{Cooked, Vegan} Veggie-Lentil Loaf

Yes, this dish holds the same name as the typical ‘veggie loaf’ you feared from your fro-wearing neighbor in the 80’s, but I promise you, it’s a million times better.

In fact, it may just be the Ultimate Vegetable Lentil Loaf you ever do try. Thanks Simple Veganista for the inspiration!

I made this for a cooked vegetarian retreat about a month ago, and it received rave reviews. It’s also not too difficult to make, and I thought it turned out beautifully.


It held together very well, and was savory and very filling (for those men who feel they can’t live without their meat).

Without further ado, the new kind of Veggie Loaf that will have you smiling with joy while eating your veggies and getting a nice pack of protein as well!


Veggie Lentil Loaf

{Cooked, Vegan}


Preparation Time: 30 minutes prep, 50 minutes cook, 10 minutes cool

Serving Size: 4-5 people, or one 9 x 5 loaf



1 Cup Dry Lentils

2 1/2 Cups Water or Vegetable Broth

3 Tbsp of Flax Seed

1/3 Cup of Water

2 Tbsp Extra Virgin Olive Oil

3 Garlic Cloves, minced

1 Small Onion, finely diced

1 Small Bell Pepper, finely diced

1 Carrot, finely diced

1 Celery Stalk, finely diced

3/4 Cup Gluten-Free Oats

1/2 Cup Oat Flour (you can also blend them high-speed in a blender to make flour)

1 heaping TBSP dried Thyme

1/2 heaping TBSP Cumin

1/2 tsp of Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Chipotle Powder

Cracked Pepper & Sea Salt (1/2 tsp) to taste



3 Tbsp Organic Ketchup, or make your raw version – recipe here!

1 Tbsp Balsamic Vinegar

1 Tbsp pure Maple Syrup




1) Rinse lentils, and in a large pot add 2 1/2 cups of water. Pour in the lentils. Bring to a boil, reduce heat, cover, and simmer for about 35 minutes. Stir occasionally. Don’t worry if they get mushy. Rinse and set aside, they will continue to thicken. Preheat oven to 350 F.

The Ultimate Vegetable Lentil Loaf Tutorial (21)2) In a bowl (small), combine flaxseed meal and 1/3 cup water. Set aside for at least 10 minutes to thicken. This will be your vegan ‘egg’, or you can just add an egg to your mixture if not abstaining from this product.

3) Prepare your vegetables by sautéing olive oil or water on medium heat. Add garlic and onions until translucent, then add your bell pepper, carrots, and celery. Sauté for about 5 minutes. Add spices, mixing well to incorporate all. Set this mix aside to cool.

4) Using a food processor or blender, blend 3/4 of lentils. They will help bind the loaf.

5) Combine sautéed vegetables with the lentils, oats, oat flour, and flax egg. Then, mix well. Taste, and add some more spices or fresh herbs if you desire. Add your salt and pepper as needed. Pour your mixture into a loaf pan lined with parchment paper, allow it to overlap for easy removal later. Press down firmly to fill pan along the edges, too

6) Prepare your glaze by combining all ingredients in a small bowl, mix until incorporated. It’s recommended to make every TBSP heaping so you have plenty of the delicious topping. Spread over the loaf, and bake in the over for about 45-50 minutes. Let it cool before slicing.


Enjoy with a delicious side salad!


How about a Lime-Honey Mustard? Yum!

I hope everyone’s lives are affording them opportunity to Bloom in health and life.

Please keep an eye out for some big projects to be announced in the near future…! I’ll be… Nourishing Roots for a future project bound to Bloom with potential!


Amanda Froelich