Ultimate Vegan Lentil Walnut Loaf

by Angela (Oh She Glows) on January 1, 2011

Do I ever have a delicious vegan meal for you to kick off 2011!

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I must admit, this lentil loaf gave me a few grey hairs over the past couple days.

I made 4 trials of this lentil loaf.

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. I was on a mission to find my perfect lentil loaf!

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This one below is from The Vegan Table:

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I had problems with binding, so I decided to process (in food processor) 75% of the cooked lentils to help it stick together. I also ground up some oats to make oat flour and added some flax in addition to some other modifications. Good things happened!

Note: This recipe below has been updated and improved! Feb. 2016

5 from 20 reviews
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Ultimate Lentil Walnut Loaf

Vegan, soy-free

By

This lentil walnut loaf is so delicious, you'll find it hard to resist. Raved about by readers, husbands, children, and recipes testers alike, many claim it’s better than traditional meatloaf. The beauty of creating a lentil loaf (as opposed to a meatloaf) is that you can taste the mixture as you go without having to worry about the raw meat. This results in a perfectly seasoned loaf and, trust me, the batter tastes so good! Lentil loaves can be temperamental, so it’s best to follow the directions exactly as written as I’ve tested this multiple ways. Even minor changes to this recipe can result in a loaf that doesn’t stick together as well. I love to serve this loaf with my stunning Cauliflower Carrot Mash, applesauce, and/or steamed broccoli or greens. This lentil loaf is inspired by Terry Walters' Clean Food Lentil Loaf recipe.

Yield
8 slices
Prep time
Cook time

Ingredients:

For the Lentil-Walnut Loaf:
  • 2 (14-ounce) cans of lentils, drained and rinsed*
  • 1 cup walnuts, finely chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 cups finely chopped sweet onion
  • 3 garlic cloves, minced
  • 1 cup finely chopped celery
  • 1 cup grated carrot
  • 1/3 cup peeled and grated sweet apple
  • 1/3 cup dried cranberries (chopped) or raisins
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon dried oregano
  • Fine sea salt, to taste (I use about 1 teaspoon)
  • Freshly ground black pepper, to taste
  • 3 tablespoons ground flax
  • 1/2 cup oat flour
  • 1/2 cup spelt bread crumbs (or bread crumbs of choice)
  • 1/4 teaspoon red pepper flakes (optional)
For the Balsamic-Apple Glaze:
  • 1/4 cup ketchup
  • 2 tablespoons unsweetened applesauce or apple butter
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup

Directions:

  1. Preheat the oven to 325°F. Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.
  2. If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. After draining, add them into a very large bowl and mash the lentils with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.
  3. Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.
  4. Increase the oven heat to 350°F.
  5. Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.
  6. Stir in the celery and carrot, and continue cooking for another few minutes.
  7. Finally, stir in the grated apple, dried cranberries (or raisins), thyme, oregano, 1/2 teaspoon salt, and black pepper. Cook for a couple minutes longer.
  8. Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
  9. Stir in all of the the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add more salt (I usually add another 1/2 teaspoon). If the mixture seems dry, add a tablespoon or two of water and mix again.
  10. Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.
  11. In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush (or simply a spoon), spread all of the glaze over top of the lentil loaf.
  12. Bake the lentil loaf, uncovered, at 350°F for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch. Place the loaf pan directly onto a cooling rack for 15 minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.
  13. After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.

Tips:

  • * If you'd like to make lentils from scratch, swap the two cans of lentils for 1 cup of uncooked lentils. Add the lentils into a pot and cover with water. Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender. Drain well.

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When the lentils are finished cooking (and cooling), take 75% of the lentils and process them in a food processor until almost smooth.

While the lentils are cooking, prepare the rest of the recipe. Mix your flax egg and set aside.

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Sautee your garlic and onion.

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Add in the grated carrot and optional celery or green onion.

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Mix well and cook over low heat for several minutes.

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Add in the grated apple, raisins, and chopped walnuts (do not chop the walnuts as small as shown below- it was from an earlier trial).

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Cook for a couple minutes.

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Add in kosher salt, Thyme, and black pepper.

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. Stir well.

It will look like this:

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Press firmly into a loaf pan lined with parchment paper.

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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.

It was much different than the previous trials…(note how crumbly it looks even in the pan before baking)

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Now spread on the glaze:

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Perfecto!

Now bake for 45 minutes at 350F, uncovered.

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Cool for 10 minutes.

Makes about 8 thick, mouth-watering slices. I knew that this loaf was a crowd pleaser when Eric got really excited over it! He said he would take this over meatloaf any day.

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We enjoyed our lentil loaf with sautéed spinach greens and applesauce! Quick, easy, and delicious.

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I did a HUGE happy dance when this lentil loaf turned out. Eric and I both agreed that it is the best vegan loaf we’ve ever tried. I hope you enjoy it too! It makes a wonderful New Year’s meal if you aren’t feeling the Black Eyed Peas.

It is delicious, chewy, crunchy, and topped with the most addicting sweet glaze.

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As for the crumbly leftovers from the previous 3 trials?

Eric suggested they would make a great vegan taco filling! I think that is a great idea. I’m going to freeze a bunch of it too.

Have a great start to 2011!

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{ 279 comments… read them below or add one }

Amanda (Eating Up) January 1, 2011 at 12:55 pm

I’m glad you tried a fourth time! That glaze looks so good I could eat it out of a bowl.

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Tracey @ I'm Not Superhuman January 1, 2011 at 1:04 pm

That’s dedication right there. Thanks for cooking crumbly loaves so we don’t have to.

And Happy New Year!

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Sabine @ thefruitpursuit January 1, 2011 at 1:10 pm

I always admire that you can go into the kitchen and face many flops and keep going! It’s def a goal for me in te new year to develop more of my own recipes but I’m always so afraid to fail. Any wise words :)? And a question; when you are working on a new recipe, specifically when baking, how do you deal with the costs and waste of flops?

happy new year!!

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Angela (Oh She Glows) January 1, 2011 at 1:23 pm

I usually tell myself that eventually I WILL be successful and the thought of that is very inspiring to me…and heck, I also need blog content so that right there is motivation to keep going and stick with it.
I rarely throw anything out (unless it is burned or not edible…) and often my flops are still decent so others eat them. Eric brings leftovers into work and his coworkers gobble them up or I freeze things or use them in other ways (such as the crumbly lentil loaves will be used as topping for salads or as taco fillings!).
As for cost, yes it is very expensive and I spend most of my money on food, but I cut back in other areas to offset the cost. I would rather buy good food than have an expensive cell phone or cable, but maybe I am just weird like that! ;)
I also buy many things from my wholesaler Ontario natural food coop (in bulk) which is soooo much cheaper than buying things from the grocery store shelves.
I hope this helps and goodluck to you!

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thefruitpersuit (Sabine) January 2, 2011 at 7:43 am

Non you’re not weird- I also rather spend money on good food and quality ingredients than having 3 new outfits each month. But the cost of quality ingredients is what scares me from having too many baking ‘flops’ haha. Well you got me convinced anyway, I’ll suck it up and get more bold in the kitchen in 2011!

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Patricia October 16, 2016 at 12:51 pm

Thank you for such inspiring recipes – everything I’ve made has turned out perfectly – where in Toronto, can I find a wholesale natural food coop? I live on the Danforth and food stores here can be expensive.

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Sommer J January 1, 2011 at 1:10 pm

How wonderful that it turned out so well! It looks absolutely gorgeous and worth the grief it gave you. What a great way to start the new year! Have a great day.

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Bridget January 1, 2011 at 1:12 pm

Amazing!!!! With these types of recipes, your goal of publishing a cookbook is in the BAG!

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Katy (The Singing Runner) January 1, 2011 at 1:18 pm

This looks delicious! I will have to try this, since I am a vegetarian and don’t eat meat! Looks like a great substitute for meatloaf! :)

You are starting 2011 with a bang! :)

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Kristy @ KristyRuns January 1, 2011 at 1:19 pm

Holy moly, woman! This looks amazing!

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Camille January 1, 2011 at 1:19 pm

This looks incredible! Thank you so much for the amazing recipe to start 2011!
Happy New Year!

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Britt January 1, 2011 at 1:19 pm

Yum! I made a walnut loaf for Christmas and I can’t wait to try this one out!

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Dani @ Body By Nature January 1, 2011 at 1:19 pm

So glad you were able to figure this out!! Such a great recipe :)

Have a very happy 2011!

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Jennifer and Jaclyn @ Sketch-Free Vegan January 1, 2011 at 1:22 pm

whoo! Nice post! I’ve made a mushroom walnut loaf before and it was so disgusting! Way too much lemon juice. This will be my new “meatloaf” recipe. Thanks!

