this blog. I’m learning to love so many new foods.
Thanks, Anne! About the chia, I actually used black chia because that’s what I had open, and it worked fine. And I confess that I didn’t grind it all that well, either!
Totally awesome! I’ll be trying this tonight and getting the book on my Kindle. Thanks so much for the links.
Susan, I have everything but molasses. What can I substitute, if anything? Thanks.
Sandi, I skipped the molasses, just left it completely out with no ill effects. It’s such a small amount that I don’t think the recipe suffers without it.
you are my kind of cook (0:
I have been seeing this cookbook pop up a few places and I can’t wait to buy it! I also can’t wait to try out this loaf! New reader, and I have been loving your site!
This looks and sounds wonderful, thanks to both you and Dreena for sharing! The only thing I would add is to the topping. We enjoy a little kick to our meatless loaf so I also put a tablespoon or so of Sriracha hot chili sauce in the mix!
This takes a bit too long to make after work. How was it the next day? Do you think I could make it all the way through and then reheat it somehow to serve it for dinner the night after? Or should I save this for Saturday/Sunday fare?
I enjoyed the leftovers for three days, so it does reheat well. Just keep it tightly wrapped. I found the best way to reheat it was in the microwave, but if you reheat it in the oven, do it gently and maybe add a little liquid to keep it from drying out.
Thank you so much. I think we’re going to try this for our vegan Shabbat dinner tomorrow night (cooked tonight of course) Lentils are always a hit.
Just found this recipe last week and we actually did have it for our vegan Shabbat dinner! It was a big hit. I made some vegan gravy from The Happy Herbivore and I think we were all in heaven!
This looks nutty and delicious! Any tips or recipes for making natural ketchup?
I love it when I have all of the ingredients for a recipe already in my kitchen! Thanks Susan. I’ll be trying this out this weekend!
Just took my first one out of the oven. I’m making two. It’s Saturday morning at 7:30. Looks fantastic and smells even better.
Thanks for your wonderful website, Susan – I have some Quinoa Flakes but have never used them – Would they work in this recipe – I need gluten free and have trouble with oats even the ones marked gluten free.
I often use quinoa flakes instead of quick oats, so I think they will be fine in this recipe. You may need to add a little more if the “dough” seems at all wet, but I think it should substitute well.
Yep, you’ll probably need to add more than the bulghur amount, or at least when I used quinoa flakes instead, it was quite wet. (even w/me adding almost 1/4 C of dried onion flakes and leaving out molasses, tamari, & Worcest. sauce)
Reheated well, though!
When I try this again, I think I’ll up the lentils and decrease the quinoa/GF oats etc to make it more like meatloaf, but hey, I will definitely try this again.
Wow! I have two young ones who love veggies, and while we are not vegan (we eat fish and eggs), I like to incorporate vegan recipes into our healthy eating plan. I followed this recipe to a “T” since I am not totally comfortable with all of the ingredients yet, and this was such a hit! I will be ordering the cookbook this came from, and I must say, thank you for your website, I reference it on a regular basis!
I adore Dreena, and I adore the new book! So glad you’re featuring it. This loaf looks outstanding.
This looks killer! I’m definitely going to have to make it.
Also, if you wanted/needed to make it totally soy-free (my SIL is allergic, so I’m always aware of it), you could probably replace the tamari and Worcestershire with coconut aminos and a teeny pinch of ground clove. You may want to add a some salt, though, since coconut aminos aren’t quite as salty as tamari.
Mmm… I’m going to try this version tonight!
I often make meatless meatloafs with just an onion powder mix + 1 can of lentils + bread crumbs + ketchup. Super easy and it always comes out pretty tasty. But this one sounds much more flavorful & delicious.
Got any of your own vegan gravy recipes to go with it?
This was indeed, SINFULLY delicious. Even better than real meatloaf, I think. One thing I would do to improve it, though, is mix some grated onion and garlic into the mix (just like real meatloaf). I served it with mashed cauliflower (rather than potatoes) and stir-fired zucchini. What a great dinner!
I made this last night and it was a hit with the whole family! I topped it with your mushroom gravy. So good! I have 2 of Dreena’s cookbooks already, but I think I will soon have 3.
I CANNOT wait to try this! It looks so good
I bet this would be great cold and served as part of a sandwich. This looks delish!!!!
Made this for dinner tonight and my picky kids gobbled this up and asked for more. So excited they have not been happy with mommy since I started to eat a plant base diet. Thanks for the recipe and sharing this wonderful book I must find a copy.
