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.
Jayne D.
July 21, 2012 at 5:52 pmWow, 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.
Diane
August 5, 2012 at 3:55 pmSusan,
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!
stephanie
August 19, 2012 at 3:40 pmThis 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.
nancy
September 6, 2012 at 9:36 amI 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.
Ivan
October 22, 2012 at 9:59 pmWhat 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
Susan Voisin
October 22, 2012 at 10:21 pmI used a standard loaf pan, 4×8 inches.
KBeane
November 16, 2012 at 11:21 amThis 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.
Brenda
November 25, 2012 at 7:03 amI’ve made this in both glass and metal pans and didn’t notice a difference.
Caity @ Moi Contre La Vie
November 19, 2012 at 8:12 amI 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/
Andrea R
November 19, 2012 at 11:16 amHi 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!
Susan Voisin
November 19, 2012 at 11:50 amI 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.
Andrea R
November 19, 2012 at 11:58 amThanks 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!
Susan Voisin
November 19, 2012 at 12:07 pmSince 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.
Andrea R
November 19, 2012 at 12:12 pmwill 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!
Rebecca
November 23, 2012 at 7:00 pmI 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!
Sarah
December 3, 2012 at 12:22 amCould this be prepared the night before and baked the day of? (Im thinking of christmas!
Susan Voisin
December 3, 2012 at 12:39 amYes, I’m sure that would work. Hope you enjoy it!
Jean D.
February 19, 2013 at 6:55 pmI 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!
Robyn
February 26, 2013 at 11:58 pmSo delicious it was hard to stop eating 🙂 Even my meat eating dh thought it was good.
Thank you for the recipe.
Pam
February 28, 2013 at 7:36 pmI 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
Filio
April 2, 2013 at 9:45 amI 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!
Sue
April 8, 2013 at 2:06 pmI 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!
Den
April 30, 2013 at 9:45 amThis 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?
leslie
April 7, 2014 at 8:53 pmA year later – but in case someone is reading through the comments for advice; chia or flax seeds act as the binder, so I’d say they are needed. I’ve used old-fashioned oats a number of time with no trouble.
Melanie
May 31, 2013 at 7:10 pmLove this recipe! We make it all the time, it is my husbands favorite! We add one onion, some mushrooms, and some carrot or celery. We leave out the tahini and flax seeds (usually cause I don’t have those ingredients on hand). It works perfectly!! A very flexible recipe!
Julie
June 10, 2013 at 10:51 amLooks delicious! Can I ask clarification on the ‘nutritional yeast’…is this the yeast in a packet? self raising? I’m just not sure what you mean. Thanks – can’t wait to try it!
Susan Voisin
June 10, 2013 at 10:57 amJulie, nutritional yeast is totally different from baking yeast. Some grocery stores have it with the natural foods, but most people find it at natural food stores. Here’s a link that explains what it is and shows what it looks like: https://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html
Rebecca
June 10, 2013 at 12:32 pm@Julie: If you have a Whole Foods market near you, they carry nutritional yeast in their bulk foods section so you can just scoop out the amount you need.
Sandra Witkoe
June 10, 2013 at 4:14 pmLove the No-Fu Loaf ! This is also my favorite web site for new food ideas.The first time I made the No-Fu Loaf it was so wonderful. Then the next couple of times something went wrong. 🙁 I realized that the lentils were over cooked or too soft.They should be ala dente. Now its great again every time! 🙂 Yum
Here’s a fat cutting tip for everyone. If a recipe calls for tahini or a nut butter make the butter(s) without the oil. It works perfectly well and less fat too.In my kitchen Dreena’s Loaf is now about 3 grams per serving instead of the original 5.
I’m following Dr. Neal Bernards books, so his call to action is to keep your fat calories at 3 grams per serving or less. To date I have lost 25 pounds since February of 2013
Susan Voisin
June 10, 2013 at 4:34 pmCongrats on your success, Sandra! I’m not sure what you mean about making the nut butter without oil, though. Nut butter shouldn’t contain any oil, just nuts. I would never buy or make any that had any ingredient other than nuts.