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Angela (Oh She Glows) January 1, 2011 at 10:02 pm

mmm i bet mushrooms would be wonderful in this loaf! Oh now I want to try it. I guess I better eat these up first… ;)

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Traci(faithfulfoodiefashionista) January 1, 2011 at 1:31 pm

Oh yummy ! I have never had luck with most loaf or non burger type recipes either but this really looks good :) Will give this a definite try. Happy New Year :)

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Darcy @ She Sings at the Table January 1, 2011 at 1:31 pm

I once had a bunch of crumbly lentil loaf to deal with, and found it was great with sweet potatoes and onions, fried up in a sort of “hash.” And I love the taco idea too!

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Angela (Oh She Glows) January 1, 2011 at 10:03 pm

mm great idea

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Jessica @ How Sweet It Is January 1, 2011 at 1:32 pm

I’m not a huge meatloaf lover so I think I would LOVE this!

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Ricki January 1, 2011 at 1:32 pm

I’ve had the same problem with pretty much every other vegan loaf recipe I’ve tried. This is why I always process my ingredients together when I make a loaf, too! I was getting tired of the nutroast on my blog and didn’t use it this year. . . so happy to have an alternative in this one! I’ll have to sub for the glaze, but I’m determined to use something similar, as I bet the glaze really helps to make the recipe stupendous. Looks fabulous! Happy New Year, Angela! :)

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Angela (Oh She Glows) January 1, 2011 at 10:03 pm

yea the glaze is amazing!

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[email protected] Stepping to the Brightside January 1, 2011 at 1:32 pm

Hmmmm, I was never one for meat loaf when I ate the real thing, but I’d be open to giving this one a try. Looks super protein-packed- in a hearty, healthy way… and taco filling? Genius, Eric, genius. HAPPY NEW YEAR!

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Teresa January 1, 2011 at 1:33 pm

I am making this and the Chick Pea patties from Veganomicon alongf with roasted veggies for the work week. Thanks for all the hard work to make it so good. Don’t have apple butter, but I think it’ll be ok. Happy 2011

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Angela (Oh She Glows) January 1, 2011 at 10:12 pm

oh yea the apple butter would be optional I would think! It would still be tasty without :)

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Cate January 1, 2011 at 1:34 pm

I have a pinto and red lentil loaf that I’m pretty addicted to, but I’m excited to try this…because really is there anything wrong with having a handful of vegan meatloaf alternatives?

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Angela @ Eat Spin Run Repeat January 1, 2011 at 1:42 pm

This sounds great! I am planning to incorporate more beans and lentils into my diet in 2011 so this is a great place to start. You guys must have a lot of lentil loaf leftovers after all those trials! :)

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briana January 1, 2011 at 1:52 pm

Looks delicious and kind of like the one that Jenna from Eat Live Run made that won her the USA Pea and Lentil contest!! :) HAPPY NEW YEAR!

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chelsey @ clean eating chelsey January 1, 2011 at 2:01 pm

Nice job on a successful loaf! I’m so glad you finally got it! It looks great

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Carrie (Love Healthy Living) January 1, 2011 at 2:09 pm

Oh my gosh, I have been waiting for someone to figure out this recipe. My lentil loafs have always been a FAIL because they just turn into a lentil mess. Thank you, I can’t wait to try this!

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stacey-healthylife January 1, 2011 at 2:12 pm

I think it turned out really well and that glaze on top looks so good.

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Jolene (www.everydayfoodie.ca) January 1, 2011 at 2:16 pm

I am amazed by how you keep trying even after recipe flops – you have a LOT of patience! I get frustrated the first time something I make doesn’t turn out, and then I never make it again!!

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Nico January 1, 2011 at 2:39 pm

I have had issues with the few things I’ve cooked from the Clean Food cookbook too … things either the texture was off but it was still edible/tasty or the texture was fine but it was kind of bland and boring … I guess that is why you must experiment! And I love how you don’t let things go to waste just because they aren’t blog worthy :)

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Cassie January 1, 2011 at 2:41 pm

I’ve made the lentil loaf from Clean Food a couple of times, it is delicious!
I find that it does crumble at fist, but oddly enough when I refrigerated it and take it out the next day for leftovers, it stays together!

Yours looks amazing! Another recipe I’ll have to try.
Happy New Year!

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Angela (Oh She Glows) January 1, 2011 at 10:05 pm

I found refrigerating it helped (as in I could slice it) but once I put my fork through it, it fell apart again! It was delicious tho, which is why it will make a great topping for tacos and salads. Mmm

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Allison @ Food For Healing January 1, 2011 at 2:52 pm

hm that looks pretty good!

happy new year

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Picky Nicky January 1, 2011 at 2:52 pm

That looks SUPER GOOD :) I keep saying this, but you’re so talented! I really want to try this now, it would be perfect to prepare on the weekend and eat during the week.

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Averie (LoveVeggiesAndYoga) January 1, 2011 at 3:01 pm

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. I would never trial a savory recipe more than once, but that’s my ummm sweet tooth priorities talking, clearly..haha :)

And don’t you HATE it when you follow a recipe to a Tee and it fails?! That should be illegal to have that happen! So sorry you were up to your eyeballs in lentil fails!

But the result you came up with….perfect!

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Angela (Oh She Glows) January 1, 2011 at 10:06 pm

omg yesterday I had way too many lentils in my stomach!

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Gabriela @ Une Vie Saine January 1, 2011 at 3:01 pm

This looks great!! I’ve only cooked with lentils once, but it yielded great results. Thanks for sharing your recipe so I can try again!!

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Michelle @ Give Me the Almond Butter January 1, 2011 at 3:02 pm

I always seem to have problems with lentils too! I’m glad you persisted and made another mouth watering recipe.

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Maryea @ Happy Healthy Mama January 1, 2011 at 3:10 pm

Wow that glaze looks fab. I bet that makes the loaf! 1000 Vegan Recipes has s good lentil loaf I usually use but I am going to have to try yours now too!

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Angela (Oh She Glows) January 1, 2011 at 10:07 pm

is that a cookbook?

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Maryea {Happy Healthy Mama} January 2, 2011 at 9:07 am

Yes, 1000 Vegan Recipes by Robin Roberston. Good cookbook. :-)

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lisa January 1, 2011 at 3:11 pm

This is merely a fan comment. I have been reading your blog loyally for the past several months. I rooted (and voted) for you for the food blog contest – you were amazing and think about it, in this world a vegan blog to get so far – you are clearly captivating with your lovely photos, kind voice, and honest style – I am so happy and grateful to read your blog and for your dedication to your passion and to your posts. Thank you!!! I want to wish you the best year yet – filled with love, productivity, passion, and health. I always look forward to a quiet moment (and believe me I have few) in which to check in and be invigorated by your words. Finally, I wanted to also let you know that you inspired me to create my own goals/resolutions for 2011 that I am tracking and will work diligently to abide by. They are all set in the positive – what to do, not what to don’t. I appreciate you and all you do!!!

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Angela (Oh She Glows) January 1, 2011 at 4:41 pm

Lisa thank you for leaving me such uplifting words! All the best to you in 2011 :)

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Doc (The Healthy PhD) January 1, 2011 at 3:30 pm

I love lentil loaf!

Also, I’m late to the party, but I loved your 2011 goals so much that I modeled my plans after your attitude to the new year. Thanks for the inspiration.

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kaila January 1, 2011 at 3:34 pm

hmmm sound delish! i like anything lentil based…burgers, loaf, soup….whatever! they are so versatile and they glaze sounds like it would be amazing paired with them!

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Faith @ lovelyascharged January 1, 2011 at 3:36 pm

I love Eric’s idea for saving the leftovers. The only bad thing about doing recipe trials is when it buggers up and then you feel like you either have to toss it or eat something that’s not that great…salvaging the first versions is always awesome and I bet that would be phenomenal in a tortilla with some salsa!

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Sara @ Baking and Wine January 1, 2011 at 3:36 pm

Very interesting. I do like meatloaf, and my husband and I both eat meat, but we’re also very into vegetarian cooking. I think he might actually like this. I’ll put it on my list. I think there at least 5 of your recipes on the list, haha.

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Angela (Oh She Glows) January 1, 2011 at 4:41 pm

Eric said it was better than meatloaf which blew my mind! I think men could certainly enjoy it :)

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Carlee January 1, 2011 at 3:43 pm

OoOoO I want to try this! I am going vegetarian for 1 week and vegan for the next just to see how my body reacts and see if it makes me feel different!
Thanks for the recipe. Thanks for ALL you recipes ;)

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Marie-Journey to Body Zen January 1, 2011 at 4:04 pm

This looks great! I think it could be very versatile for many dishes. Thanks for experimenting for us!

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Melomeals: Vegan for $3.33 a Day January 1, 2011 at 5:00 pm

Good call pureeing the lentils and the oats.. it looks great.

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Tiffany @ Conor & Bella January 1, 2011 at 5:28 pm

I didn’t think this sounded very appealing when I first heard the name, but after reading through it, it sounds pretty good! I love making homemade bean burgers, which are always so much tastier than storebought faux meat burgers. I’ll have to try this sometime!

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Chelsea @ One Healthy Munchkin January 1, 2011 at 5:54 pm

Wahoo, I’m so glad it was finally a success! I got the Clean Food cookbook for Christmas, and this is definitely one of the top recipes I want to try!