Fabulous pictures!
Actually, I have been making a very similar lentil loaf, but instead of bulgur I often use millet or buckwheat.
We like with horseradish/ dill sauce.
What an incredible recipe! Thank you SO much for sharing it! <3
This was the most amazing meatless loaf I’ve ever made or tasted. I used the steel cut oats, not out of any gluten free concern, but because that’s what I had. My kids liked it. I liked it. I can’t wait to make sandwiches out of the leftovers, not that there is much left over. I served it with roasted cauliflower and brussels sprouts and it was an entirely successful meal. Thanks for sharing this.
Loaf looks so yum!
Thanks for sharing so many delicious vegan recipes…
I made this last night. I’ve been trying out different meatless meatloaf recipes for a while now and I have to say that this is the best that I’ve found. It’s a bit more time consuming but worth it. Great recipe!
I tried making this today, but something went wrong and it came out so dry. In any event, the flavors were delicious and it really wasn’t very difficult to make. I will definitely try this out again.
I am so very excited!! This is in the oven, even as I peck this message out!! Even unbaked it has wonderful flavor. I wish I would have read the comment about adding the siracha…..drool….and onion. I added finely diced carrots and celery, and would have loved to add onion….next time. Thank you so very much, Susan. I love this blog!!!
This sounds delicious! I plan on making it for this week. Do you think it would stand up to being frozen? I’d like to be able to make two and have some frozen on hand for quick access later on
I made this last night, and it was really yummy! Both my husband and daughter loved it (served with gravy, new potatoes and peas).
I just wanted to let you know that it works really well, even with some of the substitutions:
I don’t have Worcestershire sauce, so I used the substitution and since I can’t get molasses here either (I live in Denmark) I used dark agave syrup. Also, I added 1/4 cup chopped carrots (while lentils were cooking), a very small onion (minced) and a dash of smoked paprika, omitting the ground fennel (because I had the former but not the latter). I had some extra ground flax from a different recipe, so I went with that option instead of the chia. I made the ‘dough’ in the morning, put it in a silicone pan covered with foil and into the fridge. Then I baked it just before dinner, giving it maybe an extra 5 minutes.
This was a really delicious, easy and healthy dinner! Thank you for sharing!
Thanks so much, Susan!
For those of you who served this with gravy, did you leave off the ketchup-topping? I think I would prefer this with gravy, but can’t imagine mixing ketchup with gravy and don’t know what it would do to the loaf if I didn’t include the ketchup-topping.
Marie, I had the same thought you did about the gravy mixed with ketchup, so I actually served it with ketchup (and my daughter ate hers with barbecue sauce). If I were going to serve it with gravy, I would make the gravy in advance and use a little of it instead of the ketchup topping. I think having some topping helps moisten the loaf, so I would want to have something there.
I did exactly this (used the rosemary gravy from the book) – made it while the lentils and whatnot were boiling away, then just spread some of it on top of the loaf before baking. DELICIOUS! I can’t say if it was more or less moist than the ketchup topping, but it tasted absolutely devine and certainly didn’t seem dry to me!
disclaimer – we’re not vegan, but trying to incorporate vegan dishes into our lineup. husband, the epitome of meatloaf fanatics, gives full and enthusiastic approval of this loaf! (as do I!)
I made this yesterday and was very impressed, so good! I left out the molasses as I didn’t have them, and I used steel cut oats instead of bulgur as that’s what was on hand. I also included finely chopped red pepper & celery. I will definitely make again!
I made this tonight and the flavor and texture were very good, but I could not get a slice out of the pan without it breaking apart, even after letting it cool for 20 minutes. I’ll definitely be making it again, so can you give me any idea of what I could do differently to get it to hang together? I used steel cut oats instead of bulgar and the chia seed was whole instead of ground, but otherwise I followed the recipe as written. Thanks, Susan! Your blog and website have helped this newbie vegan cook so much!
Lyz, did you use the parchment paper? I used it to lift the entire loaf out of the pan as directed, and the whole loaf held together. I was also careful to pack it down really well when filling the pan. I also think that bulgar might hold together bett than steel cut oats.
i made this tonight! it was delicious–my kids (10 & 8) really liked it….for me, it’s been the best of the vegan loafs i’ve ever made….i do have a confession to make–i did add just one egg–and why?…i am pretty much vegan except for eggs–and not that i gobble them up on a regular basis, it’s just that i don’t have too much luck with vegan loafs….and i was wanting this one to work out…all my other vegan loafs have fallen apart or too watery or just not tasty….so i could not take the risk…i needed this meal to be a ’2 night dinner’…and i am glad i added the egg….it stayed together so nicely….but i do want to ask others who have made this if it will stay together just ask the recipe says?…..truly a delicious loaf–no need to try anymore as far as i am concerned–i have found my ‘go to’ dinner loaf!…thanks for the reminder to make it!
