Hearty, savory, and satisfying, this lentil-based vegan meatloaf contains no tofu or gluten. Delicious on its own or as a sandwich filling.
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. Fortunately, Dreena and her publishers have given me permission to share the recipe for this hearty, savory (dare I say “meaty”) loaf with you.
What I love about Let Them Eat Vegan! (which is also available in a Kindle version) is the emphasis on whole foods. Dreena’s recipes contain no processed vegan “meats,” cheeses, sour creams, and the like and use no white flour; the recipes, even the desserts, are built around whole grains, beans, nuts, and seeds. If you’re following an allergen-free diet, you’ll find plenty of gluten-free and soy-free recipes that fit your diet, as well as suggestions for adapting many of the other recipes.
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.
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, this vegan “meatloaf” was the ultimate comfort food.
Dreena's No-fu Love Loaf
Ingredients
- 1/2 cup brown or green lentils
- 1 cup vegetable stock
- 1/3 cup water
- 1 dried bay leaf
- 3/4 cup bulgur or 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 or coconut aminos 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 tablespoons natural ketchup
- 1 teaspoon vegan Worcestershire sauce 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.
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 Vegan Mushroom Gravy or Tofu-Cashew Mayo.) From the book Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopresscookbooks.com
Nutritional info is approximate.
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.
Kaz
April 26, 2012 at 8:55 amThis looks fabulous…i can’t wait to try it!
Audrey
April 26, 2012 at 9:06 amI’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!
Lucy
April 26, 2012 at 4:14 pmGreat idea! How much onion and celery did you use?
Sheelah Katz
April 26, 2012 at 9:32 amThis 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.
Susan Voisin
April 26, 2012 at 9:45 amI’m sure you could leave the tahini out with no problem. Just use the same amount of water.
Adam
April 26, 2012 at 9:33 amWe 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
Susan Voisin
April 26, 2012 at 9:46 amThe 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.
Mary
April 26, 2012 at 9:36 amLooks 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!
Somer
April 26, 2012 at 9:42 amI 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!
Kale Crusaders
April 26, 2012 at 10:00 amMeatloaf, 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!
Anne
April 26, 2012 at 10:19 amOMG, 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.
Susan Voisin
April 26, 2012 at 10:23 amThanks, 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!
Jeannie
April 26, 2012 at 10:21 amTotally awesome! I’ll be trying this tonight and getting the book on my Kindle. Thanks so much for the links.
Sandi
April 26, 2012 at 10:45 amSusan, I have everything but molasses. What can I substitute, if anything? Thanks.
Susan Voisin
April 26, 2012 at 11:00 amSandi, 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.
Anne
April 26, 2012 at 4:21 pmyou are my kind of cook (0:
Carrie @Shrinkingcarrie
April 26, 2012 at 11:13 amI 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!
Marcia
April 26, 2012 at 12:24 pmThis 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!
John
April 26, 2012 at 12:44 pmThis 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?
Susan Voisin
April 26, 2012 at 12:53 pmI 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.
John
April 26, 2012 at 12:55 pmThank 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.
Andrea
August 28, 2012 at 2:47 amJust 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!
Val @ Tips on Healthy Living
April 26, 2012 at 1:40 pmThis looks nutty and delicious! Any tips or recipes for making natural ketchup?
wendy (healthy girl's kitchen)
April 26, 2012 at 2:20 pmI 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!
wendy@healthygirlskitchen
April 28, 2012 at 6:35 amJust 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.
Learner
April 26, 2012 at 3:53 pmThanks 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.
Susan Voisin
April 26, 2012 at 3:55 pmI 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.
Ninufar
May 10, 2012 at 9:00 pmYep, 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.
Michele
April 26, 2012 at 7:53 pmWow! 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!
Gena
April 26, 2012 at 10:04 pmI adore Dreena, and I adore the new book! So glad you’re featuring it. This loaf looks outstanding.
Britt
April 27, 2012 at 8:25 amThis 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.
Justine
April 27, 2012 at 9:38 amMmm… 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?
Mary Ellis
April 27, 2012 at 10:42 amThis 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!
Lisa
April 27, 2012 at 11:22 amI 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.
tiffany
April 27, 2012 at 11:59 amI CANNOT wait to try this! It looks so good 🙂
Ellen (Gluten Free Diva)
April 27, 2012 at 6:45 pmI bet this would be great cold and served as part of a sandwich. This looks delish!!!!
Tiffany
April 27, 2012 at 7:18 pmMade 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.
ifinoe
April 28, 2012 at 2:15 amFabulous 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.
Kathleen @ KatsHealthCorner
April 28, 2012 at 3:55 pmWhat an incredible recipe! Thank you SO much for sharing it! <3
Dana
April 28, 2012 at 10:54 pmThis 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.
Kum
April 29, 2012 at 3:28 amLoaf looks so yum!
Thanks for sharing so many delicious vegan recipes…
Mark
April 29, 2012 at 6:34 amI 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!
Kristina
April 29, 2012 at 1:13 pmI 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.
Connie Fletcher
April 29, 2012 at 2:23 pmI 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!!!
Alicia
April 29, 2012 at 2:42 pmThis 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
AVBear
April 30, 2012 at 2:42 amI 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! 🙂
Marie
April 30, 2012 at 11:12 amThanks 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.
Susan Voisin
April 30, 2012 at 11:16 amMarie, 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.
Christine
September 7, 2012 at 9:58 amI 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!)
Jacky
April 30, 2012 at 5:33 pmI 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!
Lyz
April 30, 2012 at 7:31 pmI 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!
Susan Voisin
April 30, 2012 at 10:04 pmLyz, 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.
eva @VegucatingMyKids
April 30, 2012 at 9:49 pmi 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!
Dana
May 4, 2012 at 10:40 pmHi, 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.
eva @VegucatingMyKids
May 5, 2012 at 12:07 amthanks dana—i like your idea of using the mix to make burgers! i probably could even freeze a few patties
heidi
April 30, 2012 at 10:37 pmLike 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.
Lyz
May 1, 2012 at 8:05 amSusan, 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!