Vegan Lentil Nut “Meatloaf”

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Partially sliced loaf of Vegan Lentil Meatloaf resting on a cutting board

Friends, it’s been a long time coming, but my take on a vegan “meatloaf” is here (just in time for the holidays)! And it’s so very delicious. Let’s do this!

Wood cutting board filled with lentils, sweet potatoes, and other ingredients for making vegan meatloaf

This recipe is simple, requiring just 10 ingredients and simple methods. I relied on canned lentils (don’t judge) to save time and dishes! Feel free to do the same and proceed to act like you made everything from scratch (I won’t tell).

Food processor with mushrooms, sweet potatoes, and other ingredients for making Vegan Holiday Meatloaf

The base for this loaf is cooked sweet potatoes, mushrooms, lentils, nuts (we went for walnuts and pecans), and fresh thyme. Tomato paste adds moisture and hearty flavor, coconut aminos or Worcestershire add that “umami” effect, and salt and pepper help round everything out. All that’s left is to stir in some gluten-free bread crumbs for texture and transfer to a loaf pan!

Food processor with freshly blended dough for Vegan Lentil Meatloaf
Mixing lentils into other ingredients for Vegan Thanksgiving Meatloaf

For a glaze – I know it’s so basic – we just went with ketchup! It’s simple, and it outperformed more elaborate glazes! Who knew?

Using a spoon to spread glaze over our Vegan Lentil Meatloaf recipe

We hope you LOVE this loaf! It’s:

Hearty
Satisfying
So flavorful
Comforting
Simple to make
& Incredibly delicious

This would make the perfect entrée or side for the holidays! It’s tasty on its own, but it would be elevated if served with our Easy Vegan Gravy and Perfect Mashed Potatoes! Major swoon.

If you’re into hearty plant-based entrées, also be sure to check out our Smoky BBQ Black Bean Burgers (which inspired this recipe!), 1-Pot Golden Curry Lentil Soup, Black Bean Plantain Enchilada Bake, and The Best Vegan Meatballs!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

White enameled plate with two slices of Vegan Lentil Meatloaf

Vegan Lentil Nut “Meat” Loaf

Incredible vegan lentil “meatloaf” with wholesome, whole-food ingredients like lentils, nuts, sweet potato, and mushrooms! Just 10 ingredients required for this flavorful, comforting entrée.
Author Minimalist Baker
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Vegan Lentil Meatloaf partially sliced on a cutting board
4.64 from 183 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 (Slices)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

MUSHROOMS

  • 1 tsp coconut or avocado oil (if avoiding oil, sub water)
  • 3 heaping cups thinly sliced shiitake or cremini mushrooms
  • 1 healthy pinch each sea salt and black pepper
  • 1 1/2 Tbsp coconut aminos or vegan Worcestershire sauce (ensure vegan and gluten-free friendly)

SWEET POTATO

  • 1 Tbsp coconut or avocado oil
  • 2 cups sliced and peeled sweet potato (1/4-inch rounds)

THE REST

  • 2 cups raw nuts or seeds (we prefer a mix of walnuts and pecans // optional: toast in a 350 degree F / 176 C for 10-15 minutes until golden brown before adding to mixture for more flavor)
  • 2 Tbsp fresh thyme (or sub dried)
  • 2 cups cooked brown or green lentils (rinsed and well drained // we used canned to save time)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 4 Tbsp tomato paste
  • 2 Tbsp coconut aminos or vegan Worcestershire sauce (ensure vegan and gluten-free friendly as needed)
  • 1/2 cup gluten-free bread crumbs (we like Ian’s gluten-free panko* // If not gluten-free, use regular breadcrumbs)

GLAZE optional

  • 1/2 cup ketchup (or skip and serve with Vegan Gravy*)

Instructions

  • Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8×8-inch baking pan) with parchment paper. Set aside.
  • Heat a large cast-iron or metal skillet over medium heat. Once hot, add the oil and mushrooms and season with a pinch each salt and pepper and the coconut aminos or vegan Worcestershire. Sauté, stirring frequently, for 5-8 minutes or until caramelized. Set aside.
  • Meanwhile, heat another large cast-iron or metal skillet (or use the same one as you cooked the mushrooms in) over medium heat. Once hot, add oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes or until golden brown on the underside. Flip, add 3 Tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned (but not mushy). Set aside uncovered to cool slightly.
  • To a large (at least 7-cup) food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Lastly, add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
  • Transfer mixture to a large mixing bowl and add tomato paste and coconut aminos or vegan Worcestershire and stir until a loose dough forms. Then add bread crumbs (we like Ian's gluten-free panko) a little at a time (we used all of the recommended amount) until a thick dough forms. If for some reason it’s crumbly (which may happen depending on the texture of your lentils), scoop half of the mixture back into the food processor and pulse until it’s more finely puréed and then return back to the bowl and stir with the remaining mixture. If for some reason it’s too wet, add more bread crumbs as needed.
  • Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, coconut aminos or vegan Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
  • Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer (to avoid a crumbly loaf, tap pan on counter to settle the mixture and place parchment paper on top and press down firmly with a drinking glass or flat bottomed object to pack it well). Then add ketchup glaze (optional but adds plenty of flavor) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.
  • Bake uncovered for 45 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Then gently remove and carefully slice and serve.
  • Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.

