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Vegan Lentil Nut “Meatloaf”

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, Worcestershire adds 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 MeatloafMixing 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

Print
Vegan Lentil Meatloaf partially sliced on a cutting board
4.48 from 63 votes

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
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 (Slices)
Category: Entree
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

US Customary - Metric

VEGETABLES

  • 2 Tbsp coconut or avocado oil (DIVIDED // if avoiding oil, sub water)
  • 3 heaping cups thinly sliced shiitake or cremini mushrooms
  • 1 Tbsp vegan worcestershire or coconut aminos (ensure vegan and gluten-free friendly)
  • 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)
  • 2 Tbsp fresh thyme (or sub dried)
  • 2 cups cooked brown or green lentils (rinsed and well drained)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 4 Tbsp tomato paste
  • 2 Tbsp vegan worcestershire or coconut aminos (ensure 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

  1. Heat the oven to 350 degrees F (176 C) and line a standard loaf pan (or 8x8-inch baking pan) with parchment paper. Set aside.
  2. Heat a large cast-iron or metal skillet over medium heat. Once hot, add half the oil and mushrooms. Sauté then cover and cook for 5 minutes, stirring frequently. Once softened and reduced in size, add the vegan Worcestershire and stir to coat. Cook for another 3-4 minutes or until caramelized. Set aside.

  3. 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 the rest of the oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook for 4 minutes. 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.

  4. 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. Add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
  5. Transfer mixture to a large mixing bowl and add tomato paste and 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.

  6. Taste and adjust flavor as needed, adding more tomato paste for added moisture / tomato flavor, Worcestershire for depth of flavor, salt for saltiness, or thyme to taste.
  7. Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer. Then add ketchup glaze (optional) and spread into an even layer. If not using the glaze, brush the top with a little oil to help the loaf retain moisture.

  8. Bake uncovered for 35-40 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.

  9. 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.

Notes

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

Nutrition Per Serving (1 of 8 Slices)

  • Calories: 374
  • Fat: 21.7g
  • Saturated fat: 2.1g
  • Sodium: 449mg
  • Potassium: 658mg
  • Carbohydrates: 38g
  • Fiber: 8.4g
  • Sugar: 5.8g
  • Protein: 10.3g
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237 Comments 10 ingredients or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Holiday, Recipes, Refined Sugar-Free, Savory, Soy-Free, Spring, Uncategorized, Vegan, Vegetarian, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for Brittany FraserBrittany Fraser says

    November 15, 2018 at 3:29 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:31 am

      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!

      Reply
  2. Avatar for sarasara says

    November 15, 2018 at 9:17 pm

    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)?

    Reply
    • Avatar for annetteannette says

      November 16, 2018 at 3:09 am

      just blitz some gluten free bread in a blender or food processor….

      Reply
    • Avatar for SusanSusan says

      November 16, 2018 at 4:48 am

      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.

      Reply
      • Avatar for Christine LecceseChristine Leccese says

        November 16, 2018 at 9:43 am

        Same!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:38 am

      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!

      Reply
      • Avatar for Christine LecceseChristine Leccese says

        November 16, 2018 at 9:44 am

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

        Reply
        • Avatar for MegMeg says

          November 21, 2018 at 10:38 am

          Ooo carrots!! Great idea!

          Reply
      • Avatar for sallyjrwsallyjrw says

        November 16, 2018 at 12:39 pm

        Roasted apples sounds really good!

        Reply
      • Avatar for LisaLisa says

        November 30, 2018 at 1:21 pm

        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.

        Reply
        • Avatar for Davilyn EverszDavilyn Eversz says

          January 6, 2019 at 1:32 pm

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

          Reply
          • Avatar for Shannon ColecloughShannon Coleclough says

            February 5, 2019 at 10:13 am

            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.

    • Avatar for HayleyHayley says

      January 9, 2019 at 1:01 pm

      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!

      Reply
  3. Avatar for MalloryMallory says

    November 16, 2018 at 2:13 am

    If subbing dried thyme for fresh do I decrease the amount?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:38 am

      Nah, I’d leave it the same!

      Reply
    • Avatar for William RosenzweigWilliam Rosenzweig says

      November 16, 2018 at 9:45 am

      1 TBSP fresh = 1 tsp dried

      Reply
  4. Avatar for OlgaOlga says

    November 16, 2018 at 5:33 am

    I don’t like the crumbs, that I can buy. What would be a good substitute? Do you think oat flakes would work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:39 am

      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!