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Erika @ Health and Happiness in LA January 1, 2011 at 6:05 pm

I love lentil loaf! The crumble factor never bothered me that much but I’d definitely make it your way if I was making for guests.

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Kris | iheartwellness.com January 1, 2011 at 7:46 pm

Happy New Year Ange!!!

Amazing looking loaf ;) I can’t wait to see all the beautiful things you have in store for you this year! Wonderful things happen when you have dreams!

xxoo

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Cara Craves... January 1, 2011 at 7:52 pm

Do you think it would make a difference using red lentils?

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Angela (Oh She Glows) January 1, 2011 at 10:09 pm

I think red lentils are much softer and fluffier when cooked and green lentils retain their shape…(unless I just cooked the red lentils too long!)…then again I did process 75% of the green lentils. I loved that the green lentils gave it texture.
I dont think it would come out exactly the same, but it could work with red lentils.

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Cara Craves... January 2, 2011 at 7:41 am

I know what you mean about the red lentil texture; they are always a bit mushy.
Maybe I will give it a go…I many end up with a pan of mush, but at least it will taste good :)

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Joanne January 1, 2011 at 7:55 pm

You sure have some “stick-to-it-iveness”. There is NO WAY I would try a recipe that didn’t work for me the first time. Guess I lucked out with the Clean Eating loaf since it worked for me. I liked the coupling of the cranberry applesauce with the loaf. It added so much to the taste.
Anyway – 100 applause for such great effort. All your recipes turn out great. Best wishes and good cooking in 2011.

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Em January 1, 2011 at 8:00 pm

This looks amazing! My husband has been bothering me to make meatloaf and I’ve been avoiding it for awhile…no excuse now! Thanks :)

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Stefanie January 1, 2011 at 8:13 pm

That looks like a nice hearty lentil loaf. A great start to the new year indeed. :)

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Jenna Puckett January 1, 2011 at 8:59 pm

I have lentils and walnuts in my pantry right now… perfect! I’m not a big fan of the typical meatloaf/ lentil loaf/ nut loaf glaze….I don’t really like the BBQ ish taste. Do you have a recommendation for another kind of glaze? I suppose I could just stick to your lentil walnut burgers but this loaf looks so good!

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Ashley January 1, 2011 at 9:07 pm

I made the Clean Food version last year, so I’m sure I would love this one too!! Yummm Happy New Year girlie!

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Paije January 1, 2011 at 10:31 pm

Lentil loaf is my faaave!! This is going in my “EAT IT NOWWW” folder :D
You tha best!! xo

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Melissa @ I Never Imagined January 1, 2011 at 11:18 pm

Ooooh yum, that looks amazing! I can’t wait to try it! … As soon as I get a food processor! Definitely not going to risk it without processing the lentils! :)

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Christine (The Raw Project) January 1, 2011 at 11:24 pm

So glad you didn’t give up on this one because it looks amazing! Thanks for the recipe! Happy New Year!

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Noelle January 2, 2011 at 12:11 am

Nice joB!! This looks fab!

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Dee January 2, 2011 at 1:42 am

This looks delicious! Happy 2011!

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Heather (Heather's Dish) January 2, 2011 at 8:06 am

well, i’m glad you decided to push through because this sounds AMAZING and i can’t wait to make it!

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Simply Life January 2, 2011 at 8:39 am

Oh wow, that looks great!

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Roz January 2, 2011 at 10:33 am

This looks soooo worth the effort that went into the trials. Thanks for sharing!!!

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Wendy (Healthy Girl's Kitchen) January 2, 2011 at 11:18 am

Don’t you just love those Clean Food and Clean Start cookbooks? They are awe inspiring. And my experience is that everything I have made from them has come out great, so I’m sorry to hear about your lentil loaf experience. But I’m also glad that if I have the time I will turn to your recipe to whip up! Have you ever made her (Terry Walter’s) tofu pumpkin pie? It rocks!

I also wanted to let you know that you inspired me to make my own 11 in 2011. I never would have rolled that out publically if it wasn’t for your lead. So, a very heartfelt thank you!

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Angela (Oh She Glows) January 2, 2011 at 4:18 pm

That is great you made an 11 in 2011 :)
I havent tried that pie, but I’ll have to look into it. Im usually scared of tufu in pies…does it have a weird texture?

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Wendy (Healthy Girl's Kitchen) January 2, 2011 at 4:42 pm

Not at all! It’s shockingly amazing! If I didn’t make it myself I never would have believed it. Actually a friend of mine made it first and told me it was good–or I wouldn’t have gone there. I did use a commercial graham cracker crust from WHole Foods (cause my bud didn’t like the crust in the cookbook so much). It’s a baked pie-so any baked crust recipe that you like will work. Or forget the crust, the filling is so good!

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Angela (Oh She Glows) January 2, 2011 at 6:01 pm

wow ill have to check it out! thanks :)

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Moni'sMeals January 2, 2011 at 11:40 am

Guess what? I am making this tonight! Thanks for doing all the hard work and then sharing with us. What would we do without ya?

;)

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Angela (Oh She Glows) January 2, 2011 at 4:17 pm

I hope you like it!

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anna January 2, 2011 at 1:33 pm

um hello AMAZING, this was so tasty, I can’t handle how good it is – I made half the batch to try it out, and am now starting to make the full one, because half is almost gone! Thanks so much Angie for your hard work!

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Angela (Oh She Glows) January 2, 2011 at 4:17 pm

glad u like this!!!

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Alycia [Fit n Fresh] January 2, 2011 at 4:49 pm

Wow this looks REALLY good. I am not a meat loaf lover, but I definitely wouldn’t mind giving this a try. Thanks for the awesome recipe! I’m sure it will make a great addition to your book one day :)

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Catherine January 4, 2011 at 12:58 pm

Thanks for this! I, too, have had experience making a crumbly lentil loaf, and it was such a disappointment. Thanks for doing all the work to come up with this amazing recipe! It looks fantastic. It’s funny – I had been laboring over getting just the right veggie burger recipe since the summer, and it didn’t “gel” until I processed some of the ingredients in the food processor. Then they stuck!

I’m really excited to try this.

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Ashla January 4, 2011 at 2:17 pm

Angela.

Seriously.

Best Lentil-loaf ever. In fact, probably one of my favorite foods ever now. I really do think you’ve changed the world of lentil loafs here, my dear.

I made a double batch of the glaze so it was nice and saucy, and added a ton of smoked paprika in the loaf. I kind of cheated though… as luck would have it I made a delicious pot of lentil soup just the day before so I threw that in their instead of the plain lentils. It was a fairly safe soup, just onions, celery, carrot, lentils, garlic, crushed tomatoes and some regular spices… so I blended a tiny bit of that up and it worked like a charm! With the oats and roasted walnuts, it’s like a vegans comfort dream… and in loaf form to boot, lol.

You can better your bottom dollar that when (not if, when) you’re book comes out, I’ll be pre-ordering it…. and probably more than one so I can give them away as gifts!

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Ashla January 4, 2011 at 2:19 pm

I just realized how terrible my grammar is in this post! AGH! Sorry about that!

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Angela (Oh She Glows) January 4, 2011 at 2:56 pm

Im so glad you enjoyed it! Thanks for the feedback :)

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anna January 4, 2011 at 8:41 pm

if you didn’t think this could get much better, it can! I made the exact same recipe, put in greased muffin tins, topped with glaze, baked and THEN topped with mashed potatoes….meatloaf cupcake styles! It is such a handy snack, and I find as vegans it is hard sometimes to have grab and go food, we can’t just slap a sandwich together, these little cupcakes are a full meal in a couple bites! Just think of the possibilities…

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thehealthyapron January 5, 2011 at 9:52 am

ooo I have to try this! I just made lentil rice patties and I was having the same problem of getting them to stick together! Luckily I just used the patties a top a salad so I crumbled them up anyway! Thanks for the suggestions for how to get it to hold ANd now I know I could have used a flax egg instead of an egg white for binding! I wasn’t sure if it would work or not!

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Namaste Gurl January 5, 2011 at 11:54 am

I love me a good lentil- loaf! It’s hard to find a good recipe out there where the loaf won’t fall apart or become dry, so I definitely am going to give yours a shot in the near future :-)

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Nora January 8, 2011 at 4:07 pm

I also had bad luck with the Clean Food Lentil Apple Walnut Loaf! It tasted awesome when I made it for my family at Xmas, but it didn’t really bake up, so it was just a stew. Kind of weird.

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Lauren January 28, 2011 at 12:50 pm

Oh yum! This looks really tasty!

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Geneviève January 30, 2011 at 12:12 pm

I made this the other day and it’s super tasty! I live alone, so I froze all of the leftovers for quick meals. However, I definitely only got 5 slices out of it and not 8… I did put it in a 9 inch round pan instead of a loaf pan (don’t have one) so maybe that’s why? Or maybe it was just so good that I subconsciously cut bigger pieces! ;)

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Meghan December 8, 2016 at 8:16 pm
Recipe Rating:

Hey Geneviève!!
I am thinking about making a loaf and freezing it for the holidays- how was yours defrosted? Did it hold well? Taste just as good? Any tips?
Thank you!