Video

Notes

*Vegan Gravy Recipe!
*Nutrition information is a rough estimate calculated with avocado oil and Worcestershire and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 Slice Calories: 337 Carbohydrates: 31.6 g Protein: 9.5 g Fat: 20.5 g Saturated Fat: 1.9 g Sodium: 622 mg Potassium: 526 mg Fiber: 7.3 g Sugar: 5.3 g

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  1. Greg Wagstaff says

    I made this and thought it was a great vegan nut loaf for texture and consistency but found the thyme flavour quite overpowering, is there some other herbs/spices/flavourings you would suggest to compliment and tone down the thyme? Thank you, love your recipes they’re great!

  2. Kaley Powell says

    Last minute SOS.
    My parents live in the middle of nowhere and I planned to make this but could only find red lentils at the grocery store.
    Do you think they’d work or will they be too soggy and fall apart?

    Sorry for messaging xmas eve!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaley! Red lentils might work, though we haven’t tried and can’t guarantee it. Report back if you experiment with it!

  3. Katie says

    Hi! I was curious – when you say the frozen shelf life is up to 1 month, should it already be cooked or would you recommend freezing the uncooked mixture and then bake the day-of use? My husband and I wouldn’t eat this whole thing and wanted to try freezing half for later – the rest is already in the oven and smells amazing! I’ll report back with what I’m sure, is a 5 star rating like everything else you do. ;-) Thank you!

  4. Linda says

    I made this for a vegan family member and it looks and tastes great. I am gluten free tho not vegan, so I used coconut flour instead of breadcrumbs. It’s very absorbent so just start with a little at a time and mix thoroughly, till it’s right.

  5. Lisa Mongiovi says

    My family is in love with this recipe! I left out the mushrooms and brushed the “meatloaf” with oil before I topped it with ketchup to keep it from drying out in the oven. I will be adding this to my regular rotation. I even doubled it and made two when family came in from out of town! So far everyone who has tried this is in LOVE!!!

  6. Cheryl says

    Would love to try this but I want a firmer loaf to cut cold for sandwiches. Would flax eggs help to firm it up? Suggestions?

  7. Dianna says

    I made this and, like others, loved the taste but the consistency was mushy … my fix was to cut out a portion and let the filling crisp up in the toaster oven. My biggest disappoint with this recipe was the price. Raw nuts especially are so expensive, as are a lot of ingredients that you use (as I search around for extra holiday recipes to make).

    I am very glad for your success. I have been cooking off of your blog since its first year, and you deserve every bit of it. I do miss the old days though — when you seemed tightly fixed on creating simple, healthy recipes that anyone could afford, make on a busy schedule, and with easy to find ingredients. I loved also when you’d occasionally throw in general tips about how to cut down on one’s overall budget and keep things simple. Now the “minimalist” angle feels more like attaching yourself to an aesthetic trend more than any real priority.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dianna, I so appreciate the recipe feedback as well as your thoughtful insights on our blog. It’s always wonderful to hear how people found us and why they’re attracted to our content. The site has admittedly evolved a lot over the years, which is a good thing overall. But this is a great reminder to always come back to the real heart of what we do: simplicity. Thanks again for your feedback!

      • Dianna says

        Thanks for the reply, Dana, and all the work you do. I wrung my hands about whether or not to write anything because I know you’re a real person with feelings (that I most certainly don’t want to hurt).

        Thank you for the kind response, and for helping people like me think more closely about both how much I should spend on food while staying healthy, as well as how many pair of jeans I actually need in my closest. :) As we say in South Africa, you are TOTALLY lekker.

    • Davilyn Eversz says

      Thought I might mention – I get all my nuts on Ebay. So many of the nuts in the U.S. are pasteurized and that renders them useless as far as nutrition goes. Many of the nuts sold on Ebay come from Europe, especially Turkey and Malaysia and I’ve always been exceedingly happy with the quality. I always find some really good deals price wise there.

      You can save money by buying them as “pieces” instead of whole – all my recipes are vegan so I do not need them as whole anyway and I delightfully found that cashew pieces do not need to be soaked if you use a good blender like the Vita-Mix.

  8. Jess says

    I think the time here should probably be adjusted. If the loaf is cooking for 45 minutes, then cooling for 15, then the prep time (which looks like a lot of work) isn’t accounted for in the total time of 1 hour here. Either way, looking forward to making this with some extra time on weekend!

  9. Marcie says

    Dana – you are a rockstar!!!! We love you!!!! THANK YOU for this delicious recipe and for all you do :) This is the best mock-meatloaf recipe ever! I did add an onion and yellow pepper and also a hand full of sundried tomatoes to the shiitake saute’ – it was yummy :)

  10. Lisanne says

    Hey…I’m really eager to try this out for my Christmas dinner, but – except for the oats I am grain free. Does anyone know an alternative to the breadcrumbs? Anything that will be doing their job? – I am just a really bad cook and have no idea what I’m doing… :)

  11. Audrey Alexander says

    I made it with a combo of dried and canned mushrooms. Flavor was lovely. It was “soft” but it’s not meat so I didnt expect it to hold up like it. I’ve made a variety of “meatloaf” recipies and by far this has the healthiest ingredients. I make another from a vegan cookbook I have but it has tvp which I know is hard to digest so it supposedly makes people gassy lol but show me a vegan who isnt gassy! Anyway, love you, definitely will make again.