      Reply
  5. Avatar for AmyAmy says

    November 16, 2018 at 5:49 am

    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. :/

    Reply
    • Avatar for CarieCarie says

      November 16, 2018 at 6:34 am

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

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 16, 2018 at 9:41 am

        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.

        Reply
      • Avatar for SFerdSFerd says

        November 22, 2018 at 9:35 pm

        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.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 23, 2018 at 12:29 pm

          Thanks for the help!

          Reply
    • Avatar for Suzanne MooreSuzanne Moore says

      November 16, 2018 at 9:42 am

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

      Reply
    • Avatar for IanIan says

      November 16, 2018 at 7:48 pm

      There are vegan versions of Worcestershire sauce, that’s why the ingredients lists mentions to get a vegan version.

      Reply
    • Avatar for HannaHanna says

      November 19, 2018 at 1:26 pm

      Wizard Worcester sauce is vegan brand and it’s great:)

      Reply
    • Avatar for Alexis veitzAlexis veitz says

      November 22, 2018 at 2:28 pm

      King soopers brand is vegan :)

      Reply
    • Avatar for Davilyn EverszDavilyn Eversz says

      January 6, 2019 at 1:35 pm

      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

      Reply
  6. Avatar for LindaLinda says

    November 16, 2018 at 7:36 am

    I would have to omit the nuts as my daughter has a severe nut allergy.
    What can I substitute it with?

    Reply
    • Avatar for Laura RoweLaura Rowe says

      November 16, 2018 at 8:12 am

      That’s easy! Try a combo of sunflower seeds and pepitas (pumpkin seeds)!

      Reply
    • Avatar for LorieLorie says

      November 16, 2018 at 9:24 am

      How about pumkin seeds instead of the nuts as long as they are manufactured in a nut free location.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 16, 2018 at 9:41 am

        Thanks for the help, friends! I think those are great recommendations.

        Reply
  7. Avatar for RebeccaRebecca says

    November 16, 2018 at 8:11 am

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:41 am

      Regular potatoes should do great!

      Reply
    • Avatar for sallyjrwsallyjrw says

      November 16, 2018 at 12:37 pm

      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.

      Reply
  8. Avatar for DaniaDania says

    November 16, 2018 at 8:21 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:43 am

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

      Reply
      • Avatar for DeniseDenise says

        November 16, 2018 at 3:16 pm

        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!!!

        Reply
  9. Avatar for Michelle NinosMichelle Ninos says

    November 16, 2018 at 8:23 am

    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?

    Reply
  10. Avatar for Ruchi JainRuchi Jain says

    November 16, 2018 at 9:14 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 16, 2018 at 9:43 am

      See the above comments! Should be some helpful substitutions. Good luck!

      Reply
  11. Avatar for Christine GloecknerChristine Gloeckner says

    November 16, 2018 at 9:45 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:37 pm

      So, I would recommend just one bake if possible!

      Reply
      • Avatar for JennaJenna says

        November 20, 2018 at 1:40 pm

        Do you think it would be ok to get it all together in the loaf pan, then freeze, then bake day of?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          November 21, 2018 at 8:42 am

          That should work!

          Reply
  12. Avatar for EileenEileen says

    November 16, 2018 at 10:00 am

    Do you have any suggestions for mushroom substitutions? I have a family full of people that don’t like mushrooms.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:38 pm

      See the above comments!

      Reply
  13. Avatar for RobinRobin says

    November 16, 2018 at 10:46 am

    do you have any suggestions for tomato paste substitute? Allergic to tomatoes, but would love to get this a try

    Reply
    • Avatar for KatKat says

      November 16, 2018 at 12:27 pm

      Me too! All nightshades. Would love a good substitution.

      Reply
      • Avatar for Sarah BreauSarah Breau says

        November 22, 2018 at 9:37 am

        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.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 23, 2018 at 12:45 pm

          Thanks, Sarah!

          Reply
  14. Avatar for Lauren E.Lauren E. says

    November 16, 2018 at 11:15 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:38 pm

      xoxo!

      Reply
  15. Avatar for RochelleRochelle says

    November 16, 2018 at 11:24 am

    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!?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:38 pm

      Oh yeah, that’ll be fine! Hope you love it, Rochelle!