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Newly veganized April 11, 2012 at 12:15 pm

It is just as delicious as it looks and it really stays together! The whole family enjoyed it (ages 2-40). Thank you for figuring it out and sharing. I will be sure to pick up your cookbook when it comes out.

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Angela (Oh She Glows) April 11, 2012 at 1:50 pm

Thanks for your feedback! Happy to hear that it worked out :)

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Jessica May 6, 2012 at 5:37 pm

I just made this and it was DIVINE. Thank you so much!

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Louise June 1, 2012 at 12:37 am

Just tried this, it is scrummy!!! Thanks so much! Love your blog, I use your recipes all the time!!

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Moo June 4, 2012 at 6:51 am

I have fallen in love with your blog, Angela! I am new to vegan cooking but a long time passionate cook. Your recipes are thorough and easy to follow! I love how you persevere and include substitutions, etc. I am literally making this loaf right now! Hope it turns out well! Keep it up! :)

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Angela (Oh She Glows) June 4, 2012 at 7:58 am

Thank you, I hope you enjoy it!

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Dee June 23, 2012 at 7:21 pm

I had to modify some of the ingredients for what I had on hand, but this recipe is awesome! This will definitely be making tasty (and filling!) lunches for me this week!

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Jackie June 25, 2012 at 12:22 pm

Made this last night and it was a success! We had some today for lunch too and I froze the rest for a quick dinner or lunch on a busy day. So far two for two..this and the taco salad ;)
-Jackie-

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Angela (Oh She Glows) June 27, 2012 at 11:04 am

Thanks Jackie, Im happy you enjoyed both recipes! I need to make the loaf again soon..

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Katherine July 7, 2012 at 3:33 pm

Made this last night and, oh boy ! It’s very tasty. I made four mini loaves. Half a mini loaf was very filling. How well does it freeze? It’s very moist and I worry that freezing it might change the texture horribly. You always amaze me Angela! I have yet to make a recipe of yours that doesn’t make my palate swoon.

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Sarah July 14, 2012 at 8:12 pm

Made this tonight for dinner. It turned out perfectly. I was only expecting 1 loaf but it actually made 2. My son even liked and typically he hates ally food. Thanks for all your efforts in perfecting this recipe.

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Holly July 23, 2012 at 4:10 pm

I made this loaf for dinner the other night and loved it! I placed all my veggies in a food processer then sautéed them for a few minutes to let out some of the moisture. For my husband I left out the lentils and added ground meat for him. It was perfect!

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Lauren August 9, 2012 at 10:47 am

I know this is an old post so I am not sure if you will get this, but do you have any advice on a sub for the walnuts? I am slightly allergic. Do you think pecans would work? Thank you!!

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Hailey August 23, 2012 at 9:32 am

The glaze totally made this! And I’m so glad you figured out that processing the lentils is the trick. I’ve noticed that’s become a theme in a lot of your dishes – but totally solves the crumbly vegan dish issue.

Also, I added a bit of cumin (not too much since it’s powerful) … maybe 3/4 teaspoon – to add a little zip. Cumin + walnuts always satiates any sort of lingering meat craving I might have and worked perfect for this ‘meatloaf’ replacement :)

Thanks so much for your hard work and sharing these recipes!

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Melissa Sudds August 29, 2012 at 3:53 pm

The weather today really put me in a Fall mood and I decided to try this loaf becuz it seemed like the perfect Fall dish :) it was unbelievably amazing!! i love it so much!!! I already can’t wait to make it again. Do you know if it freezes well Angela?

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Diane Kallal September 3, 2012 at 6:29 pm

I’m not a vegan, but I made this (and some variations with chopped olives, different nuts, whatever’s in the pantry) and it is SO good! I slice it, then freeze it so I can take it to work for lunch. Tastes great even at room temp!

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Katherine September 8, 2012 at 11:30 pm

Oh my! my loaf is ‘resting’ and the scent of the glaze is unbelievable. This was meant to be a make and freeze loaf for work and such but I think I might just have to cut off a small slice. Yummers! Second time making the loaf and wow, it’s really good. Processed everything in my magic bullet instead of pulling out the processor.

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Anita September 8, 2012 at 11:51 pm

I taste…. Raisins and… Ketchup… All in one bite, and.. And.. It’s delightfully yummy!

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Nicole A September 16, 2012 at 7:13 pm

I am so glad that I have come across your yummy blog! I am a vegetarian & have been making a transition into a vegan lifestyle for a few months now… and your blog has made it so much easier!! I made quite a few recipes from your blog and they are all so delicious. I have been wanting to make this for awhile. Meatloaf was a favorite of mine as a child and since I became a vegetarian a couple of years ago, I have been dying for something vegetarian. This was even BETTER than ANYTHING I have ever tasted. Even my boyfriend, who is not a big fan of my vegetarian/vegan cooking was amazed by it…. I ate one piece and before I could blink he had scarfed down the rest!!! Mealtimes are my favorite part of the day because of your blog!!! THANK YOU for sharing your talents with the world!

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Angela (Oh She Glows) September 18, 2012 at 1:03 pm

Hey Nicole, Thank you so much for your kind words! I’m so happy to hear that!!!

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Stephanie September 30, 2012 at 2:23 pm

Delish! Sooo good, thanks! Going to make it next weekend for thanksgiving… Think I can make the loaf the day before and then bake it the day of the dinner?

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Angela (Oh She Glows) September 30, 2012 at 4:11 pm

I can’t see why not! I would maybe suggest reading through the comments to see if anyone tried it. I suspect it would work though. Let me know how it goes!

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Stephanie October 8, 2012 at 9:57 am

Hi Angela, I made the loaf the day before but only cooked it yesterday and it turned out great :) thanks again!

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Sarah October 3, 2012 at 8:20 am

I thought of this as well, I think it would work wonders! I am going to try it as well for Thanksgiving :)

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Sarah October 3, 2012 at 8:22 am

…and a suggestion for dessert, “Pumpkin Pie Smoothie” (ice, almond milk, pumpkin puree, soaked dates and a pinch of cinnamon). They are refreshing and just a little sweet – you could top them with Angela’s coconut milk whip cream recipe for something really dreamy!!

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Stephanie October 4, 2012 at 9:31 am

Thanks Sarah, great idea for dessert!

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Madi October 1, 2012 at 3:53 pm

Hi Angela! This looks amazing! I was wondering if i could substitute the flax seed for some other binding ingredient. I am severely allergic to flax seeds : ( but would love to try this recipe.

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Sarah October 3, 2012 at 8:19 am

Angela – I made this last night and it was amazing (absolutely no crumbling!). My 19-month old asked me for more 3 times!! We practially licked our plates clean. I served it with steamed squash and corn fresh off the cob. I think the left overs will sliced, browned in a frying pan and served on a multi-grain bun with pumpkin seed butter and salsa!!

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Hanna October 21, 2012 at 9:52 am

My mom made this last night, as my family was having lamb chops and I am vegetarian. Everyone loved it, including my meatloaf-loving dad. I will definitely make it more often, as well as looking through your other recipes.

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FITRJo October 28, 2012 at 2:59 am

Hi Angela,
Love this recipe. I gave a shout out and linked back to it from my blog. I hope that’s OK.
Jo

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Angela (Oh She Glows) October 29, 2012 at 8:48 am

Of course, thanks so much!

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Kat November 6, 2012 at 3:50 pm

I’ve made this loaf once before and absolutely loved it! I’m back for the recipe again and so excited to prepare it for my family for Thanksgiving :)

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Brittney November 7, 2012 at 9:52 pm

I just made this for dinner! Absolute success; most delicious thing I’ve eaten in a long time and its fanatic that I made it thanks for the recipe!!

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Payal November 14, 2012 at 11:48 am

Is it ok to use yellow lentils if I don’t have green? Will it taste any different?

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Lora November 22, 2012 at 12:46 pm

I made this loaf for last year’s Thanksgiving dinner and it was a hit. I am coming back to this page to make another one for tonight.

This loaf smells, looks and tastes amazing. This is the best vegan main dish that I have ever made.

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Angela (Oh She Glows) November 22, 2012 at 5:05 pm

Im so happy to hear that Lora. I’d say it’s in my top 3 for sure.

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Eliza November 24, 2012 at 10:05 pm

I made this loaf for dinner tonight, two nights after Thanksgiving, because it’s what I WISH had been served at my in-laws’ Thanksgiving gathering! I followed the recipe to the letter and it turned out perfectly. Served it with mashed potatoes & vegan gravy, and homemade applesauce. SO delicious! Thanks for perfecting the recipe!