  12. Audrey Alexander says

    I read all the comments and I was wondering if you could use canned mushrooms? I have canned or dried right now. I saw replies about dried. Also a lot of people commented about substituting for not liking something, but once it’s all blended I doubt you’d be able to tell what’s in it. Hopefully making tonight. Thanks in advance! Will rate after I make it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Audrey! We haven’t tried using canned mushrooms and can’t say for sure how it would turn out. If you give it a try, please report back on how it goes! Good luck :)

  13. Scott says

    I love this recipe. It REALLY does taste and feel like traditional meatloaf!! Here are some things I did differently:
    1. I was lazy; I didn’t peel the potatoes, and it was totally fine. I also just cubed the potatoes too, and that was fine too.
    2. I found that if I didn’t blend up the potatoes completely, I had chunks of potatoes; I was totally fine with that. I kind of liked the chunks of potatoes in my meatloaf.
    3. I added some sriracha to my ketchup glaze. I found it yummy and it provided a little zip to the glaze.
    4. OK, I’m REALLY lazy; I didn’t use parchment paper for the second batch, and everything worked out fine. I simply sprayed the baking dish with coconut spray oil.

    I’m thinking of using this ‘base’ in a shepard’s pie. I simply LOVE the recipe and it’s usefulness.

    Thanks so much for the wonderful blog/recipes.

    Scott

    • Scott says

      I can’t stop posting. One more thing I did that was odd….I ran out of bread crumbs so I searched the kitchen for any alternative could find. This is going to sound VERY weird…but…I used some Trader Joe’s O’s….that’s right….cereal……(unsweetened)….and it turned out totally perfect. I was wondering if my husband would be able to tell……he didn’t. Surprising what you’ll find in the kitchen in a pinch.

      Enjoy

  14. Holly says

    I made this and it turned out mushy. Probably my fault. However, I was able to slice it and make it into “patties” that I put on a baking sheet and back in the oven. They had good flavor, and not all was lost. Thought I’d throw this out there for anyone else who ends up with a mushy loaf like me.

  15. Vera says

    First off, I loved almost all the dishes on this blog that I’ve tried. That being said, this one was a dud for me. Between sauteing, processing, and mixing, there was way too much work, compared to the usual minimalist fair. The end result just didn’t hit the spot at all. Maybe too mushy, or too nutty? I’m not sure, but I will not be making it again. I’ve never tried real meatloaf, though, maybe it’s just not a food for my taste buds.

  16. Lesley says

    So yummy! Even the husband loved it! It definitely took me longer than 30 min to prepare, but I am probably slow. My 4 cup food processor made it difficult too, but it was worth it. Plenty left over for future dinners which is nice. I added probably 1 extra TBS of both the tomato paste and the vegan worstesher sauce, and asked for a giant food processor for Christmas ;)

  17. Eileen C says

    I made this last yesterday and it was a Big hit with my family!!! My mom and my brother loved it!! We all agree it tasted better than the meat version!!!

    I want to say you are a genius… I have tried your other recipes and they are all winners!! I want to thank you for making it easy for me to include more whole food and plant-based meals in my diet easy and delicious!!!

  18. Tate says

    The flavor was awesome but I also had the mush problem after following the recipe to the letter and adding more breadcrumbs :(

  19. Erin McKennon says

    I just made this recipe verbatim, and I am totally disappointed. The consistency is complete mush, even though I baked it for the required time at the correct temperature. The middle of the loaf is totally undercooked, and the outsides are also mushy. The flavors are just ok, but the texture reminds me too much of cat food. So sad :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are sorry to hear that, Erin! Did you get a chance to watch the video to see what the texture should look like before baking? It should be like a veggie burger consistency before adding to the loaf pan. If it’s not, add more bread crumbs. And you can always bake longer if the inside isn’t cooked through. Hope that helps!

  20. Amanda says

    I wanted to test this recipe to see if it would be a good main course for Christmas dinner so we made it this weekend and it was amazing! It is definitely going to be our Christmas dinner meal. One thing I would do differently is to use dry lentils instead of pre-cooking them because it was a little too soft. But besides that my whole family loved it.

  21. Nima says

    I made this Saturday night for Sunday lunch as a friend with intolerances and allergies was visiting us. I did everything as it said except the mushrooms as I found woodland mushrooms only. It was fabulous! Everyone loved it. I heat it up in the oven before lunch as the recipe says and it was nice.

  22. Dana says

    Looks amazing – do you know how well it works to make the loaf ahead of time and then cook it the next day or 2 days later?