Hi, I’ve made it a couple of times with steel cut oats instead of bulgur, and I’ve not had any problems with it falling apart or being dry. Try it without the egg next time and see how you do… if you use flax seed and you grind it, add a bit of water to it before you add it to the mix and it will act a little eggy.
thanks dana—i like your idea of using the mix to make burgers! i probably could even freeze a few patties
Like others, we too really enjoyed this recipe. I made it Sunday evening and then baked it tonight for dinner. Ours wasn’t dry at all (in fact it was a little underdone, but I was worried about drying it out!). One kid ate it with lots of ketchup while the other ate it with lots of Dreena’s “Thick n Rich Gravy” from the Eat, Drink, and Be Vegan cookbook.
For a “loaf” kind of recipe, this was relatively easy–it’s only one large pot and then straight into the loaf pan. I made two (one to share); we gobbled one up with 4 adults and 2 kids. Also: next time I’ll try making 2, but then freezing one before baking. It’d be great to have one handy in the freezer.
(Added bonus: no blender action needed! Seems like every vegan recipe I make involves having to clean out the blender
)
Thanks to Dreena for sharing and to you for this great blog.
Susan, I did use the parchment paper, but I let the loaf cool in the baking pan. Maybe that was part of the problem. Also I think the chia seed probably works better as a binding agent when it’s ground instead of whole (I forgot to grind!). Next time I will try letting it cool outside the pan and make sure my chia is ground, and also I will definitely add some diced onions too. But it’s still delicious!
I love visiting your site and trying new recipes. The No-Fu loaf was so easy to prepare and delicious. My cupboard is now filled with nutritional yeast, chia seeds, flax, etc. Thank you so much!
I never had lentil loaf before. I made this today. It was better than I expected. I enjoyed it.
Susan, I am still eating and still loving the Love Loaf! A question – next time I really want to add diced onions, but do you think they should go in raw before baking, or do you think it would be better to saute them first? I don’t want them to make the loaf too watery, so I’m thinking saute first but wanted to find out your thoughts. I am practially camped out on your web site and my recipe box is loading up by leaps and bounds!
Lyz, I’m so glad you liked it! I think it would probably be fine either way, but I might sauté them first because I like the flavor of browned onions.
I notice on some recipes with nutritional information that there are points listed. What are the points?
On the newer recipes, the points are approximate to Weight Watchers’ Points Plus. On the older recipes, they were reflective of WW’s old Points system, which has been discontinued.
Made this tonight and it was wonderful! I made the loaf early in the day and baked it for dinner. I will make again for sure use the suggestion of replacing the tahini with water.
This is DELICIOUS! We’ve been looking for a meatloaf replacement for a while now, and this is exactly perfect. I think I’ll start tinkering next time (some onion/bell pepper/celery?) just for fun, and I have to confess I added a sprinkle of cayenne for kick, but only cause we like things a bit spicy. Thank you Susan, as always!!
I made this today and I have to say this is the best vegan “meat” loaf I’ve ever had. I left out the tahini butter but substituted vegetable paste. I didn’t have any ground chia, so I used millet which I added to the lentils along with a little more water. I also added some chopped up onions, garlic, and green peppers.
Next time I’ll give it about 5-10 more minute in the oven.
Thank you for this recipe
I tried it last week and added a half cut of whole soy beans, substituted bulgur for barley, added onion, garlic, parsley and used fresh herbs. It’s so delicous with a mushroom, onion and pepper sauce!!! Freezes really well and different grains such as freekeh and quinoa could be used as well as tofu. SOOOOO DELICIOUS!
I had all the ingredients for this except the two main ones, lentils and bulghar. So I used chickpeas and quinoa instead. The flavor was fabulous but not surprisingly it came out a bit mushy. My family loved it anyway, and I will be trying it again soon with the “right” ingredients. A nice break from soup soup soup!
I’ve tried this twice this week – both myself and the boyfriend are hooked!!! I can’t thank you enough for sharing this with your readers! First I tried substituting the Bulger for Quinoa and it worked out nicely and enjoyable.. But I tracked down some Bulger – and it came out ten times better! Also, read carefully (like i didnt!) and Don’t forget the tin foil – I did first time around which may have been why the quinoa version didn’t taste as great, but second time around it was perfect. Cannot wait for my lunch!! =)
If you are avoiding all aluminum in cooking, then cover first with parchment paper and then put the aluminum foil over the dish.