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Angela (Oh She Glows) November 25, 2012 at 9:29 am

That’s so great to hear Eliza! Thank you for trying it out :)

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Heather December 2, 2012 at 1:08 pm

We loved this recipe! It was my first successful loaf I’ve ever made, and my 8 yr old loved it too! I didn’t have green lentils, so I used 3/4 cup of french lentils and 1/4 cup of red lentils – I had to cook them a bit longer, but it was great, and I didn’t find it too heavy on my stomach which I find with most loaves. Thanks!

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Fee December 6, 2012 at 8:30 am

Do you think sweetened cranberries would work instead of raisins? I thought it might make it more Christmassy, but could be a disaster! Thanks

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Angela (Oh She Glows) December 6, 2012 at 11:24 am

Ive tried cranberries in a lentil loaf and I didnt like them as much as the raisins. A bit tart for my liking but who knows maybe you would enjoy them though!

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Jen December 17, 2012 at 11:49 am

I’ve had my eye on this recipe for a very long time. Finally made it for our family Christmas yesterday. My extended family is very meat-centric and I am not. I brought this dish thinking no one but me would eat it and I was pleasantly surprised! I rec’d so many compliments on it. I had people asking me why I was eating meat!!! I tricked them :) It was so funny! The look on their faces when I told them it was a veggie loaf w/o any meat!! Thank you for making our meal more enjoyable!

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Emily December 20, 2012 at 9:17 am

Could you freeze the entire loaf for later?

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Angela (Oh She Glows) December 24, 2012 at 12:02 pm

Hi Emily, Yes I think some readers have commented saying this tried this. I think you can freeze the raw loaf (just put batter in the pan with topping and dont bake), thaw it at room temp completely, and then cook it as normal. Hope this helps!

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Sierradeanne December 30, 2012 at 10:40 pm

Just made this. Always looking for a good vegan “meatloaf” recipe. It was wonderful and the glaze was amazing. Only issue I had was that it took twice as long to cook. But no worries, I will plan ahead next time. Also made the lentil/walnut burgers today (since I was cooking up lentils anyways) and they are great! I have been making my own veggie burgers for quite some time now. I must say, yours held up better than any I have done so far. Can’t wait to try the veggie and chickpea burgers next. Thanks for taking the time to post so many wonderful recipes. Can’t wait to try more!

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Fiona January 3, 2013 at 3:18 pm

I made this again but REALLY simplified it and it came out as the best version! I just dumped everything raw into a bowl (kept the oats whole, just chopped raw bread for breadcrumbs, used raw walnuts, chopped celery and onion raw but left out carrot), upped the spices a tad, and covered with a thin layer of Annie’s smoky BBQ sauce. So much easier and surprisingly more delicious! I recommend the easy way!

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Lindsay January 27, 2013 at 11:43 pm

OMG. I tried this recipe because I’m trying to force “Meatless Monday” into our weekly routine. It was DELICIOUS. My husband, who doesn’t consider supper ‘supper’ without a big slab of red meat said he would eat it again- he had seconds! Wow!

Thanks so so much for your blog- every recipe I’ve tried has been amazing. You’re all over my Pinterest board!

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Laura February 5, 2013 at 5:18 pm

Really yummy, thanks! I’m using ot as a base for Swedish notmeatballs too.

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Madelena February 11, 2013 at 2:22 am

My daughter and I are changing our lifestyle diets to veganism. I have recently discovered your websit and I alstoutly live it. Amazing mouth watering photos and tempting content. Meatloaf use to be one of my daughters favorite meals. I’m so excited to see you have made a vegan version of it! I’m so excited to have found your website. We can’t wait to try many of your recipes!

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nicole March 26, 2013 at 3:02 pm

How long’s it usually take you, start to finish, on this one? It looks like even though you can multitask it, I feel like it would still take a really long time (at least 3 hours, for me anyway!) to get it all done. But it looks so good that I really want to make it anyway! :)

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Erin A. March 31, 2013 at 5:30 pm

Loved your recipe! It was a great addition to my Easter meal. Even non- vegetarians enjoyed it :) thanks for posting it!

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Alexandra freeman March 31, 2013 at 11:25 pm

I made this for my whole family for Easter. It was super good!! I served it with mashed sweet potatoes and braised collard greens. I doubled the recipe so making the loaf was rather labor intensive but in the end it was well worth it and we have a ton of leftovers!! The only issue I had with the dish is that the loaf came out mushy. I am not sure if I did something wrong but I doubt it affected the taste.

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Jonna April 25, 2013 at 9:21 pm

Hi! This recipe looks great, and I’m excited to try it. (I was googling for a good vegan lentil loaf recipe.) Thanks for posting! Quick question….in the ingredients section you say to use dry lentils. In the directions section, you say to cook GREEN lentils. I just wanted to clarify…do I need to specifically use green lentils? I was just planning to use the standard lentils I have in my cupboard (they look kind of brownish), but now I’m worried that the recipe won’t turn out quite right if I don’t use green lentils. Please let me know. Thank you!!

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Kayla July 29, 2013 at 1:04 pm

Hands down my favorite blog! You have so many great recipes!! Going to try this one tonight and see how it turns out. Eating vegan has made me so much more creative with my cooking. Thanks for being an inspiration! :)

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Elle August 22, 2013 at 8:04 pm

My stepmom made this ages ago, and I had to come back and look this recipe up again! This was the ONLY loaf (or what could be turned into a burger) homemade recipe I’ve found yet that I’ve ever liked, and the only store bought one I could find that equals this for yumminess is the Q’uorn chicken burgers. Thanks for the Vegan swing on a meatloaf. (Fall is coming and it turns out for the first time ever I actually miss meatloaf ;P) Glad to hear about the taco filling idea too! I’ll try using this broken up in taco’s, and I might even try a “meatloaf” sandwich for the first time in my Life! Thanks for all the wonderful ideas!

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Angela (Oh She Glows) August 22, 2013 at 8:34 pm

Im so happy to hear this Elle! Thanks for your feedback.

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Lindsay September 7, 2013 at 8:44 pm

Used this recipe as a filling for cabbage rolls today! Wrapped it in a sour cabbage leaf, used Passata with a touch of maple syrup for the sauce, and out it in the slow cooker. YUM!

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DrewTheJew September 15, 2013 at 8:38 pm

Love your blog. It’s funny, to me, how we differ as vegans/vegetarians. I grew up by a chicken farm and cleaned chickens as a youth, plus saw many, many disgusting eggs. Enough said there. I have always despised all seafood – I think it’s 75% the texture. I don’t eat pork because I’m Jewish. The foods i truly miss are meatloaf and beef stew. That’s about it., but I really REALLY miss meatloaf. Thanks for this! It’s in the oven right this second. I’m having a glass of wine while I wait! :-)

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Faye November 23, 2013 at 9:11 pm

Hi Angela,

This looks great but I’m slightly scared of the idea of having apples and raisins in a meatloaf like entree. Does this make the loaf sweet? Or is it still savory? I know I should trust your judgment but I’m slightly cautious…

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Gingerjelly December 26, 2013 at 6:27 pm

I didn’t think it was sweet, definitely a savoury dish. I think the apple and raisins lifted the heaviness of all the lentils.

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Nikki November 24, 2013 at 7:09 pm

Thank you for this recipe! I’m stoked to make this for my work’s christmas party – we’re lucky enough to have a few vegetarians, and I’m happy to provide a ‘main dish’ for us non-meat eaters.
This is perfect :)

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Brianna November 26, 2013 at 4:18 pm

Making this for Thanksgiving this year!

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Stephanie December 16, 2013 at 9:37 pm

Thank you so much for this recipe! It lifted right out of the pan with no problems. I have never had a lentil loaf hold together so well. It tasted wonderful and the glaze was beyond amazing. I was worried that the processed lentils would make it mushy and my boyfriend was skeptical about the raisins, but we both loved it. The only change I made was to use pumpkin butter instead of apple butter, because that’s what we have on hand.

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Gingerjelly December 26, 2013 at 6:25 pm

Thank you for this recipe, this was our (first) vegan xmas dinner, it was perfect. I forgot about buying apple butter, don’t know if we have it in the UK, so I used an onion marmalade for the glaze instead, beautiful!
We will be having it every xmas and I know it has room for adaptations too :)

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Angela (Oh She Glows) December 28, 2013 at 8:22 am

So happy to hear that you all enjoyed the loaf! Merry Christmas :)

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Rackell January 15, 2014 at 12:44 pm

Would this loaf still work if I opted out of the Walnuts? what can i substitute instead? No nuts as i have a nut allergy :(

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Rachel February 16, 2014 at 6:56 pm

I have this in the oven right now, can’t wait to see how it turns out!!!

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Melanie March 11, 2014 at 1:30 pm

Angela, I have made this loaf many times for family and extended family. It has become a family favourite. We love the texture and the taste. The glaze is a perfect fit for the recipe. The last time I made it, several family members asked if I could make extra and freeze it for them. Unfortunately, freezing did not work. It was mushy. Any suggestions? Also, I just bought your cookbook. My husband is anxious to shed pounds by tasting so many of your recipes. They look so creative, healthy, and life-enriching. I can’t wait to try the cocoa crunch almond butter banana bites. Thanks for all your pioneering for the benefit of us all.