      Reply
  16. Avatar for Claudia PaolinelliClaudia Paolinelli says

    November 16, 2018 at 1:16 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:38 pm

      Hi Claudia! Check the above comments for some ideas!

      Reply
  17. Avatar for C J ShieldsC J Shields says

    November 16, 2018 at 4:13 pm

    can you make these into burgers

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:38 pm

      I’d think so, yes!

      Reply
  18. Avatar for MeghanMeghan says

    November 16, 2018 at 4:41 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:39 pm

      Thanks, Meghan!

      Reply
    • Avatar for LeanneLeanne says

      November 18, 2018 at 9:19 am

      Same here! Ah-mazing!!!! You’re a genius Dana!

      Reply
    • Avatar for SueSue says

      November 18, 2018 at 11:27 am

      Thank you – you are a actually maker of this loaf and you loved it!! Thanks for the feed back

      Reply
  19. Avatar for NickyNicky says

    November 16, 2018 at 6:26 pm

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:39 pm

      Hmm, interesting. Thanks for the advice. Just to confirm, your walnuts were fresh (not rancid), and they were raw (not toasted)?

      Reply
      • Avatar for SueSue says

        November 18, 2018 at 11:29 am

        Or Black walnuts they are much stronger.

        Reply
  20. Avatar for IanIan says

    November 16, 2018 at 7:45 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:40 pm

      Oh, I think so! I haven’t used that ingredient but have heard it works wonders.

      Reply
  21. Avatar for IanIan says

    November 16, 2018 at 7:46 pm

    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.

    Reply
  22. Avatar for Nicole FichNicole Fich says

    November 17, 2018 at 6:56 am

    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! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:41 pm

      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.

      Reply
      • Avatar for Nicole FichNicole Fich says

        November 18, 2018 at 5:07 pm

        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.

        Reply
  23. Avatar for LesLes says

    November 17, 2018 at 7:33 am

    What is the texture like? I have a bunch of carnivore kids I’m trying to convert.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:41 pm

      It’s very hearty, like meatloaf!

      Reply
  24. Avatar for JenniferJennifer says

    November 17, 2018 at 10:57 am

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:41 pm

      So, what about cashews? Otherwise I’d suggest a blend of seeds, maybe flax, cashew, sunflower, pumpkin, and even oats if you can!

      Reply
    • Avatar for mistakesweremademistakesweremade says

      November 22, 2018 at 9:38 am

      I made it with cashews and almonds. Amazing!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 23, 2018 at 12:45 pm

        Thanks for sharing!

        Reply
    • Avatar for sallyjrwsallyjrw says

      January 26, 2019 at 7:58 am

      Chestnuts are a great addition to a nutloaf!

      Reply
  25. Avatar for MaggieMaggie says

    November 17, 2018 at 11:28 am

    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!

    Reply
  26. Avatar for KaranKaran says

    November 17, 2018 at 4:00 pm

    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!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:00 am

      thanks, Karan! So glad you enjoyed it!

      Reply
    • Avatar for SueSue says

      November 18, 2018 at 11:30 am

      Thank you , Karen

      Reply
  27. Avatar for J polelloJ polello says

    November 17, 2018 at 6:30 pm

    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!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:00 am

      Yeah! More bread crumbs will do the trick. Glad you enjoyed it!

      Reply
      • Avatar for Joscelyn BakerJoscelyn Baker says

        November 22, 2018 at 6:35 pm

        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.

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 23, 2018 at 12:32 pm

          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!

          Reply
  28. Avatar for Cassie Autumn TranCassie Autumn Tran says

    November 17, 2018 at 7:07 pm

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

    Reply
  29. Avatar for ChristinaChristina says

    November 17, 2018 at 7:59 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:01 am

      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!

      Reply
  30. Avatar for ChrissaChrissa says

    November 17, 2018 at 8:12 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:02 am

      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!

      Reply
  31. Avatar for DoraezhaDoraezha says

    November 17, 2018 at 11:01 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:02 am

      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!