  23. Julie says

    I made this yesterday for eating today, to let the flavors meld. It really is the best vegan meatloaf I’ve ever made, and I’ve made a few. Before serving, I tried some cold on a piece of bread and it was delicious. I can see this sliced thinly on crackers… almost like a pate. So good. Served the loaf slices warmed for lunch with your mushroom gravy, steamed golden potatoes and broccoli.

  24. Lynn in Cali (rocklynn2 on IG) says

    My first thanksgiving alone but that didn’t mean I didnt feast Vegan style. This recipe is so delicious and satisfying. Different from other Lentil loaves I made with the addition of one of my fave vegetables, Sweet Potatoes. I used dried Shiitake mushrooms I had on hand and they really intensified the savory umami taste. Also added a teaspoon of truffle oil. I packed my loaf pan the night before and had extra to make a patty with. Put it in a skillet with some ketchup and a fancy local tomato chili jam. I’ll be doing that again, it was Extra! Thank you, I enjoy following you Instagram feed.

  25. Sarah says

    Hi Dana! Could I use re-hydrated dried shitakes for this? Would that make it too slimy? Thanks for your amazing recipes, as always <3

      • Sarah says

        I used dried shitakes and a combo of pecans and sunflower seeds (that’s what I had). Turned out great! The only obstacle was chopping up the rehydrated mushrooms really tiny so they would actually blend in the food processor.
        Thanks Dana!

  26. Stephanie says

    I made this for Thanksgiving and it was delicious! The only modification I made to the recipe was that I added some garlic and shallots (sautéed them with the mushrooms). And instead of doing the ketchup glaze, I served it with the Minimalist Baker’s mushroom gravy from the cauliflower mashed potatoes recipe (which I also made and loved!). Thanks for making my vegan Thanksgiving a success!!

  27. Lauren from Cape Cod says

    Dana this Lentil loaf was the star ⭐️ of the vegan Thanksgiving Dinner tonight. I made it a day ahead and reheated in oven. I used both Cremini & shiitake mushrooms, yams instead of sweet potatoes and cooked the lentils in a veggie stock. At first I was not going to use the catsup glaze, but I’m glad I did. It added moisture to every bite. Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Lauren. So glad you enjoyed it. As a favor – next time would you mind leaving a rating with your review?! It’s super helpful for us and other readers. xo!

    • Lauren from Cape Cod says

      Leftovers of this loaf were so yummy as well. I just squeezed a little more organic catsup on my plate to dip in. Thanks again Dana. I will definitely make this again.

  28. Breana says

    So, we made it, so good.
    Next time will add celery, and carrots (for texture) and LOTS more salt, pepper, tomato paste, Worcestershire, and maybe even a Serrano! Very good though, just needs a boost of flavor!

  29. Shannon Hildenbrand says

    Thank you so much for all the wonderful Thanksgiving recipes! This meatloaf and the vegan pumpkin pie were a big hit today!

  30. Joyce Littlefield says

    I made this for Thanksgiving today. I did not top it with ketchup, instead I opted to make the vegan gravy. OMG over the top delicious and satisfying. My carnivore hubby wanted to try some and gave it 2 thumbs up. I will be making this again! Thank you for these great recipes!

  31. Ellen says

    I doubled this recipe and it is a good vegan base recipie. However it needs tons more spices including onions garlic much more thyme much more worstechire and soy sauce and I added fresh cilantro, paprika, liquid smoke and roasted garlic as well. Comes out a little mushy even with more bread crumbs so I cooked it in a wider round cake pan for more surface area to hit the heat.

  32. Gwen says

    I made this for thanksgiving and it is absolutely delicious! I used a sweet potato that was already baked, instead of doing the thin slices in a pan, and it still worked!

  33. Natalie says

    I made this for my Friendsgiving party and it was a hit among everyone, regardless of their meat preferences! I added some sriracha and garlic bbq sauce as the glaze (since I am not too fond of ketchup) and it definitely added a nice smokey kick to the dish.

  34. Jul says

    I made this! I used your recipe for the base, but I’m an Italian from the east coast and our meatloaf is a little different! I tried to recreate my grandmothers meat loaf the best I could.

    In my adaptation I swapped out the sweet potatoes for russet and I also added 2 cloves of garlic and about a quarter cup of diced sautéed onion. I followed your recipe as directed, but for spices I added a mixture of oregano, basil, and an Italian spice blend (to taste) with some garlic powder to taste as well. I also added my homemade marinara to the “meat” dough as well, but I think it made it a little too wet! I also spiced up my bread crumbs with an Italian blend of spices.

    For the glaze, I used marinara instead of ketchup.

    In retrospect I may have made it a bit too mealy/wet so I’m going to test it again but OH my gosh the flavor and this recipe blend of mushrooms and potatoes and lentils is right on!!

  35. Mark says

    I made it, with the main modification I added chopped onions that sautteed first. My old meatloaf recepies always had onions. I used less mushrooms simply because I had less on hand, added a few left over peas and carrots, and I used extra butternut squash, sweet potato and pumpkin puree from making ravioli to replace the roasted sweet potatoes.

    Last modification I made was I used a vegetarian dry burger mix from harmony valley foods instead of bread crumbs. I take the stuff camping it’s pretty great 100x better than frozen veggies burgers.

