vegan meatloaf recipe

Whether you have made the full vegetarian plunge or just want to mix it up, sans the meat, once a week, these healthy, meatless main dishes will have you swooning.

Hi! Thank you so much, this looks delicious! Have you ever made this and froze it to bake later? I'm looking to do a back to school freezer stocking and your lentil loaf would be great to have.
Hi there! I made your recipe recently and loved it!! This is only my second attempt at lentil loaf, but yours is at the top of my go-to list! I made just a couple of minor modifications and posted my result on my blog here: Glazed Vegan Lentil Loaf, including a couple of pictures of my end result with a link back to you.
I used my Mister Misto and veggie oil spray (I'm almost finished with the bottle and WON'T be buying anymore after it's gone!) to spray the pan and it worked great! I loved this recipe! I didn't add the salt or spices but did use about 2 tbsp of vegan Worcestershire and a few splashes of tamari sauce and it was EPIC! It almost didn't make it to be cooked because I get nibbling little spoonfuls as I was putting it into the pan to cook.
I made the recipe tonight and it is honestly the best meatless loaf I have ever made! Because my family doesn't like Pepper I substitute with dried tomatoes, and even my picky eater son finished his plate in no time.
Overall the loaf was slightly mushy for my taste but it holds up extremely well, next time I'll probably make the oats a full cup and only puree half the lentils.
I'm so glad to have found your recipe for this lovely looking vegan loaf.
Thank you for this delicious recipe, Julie! This is my first lentil loaf and the flavor is wonderful.
Vegan Quinoa Meatloaf Recipe That's perfect for Meatless Monday.
Home-style Vegan Meatloaf: yum! triple or quadruple easily; bake in pampered chef four loaf pan.
And yet another version of a vegan Thanksgiving meal! Seriously, if anyone out there didn't give being vegan a real chance because they felt deprived… You didn't try hard enough! I have had better tasting and quality food in the last 6 months than I ever have before.
In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce.
Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer.
In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes.
This meatloaf is full of deep, warming flavors, including mushrooms, caramelized onions, cheese, and pungent sun-dried tomatoes.
Add the garlic, mushrooms, and sun-dried tomatoes and cook until the liquid from the mushrooms has evaporated, about 15 minutes.
Veggie 'Meatloaf' Meat loaf: Green and red bell pepper, cremini mushrooms, olive oil, asparagus, red onion, panko breadcrumbs, walnuts, fresh basil, ketchup, Dijon mustard, s/p, Parmigiano-Reggiano, eggs, Cooking spray.
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To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf.
Ordinarily you wouldn’t pack a meat loaf into the pan, but since we’re using a vegetable mixture, you will to make sure it holds together.
Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden.
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How to make meatless VEGETARIAN MEATLOAF, great for re-heating for sandwiches, or with mashed potatoes.
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Speaking as a vegan (and life long vegetarian), I don’t think vegetarians/vegans specifically strive to mimic taste of meat – rather, we are looking for varied meals to put on the table that use the ingredients we eat in different ways, rather than having the same old, same old… just like omnivores, we appreciate variety.
Because there’s an entire vocabulary of food that revolves around meat, fish, eggs and dairy! Vegans aren’t rejecting "a nice savory piece of something with gravy and mashed potatoes", we’re rejecting violence toward animals.
WE just call it "vegan meatloaf" or "vegetarian meatloaf" because it brings to mind a certain style of dish that everyone is familiar with, not because we are seeking to mimic the meat.
If you look at the recipes posted, most of them aren’t really "meat tasting." I think by meatloaf, Theresa meant something hearty and protein-packed to use as a main course.
It won’t advise you in terms of flavor profile, but if you have some specific legume-grain combo you want to use and need guidance, it’s very helpful.
Get adventurous with your vegan meat loaf sides and switch up the veggies! Substitute brussel sprouts, sweet potatoes, turnips, or other root vegetables for some or all of the potatoes and carrots called for in this delicious not-meat loaf recipe.
This looks amazing Angela! I that glaze…it is just beautiful! It’s too funny as I am with you, I’ve got a similar lentil loaf recipe this gets better the longer it languishes in the fridge and is especially good crumbled over salads and drizzled with fresh salad dressing.
Happy Thanksgiving! This recipe looks delicious and you have never failed me….ummmm, but, can I ask if the apples cause the loaf to be sweet? I tried another lentil loaf last year for Thanksgiving and it was more sweet than savory and I would love a savory recipe.
I agree – i tried it with red lentils last night and it did make it mushy (they absorbed all the water & it turned into a pot of lentil mush 🙂 still made the recipe and it was still delicious but probably too wet.
This looks delicious! I’ve been afraid to try lentil loaf, as I didn’t grow up with meatloaf and the whole “dinner in loaf form” idea kind of scared me.
This looks amazing, Angela…and 4 trials later, i bet you were kinda hating lentils and the fact that you ever tried to embark on a lentil loaf! I will admit that I would trial a cookie recipe *maybe* 3 times.
When I pressed it into the pan, I immediately knew that this loaf would hold together thanks to the ground oats, flax seed, and processed lentils.