      Reply
  32. Avatar for KashaKasha says

    November 18, 2018 at 1:00 am

    Any substitute suggestions for the tomato paste and ketchup? I’m allergic to nightshades, but would love to try.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:03 am

      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…

      Reply
  33. Avatar for MiriamMiriam says

    November 18, 2018 at 5:17 am

    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 ;-)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 7:04 am

      Ah yay! Lovely. Thanks for sharing, Miriam! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks! xo

      Reply
    • Avatar for MiriamMiriam says

      November 18, 2018 at 3:07 pm

      Sure :-)

      Reply
  34. Avatar for Andrea SmithAndrea Smith says

    November 18, 2018 at 9:42 am

    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.

    Reply
  35. Avatar for WinslowWinslow says

    November 18, 2018 at 1:20 pm

    Hello,

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

    Reply
  36. Avatar for AshleyAshley says

    November 18, 2018 at 1:49 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2018 at 1:54 pm

      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!

      Reply
  37. Avatar for LisaLisa says

    November 18, 2018 at 3:06 pm

    Loved! Will make again.

    Reply
  38. Avatar for JamesJames says

    November 18, 2018 at 6:25 pm

    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!

    Reply
  39. Avatar for Kate DuffKate Duff says

    November 18, 2018 at 8:23 pm

    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

    Reply
  40. Avatar for Corinne TrowbridgeCorinne Trowbridge says

    November 18, 2018 at 9:04 pm

    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.

    Reply
  41. Avatar for Deborah ReekDeborah Reek says

    November 18, 2018 at 10:57 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 19, 2018 at 9:36 am

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

      Reply
      • Avatar for Deborah ReekDeborah Reek says

        November 19, 2018 at 10:56 am

        mmmmmm. Sounds delicious with the apples. Just takes a little imagination after all!

        Many thanks – yet again!

        Reply
  42. Avatar for LaylaLayla says

    November 19, 2018 at 7:55 am

    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.

    Reply
  43. Avatar for Shanon GiffinShanon Giffin says

    November 19, 2018 at 11:19 am

    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!

    Reply
  44. Avatar for EllieEllie says

    November 19, 2018 at 11:35 am

    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!

    Reply
  45. Avatar for Bella MarinBella Marin says

    November 19, 2018 at 1:14 pm

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

    Reply
  46. Avatar for KarenKaren says

    November 19, 2018 at 5:27 pm

    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.

    Reply
  47. Avatar for Shelly BrownShelly Brown says

    November 19, 2018 at 5:28 pm

    Made this for dinner tonight. It is yummy!

    Reply
  48. Avatar for mariemarie says

    November 20, 2018 at 4:38 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 9:00 am

      Great! Thanks for sharing, Marie!

      Reply
  49. Avatar for Nancy HeederNancy Heeder says

    November 20, 2018 at 9:23 am

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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:53 am

      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.

      Reply
  50. Avatar for KimKim says

    November 20, 2018 at 9:25 am

    This recipe is delicious!! Super easy to make and had wonderful flavor. I’ll be making it again soon.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:53 am

      Yay! We are so glad you enjoyed it. Thanks for sharing!

      Reply
  51. Avatar for RiesRies says

    November 20, 2018 at 9:44 am

    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!

    Reply
  52. Avatar for MargieMargie says

    November 20, 2018 at 12:42 pm

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:45 am

      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.

      Reply
  53. Avatar for FedericaFederica says

    November 20, 2018 at 5:20 pm

    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!

    Reply
  54. Avatar for SueSue says

    November 20, 2018 at 6:53 pm

    I cooked it about twice as long to avoid it being mushy.

    Reply
    • Avatar for SueSue says

      November 25, 2018 at 1:14 pm

      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.

      Reply
  55. Avatar for NickNick says

    November 20, 2018 at 7:49 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:24 am

      Thanks for the tip, Nick. We are glad you enjoyed the recipe!

      Reply
  56. Avatar for Jennifer KlishisJennifer Klishis says

    November 21, 2018 at 7:44 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:13 am

      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!

      Reply
  57. Avatar for Christie BaarnsChristie Baarns says

    November 21, 2018 at 12:13 pm

    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!

    Reply
    • Avatar for JulJul says

      November 22, 2018 at 5:50 am

      Not sure if this would work but you could try pulsing some additional nuts?

      Reply
  58. Avatar for MarkMark says

    November 21, 2018 at 3:25 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:55 pm

      Thanks for sharing, Mark!

      Reply
  59. Avatar for JulJul says

    November 21, 2018 at 6:44 pm

    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!!

    Reply
  60. Avatar for NatalieNatalie says

    November 22, 2018 at 12:51 am

    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.