    Anyway the lentil loaf turned out awesome. I highly recommend adding onions to the recepie I think it adds a lot.

    Thanks for coming up with so many tasty recipes.

  36. Christie Baarns says

    Hi there! Such a huge fan of your recipes/blog in general. You’re an absolute champ.
    Quick question: is there something I can substitute for the GF bread crumbs? I am sensitive to all grains (so oats won’t work), but would LOVE to make this for Thanksgiving!
    Thank you so much!

  37. Jennifer Klishis says

    If I want to use a 9 by 13 pan how much more do you think I should increase the recipe? Would doubling it be too much?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer! I would probably double the recipe for a 9 x 13 pan, though we haven’t tried it ourselves. If you give it a try, let us know how it goes!

  38. Nick says

    I recommend pan roasting the mushrooms WITHOUT the addition of oil.

    The nutty flavor of mushrooms is released by dry roasting. They do not need oil to not stick to the pan. Heat them and JUST when you think they are going to start to stick, they release a ton of water into the pan and then turn brown and release all the nutty aromas hidden inside.

    Mushrooms should NOT be cooked in oil.

    • Sue says

      I cut the loaf in portions and froze them. Reheating those portions for individual meals has worked out very well. I almost liked it better than right out of the oven.

  39. Federica says

    Love it! Made it last night and enjoyed every bite of it! The only diff (simply because I wasn’t paying attention) is that instead of ketchup on top, I put tomato paste, and instead of tomato paste inside the loaf, I put ketchup … oops… still super delish!

  40. Margie says

    Made this vegan loaf last night and it was lovely. The only thing I would like to add would be onion and grated carrot as that is what I always put in my beef meat loaf before becoming vegan. Missed those flavors although this one was quite tasty. Do you think if I cut them very small. I could cook onion and carrot with the mushrooms? And if yes about how much to not overwhelm the flavors?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes I think that would work well! I would add 1/2 cup of each and scale back the mushrooms by 1 cup. Let us know how it turns out.

  41. Ries says

    So I made this. Twice. It was even better than I thought it would be! My new Magimix turned everything into a puree but it looked and tasted exquisite! Even fooled some meat-loving guests who’d never have guessed it was totally plantbased.
    Made it again. This time subbing thyme with tarragon and chervil. Lovely as well! Will try it with the vegan gravy recipe next time. Thank you for all the greatness!

  42. Nancy Heeder says

    Can I prepare this ahead of time, refrigerate and bake 2 days later? I want to prepare food for Thanksgiving in advance.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Leftovers keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 350-F (176 C) oven until warmed through.

  43. marie says

    I made this last night and LOVE it!! Only change I made was that after pulsing in food processor a bit, I ended up mixing together in a bowl using my hands. That worked great and kept more texture. So yummy! And it looked great too!

  44. Karen says

    I made this recipe and it was really delicious! My family loved it. I used baby bella mushrooms because thats what I had on hand and it was really good. The mushrooms and nuts were just delicious together with the lentils. It’s definitely a keeper.

  45. Bella Marin says

    What a wonderful, flavorful, and aromatic recipe! My husband and children approve!
    kindly,
    wildflower childrens therapy team

  46. Ellie says

    I made this last night and unfortunately it wasn’t a winner for me. It smelled delightful and tasted good, but the texture was really off. I followed the recipe exactly (except for needing to cook lentils as I couldn’t find canned), but when it came time to pulse in the food processor, it quickly turned into a paste. It took a lot of processing to incorporate the large slices of potato, so maybe cutting them smaller would have helped, or pulsing those first? Despite a generous amount of bread crumbs and extra cooking time, I could not recover the mushy texture. For the amount of time and dishes used, I don’t think I’ll try it again, but maybe others will have better luck!

    Thank you for sharing all your wonderful, healthy recipes. This is my go-to site and I’ve had delicious success with almost everything else I’ve made!

  47. Shanon Giffin says

    Wow – super delicious. What I love about your recipes is that they are bombproof even for challenged home cooks like me. This was a winner. I loved the mushroom flavors that really came through. I decided to do the BBQ sauce this time, but I’m going to make it again with the vegan gravy. It reheats well too. Thank you!

    • Jan B says

      Loved this recipe. I didn’t have any troubles as mentioned above. This freezes beautifully. I just ate my last reheated piece which means I need to make another batch.

  48. Layla says

    I wanted to start by saying that I’ve loved every recipe I made from the site and never had any issue. This recipe gave me some issues and I was hoping yall would be able to help troubleshoot. What I found was that the food processor (i have an eight cup) wasn’t able to handle all the ingredients well and I had to ultimately work in batches. Was I supposed to use two cups of the raw full nuts or two cups of the nut meal? I found that there was too much nut meal and it was difficult for all the ingredients to stick to the blades.
    P.S. Can i roast the sweet potato instead of cook them on the skillet.
    The loaf still tasted great but it was not easy to make.

