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vegetarian lentil loaf with walnuts
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The Best Veggie Meatloaf {Made With Lentils, Mushrooms, & Walnuts}

This is the best veggie meatloaf, made with protein powerhouses such as lentils and walnuts. It's perfect for feeding a large crowd or to enjoy throughout the week. Serve alongside some creamy vegan mashed potatoes and sautéed greens to round it out!
Course dinner
Cuisine American
Keyword vegan comfort food, vegan meatloaf, vegetarian meatloaf
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 5
Calories 479kcal
Author Desiree Nielsen

Ingredients

LENTIL WALNUT LOAF

  • ¼ cup ground flaxseed 60 ml
  • ½ cup hot water 125 ml
  • 1 cup raw walnuts 250 ml
  • 2 tablespoons extra-virgin olive oil, divided 30 ml
  • 1 medium sweet onion diced
  • ¼ pound cremini mushrooms, chopped 115 grams
  • 2 ribs celery finely diced
  • 2 carrots finely diced
  • 4 cloves garlic minced
  • 2 tablespoons gluten-free tamari 30 ml
  • 1 tablespoon balsamic vinegar 15 ml
  • Freshly cracked black pepper
  • ½ cup packed chopped curly parsley 125 ml
  • 2 cups cooked brown lentils 500 ml
  • ½ cup gluten-free bread crumbs 125 ml
  • ¼ cup nutritional yeast 60 ml
  • ¼ cup gluten-free old-fashioned rolled oats 60 ml
  • 1 tablespoon pure maple syrup 15 ml
  • 1 tablespoon fresh thyme leaves 15 ml (or 1 teaspoon/5 mL dried thyme)
  • 1 teaspoon dried oregano 5 ml
  • 1 teaspoon onion powder 5 ml
  • ½ teaspoon garlic powder 2 ml
  • ½ teaspoon salt, plus more for seasoning 2 ml

GLAZE

  • cup ketchup 75 ml
  • 1 tablespoon gluten-free tamari 15 ml

Instructions

Make the lentil walnut loaf:

  • Preheat the oven to 350°F (180°C). Grease a 9 × 5-inch (2 L) loaf pan with olive oil and line with parchment paper.
  • Whisk the flaxseed with the hot water in a small bowl. Set aside.
  • In a medium skillet, toast the walnuts over medium heat until fragrant, 3 to 4 minutes. Toss the walnuts into a food processor.
  • In the same skillet, heat 1 tablespoon (15 mL) of the olive oil over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms release their water and the onions start to soften and brown, 5 to 7 minutes. Add the celery, carrots, and garlic and cook, stirring often, until the carrots are soft, 5 to 7 minutes. Deglaze the pan with the tamari and balsamic vinegar, stirring, for 30 seconds. Season the vegetables generously with salt and pepper. Remove from the heat and let cool for a few minutes, then transfer the mixture to the food processor with the walnuts. Add the parsley and pulse until very finely chopped and the mixture starts to come together. Scrape the vegetable mixture into a large bowl. Add the lentils, bread crumbs, nutritional yeast, flaxseed mixture, rolled oats, remaining 1 tablespoon (15 mL) olive oil, maple syrup, thyme, oregano, onion powder, garlic powder, salt, and pepper. Using your hands, mix until well blended. Taste and add more salt, if needed. Scrape the mixture into the prepared loaf pan. Press down firmly to pack it together and smooth the top. Bake, uncovered, for 30 minutes.

Meanwhile, make the glaze:

  • In a small bowl, whisk together the ketchup and tamari.
  • Spread the glaze evenly over the loaf and continue cooking until the edges of the loaf are lightly browned, about 15 minutes more. Cool the loaf in the pan for 10 minutes, then carefully transfer to a rack to cool for 5 minutes more before slicing.

Notes

Tip: The loaf contains a lot of moisture and firms up as it cools. I recommend slicing it with a serrated knife.

Nutrition

Calories: 479kcal | Carbohydrates: 51g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Sodium: 1029mg | Potassium: 964mg | Fiber: 14g | Sugar: 14g | Vitamin A: 4821IU | Vitamin C: 18mg | Calcium: 129mg | Iron: 6mg