    Reply
  61. Avatar for GwenGwen says

    November 22, 2018 at 7:59 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:47 pm

      Thanks, Gwen!!

      Reply
  62. Avatar for EllenEllen says

    November 22, 2018 at 1:08 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:41 pm

      Thanks for sharing your experience!

      Reply
  63. Avatar for Joyce LittlefieldJoyce Littlefield says

    November 22, 2018 at 5:32 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:34 pm

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

      Reply
    • Avatar for JoyceJoyce says

      November 23, 2018 at 1:00 pm

      Sorry, thought I had.

      Reply
  64. Avatar for Shannon HildenbrandShannon Hildenbrand says

    November 22, 2018 at 6:11 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:33 pm

      Yay! thanks for sharing, Shannon! xo

      Reply
  65. Avatar for BreanaBreana says

    November 22, 2018 at 6:24 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:33 pm

      Thanks for sharing!

      Reply
  66. Avatar for Lauren from Cape CodLauren from Cape Cod says

    November 22, 2018 at 9:15 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:29 pm

      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!

      Reply
    • Avatar for Lauren from Cape CodLauren from Cape Cod says

      November 23, 2018 at 4:49 pm

      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.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 24, 2018 at 9:03 am

        Whoop – thanks, Lauren!

        Reply
  67. Avatar for StephanieStephanie says

    November 23, 2018 at 5:35 am

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:22 pm

      Whoop! So glad you enjoyed it. xo!

      Reply
  68. Avatar for HadassHadass says

    November 23, 2018 at 9:20 am

    Made it in tiny muffin pan. Delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:06 pm

      Awesome! Thanks for sharing, Hadass!

      Reply
  69. Avatar for SarahSarah says

    November 23, 2018 at 2:16 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 24, 2018 at 9:01 am

      I think that should work! It will likely affect the texture, so just adjust as needed!

      Reply
      • Avatar for SarahSarah says

        November 27, 2018 at 11:55 am

        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!

        Reply
  70. Avatar for LindaLinda says

    November 24, 2018 at 7:38 am

    We have some severe nut allergies in the family. What can I substitute for nuts?

    Reply
  71. Avatar for Lynn in Cali (rocklynn2 on IG)Lynn in Cali (rocklynn2 on IG) says

    November 24, 2018 at 11:16 am

    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.

    Reply
  72. Avatar for JulieJulie says

    November 24, 2018 at 1:29 pm

    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.

    Reply
  73. Avatar for DanaDana says

    November 25, 2018 at 2:15 pm

    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?

    Reply
  74. Avatar for NimaNima says

    November 26, 2018 at 7:44 am

    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.

    Reply
  75. Avatar for AmandaAmanda says

    November 26, 2018 at 11:47 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2018 at 2:54 pm

      Great! Thanks for sharing, Amanda!

      Reply
  76. Avatar for Erin McKennonErin McKennon says

    November 27, 2018 at 6:52 pm

    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 :(

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 28, 2018 at 8:50 am

      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!

      Reply
  77. Avatar for TateTate says

    November 28, 2018 at 1:10 pm

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

    Reply
  78. Avatar for Eileen CEileen C says

    November 28, 2018 at 3:05 pm

    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!!!

    Reply
  79. Avatar for CourtneyCourtney says

    November 29, 2018 at 10:05 am

    So good! I think I may have gone a bit overboard with pureeing, but it was still delicious!

    Reply
  80. Avatar for LesleyLesley says

    December 1, 2018 at 8:47 pm

    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 ;)

    Reply
  81. Avatar for VeraVera says

    December 2, 2018 at 8:26 pm

    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.

    Reply
  82. Avatar for HollyHolly says

    December 4, 2018 at 9:44 am

    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.

    Reply
  83. Avatar for ScottScott says

    December 4, 2018 at 3:57 pm

    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

    Reply
    • Avatar for ScottScott says

      December 4, 2018 at 4:02 pm

      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

      Reply
  84. Avatar for Audrey AlexanderAudrey Alexander says

    December 5, 2018 at 9:21 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 5, 2018 at 9:32 am

      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 :)

      Reply
  85. Avatar for Audrey AlexanderAudrey Alexander says

    December 5, 2018 at 2:21 pm

    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.