  49. Deborah Reek says

    I haven’t tried this recipe because I do not like mushrooms, unfortunately! Do you have any suggestions what I could substitute for mushrooms? It’s been on my “list” since I was VERY young, many, too many, years ago. Unfortunately, that dislike prohibits me from making many recipes, except where I have used another large onion and/or potato which seems to taste okay (to me!)

    Thanks SO MUCH!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deborah! Just leave the mushrooms out or sub another vegetable you enjoy. I could even see roasted apples working nicely here!

  50. Corinne Trowbridge says

    I made this and while the flavor was there, it was mush, and mush that wouldn’t cook or firm up at all. I did add quite a lot more bread crumbs but no luck. But looking back canned lentils, al dente sateed sweet potato in a food processor equals mush. Love your recipes but I don’t think I’ll try this again.

  51. Kate Duff says

    I made this today – it was perfect as is – I did half and half walnuts and pecans. Ate it for lunch with a green salad and marinated tofu – delicious and can see so many ways to use this mix in the future. Thanks for your beautiful recipes

  52. James says

    In all my time being vego this was the first time making a nut loaf , and I have to say it’s an absolutely wonderful recipe. I never liked meatloaf as a kid, but now that I get the chance to make my own, I love it. Beautiful texture and great flavours. Can’t wait to have leftovers in a sandwich with some ketchup! Classic comfort food at its best.

    Mine was a little sweet, so next time I’ll probably reduce the tomato paste and Worcestershire, maybe add in a little soy or miso instead, and a little garlic powder – and there will be a next time. Thanks for the recipe!

  53. Ashley says

    I made this tonight but the loaf ended up being too wet on the inside and wouldn’t harden despite baking for awhile. I think draining the lentils extensively along with the mushrooms might help in the future along with lots more of breadcrumbs? I’m bummed because it looks good if done right.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ashley, did you use canned lentils or did you cook them from raw? I’m thinking canned are more mushy and that can result in a mushier loaf. Let me know!

  54. Winslow says

    Hello,

    Question on the lentil loaf. Is there anything that can be substituted for the gluten-free crumbs?
    thanks,
    winslow

  55. Andrea Smith says

    My daughter and I made this today. It was a huge hit. The taste was incredible. Our only comment would be that we would start the sweeet potatoes before the mushrooms as they took longer. Our family Loved this. Thanks so much.

  56. Miriam says

    Made this last night for my very picky family. I used pecans and half / half pine nuts and pistachios in place of walnuts as my husband is allergic to walnuts. It turned out awesome. We had green beans, cauliflower and vegan gravy with it. Yum!!! By the way, two of my kids claim to “hate” mushrooms for texture and taste. They didn’t even notice them… and I didn’t tell them ;-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s tough. I’d maybe just suggest leaving it out, or subbing another flavorful paste, such as red curry paste? That will alter the flavor, but at least it is nightshade free…

  57. Doraezha says

    Hello! I’m wanting to make this for later on this week but I’m wondering if I can sub the nuts with cashews and walnuts versus pecans?
    Also, can I use cauliflower instead of mushrooms… or what other vegetables do you think would work well and taste great?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, those changes will definitely change the flavor and texture. You can check comments above for mushroom and nut substitutions. Let us know if you give it a try!

  58. Chrissa says

    Tried this recipe yesterday for a Friendsgiving dinner and was excited because I haven’t had meatloaf in years since going vegetarian. Unfortunately the consistency was like mush and would not cook at all.

    Want to try again but any suggestions for making the texture a bit drier?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Carissa! Did you get a chance to watch the video to see what the texture should look like before baking? It should be like a veggie burger consistency before adding to the loaf pan. If it’s not, add more bread crumbs. And you can always bake longer if the inside isn’t cooked through. Hope that helps!

  59. Christina says

    Hi there! I’m making this tonight and am having trouble getting it to “set up” or cook through. Do you have any suggestions as to what I might be doing wrong? It smells delicious but it’s very soft in the middle.
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it should be on the thicker side. Do you get a chance to watch the video to see what the texture should look like before baking? It should be like a veggie burger consistency before adding to the loaf pan. If it’s not, add more bread crumbs. And you can always bake longer if the inside isn’t cooked through. Hope that helps!

  60. Cassie Autumn Tran says

    What a gloriously flavorsome recipe! Despite it being so simple, the glaze looks marvelous. I love how hearty each slice appears!

  61. J polello says

    This was delicious and is better than my other go to Lentil Loaf. I served it with garlic rosemary mashed potatoes and green beans. My non-vegan husband ate it up too! The only issue I had was the loaf was a bit mushy. I cooked it a bit longer but it didn’t seem to firm up. I think next time I will add more bread crumbs. It had such a great flavor the mushy texture didn’t matter. This is a keeper, thank you!!!

      • Joscelyn Baker says

        Mine turned out mushy too! I did put exactly 1/2 cup of breadcrumbs in so I don’t know what went wrong. Anyway, the taste is great.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So depending on what bread crumbs you use, and whether you opted for fresh cooked or canned lentils, the moisture level will be affected. If you used canned lentils you’ll almost certainly have a wetter texture. You can compensate this with extra bread crumbs!

