Vegan lentil loaf

lentil loaf recipe

a vegan meatloaf even non-vegans will love!




  1. Rinse the lentils well, then bring them to a boil in a medium-sized pot with water, lower heat, add salt and simmer for 20-30 minutes.
  2. As soon as ready cooked, strain and drain well or squeeze out water.
  3. Heat some oil or water in a skillet, then sauté onions and garlic until translucent.
  4. Add carrots, celery and mushrooms followed by thyme, rosemary and 1 teaspoon of salt.
  5. Put all ingredients including lentils and vegetables in a food processor and mix several times at medium level (Thermomix level 5). A stuffy, thick dough should form. If too wet, add some breadcrumbs.
  6. Line a small bread pan with baking paper, fill in the dough and flatten. If necessary, sprinkle with some olive oil.
  7. Bake at 190°C/375F° for 35-40 minutes. Remove from the oven and leave to rest for 15-20 minutes. Then turn carefully and take out of the tin. Keeps for 4-5 days in the refrigerator. For your convenience you can also easily prepare loaf in advance and freeze it until you need it.



Tip 1: It is best to store the roast in a closed box in the refrigerator or freezer.

Tip 2: Instead of whole grain breadcrumbs you can also use oats

Keywords: vegan lentil loaf, meatless loaf, lentil roast