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.
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, 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.
marianne mcdougal
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!
Mare
I never had lentil loaf before. I made this today. It was better than I expected. I enjoyed it.
Lyz
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!
Susan Voisin
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.
briguyrn
I notice on some recipes with nutritional information that there are points listed. What are the points?
Susan Voisin
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.
Abra
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.
Becca
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!!
Tom Halsaver
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.
Wei
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!
MariaL
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!
Casey B
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!! =)
ayholtin
If you are avoiding all aluminum in cooking, then cover first with parchment paper and then put the aluminum foil over the dish.
Reggie
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!
Susan Voisin
No, sorry, the book doesn’t contain nutritional info.
Reggie
Thanks Susan!
Reggie
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.
Low Fat Vegan Chef Veronica
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. 🙂
elizabeth
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.
Susan Voisin
It means regular brown or green lentils, not French (puy) lentils.
elizabeth
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.
Susan Voisin
I think it depends on the batch. I’ve have some that look green, others that look brown, and others that look hazel! 🙂
Lyz Spring
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!
Dana
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!
Stefania
I love that recipe, especially since my Peach came up with the name. 🙂 Love Dreena’s new cookbook.
Monique
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.
Sherry
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!
Karla
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!
Kali Mason
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.
Esther J
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.
Elicia
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!!
nrslinda
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!
Sandi
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!
Sara
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.
Susanne
This looks delicicous, I am going to make this today
Tiffany
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!
KC
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!!
Brenda
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.
Katie
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.
Sharon Herbitter
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.
stephanie
i’ve made this twice mushroom gravy, no worchestershire and no molasses. it was excellent
Nanci
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!
Elana
Yummy recipe with a very rich flavor. It was very satisfying and healthy!
nicole
Hi Susan, Is the tahini/nut butter essential to this loaf, or can I omit it? Thanks 🙂
Susan Voisin
I think you can safely leave it out.
Tonya
I am going to try this today but I will use Brown Rice (hot) Cereal instead of the oats. Hope it works.
Troy
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!
stephanie
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
Diane
To replace soy sauce, I generally use a mixture of balsamic vinegar, garlic powder, onion powder, ground ginger, and a dash of molasses or brown sugar. Depending on what I’m using it for, I may add low-sodium veggie broth powder, red pepper flakes, and lemon or lime juice, too.
To replace Worcestershire sauce, I use something similar to the soy sauce replacement but increase the molasses and add a little tomato paste, pepper (red or black), mustard powder, cinnamon, and ground cloves or allspice or some combination of those. I’ve been using these subs so long, I don’t measure any more and exactly what I put in depends on what I’m making, so I can’t give you exact recipes. You might try googling something like “recipes low sodium soy sauce substitute” or “recipes vegan Worcestershire sauce substitute” and see if anything useful comes up. I think that’s what I did originally.