  62. Karan says

    I made this today. It is the very best lentil loaf I have ever made and I have gone through many, many recipes. This one is a keeper. Followed the recipe without any change. Will be making this for Thanksgiving for myself and other vegan/vegetarian guests. Thanks!!!

  63. Maggie says

    Yum!!! I’m making this for thanksgiving and your easy vegan gravy plus the vegan biscuits as that is my husbands favorite! Thank you for all the great meal ideas!

  64. Jennifer says

    Hi – this looks delicious! I am allergic to both pecans and walnuts, but other tree nuts I am okay with and love. I saw the substitution suggestion for pepitas and sunflower seeds in the comments, but do you have a nut substitution that you might suggest?

  65. Nicole Fich says

    Looks yummy! How many times do you normally test a recipe before it’s ready for prime time? What do you do with all the versions of basically the same dish? Could be an awful lot of lentil loaf to eat! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! This recipe was tested several times before finalizing as it was a little trickier to get the color, texture, and flavor right. We try and salvage all of the other (failed) attempts and use them in other meals.

      • Nicole Fich says

        I can only imagine eating 2, 3, 4 or more lentil loafs in short order (or any other recipe you test several times)! Lentil loaf for breakfast, lunch and dinner! :) Luckily, I’m sure they’re all delicious.

  66. Ian says

    I’m not as experienced in cooking so forgive me if this is a silly question but could I add vital wheat gluten instead of breadcrumbs if I wants a meatier texture?

    Disregard the other comment, I accidentally left the wrong email address.

  67. Ian says

    I’m not as experienced in cooking so forgive me if this is a silly question but could I add vital wheat gluten instead of breadcrumbs if I wants a meatier texture?

  68. Nicky says

    My boyfriend and i just prepared and made this and it’s very overpowering with a walnut flavor (even though we used a mix of pecans and walnuts). I would suggest half the amount of nuts and more veggies or lentils. Thanks for sharing :)

  69. Meghan says

    OMG. I made this tonight and it was absolutely amazing. I kept everything the same and it was perfect. Total comfort food!!

  70. Claudia Paolinelli says

    I just came across your blog and I’m IN LOVE!! I have been trying out all the recipes and I’m very excited to try this for my Thanksgiving dinner! However, I am wondering if you could give me a substitution for mushrooms? I really really dislike them. Also, I am allergic to walnuts, do you have another option for them as well?
    Thank you!!

  71. Rochelle says

    Love all of your recipes, can’t wait to try this one! I’m making this for Thanksgiving and was wondering if I could prepare ahead of time and then not bake until the day of. That should be ok, right? Maybe I could put it all together a day or two before, throw the loaf pan in the refrigerator and bake the day of!?

  72. Lauren E. says

    Just in time for Thanksgiving Dana, thank you. I’ve been searching all week for a delicious vegan loaf to make. Love the mushrooms in it and it’s a beautiful color. Can’t wait to make, your recipes are always easy and Delicious.

      • Sarah Breau says

        The tomato paste adds a little moisture and some rich flavor. I think you could substitute with any vegetable puree, such as pureed pumpkin. Most simply, you could leave it out and increase the vegetable broth or water for texture.

    • Jessica says

      I made this and loved the flavor, however it was incredibly mushy. This was my first time making a vegan meatloaf so I’m wandering where I may have gone wrong. Any tips? I’m thinking maybe I spun it in the food processor too long. I also made a roasted pepper glaze to top it with and it was wonderful. Overall it was a great dish with fantastic flavor. I just need to figure out why it was so mushy so next time I can prevent it from happening.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Our best guess is that it was pulsed too long in the food processor. Hope that helps!

  73. Christine Gloeckner says

    I was hoping to make this the day before Thanksgiving. My plan is to leave it in the loaf pan and then reaheat it in the oven. Do you think this will work, or will it end up drying out after being in the oven twice?

  74. Ruchi Jain says

    Hello Dana!

    I love your recipes! I am excited to try this one. I dont eat Mushrooms. Can you please suggest a replacement?

    Thanks you!
    Ruchi

  75. Michelle Ninos says

    I would definitely like to make this for Thanksgiving but I try to prep as much before hand as possible. Do you think I go do all the assembly the day before and bake the day of?

  76. Dania says

    I love everything you make! But I’m not a fan of mushrooms. Do you think this will work without the mushrooms or should it be kept as is? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      See the above comments! Either leave them out or replace with your favorite vegetable or even baked apples. Good luck!

      • Denise says

        Yes, I want to make this recipe too but I don’t like mushrooms as well. Dana, you said to replace with favourite vegetable. Are there any vegetables you recommend that would work well with this recipe?

        Thank you!!!

  77. Rebecca says

    This sounds delicious!! I’m excited to try this out. My fiance is not the biggest fan of sweet potatoes (probably the only food he doesn’t like!), do you have a recommendation of something to replace those with? Thank you, and happy Thanksgiving!!

    • sallyjrw says

      I just made a vegetarian chili with parsnips and I really enjoyed the flavor it added. You might want to try parsnips instead of the sweet potatoes. If you do, I’d love yo know how it went.