Nancy
July 4, 2013 at 8:51 pmAt first glance, the recipe seemed intimidating; however, it was really very easy. I actually doubled it because I don’t like to spend everyday cooking. I cannot believe how wonderful it is! At first the texture was something to get used to but it didn’t take long. Even after a few days, it was still as good, if not better, than when it came out of the oven. It’s equally as good cold. My favorite way to eat it is with extra catsup mixed with sirachi (sp?) chili sauce. So much better than Louisiana or other hot sauces. Loads of flavor without as much heat. Try it! You will be hooked like I am. Thanks again for sharing this amazing favorable dish. Oh! Did I mention, my carnivore husband actually choose this dish over a real meat dish! THAT IS HUGE!
Rachel
August 20, 2013 at 6:26 pmI just made this…. And I think I really goofed up. It’s sour! What did I do wrong?!
Anne
October 29, 2013 at 2:42 pmI absolutely love this loaf! I’ve made it many times and each time it seems to come out better than the last…. I have tried a lot of the recipes from Dreena’s book and they all have been very good!
Amanda
January 7, 2014 at 7:37 pmJust wanted to let you know I’m trying out this recipe and blogging about it. If there is any problem with this, please let me know. http://tastebudimpaired.blogspot.com/
ericka
January 17, 2014 at 9:53 amFor some reason my nofu meat loaf did not stick together and when I served the portions it was a casserole slop instead of meatloaf slices.
What is the ingredients that should have held it together? Also it was a bit crunchy I think because I didn’t ground the Chia seeds and also I think the rolled oats needed to cook longer like in the same stage as the bulgur wheat.
Any inside advice?
leslie
April 7, 2014 at 8:49 pmThe chia or flax seeds are the binder. Chia seeds shouldn’t need grinding, but maybe grind them if you try it again.
Dazzle
March 3, 2014 at 1:34 pmI have made quite a few vegan loaf recipes in my day, and this one is one of my favorites. I added 1/2 c. minced veggies (onion, celery, bell pepper and garlic) and doubled the topping (my favorite part). The next day, we used the chilled leftovers to make “love loaf sandwiches” on lightly toasted sourdough bread, with Vegenaise, Dijon mustard, extra ketchup and pickle slices. Sooo good!
Ben Rene
March 15, 2014 at 8:53 pmI make this all the time – it’s amazingly delicious. Thank you so much for posting such great recipes. 🙂
leslie
April 7, 2014 at 8:47 pmI’ve made this following the recipe exactly a number of times and love it. Tonight I didn’t have bulgur or rolled oats. I substituted quinoa for the bulgur and quick-cooking steel oats for the rolled oats. Loved it! The texture was a little softer- maybe not quite as “meaty” as the regular version, but good in its own right. I’d love a vegan version of kibbe and think this could probably be a great base for that Lebanese dish.
leslie
April 7, 2014 at 8:50 pmForgot to add- I always add chopped onion as that is an ingredient I used to add to meatloaf. This time, I added chopped mushrooms as well. Great addition.
Tammy
May 1, 2014 at 11:52 amLooks great – can’t wait to try this. I was wondering, though, where it says specifically to cover with foil – in your experience, if I’m using a casserole dish that has a glass lid, will having it covered with the thicker glass be any different than using foil? Thanks for any advice!
Susan Voisin
May 1, 2014 at 12:11 pmI think the glass lid should be fine. It may keep in a little more moisture than the foil, so if you find the loaf too damp, try leaving the lid ajar for a few minutes at the end of baking.
Laura
June 29, 2014 at 12:24 pmAll I could find at the store was “quick-cooking” bulgur. Should I add less water with it or reduce the cooking time once added to the lentils?
Susan Voisin
June 29, 2014 at 1:08 pmI don’t think you need to make any changes. All bulgur is fairly quick-cooking.
Sharon
July 13, 2014 at 4:46 pmI had to come back and leave a comment. I’ve been eating vegan about a year for health reasons. I have always LOVED meatloaf, cold in a sandwich. LOVED!!! I made this loaf in the morning and came back to the kitchen later and made a cold Love Loaf sandwich with a little ketchup and two slices of Killer Dave’s bread and it was DELICIOUS!! This met and exceeded my expectations. I will return to this recipe a lot. I recommend anyone who is a meat eater or not to try this!!