I tried the Lentil Apple Walnut Loaf from Clean Food cookbook and also the old-fashioned Lentil Loaf from The Vegan Table Cookbook, in addition to a couple others.
In a large mixing bowl, mix the flax egg, lentils (processed and non-processed), breadcrumbs, veggie mixture, oat flour (I processed 1/2 cup regular oats), and ground flax.
I think I’m going to make this tomorrow! I recently bought lentils (for the first time!) and have been Googling lentil loaf recipes with no luck… most of the ones I’ve found are so complicated.
Very nice! I’ve been thinking of making a turkey loaf type thing using ground turkey, carrots, celery, onions, sage, thyme, dried cranberries, and something to bring in the “Thanksgiving dressing” flavor.
I’ll admit I have the same feeling you do about meatloaf… why shape meat into a bread loaf? Makes no sense to me! But your recipe looks delicious… on my list to try for sure.
I made a really good lentil “chili” this week (you’ve inspired me to try these little guys out), so I’m sure it will be great! Thanks for sharing all the steps.
I made this for lunches this week, SO GOOD, I am in love with beans loaves now and next week I’m going to make a chickpea loaf.
I’ve made this twice so far and it is soooooo good! I don’t like ketchup topping on any meatloaf (or ketchup in any amount, ever.
I’ve only ever liked my mom’s meatloaf and of course I don’t have the recipe for that….but I’m willing to try this! It sounds yummy.
Ummm…WOW! That Lentil Loaf looks incredible! I know what I’m making Friday night.
Thanks for making this delicious recipe available! I happened to have some precooked lentils from Trader Joes on hand which made the prep even easier, and I subbed pecans (also on hand) for the walnuts.
Or I’d cut the recipe in half to make a thinner loaf and use the same amount of sauce.
I just made this tonight, and it was DELICIOUS! I have been searching for a “meatloaf” recipe that actually feels like I am eating meatloaf.
I lurve lentil loaf!! My favorite Lentil Loaf recipe is from “The Vegan Table”.
For my second go-around this time, I think I’m going to put a small amount of the glaze in the bottom of the loaf pan as well, that way when it is turned out, the loaf will have a crunchy caramelized top as well as bottom.
I think I’m going to make some minor variations to the recipe to suit my own tastes, but it’s a good basis for starters.
This lentil loaf is incredible! I was ready to give up on ever finding a good lentil loaf recipe, after many disappointing tries.
I hosted a vegan Thanksgiving for my omnivorous family last night, and while one person did bring some turkey, he filled his plate with all my vegan dishes and forgot to add turkey to it! So everybody ate a 100% vegan (and gluten-free) Thanksgiving feast and they were full of compliments! This lentil loaf was definitely a huge hit, even though it fell apart (a little) after I took it out of the loaf pan! I am so happy.
Thanks for a great, healthy recipe! As stated in the recipe, the “meat”loaf is devine the next day in a sandwich.
This is a great “meat” loaf recipe from one of the Engine 2 Pilot Study participants, Lynn Jocelyn.
Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.
Lynn brought this to the Engine 2 pot-luck awards banquet and it disappeared before everyone could get a bite.
Stir in walnuts, vegetables, soy crumbles, oats, soy sauce, ketchup, mustard, parsley and poultry seasoning.
So why did I wax on poetically about my Mama’s meatloaf if I’m not going to make it for you? Because this vegan version of the American classic is adapted from the simplistic genius of Mama’s recipe.
Looks fantastic! I’ve already got a meatless meatloaf recipe that I love, but it’s very carb-y.
I used two different types of beans, oats, and sunflower kernels to approximate the texture of the meatloaf and then filled it with all kinds of delicious flavors.
thank you for posting this recipe, i made it for dinner this evening and it was delicious and healthy too! my husband loved meat loaf before we went vegetarian so i was hoping to find a good recipe so he could enjoy it again.
I’m back to tell you what a huge success your meatless meatloaf recipe was at our house.
It wasn’t this recipe and it had some flaws, but now I can’t wait to try some other meatless meatloaf recipes.
The two different types of beans help the texture approximate regular meatloaf.
Thank you a thousand times for sharing your meatless meatloaf recipe! I am a vegetarian but occasionally have cravings for meatloaf.
Quinoa: is a protein powerhouse (one cup has 9 grams), containing all of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.
I adore my mother’s original recipe but these days I am trying to embrace more veggies in place of meat, so I took a bunch of veggies, beans, quinoa, and spices and created a warm, flavor-packed vegan version of meatloaf.
Meatloaf:1 package (14 oz) Lightlife® Gimme Lean® Beef8 slices (1-inch thick) Italian bread1/2 cup coarsely chopped Italian (flat-leaf) parsley3 large cloves garlic, coarsely chopped1 medium sweet onion, coarsely chopped1 medium carrot, finely chopped1 egg or vegan egg replacer (Ener-G or other)1 Tbsp.
salt1 cup marinara sauce, homemade or a good jarred saucePotatoes:1 1/4 pounds assorted small red, white and blue potatoes (or other combination), cut in half4 large cloves garlic, sliced1 extra-virgin olive oil (or lemon infused olive oil)1/2 tsp.