Thanks for the recipe and recommendation. I went to Amazon but couldn’t tell if the author included the nutrition breakdowns with the recipes. Are they included?
I only buy books now with it already included. It’s too much work otherwise.
Best wishes to you and yours!
No, sorry, the book doesn’t contain nutritional info.
Thanks Susan!
I was just musing over this lack of nutrition info issue. I can sympathize with authors not wanting to include it in the published books (costs, looks). But most authors have living cookbook or other software that estimates the info, why can’t they have a pdf on their blog available? That way only people interested would have to see it and I wouldn’t think it would jeopardize copywrite.
Oh well, it is their choice as the author and I wish them the best.
This looks VERY similar to my Herbed Lentil Loaf recipe I’m putting in my next cookbook. Your photo makes it look similar, but I use brown rice instead of bulgar and no oats.
Ingredients list brown lentils, with (green), does this mean use either brown or green french lentils? I know green hold their shape more than brown so the outcome would be different.
It means regular brown or green lentils, not French (puy) lentils.
Thank you. I didn’t know there were both regular brown and green lentils, I guess I probably have green ,but they look kind of brown. Thanks for posting the recipe.
I think it depends on the batch. I’ve have some that look green, others that look brown, and others that look hazel!
A week later and this love loaf is still getting comments! As well it should – we are in love with the love loaf. Susan, what’s the highest number of comments you’ve ever gotten on a recipe? Whatever that is, I want to make it!
Hi! Tonight was my second round with this stuff. I made a double match – again with steel cut oats and added some Montreal seasoning and some liquid smoke. Half of it made a meatloaf, which we’ll use for sandwiches over the weekend and half of it into patties for burgers, which we ate tonight. Amazing. So much better than Boca burgers. Thanks again, I am definitely going to have to get that cookbook!
I love that recipe, especially since my Peach came up with the name.
Love Dreena’s new cookbook.
Hi Susan, I made this yesterday and it was OK. I suspect it is because I used puy lentils rather than regular lentils that made the loaf so dry. Nevertheless, taste-wise, it was quite yummy.
This was a hit with my ‘flex-atarian’ husband, though I liked it a bit less. Very moist and easy to lift out of the pan with the parchment paper. Made it as is but for the chia seeds and fennel (none in the house), served with mushroom gravy. I appreciate suggestions found here and will make again, probably with the addition of an egg and chopped cooked carrots. Will be adding to my meal rotation!
This just came out of the oven at my house and I must confess, I couldn’t wait until lunch to try it! And then I couldn’t stop at one slice! This stuff is GOOD! I didn’t have chia seeds, so I used ground flax and wheat germ. I also added 1/2 c minced green pepper, as suggested at the end of the recipe, and really liked the flavor it gave. Next time I will prep the lentils and cracked wheat in my rice cooker; they stuck to the pan pretty badly! 8~( I omitted the topping and didn’t miss it. I’ll try it next time. The recipe doubled nicely. I know, I know; it’s risky with a new recipe! But this time, I’m glad I did! I don’t think it will last long around here… And that’s not counting what the rest of the family will do with it! 8~) Thanks so much for posting this! I LOVE your website, Susan! Your lovely pictures always make me want to try whatever you post! I’m eagerly awaiting the Vitamix I ordered through your link! All blessings!
Wonderful recipe! I did have the problem of it falling apart though. I packed it down in. I did substitute flax meal for chia seeds. It wasn’t dry at all. I will still make it again. I really like the topping of ketcup and vegan worsh sauce. I make the mushroom gravy also. I think it goes great with either, but not both.
This was very good. I didn’t have the tahini so it was omitted (replaced by water), and I added diced onion, green pepper, and carrots. It, along with your mushroom gravy, some mashed cauliflower & potatoes, and steamed brussel sprouts, was well received.
I also added something to my surprise was not listed among the ingredients – garlic.
Very tasty and hits that comfort-food spot. Even better the second or third day.
I just made this, except I used quinoa because I didn’t have any bulgar or steel cut oats. It was a bit dryer than your loaf looks in your photos, but it still tastes delicious!!
Made this with finely chopped celery and onion, also. We loved it, and it makes for great leftovers. Can’t wait to get my hands on that cookbook!