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Plant Based Diet March 21, 2014 at 10:19 pm

Okay you are teasing me too much. I want to make this right now!

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Mary April 9, 2014 at 8:40 am

Angela, is this the ultimate recipe or is the one in your cookbook more refined? They are very similar, but have enough changes I wanted to check before I make it. Thanks.

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Maria June 17, 2014 at 10:29 pm

Hi! Could you please suggest a substitute for the apple in this recipe? I don’t think we have organic apples (or pears) here in the Philippines, as far as I know. I’m trying not to eat food from the Dirty Dozen list:)

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Sarika Agarwal July 18, 2014 at 10:51 pm

Just made this today and it’s awesome! So much healthier than this other nut loaf I make that has lots of cheese in it. I think I’m going to double the recipe next time and freeze a loaf. Thank you!!

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Silvia August 22, 2014 at 1:28 am

Hello! I have a quick question. Did you soak your lentils first?

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Angela (Oh She Glows) August 22, 2014 at 7:18 am

I usually don’t, but I can’t see why you couldn’t :)

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Lauren August 23, 2014 at 1:25 am

I just made this recipe from your cookbook and loved it! Thanks so much for the great recipe!

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Savannah November 7, 2014 at 5:59 pm

This loaf is SOOO good! It took forever to make, but it was very worth it.

Thank you (:

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Mike November 23, 2014 at 10:42 am

Hi Angela,
Stupid question: what size loaf pan did you use for this recipe? I just want to be sure I do everything right when I make it for our upcoming vegan potluck! :-)
thanks in advance…

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Angela (Oh She Glows) November 24, 2014 at 3:37 pm

Hi Mike! I use a 9 inch x 5 inch loaf pan. Hope this helps

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Kandy November 24, 2014 at 8:42 pm

This recipe calls for green lentils…I am new to this way of eating and is there really a difference in green and brown lentils? I have brown but have not found green ones. Is this an either or type of issue? Thank you for any help you offer. This recipe looks great and I am anxious to make it.

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Missa December 25, 2014 at 10:05 pm

I found them at Whole Foods.

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Susan Hollaway November 28, 2014 at 1:24 pm

I made this for thanksgiving dinner for myself while the other 17 guests had turkey. I barely have any left! It was by far the best meatless or meat for that matter , loaf I have ever eaten. The review was unanimous.

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Missa December 25, 2014 at 10:04 pm

I made this for Christmas with your cauliflower mashed potatoes and easy mushroom gravy, and loved it!

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Missa December 25, 2014 at 10:07 pm

Actually, I just realized that this wasn’t the recipe I used, but it was similar. I used the one in your cookbook. :)

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Christin January 25, 2015 at 10:18 am

I have the book “Oh She Glows,” and I LOVE it! In fact this blog has changed my life. But I need some help. I haven’t had a problem with a single recipe… except this one. My son picked out the meatloaf and I made it by the book. Unfortunately the flavors did not come out. It stuck together, had the consistency of meatloaf but I’m not very excited about eating leftovers. Any thoughts? I’m thinking about adding one of those meatloaf spice packets on top of the regular ingredients next time. I’m teaching my 4 year old twins healthy eating habits, and it would be great to have a go to vegan meatloaf recipe.

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Crystal March 2, 2015 at 6:42 am

I tries this recipe today with a few substitutions but it turned out really delicious. Dear husband kept going back for more.

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Kate March 6, 2015 at 2:18 am

Just made this for dinner yesterday…amazing. That sauce was fantastic, will definitely double that next time! hehe

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Gina April 10, 2015 at 2:45 am

Hi, mild dilemma…I live in a remote part of Norway and at present only have access to dried red lentils or red/green lentils in an aseptic cardboard pack from the shops… Any advice on how I can make this work?

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Shawn May 11, 2015 at 12:55 pm

would it work to substitute walnuts with pecans???

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Cynthia Wilson August 9, 2015 at 3:46 am

I just toss all my ingredients in my bread maker. It mixes the cooked strained lentils with all the other stuff and bakes it into a nice loaf. Then I take it out and bake the glaze onto the top in the toaster oven. Seriously there is no reason to slave over a simple lentil loaf.

I

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Tammy September 14, 2015 at 7:03 am

Made this for Rosh Hashana, was a hit. Thank you.

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Leeann P October 27, 2015 at 2:09 pm

I am addicted to this lentil loaf ! I’m not vegan or vegetarian but I LOVE every recipe I have tried from the Oh She Glows cookbook. I can’t wait for the next book !

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Stacey November 1, 2015 at 6:38 am

Angela,

I’m so excited to try this recipe for Thanksgiving!! I was a vegan in my early 20s, and I “came home” to veganism earlier this year. Thank you for working out the kinks and coming up with a great recipe!

Blessings,
~Stacey
Minneapolis, MN

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Vivien November 4, 2015 at 5:08 am

I have just made this for dinner. I shared it with my daughter, we both loved it. I would have to say it is the best lentil loaf ever. Thank you. I served it with green and orange veg. I am freezing 4 slices, wrapping them in baking paper and then storing them in Tupperware. I am confident they will store well. The loaf is so moist it is a pleasure to eat.

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Laura November 23, 2015 at 11:05 am

Hi, this looks delicious and I would love to try it for Christmas dinner this year (heheh, with a few of your other recipes!). Just wondering if this could be made a day in advance and if so, how would I preserve it? Sorry, I have no cooking smarts – wondering if I make it raw and keep it in the fridge overnight and then pop in the oven when I’m ready? Can it be frozen before cooking or should it be frozen after cooking? (Ore just kept in the fridge). Thanks sooo much!!! :)

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Connie December 23, 2015 at 2:43 pm

Not sure if you have been asked this or ever considered it, but what do you think about adapting this a bit into a wellington? If you did, what modifications would you make? Looking to make this a bit fancier for Christmas dinner. If you think it wouldn’t work, then feel free to let me know so I don’t spend time and money and then it turns out badly. <3.

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nikki January 10, 2016 at 8:21 pm

HI! I made this and was delicious!! added dried red bell pepper and spinach; used 2 eggs instead of flax egg; didn’t have ketchup so used dijon-apricot-balsamic and it was delicious!! Thank [email protected]

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Sara January 23, 2016 at 4:24 pm

I made this recipe from your book yesterday. Couldn’t be happier with the result, the glaze is wonderful!

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Grace March 6, 2016 at 11:29 am
Recipe Rating:

My family loves this recipe! My dad hasn’t even figured out that there is no meat in it yet. We’ll keep it that way. Does anyone know if I can use yellow lentils instead of green lentils?

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Clancy March 22, 2016 at 9:37 pm

I will be trying this this weekend. It will be this instead of turkey for me. Do you think the recipe would work well with cashews? We seem to have an abundance of them in our house!
Thank you!

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Angela Liddon March 26, 2016 at 11:17 am

Hi Clancy, I haven’t tried this recipe with cashews, so I’m really not sure! I think pecans might be a better swap, but if you do try cashews I’d recommend chopping them very finely since they are so firm. Hope this helps! I’d love to hear how it goes.

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Clancy April 1, 2016 at 8:16 pm

HI Angela!
We made this and absolutely loved it! Even my hubby who is a meat and potato kind of guy begrudgingly admitted he liked it. I ended up using Walnuts because we had to make a extra store trip anyway. I followed your recipe basically to a T except I didn’t have flax. So I substituted flax with ground chia seeds and it stuck together (I only used half the Amt because chia loves water) and it stuck together wonderfully. So basically it was a hit!

We just picked up your cookbook today and I am excited to try your recipes. While I was browsing through I noticed a recipe (protein goddess bowl) and you got the idea from the Coup! That is one of my absolutely fav restaurants as they are veg and also support local first. After I saw that I realised you are a fellow Canadian! So hi from calgary and thank you for all of your awesome recipes!

Clancy

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Jane March 30, 2016 at 4:53 am

This Lentil Walnut Loaf was amazing! I made it for Easter and was perfect – shared with some non-vegans who loved it as well. I cooked it 30 minutes longer than suggested. The loaf was full of flavor and different textures. We all felt we were eating something very healthy and hearty – and we were! I will for sure be making this again. Thanks for sharing your recipe for all to enjoy!

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Angela Liddon March 30, 2016 at 8:04 am

I’m so happy to hear the recipe was a hit, Jane!

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Marin April 10, 2016 at 8:05 pm
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Just made this and it was delicious! My first vegan loaf ever and it made for the best Sunday evening dinner – with some mashed cauliflower and sauteed spinach. The only thing that is a bit weird is that I never saw where the walnuts are supposed to be added in the recipe instructions. I figured it out – add when veggies, etc are added – but weird that it never mentioned walnuts later in the mixing instructions.
Also, I omitted breadcrumbs and had dried cherries on hand instead of the raisins/cranberries. Delish!!