    Reply
  86. Avatar for mableymabley says

    December 10, 2018 at 9:46 am

    i forgot to put the breadcrumbs in 😂 will the meatloaf still set/firm up?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 10, 2018 at 4:22 pm

      It will be more crumbly but will still taste good!

      Reply
  87. Avatar for Kacey CornellKacey Cornell says

    December 12, 2018 at 1:59 pm

    Can I use a Blender instead of a food processor for this recipe?

    Reply
  88. Avatar for Angela RomeroAngela Romero says

    December 13, 2018 at 1:22 pm

    Hi! Do you think cashews would be a good sub for the walnuts?
    Thank you!

    Reply
    • Avatar for Sarah BreauSarah Breau says

      December 14, 2018 at 12:22 pm

      Yes, I made mine with cashews and it was amazing!

      Reply
    • Avatar for Lisa MongioviLisa Mongiovi says

      December 20, 2018 at 7:16 pm

      I used cashews as well! My family likes it better than the walnuts. It tastes a bit more creamy and is VERY filling!

      Reply
  89. Avatar for LisanneLisanne says

    December 14, 2018 at 12:04 pm

    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… :)

    Reply
  90. Avatar for MarcieMarcie says

    December 15, 2018 at 7:12 pm

    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 :)

    Reply
  91. Avatar for JessJess says

    December 16, 2018 at 4:45 pm

    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!

    Reply
  92. Avatar for DiannaDianna says

    December 17, 2018 at 9:27 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 17, 2018 at 9:33 am

      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!

      Reply
      • Avatar for DiannaDianna says

        December 17, 2018 at 9:57 am

        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.

        Reply
    • Avatar for Davilyn EverszDavilyn Eversz says

      January 6, 2019 at 1:52 pm

      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.

      Reply
  93. Avatar for CherylCheryl says

    December 19, 2018 at 6:01 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 20, 2018 at 3:20 pm

      It might, though we haven’t tried it ourselves!

      Reply
  94. Avatar for Lisa MongioviLisa Mongiovi says

    December 20, 2018 at 7:14 pm

    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!!!

    Reply
  95. Avatar for NancyNancy says

    December 22, 2018 at 4:11 pm

    What would be a good sub for mushrooms, I’m allergic to them but really want to make this lentil loaf.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 24, 2018 at 7:17 am

      See above comments!

      Reply
  96. Avatar for LindaLinda says

    December 23, 2018 at 4:56 am

    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.

    Reply
  97. Avatar for KatieKatie says

    December 23, 2018 at 4:42 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 24, 2018 at 6:49 am

      Freeze it cooked!

      Reply
  98. Avatar for BakeMeUpBakeMeUp says

    December 24, 2018 at 1:32 pm

    Would this mix be good as a “meatball” recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 26, 2018 at 6:56 am

      Yes! We have a meatball recipe inspired by this one actually, which you can find here!

      Reply
  99. Avatar for Kaley PowellKaley Powell says

    December 24, 2018 at 1:42 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 26, 2018 at 6:56 am

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

      Reply
  100. Avatar for Greg WagstaffGreg Wagstaff says

    December 26, 2018 at 1:12 pm

    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!

    Reply
  101. Avatar for EvelynEvelyn says

    December 26, 2018 at 1:19 pm

    I had the opposite problem as most commenters. The loaf turned out too dry for me and I attribute that to 1 cup too few mushrooms and I made the mistake of cooking 2 cups of dry lentils instead of 1. Perhaps adding extra lentils will make your loaf less mushy.

    Reply
  102. Avatar for CMCM says

    December 30, 2018 at 7:48 pm

    We had a friend bring this to our Christmas dinner. I’m not vegetarian and wasn’t expecting much. It was delicious!!! It didn’t have the texture or taste of meatloaf but it was fantastic and I intend to regularly make it myself. It was sweet and savory, and a nice flavor. Our friend said she followed the recipe and that it was very easy to make.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 31, 2018 at 7:18 am

      Great! We’re glad to hear that :D

      Reply
  103. Avatar for LeeLee says

    January 2, 2019 at 2:05 pm

    Great recipe! I made a few changes – added flax seed to the nut mix and ground it in lieu of breadcrumbs as a binder, added Herbs d Province, a large onion and celery to the mushroom mixture, added some hotsauce for a little kick and blended only half of the total mix cause I like it chunky and kept the potatoes as a topper, like sheppards pie. Wonderful! Thank you!