This was fantastic!! I used bottled carrot juice for the broth, coconut aminos for the tamari, and maple syrup for the molasses. I also added shiitake mushrooms. Thank you so much for this recipe!
Just had to chime in with my 2 cents: add me to the chorus of people saying “I love this”!! My husband and I aren’t even vegan (we’re lacto-ovo-pesco), but this sounded so intriguing, I had to make it! It was delicious, and I can’t wait to try the leftovers in a sandwich! Thanks for sharing it, Susan.
This looks delicicous, I am going to make this today
I finally made this last night and it was Amazing! I made the gluten free version using the steel cut oats and the substitutions you listed for Worcestershire sauce. I’m not sure how the steel cut oats were supposed to be texture wise in this dish so I did cook that part a little longer than called for. I also added some chopped garlic and green pepper to the seasonings and for my ketchup topping, I added some liquid smoke and brown sugar. My guy LOVED it! The overall flavor of this recipe was terrific but the best part- we kept saying was how amazing the texture was. Any meatloaf lover would love this recipe. Now I have to go buy the book
Thanks for posting this recipe!
I had found another lentil loaf that I was about to make… My mind has been so changed as I will be making this one. Do u think the loaf will suffer if the nutritional yeast is omitted? If so, do u have any recommendations as to what to add instead… I look forward to making this.. Thanks for sharing this recipe!!
Wow, this one’s a winner! I made this tonight with your mushroom gravy for topping (I hate ketchup), and two big thumbs up. It smelled and tasted amazing. Aside from swapping out the topping, I followed the recipe pretty closely, and had no problem with the loaf falling apart. I packed it all down really well with the bottom of a measuring cup. The mushroom gravy really made the dish for me–I used a bunch of big meaty portobello caps and yum.
Wow! I made these as directed except I divided the loaf into “muffins,” left off the topping, and reduced the baking time. I’m eating them crumbled up in Susan’s spicy apple salad in place of the chickpeas and they’re delicious.
Since I last made this it’s been haunting my dreams. Today I followed the recipe exactly, but instead of making a loaf I turned it into 24 good-sized no-meatballs to serve with my red-spicy-vegetable-y sauce and spaghetti. Faboo. I cooked my no-meatballs for twenty minutes; coulda gone with fifteen.
i’ve made this twice mushroom gravy, no worchestershire and no molasses. it was excellent
This is now my favorite veggie loaf! I have several, including one I invented, but this is the only one I’ll make from now on. It has a lot of ingredients (they all do!) but does not required me to lug out blender, food processor or mixer, and can be made with one pot and the baking pan. And it’s DELICIOUS! The bay leaf adds amazing flavor and aroma, don’t leave that out!
Yummy recipe with a very rich flavor. It was very satisfying and healthy!
Hi Susan, Is the tahini/nut butter essential to this loaf, or can I omit it? Thanks
I think you can safely leave it out.
I am going to try this today but I will use Brown Rice (hot) Cereal instead of the oats. Hope it works.
Hey there fellow foodies!
Does anyone have any thoughts on bring up the flavor with out adding all of the sodium? We add no salt to our food so the Worcestershire and Tamari are off limits. This always proves a challenge especially with these two in particular. Someone could make a fortune off of me if they came up with a salt free tamari(yes, I know, it’s an oxymoron!) LOL
Thanks Susan for all your work, dedication and knowledge. I am truly grateful that you take the time to share it with us. You rock!
try adding a teaspoon or so of horseradish sauce plus a few tbsp of cider vinegar and double the fennel. I don’t know if there’s a no sodium ketchup available, but if you use homemade cocktail sauce and tomato paste, it’s a good sub. A fried onion and some crushed celery seed will add some oomph, but nothing will bring out the flavors like salt unless you’d like to take your chances with a naturally sourced MSG
Wow, I made this recipe and ate the entire loaf myself… not in one sitting of course. The texture is great and the taste is even better. Super easy too. Thank you so much for sharing this.
Susan,
This is the first recipe I made on your website, and it is a winner. I have made it for 4 consecutive weeks now. I make the recipe as is, without the molasses. It’s great to have this in the fridge for a quick dinner with roasted veggies, or between bread for a “meatloaf” sandwich. Thank you!
This recipe is delish, and has a nice substantial texture too! The first time i used tahini and completely omitted the worcestershire sauce. The last time i omited the tahini and found it made no noticeable difference in taste or texture, so for you FF gripers…just leave it out. However, I followed Dreena’s sugo and DID add the cider vinegar and extra tbsp of tamari ( her sub. for the w-shire), which made a huge diff in the flavor and really upped the ante on this dish. Next time I will add celery and onion like Audrey.