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Vivien Supple April 12, 2016 at 2:06 am

I tried this loaf a couple of months ago, It was the best lentil loaf I have ever made. It had so much flavour and texture.. Delicious. I read on the blog that it did not freeze well so I tested it for 3 months and it froze and thawed beautifully, it tasted better/as good as it did when first made. I have found that most dishes of this type “flavour up” if served the next day – whether meat or lentils. This loaf stays moist.

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Angela Liddon April 12, 2016 at 9:49 am

Thanks for the great and helpful comment, Vivien. I’m so glad you like the recipe, and it’s great to know freezing it worked out well for you. I’m sure lots of other readers will appreciate the info, too!

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Jane April 16, 2016 at 7:39 am

This sounds delicious and I’d like to try this! Would you please clarify the flax egg instructions. Do you mean we make a flax egg (which I don’t see listed in ingredients, but I believe it’s adding ground flax and water) and add that (and that is separate from the additional ground flax? Or do we make an “egg” with the flax you have listed? So flax is added only once? I hope this question makes sense. And can I substitute an egg (but still add the flax)? Sorry for my confusion.

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Jane April 18, 2016 at 5:09 pm

I now see that you have an updated “revisited” version of this recipe that clarifies the flax egg step and also simplifies the recipe. So, I’ll use that version of the recipe. Thanks.

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Angela Liddon April 18, 2016 at 8:27 pm

Hi Jane, I’m so glad the revisited recipe helped clear things up with the flax egg! If you have any more questions, please don’t hesitate to ask. I’d love to help! I hope you enjoy the walnut loaf when you give it a try. :)

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Elizabeth April 26, 2016 at 11:57 am
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Just made this – followed recipe to a t. Delish!! I’m 40 weeks pregnant (due today) and this was perfect today and also freezing for after baby is born. Absolutely wonderful – thank you! My favorite part is probably toasted walnuts and also glaze is key. My husband declared it once of the best things he ever ate and far better than any meat loaf he had. Also mine totally held together – no crumbling. Thanks!

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Angela Liddon April 26, 2016 at 1:15 pm

Congratulations, Elizabeth! I’m sending you and baby-to-be tons of well wishes. So glad to hear you enjoy the recipe – it’ll definitely be great to have leftovers on hand after the little one arrives! :)

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Lee Rosen July 16, 2016 at 1:12 pm
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Can this be frozen?

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constance lee July 19, 2016 at 7:31 pm
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Fantastic! Tempted by the glaze (I make my own catsup and apple butter). Moist and easy to cut. I grilled some today for a sandwich

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Esther August 18, 2016 at 7:35 am

My favourite lentil recipe. A bit of extra work the first time I made it, but now it so fast and so yummy! Leftovers are even better.

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Akasamati August 28, 2016 at 8:59 pm

Hi. Good looking recipie but I’m a bit confused about the flax seed. In the picture captions you say “prepare the flax egg”. Is this the ground flax mentioned in the ingredients list soaked in water (how much) or an additional item?
Thanks

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Angela Liddon September 16, 2016 at 6:53 am

Hey! Oh, great question! I actually have revised this recipe which is why the blog post directions and actual recipe do not match up anymore. Thanks for the heads up. Please follow the recipe itself as it’s correct. :)

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Tara August 31, 2016 at 11:19 am

I have a bean/ legume allergy and I can still eat soy thank goodness. I was wondering what you would recommend to replace the lentils? I would like to eat more plant base.

Thanks

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Rita September 9, 2016 at 12:03 pm

You mention “flax egg” twice in this vegan lentil loaf recipe….what is that? It’s not in the ingredients list…just with the pictures and instructions

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Joe Kohn September 19, 2016 at 10:00 pm
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Made this last night….loved it! Left out the olive oil and used fresh bread crumbs, super moist and delicious!

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Angela Liddon September 20, 2016 at 6:30 am

Happy to hear it was a hit, Joe!

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Krystal October 6, 2016 at 8:21 am
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This was so delicious! I only had half the walnuts so I subbed with half Brazil nuts and it turned out great. Definitely worth the time!

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Angela Liddon October 6, 2016 at 11:24 am

I’m so glad it was a hit, Krystal!

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Sharon October 7, 2016 at 7:32 am

I’m making this for Thanksgiving, just a couple of questions. I’m in Ottawa and have only been able to find 19oz cans of lentils which will throw off the proportions of this recipe. What brand did you find 14oz cans in? I’ve also been unable to find spelt bread crumbs. Do you have another suggestion for a vegan substitute? The best I can find is panko. Many thanks and Happy Thanksgiving :)

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Angela Liddon October 7, 2016 at 7:38 pm

Hi Sharon, The brand of lentils I use is Eden Organics in 14 oz cans. I *think* this translates to about 1 1/2 cups of cooked/drained lentils so you could always measure out that amount for the recipe. In terms of the spelt crumbs, the brand I use is Sasha Co. I do think Panko should work just fine though! Enjoy, and Happy Thanksgiving! :)

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Stacy October 20, 2016 at 10:08 pm

I’m hoping to bring this to a family dinner. Can I make it ahead of time? Would you prepare it and not bake it until getting to someone’s house? Or bake at home and reheat?
Thanks!

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Ruth Coleman October 23, 2016 at 6:50 pm
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Hi Angela! Hope all is going well for you and your expanded family! I made the lentil walnut loaf this evening along with the cauliflower carrot mash and it was a big success! My husband loved it as did I. ? But there are only two of us and the recipe made enough for many meals. I am going to freeze a few portions. I’m wondering if you have frozen the loaf before and how that worked out for you. Thanks!

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Elizabeth November 1, 2016 at 5:17 am
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Delicious! Served with mashed Redskin potatoes.

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Angela Liddon November 1, 2016 at 9:50 am

I’m happy to hear it was a hit! Mashed potatoes would make such a great pairing :)

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Scott Lang November 1, 2016 at 6:04 am

Finally got round to making this one and it was a big hit! It was an even bigger success the next day after refrigerating the left overs. Hate to say it but, cold, it tasted much like a savoury meat pie like we used to serve on Boxing Day (I’m in England) as part of the Christmas feast. It will definitely be making an appearance this Christmas!

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Angela Liddon November 1, 2016 at 9:50 am

So glad you enjoyed it, Scott!! :)

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jane November 21, 2016 at 11:56 am

hi i made this recipe 2 times, very good, but i find it a bit dry…what can i add to make it more moist??

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Casey November 22, 2016 at 1:34 pm
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This loaf has become a Thanksgiving tradition! Being the vegan in the family used to leave my mom stumped, but once I started bringing this around about 3 years ago everybody begs for it this time of year! So excited to make it again for the 4th year in a row! Thanks so much for this recipe!!

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Angela Liddon November 23, 2016 at 12:04 pm

Aw, so lovely to hear it’s become something of a Thanksgiving tradition! :)

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Mara December 5, 2016 at 7:52 am

Hi! I want to make a lentil loaf this week. I like this recipe. Ingredients are easy to find and looks quite good to prepare. But, do you think it wouldn’t work if I eliminate the apple and raisins? Thanks!!

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Peter December 12, 2016 at 6:24 pm

Hi, can you freeze this dish?

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Diana December 16, 2016 at 11:42 pm

Oh, this looks so good! I would love to make this loaf this Christmas. How far in advance can I make the loaf or is it best to make it on the day? Please let me know.

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Lauren December 25, 2016 at 12:02 am

I made the vegan lentil nut roast from Oh She Glows for Christmas lunch. It was awful. Very dry. A disaster. I was going to buy the recipe book but I don’t think I’ll will now.

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Kim January 25, 2017 at 5:55 am

Ii tried this apple lentil walnut loaf tonight. It has beautiful fresh ingredients in it but I think the lentils ruined it. It tasted weird, I usually love all the ingredients. But this one I give 1 out of 5.

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Leigh February 21, 2017 at 7:08 am
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Made this last night from your cookbook that I finally purchased. Everyone loved it!

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Angela Liddon February 21, 2017 at 10:32 am

I’m so happy to hear you loved the recipe, Leigh! I hope you enjoy the other recipes in the book just as much. :)

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Adriane March 14, 2017 at 12:07 pm

Hi. This recipe looks delicious and I can’t wait to try it. I have many dietary limitations and can’t have any vinegars, nor any form of sugars. How does this taste workout the topping?

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Angela Liddon April 7, 2017 at 3:32 pm

Hey Adriane, The glaze adds a nice cut of tangy sweetness, but I don’t think it’s necessary to enjoying the loaf at all. This is still a delicious, hearty meal without! What about serving it with an unsweetened marinara sauce?

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Barbara April 7, 2017 at 6:24 am

Hi, Can I freeze this..looks delicious but I am a household of one. Though I cook for friends would be economical if I could freeze portions.

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Angela Liddon April 7, 2017 at 8:43 am

Hi Barbara, Yes, it should freeze well. Just make sure to fully cool the baked loaves before portioning, wrapping, and freezing. Enjoy!

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Donna June 25, 2017 at 5:40 am

Love your recipes!