Thank you Dreena
Lynda
September 30, 2014 at 11:47 amI didn’t see a reply to whether the nutritional yeast can be left out. I don’t like it.
Susan Voisin
September 30, 2014 at 12:59 pmSure, it’s just a flavor enhancer, so you could leave it out. The flavor may be a little blander, but otherwise it won’t make a difference.
kariann
November 12, 2014 at 2:57 pmHi! My daughter is allergic to wheat and oats. This looks so good and I would love to make it. Is there any substitution for the oats? Thank you!
Susan Voisin
November 12, 2014 at 4:37 pmI’ve used quinoa flakes to replace oats, and while I haven’t tried them in this recipe, they usually work fine.
Shawn
November 27, 2014 at 10:20 pmSusan I was going to make your fantastic Mushroom Timbales again for Thanksgiving (love them sooo much!) but decided yesterday to try this lentil loaf since we were driving to my in-laws this year & thought a loaf might travel better-wow it turned out fantastic-compliments all around from omnivores & my husband said it’s the best loaf I’ve made! I used steel cut oats since they were on hand, & added some chipotle & cayenne-for a Kansas native I share your love of heat ☺️……sorry it took me so long to get around to trying this-too many delicious recipes on your site (I also have a Vitamix-worth every penny!-I bought through your site years ago & am guilty of making endless roasted veggie soups for my lunches during the cooler months) At any rate, I will double this recipe when I make it in the future. Hope you are in great health & had a wonderful Thanksgiving with your family & great cat!
Brenda
November 28, 2014 at 12:55 amI enjoyed this recipe. Thank you Dreena and Susan! When I make recipes from your blog, they are always great!
shweta
December 1, 2014 at 7:20 pmCan wheat bran be used in place of bulgur? or even quinoa/flax cereal ? I dont have any bulgur and would prefer to leave the oats seperate from the other portion of oats needed
Valerie
March 2, 2015 at 4:01 pmI made this exactly as written….. This is sooo good!!!! I can see this being made a lot in the future! The flavors are great and the texture is really good too. The bulgur is perfect.
Shellie
March 4, 2015 at 4:13 pmThinking about making this tonight, but I don’t have a glass loaf pan. Is there any particular reason that would be necessary or is my metal one okay? Can the loaf just be hand formed instead of a pan? Thanks. 🙂
Susan Voisin
March 4, 2015 at 4:44 pmA metal pan will work, but it will probably cook faster, so watch it to make sure it doesn’t get overdone on the outside before the middle cooks. I haven’t made it without a pan, so I can’t say how well a free-form loaf will work.
Shellie
March 7, 2015 at 12:00 pmTrying it tonight, but I think I’m going to try free-form. My meatloaf pan has a vegan slicing cheese in it setting up. 🙂 Do you think the time would be cut down as well free-form?
Susan Voisin
March 7, 2015 at 12:43 pmI would remove the foil at 25 minutes and then watch it closely after that.
Shellie
March 7, 2015 at 9:17 pmThis was outstanding. Thanks so much.
Airyfairycelt
March 9, 2015 at 7:51 amThis no fu, now what does that mean?
Anyways it is lovely and instead of adding more oats I add some cooked buckwheat because I love it.
I am thinking of doing some experimenting with amaranth, there is a bit about now, so expensive so I think the cheaper things are better mostly. I use much in the way of lentils, oats, buckwheat, chia and do flour too so it is versatile. I do pancakes just a mux and griddle them for about a year (!) no,egg for me, but they are so delicious.
Recently learned about millet coming back. Very good idea there.
Rebecca
November 15, 2015 at 5:23 pmI think that “no fu” refers to the fact that it is soy free (no tofu).
Alexandra
March 25, 2015 at 8:25 amI now double the recipe and freeze one. Yesterday took my frozen loaf out and had it crumbled on a bed of steamed kale with some ranch dressing; it was really good that way, and now I think I’ll keep loaf crumbles around for pizza , burritos, salads, etc.
Michelle
April 6, 2015 at 8:27 pmI enjoyed the loaf, but my husband, who usually likes my vegan dishes, did not enjoy it. He suggested adding red bell pepper, onion, and other ingredients for a richer flavor. I’m not sure this dish translates well for people (especially men) who like meat.