I made this a few days ago and it is now my favorite loaf, I changed nothing from the recipe. I must say that it does taste better the next day.
I absolutely must buy the book.
What is the size of the glass pan used for this recipe? I found that I needed 3 times as much topping to cover the whole plan.. my pan was 9X13 inches
I used a standard loaf pan, 4×8 inches.
This looks great! What is the reasoning behind using a glass loaf pan versus a metal one? Just curious if I could use the one that I own.
I’ve made this in both glass and metal pans and didn’t notice a difference.
I included this great dish in my Thanksgiving Recipe Round-Up, can’t wait to give it a try!
http://moicontrelavie.com/2012/11/17/mclv-mange-thanksgiving-recipe-round-up/
Hi Susan, I was wondering if you had given any walnut lentil loafs a shot and a comparision in texture. I really want a loaf with a gravy and anot so much a “meatloaf” does the ketcup in the actual loaf not work well with a gravy? Thanks so much for your help!
I haven’t done any walnut loaves, though I did a cashew loaf a while back, and the texture was a little smoother than this. For Thanksgiving, this is what I would do: Make the loaf, with the ketchup, but omitting the fennel and adding some sage. I might also swap out all the herbs but the thyme for some sage and rosemary and increase the thyme to 1 teaspoon. Skip the topping. Top it with either a gravy or cook it without the topping and serve with gravy.
Thanks so much! This is what I will do! with all the rich foods on thankgiving, I didn’t want all the added fat the walnuts bring (especially becasue I can;t stop thinking about yor Sweet potatoe casserole! I have also been thinking of a wild rice stuffed acorn squash. OK, so last question: I have fresh sage and rosemary in my garden. how much do you think I should add in the loaf? also, I was thinking of adding bell peppers/onion/garlic/celery like some reviewers suggested. Bad idea with the change in seasonings? also…keep the molasses? Thanks again!
Since everything’s really already cooked, I think you could add herbs to taste, tasting as you go. I think the bell pepper, etc. would be fantastic with the change of seasonings. And the molasses–well, I didn’t use it and didn’t miss it, so I think it’s safe to skip. Good luck! Let me know how it comes out.
will do! thanks so much! My husband is more of a seitan loaf guy but I really wanted to try a lentil loaf (just had a difficult time deciding between the lentil/walnut loafs out there and this one) He said he was up for trying it, but reminds me everytime that he “thought meatloaf was gross when he was a kid” so…no pressure! ha! thanks for yoru direction. I realized I have fresh thyme in my garden too, so it will be fun to use all fresh herbs!
I made this yesterday as the main course for our Thanksgiving dinner and it was by far the best dish on the table! In both taste and flavor, it reminds me so much of meatloaf–but better:-). I can’t wait to make the leftovers into a sandwich. I will definitely make this again and plan to get the entire cookbook now. I should add that I made this recipe following all of the provided GF substitutions (GF steel-cut oats, apple cider vinegar, etc.) and also added the suggested 1/4 cup minced celery. Great recipe!
Could this be prepared the night before and baked the day of? (Im thinking of christmas!
Yes, I’m sure that would work. Hope you enjoy it!
I made this for dinner tonight, and I love it! I omitted the tahini, and ran out of ketchup, so I substituted a couple of tablespoons of tomato paste. This one’s a keeper. Thank you!
So delicious it was hard to stop eating
Even my meat eating dh thought it was good.
Thank you for the recipe.
I have made this many times now. It’s great! I’ve made it with and without onions, and like it both ways. Last time I made the recipe, I scooped the mix with a cookie dough scooper onto a cookie sheet and baked them to make “meatballs”. It worked! After they baked for 10 min I took them out and put a spoonful of tomato sauce on each of them, then put them back in the oven for another 5-10. We had so many we ate them on spaghetti with tomato sauce and the next day we had “meatball” subs. Thank you again Susan
I made this for the first time this past Sunday. It was wonderful! Now I’m eating it for sandwiches at work and it’s even better. Thank you so much for sharing!
I had this loaf with roasted sweet potatoes and fresh broccoli. It was delicious!!!!! I highly recommend it. Most “loaf” recipes take a lot of time and ingredients. This was easy! Made great sandwiches the next day too!
This sounds great! Do you know if it will be okay with old-fashioned oats instead of quick-oats? Also…kind of working on a budget here…can I omit the chia seeds?
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