    Reply
  104. Avatar for Heather KristensenHeather Kristensen says

    January 3, 2019 at 9:17 am

    After reading about the texture, I decided to add 1/4 cup flax meal. Although this was a tasty recipe, it still came out more like mushy paste.
    I think if I tried it again I would not mix it in the food processor (except the nuts), I would mash the sweet potato only slightly by hand, I would used canned lentils instead of just made.

    Reply
  105. Avatar for MorganMorgan says

    January 6, 2019 at 5:54 pm

    My friend and I made this with the cauliflower mashed potatoes, and let me just tell you it was positively amazing. Literally so good and definitely one of our favorite MB recipes that we’ve tried (and we’ve tried A LOT okay). AMAZING MUST TRY!

    Reply
  106. Avatar for JulietJuliet says

    January 9, 2019 at 6:26 pm

    I will start by saying this is the most delicious tasting loaf I have had since going vegan. It is so tasty. That said, I have two conplaints:

    1. Texture: this was a mushy mess. Really hard to eat. I followed the recipe to the word. After watching the video I added breadcrumbs until the consistency matched. Having made meatloaf often as an Omni, I new what I was going for. I was really disappointed. The flavor is so good, so it’s disappointing that it was so hard to eat. I’m gonna plan around with it a bit and see what I can come up with!

    2. Very difficult to make. This is definitely time consuming. Between all of the slicing, sautéing, processing, and reading I could barely keep up. Definitely not an easy recipe.

    Flavor is just SUPERB. Delicious, hearty, and comforting. Texture and difficulty is my only issue!

    Reply
  107. Avatar for KellyKelly says

    January 10, 2019 at 9:34 am

    This “meatloaf” is by far the best vegan dish Ive made!! Already planning on making it again. Thank you so much for sharing this.

    Reply
  108. Avatar for Kathy SchaefferKathy Schaeffer says

    January 14, 2019 at 9:02 am

    Made this over the weekend. Delicious, although it needs a little more zip. I tried ancho chili powder and that helped. Next time, more spices, too.
    For those looking for an alternative for the breadcrumbs, I used garbanzo-bean crumbs, which are vegan and non-grain. I am going to try ground-up rice crackers some time, too. Definitely will make again.
    While it tasted delicious, I don’t think I got the texture quite right. Even after letting it stand, as directed, it was still a little mushy. I will try more breadcrumbs and a little less pulsing in the food processor next time.
    Thanks for a great recipe.

    Reply
  109. Avatar for Caitlin BoonenbergCaitlin Boonenberg says

    January 15, 2019 at 10:04 am

    I made this! It was delish and I am still eating it this week for lunches. Really easy recipe to follow and delicious even for non vegans. My husband really enjoyed it even though he is not plant based. Keep the yummy recipes coming! Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 15, 2019 at 1:35 pm

      Yay!

      Reply
  110. Avatar for DarylDaryl says

    January 15, 2019 at 1:43 pm

    I had been craving Thanksgiving dinner ever since my family’s lackluster Thanksgiving last year, so I decided that it was time to stop feeling sorry for myself and make a lentil loaf. I’ve always been a big fan of this site, and although it did take me quite a bit longer than 30 minutes, it was well worth the effort. I have difficulty with nuts sometimes so I decided to sub sunflower seeds, and I swapped tamari for the worcestershire sauce. Normally I would have ketchup’d it up because — delicious! — but since I was going for Thanksgiving I decided to leave it bare and slather it in gravy. I made the vegan mushroom gravy from the site as well, and although I added a little too much rosemary, it was still delicious. Oh, and it looks good on a plate, so this would definitely be “company-worthy.” I might even make this and take it to my family’s in November. Would definitely recommend it!

    Reply
  111. Avatar for ElizabethElizabeth says

    January 17, 2019 at 6:53 pm

    Hi Dana, I’m a big fan of your site and recipes! I just made this, but I realized too late that I didn’t have any breadcrumbs so I’m hoping once I take it out of the oven it will be okay without them. It smells delicious, but I have to admit–this recipe was way more work than one hour for me. In order to sauté two cups of sweet potatoes at a time, I had to use my large cast iron skillet. However, I could only fit about half in at a time, forcing me to cook them in two separate batches which added time on. Also, I didn’t realize about the lentils having to be pre-cooked, so that added another 30 minutes for me. In total, it’s about two hours of prep and cook time for me!