      • Jen says

        I substituted parsnip and pear for the sweet potato and apple: it was delicious! Parsnips are so deliciously earthy. I suspect beets would be amazing as well (No particular reason for the substitution, just trying to use up my farm share veggies)

        I baked mine in parchment lined muffin cups to make serving/portioning simple (and to give each piece more of the glorious glaze and crispy edges)

        • Jen says

          *Oops: Just realized that the original recipe didn’t call for apple in the first place-I read a suggestion to sub apple for the mushrooms further down the thread and my flatmate has a mushroom allergy

          Thanks for sharing such flexible recipes, and your helpfulness in the comments :)

  78. Amy says

    I believe Worcestershire actually contains anchovies and therefore is not actually vegan or even vegetarian. My husband was the one who discovered this recently and I was completely shocked by this news. :/

    • Carie says

      Several brands make vegan Worcestershire, such as Edward & Son’s and Annies, hence why she specified “vegan Worcestershire” in the recipe.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for the reply, Carie! Yes, Amy, you have to get vegan Worcestershire (and ensure gluten-free friendly when needed). But there are several brands available! The Wizards and Annie’s are a great place to start. If you can’t find those brands, feel free to sub something similar, such as A1 sauce, tamari, or coconut aminos.

      • SFerd says

        Whole Foods also sells a vegan Worcestershire sauce which is generally much cheaper than other ‘fancy’ brands. I just took a look at my bottle–it isn’t labeled ‘gluten free,’ but I didn’t see anything in the ingredients that would contain gluten. I use it in the loaf recipe I make each year for Thanksgiving. You might want to add about a teaspoon (or a bit more) to the ketchup topping to give a slightly different flavor.

    • Suzanne Moore says

      Organic Vegan Worcestershire Sauce, there’re many vegan substitutes, VEGAN WORCESTERSHIRE SAUCE
      MADE BY BOURBON BARREL FOODS IN LOUISVILLE, KENTUCKY

    • Davilyn Eversz says

      I make my own because I do not eat onions or garlic. Here are some tips.
      Worcestershire sauce:
      reduce some balsamic vinegar and add curry powder, tomato sauce and either chopped olives, nori or miso, while reducing
      other substitutes for anchovy:
      Seaweed (Kombu, Nori, Hijiki, Dulse, or Wakame) + Tamari + Capers Brine will offer exactly the salty, fishy, briny umami flavor profile ground anchovies bring to any recipe.
      or Braggs Aminos
      or nutritional yeast
      or tamarind

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d recommend pulsing day old gluten-free bread or, better yet, your favorite gluten-free cracker in a food processor into a fine meal! Also, you can always order gluten-free bread crumbs on Amazon. I just linked them in the instructions. Good luck!

  79. sara says

    looks amazing — we don’t eat mushrooms (none of us can stand the texture or smell in our family)- is that essential? could i just leave them out? cheers! always on the lookout for something for the holidays that is easy – – looks amazing. I might just up the lentils perhaps? Additionally, where we live there are no gluten-free breadcrumbs – can you just make them? (I’ve never tried – and my son recently needs to be gluten free)?

    • Susan says

      I also do not like mushrooms so it would be great to know what they can be replaced with or how they can be left out.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not essential! Just leave the mushrooms out or sub another vegetable you enjoy. I could even see roasted apples working nicely here!

      As for gluten-free bread crumbs, I’d recommend pulsing day old gluten-free bread or, better yet, your favorite gluten-free cracker in a food processor into a fine meal! Also, you can always order gluten-free bread crumbs on Amazon. I just linked them in the instructions. Good luck!

      • Christine Leccese says

        Ha! We were typing at the same time. Thanks for the response. I will substitute carrots for the mushrooms.

      • Lisa says

        Such a joy to find out so many people DON’T like mushrooms! I think they’re lauded (by meat-eaters?) for their meaty/umami-like properties, but truly, they’ve got nothing on nuts, legumes, and vegetables. Lol, in fact mushrooms are kinda gross and this 45-year vegetarian will never build a meal around them.
        Thanks for your great recipes.

        • Davilyn Eversz says

          Yep. Grown in poop – not for me either – LOL. Definitely not vegan food. I will try a combo of veggies, nuts and apple

          • Shannon Coleclough says

            I am looking forward to trying this recipie. Funny enough, I’m a mushroom farmer who is allergic to mushrooms so I’m excited by some of he other options. I’m thinking eggplant would be a nice substitute as well.
            As for the comment about mushrooms not being vegan because they’re grown in poop, only the classics (whites, browns and ports) are. Shiitake, oysters, Lion’s mane (which has a totally meaty texture with a very mild flavour) and many other specialty mushrooms are grown off of hardwood.

    • Hayley says

      I’m not a fan of mushrooms either, but I went ahead and used them for the recipe and once they have been cooked and added to the food processor you can’t even tell they are there! Promise!! I loved everything about this recipe!

  80. Brittany Fraser says

    Can this be modified and subbed with the gardein ground instead of lentils if im trying to trick my family into a vegan dinner? Lol

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not sure! I’ve never worked with that product. But if you give it a try let us know how it goes!