High in fiber and protein, low in fat, easy and really yummy! I’ve always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat.
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Wow, I've been looking for a great meatloaf recipe for a while now! Definitely one of the comfort foods that I miss since going veggie.
I really can't wait to try it! I've been craving meatloaf lately and this is perfect! I just wish your recipes had a "print" button to make it easier.
Trying this for thanksgiving, even though I'm British! I've been a veggie for a long time, my hubby makes tempeh and I'm always looking for new recipes using it.
I've tried a couple of other vegetarian meatloaf recipes, but none that we cared for.
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When I first started blogging, I tried making vegetarian meatloaf by adapting a recipe for Chicago Diner’s famous (and delicious!) veggie burgers.
So I vowed that I would come up with a successful vegetarian meatloaf recipe! One that was made with healthy, natural ingredients.
A vegetarian (and vegan) meatloaf recipe that uses oats and other natural ingredients.
Oh, hello! Welcome to Oh My Veggies, a vegetarian food blog with a focus on easy recipes made with fresh, seasonal ingredients.
I made these today and while they do taste good they didn’t come out very firm, so I mixed them in my vegetarian stuffing and that actually worked out great.
These look perfect – his little fingers can just dig in (then smear all over his face!) – and I like the fact that it’s made with oats (I don’t like loading him up on too much gluten or soy at his young age).
(That is a common requirement, right?) These Vegan Meatloaf Cupcakes are not only a fun party food to serve to your guests for this upcoming New Years, they are also a kid-friendly meal to serve for dinner.  With the mashed potatoes piped on top to look like frosting, what kid wouldn’t want his or her dinner to look like a cupcake? I know I would…And I did last night.
Made these last night- very tasty! I didn’t realize I needed to grind up the tempeh in a food processor so I just broke it apart with my hands, then used an immersion blender when I realized that… Definitely would have been better to use the food processor though to get a better smooth texture! It went great with my mashed potatoes, kale and brussels sprouts.
bag of regular flour, 12 eggs, some baking powder, sugar and anise seeds.I also add a dash of anise extract, as fresh anise seeds are difficult to find.When putting together all ingredients, this recipe made about 3/4’s of a grocery sackful of diamond shaped cookies.
Because I’m vegan, I’m conscious of my protein intake (even though I pack in tons with dark leafy greens), so I love finding new ways to incorporate nuts and beans into my cooking.
To celebrate “Meatless Monday,” I’m sharing one of my FAVORITE meatless recipes — vegan quinoa loaf.
Investing in a food processor makes it super easy to enjoy a vegetarian or raw diet, since a food processor can break down nuts and beans, which add interesting textures to veg recipes.
I was trying to determine what recipe I would share here on Healthful Pursuit, at the time I got the email from Leanne, I had been playing around with trying to perfect a lentil loaf recipe.
I’ve been looking for a vegan/gluten free lentil loaf recipe for months – holy cow! I am so happy right now.
Oh my goodness, this looks and sounds so freaking delicious! I’m always looking for good “meat” loaf recipes and have yet to find one that I really like.
Do you think that it’s possible to add other minced veggies to this such as bell peppers? Is so, would you have to add anything else extra to keep the loaf thick? Also, as yummy as it looks, I may skip out on the BBQ sauce because it contain maple syrup.
Found your recipe through fitsugar and tried it this weekend – loved it! I ground up almonds in the food processor instead of almond flour.
Started to mess around with the sauce and added juice from one lime and a teaspoon of chipotle(in abodo) sauce and it turned out SO GOOD! Thank you so much for coming up with such a wonderful meal that even the meat eaters in my family are eager to gobble it all up.
This entry was posted in Dairy-free, Dietary Preference, Gluten-free, Guest Post, Lunches/Dinners, Nut-free, Recipes, Refined Sugar-free, Soy-free, Vegan, Vegetarian and tagged bbq, bbq sauce, guest post, lentil, meatloaf, sauce.
Your recipe sounds (& looks) delicious! I have to check out your blog next! I, too, have been experimenting with dietary changes – hoping to alleviate digestive issues that started a couple years ago.
Additionally, I constantly felt sluggish and I put on a significant amount of weight over the course of 5 years of eating gluten-free and I just didn’t feel as good as I knew I could and should, considering I had already made such a huge life change by going gluten-free.
I started posting my recipes so I could share with others the foods and meals that I was eating since so often people were asking me, “if you can’t eat this, that or this – what exactly CAN you eat?” or “Don’t you get bored with eating?”.
Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture.
My meat and BBQ loving Southern-boy hubby, not only loved the lentil loaf, but he couldn’t stop raving about my BBQ sauce.
Leanne’s blog is one of my absolute favorites and I constantly find myself on here not only for inspiration with meals and recipes, but for the affirmation that making the right choices with my food provides so much more than feeling good and staying healthy.
In a large bowl, combine the onions and peppers with the ground beef substitute, oatmeal, bread crumbs, 3 tablespoons of ketchup, garlic salt and pepper.
I also added some sweet peppers and rolled oats to the mixture and decided to use cooked wheat berries/barley in place of brown rice.

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