    Reply
    • Avatar for ElizabethElizabeth says

      January 17, 2019 at 6:56 pm

      I forgot to add–the food processor also slowed things down. I have a large one, but I found that the walnuts made everything stick together so I had to really work at it for a while. It probably will taste amazing, but it was not an easy recipe to make.

      Reply
  112. Avatar for MelissaMelissa says

    January 24, 2019 at 1:52 pm

    This was DELICIOUS! I have tried many vegan loafs and not only was this the easiest one to make but it is by far our favorite. For any people complaining about the mushrooms- I chopped ours up smaller before sauteeing because my husband doesn’t love mushrooms. Once processed they were broken down and my hubby had zero clue it contained mushrooms, just raved and raved about it. It was good the night of and possibly even better the day after as leftovers!

    Reply
  113. Avatar for NicoleNicole says

    January 25, 2019 at 6:06 pm

    I made this tonight! However the consistency was awesome but all we could taste was walnuts like sooo many walnuts! I am not sure what I did wrong but we unfortunately couldn’t eat it.

    Reply
  114. Avatar for ilanailana says

    January 27, 2019 at 9:50 am

    Added this recipe to my regular rotation! Perfect for weekday work lunch. Didn’t change a thing and it was 💯.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 28, 2019 at 7:24 am

      Yay! We’re glad to hear it!

      Reply
  115. Avatar for KathleenKathleen says

    January 28, 2019 at 2:49 pm

    Wow! This was soooo good! Didn’t make any changes and everyone loved it. I made your vegan mushroom gravy along with it and mashed potatoes and turnip and it was the best meal I’ve had in a while. My mom asked for the recipe. Definitely will be making it often. Thanks for all your wonderful recipes!!

    Reply
  116. Avatar for SPWSPW says

    February 5, 2019 at 11:44 am

    I don’t really understand how people measure rigid objects like sliced sweet potato rounds by cups. It seems like the amount of empty space in a cup would be completely dependent on the shape of your measuring glass/cup and the width of the potato, plus some random chance.

    I’d feel more confident that I could pull off a recipe like this if the weights were listed.

    Reply
  117. Avatar for JudyJudy says

    February 5, 2019 at 7:02 pm

    Could I make this without a food processor?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 7, 2019 at 6:40 am

      See comments above!

      Reply
  118. Avatar for ANNANN says

    February 6, 2019 at 12:12 pm

    Hi I am not vegetarian but eat many plant based meals. When I make “real” meatloaf I use oatmeal instead of breadcrumbs (I never have those around and have cut back on bread). Would oatmeal work? Or chickpea flour? I love lentils so I am excited to try this recipe.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 7, 2019 at 6:32 am

      Oatmeal should work, though we haven’t tried it ourselves in this recipe! Let us know how you make out.

      Reply
  119. Avatar for Daniela VillanuevaDaniela Villanueva says

    February 6, 2019 at 6:30 pm

    Made this tonight and it was delicious. I just added a bit of carrots because I didn’t have enough mushrooms. Mine came out a bit mushy. Any suggestions?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 7, 2019 at 6:28 am

      More bread crumbs will do the trick. Glad you enjoyed it!

      Reply
  120. Avatar for Julie OJulie O says

    February 10, 2019 at 2:04 pm

    This recipe was so good!!! I loved how accessible all the ingredients were – most of them I already had in my kitchen, which is always a huge plus. I used red lentils because that’s what I already had in my pantry. Not sure if that makes a huge difference, but man did it taste good so I’d totally recommend that. I added some red pepper flakes and cumin to the mix before putting it in the pan. That’s one of the best parts about this recipe – very accepting of almost any spice to jazz it up a bit!

    Thank you Minimalist Baker team!! Will be making this again!

    Reply
  121. Avatar for AshleyAshley says

    February 15, 2019 at 5:57 pm

    Made this tonight and it was delicious! I added raw onions and crushed garlic to the mix. Would definitely recommend!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 16, 2019 at 7:10 am

      Whoop! We’re glad to hear that, Ashley!

      Reply
  122. Avatar for JillJill says

    February 21, 2019 at 8:52 pm

    I followed the recipe exactly, using a loaf pan as it explains. But it was so wet inside and it would not hold together. The texture was so unappealing and moist. Disappointed because this was a lot of work with all the separate cooking and steps.

    Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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