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Jennifer July 6, 2017 at 1:49 pm

I have brown lentils and French green lentils. Wasn’t sure which one was preferred for this recipe. I’m not sure I’ve ever seen any other kind of green lentil. Thanks for the help.

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Angela Liddon July 19, 2017 at 8:59 am

Hi Jennifer, I’d say go with the brown lentils, as they’ll cook up to be more similar in texture and size to the green lentils the recipe calls for. While both brown lentils and green lentils are great “all-purpose” lentils that hold their shape fairly well, French lentils tend to hold their shape even better and have a chewier end texture (they’re also notably smaller than green lentils). My worry with using French green lentils is that they might not break down enough (which helps bind the loaf). Hope this helps!

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Holly July 26, 2017 at 6:46 am
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I just wanted you to know that awhile ago, I made this recipe from your cookbook and was very pleasantly surprised! I’ve been making this this regularly ever since. I had a craving for it today and am too lazy to look for my book today so came on here. Thanks for perfecting the recipe, it’s pretty perfect!

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Angela Liddon July 26, 2017 at 8:05 am

Aw, thanks so much Holly! I’m really happy to hear this recipe was a hit.

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Shanno August 11, 2017 at 10:16 am
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Hi Angela,

My hubby and I sometimes eat dinner at different times as our schedules don’t always link up. I was wondering what the best way would be to reheat this recipe? So my hubby can enjoy the loaf just as much as me, a couple hours later.

Thanks for the help,
Shannon

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Angela Liddon August 28, 2017 at 1:25 pm

Hi there Shannon, I very often let slices of the loaf thaw at room temperature then throw them on a skillet to heat them up. It sounds like that method might work well for you two—that way you can each heat up your servings separately!

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Ruth September 18, 2017 at 11:34 am

Can you prepare this ahead of time, and either bake it at the time you’re going to serve it, or bake it, put it in the fridge, and reheat it?

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Angela (Oh She Glows) September 19, 2017 at 3:23 pm

Hey Ruth, I think you can do both, actually. I would probably bake it ahead of time and then pop it in the fridge until chilled. Then I would slice it up after chilling. This way, you could try reheating the slices on a lined baking sheet and you wouldn’t have to wait until it set/cooled before slicing and serving. Does that make sense? :)

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Sandra Jennings September 25, 2017 at 2:43 pm
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Aloha from Kauai,
Thank you so much for this perfect lentil loaf recipe! (sorry about the grey hairs…..) I am a caterer and I often need to make vegan and vegetarian food. I follow the recipe exactly (which is hard for me usually but very necessary for this recipe for it to be perfect!) except sometimes I use different toppings. I have frozen it in slices and it thaws beautifully! Today I am making 4x the recipe for a large group! I really appreciate your time and testing of this great loaf!!
Sandy

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Joanna October 3, 2017 at 1:55 pm

Hi, I know this is an old post but I’ll be making this for Thanksgiving and I just needed clarification on something.
With the cooked lentils, do I mash 75% of them or process 75% of them in a food processor?
I just don’t want to screw it up, cuz I only have time for one attempt! Thanks for any help anyone may have! :)

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Angela (Oh She Glows) October 5, 2017 at 12:01 pm

Hey Joanna, I tend to use a potato masher to save having to clean my food processor, but I think both would work just fine as long as you don’t over process them into a full, creamy paste. Does that help at all?
Happy Thanksgiving!

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Tessa October 28, 2017 at 3:48 pm
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Love this recipe, flavors are amazing! I did a double batch, but man, it seemed to take me a long time to prep! I even used canned lentils and a frozen mix of diced onions, carrots, and celery, and used my food processor to mix everything. We are loving it though. I blended mine more than your pics show and we are loving the consistency and flavors so much. I’m gonna try it again without doing a double batch and try a little cup of applesauce instead of peeling and chopping apples to see if that speeds it up a bit. Either way, I’m sticking to your recipe as a base because it was wonderful! Thanks!

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Tessa October 28, 2017 at 3:50 pm
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Oh also, I didn’t have enough walnuts so I did a blend of walnuts, pecans, and roasted pumpkin seeds. Was delicious!

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Angela (Oh She Glows) October 29, 2017 at 2:00 pm

I’m so glad you enjoyed it so much Tessa! Thanks for sharing all your tweaks. I always love seeing how others adapt it.

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Becca October 30, 2017 at 2:44 pm
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Hi! Love this recipe! I’ve made it a few times and it’s been a hit. I was wondering if you think it would still turn out the same if you omitted the walnuts? Or used mushrooms instead? Thanks!

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Angela (Oh She Glows) October 31, 2017 at 2:41 pm

Hey Becca! I don’t think I’ve tried this without walnuts before, but I was actually just thinking about this the other day (and what I would swap in its place). I think the walnuts may absorb a bit of moisture so you might be able to leave them out and just reduce the liquid a tiny bit. I’m not sure about swapping with mushrooms…they are high in water and I’d worry that the loaf would be too wet…but you could always cook them down before using (to get most of the water out), I suppose! Let me know if you try anything out. :)

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Megan November 1, 2017 at 7:08 pm

Hi Angela, I am going to make this for Thanksgiving this year and am really excited about it! I was just wondering if you had any thoughts about making it a bit more moist? I haven’t made it yet but I noticed a lot of the reviews comment on it’s dryness. The flavors sound awesome so I definitely want to make it, just wondering if you’ve experimented doing anything different to make it a bit more moist? Your suggestions are greatly appreciated. Thank you!

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Angela (Oh She Glows) November 2, 2017 at 6:46 am

Hey Megan, Oh I’m happy you’re going to try it out! I updated the recipe as of Feb 2016 (which you’ll see in this post), so I wonder if the comments about dryness came before the update? Either way, I think if dryness was a problem the loaf could be baked a bit less time (sometimes ovens run hot). Please let me know how it goes if you try it out…maybe a test run is in store before the big event?

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LauraSue November 5, 2017 at 10:00 am
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Made the recipe exactly as written, and it turned out great! I used a fine-toothed knife to cut the cooled loaf, which kept any crumbling to a minimum. Leftovers were yummy, but I liked it better just-made. This was a major time commitment — a full 2 hours of prep work + clean- (would naturally be less for someone using a food processor) — so I’d primarily reserve this for special occasions, rather than everyday cooking. Will probably make a double-batch next time. Family and friends — carnivores, vegetarians and vegans alike — loved it.

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Angela (Oh She Glows) November 6, 2017 at 7:15 am

Hey Laura, I’m so happy that you all loved it! I agree with you on it being for special occasions. I’m actually hoping to make a speedy version of this recipe at some point..it’s on my list! Wish me luck ;)

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Bethanie November 13, 2017 at 1:50 pm

Do you think using coconut flour in place of the oat flour would work?

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Angela (Oh She Glows) November 14, 2017 at 1:29 pm

Hey Bethanie, I find coconut flour behaves quite a bit differently than oat flour does. It absorbs a lot of moisture, and the flavour is pretty pronounced. So I’m really not sure how it would impact the outcome of this loaf…I’m so sorry I can’t offer any advice. If you try anything out please let me know how it goes.

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Danielle Munazaraev November 22, 2017 at 7:39 pm

I’m confused about that flax egg. The second part with the pictures mentions it but the recipe above does not. How much of the ground flax do I use for the flax egg and how much do I leave dry?

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Angela (Oh She Glows) November 23, 2017 at 7:53 am

Hi Danielle, I apologize for the photo confusion. Those were taken from the original trial several years back. I recommend following the updated recipe’s instructions and not pay attention to what’s happening in the photos exactly. :)

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Heather November 24, 2017 at 2:05 pm
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This was so good!! I made it the day before Thanksgiving and reheated it, and it reheated well, didn’t dry out or anything. All the textures were really nice. I loved not eating a weird frozen store-bought thing made of random crap. Thanks!

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Angela (Oh She Glows) November 24, 2017 at 3:14 pm

hehe high fives for not eating the weird freezer crap!! It’s amazing how much better homemade tends to be. Happy Thanksgiving Heather!

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Mo December 14, 2017 at 9:54 am

Hello – this looks delicious! I am hoping to make it for Christmas for the vegetarians in the family. I was wondering if you have any suggestions for something I could use instead of breadcrumbs? One of us is gluten free! Thanks so much!

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Angela (Oh She Glows) December 14, 2017 at 11:16 am

Hey Mo, I would suggest using gluten-free breadcrumbs if you can. I don’t know of another substitute for them unfortunately. Have a wonderful Christmas!

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Ilona December 23, 2017 at 4:33 pm

Hey! Does that mean two 14 oz cans or 14 ounces of lentils?

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Angela (Oh She Glows) December 24, 2017 at 8:39 am

Hey Ilona, Oh thanks for clarifying! It means two 14 oz cans. :) I will try to make this a bit more clear in the recipe!

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Karen January 2, 2018 at 8:49 pm
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This is absolutely delicious!! I substituted fennel stalks from the garden instead of celery. My meat eating husband loves it too, both for dinner last night and cold with a salad for lunch today! I am not into ketchup, so I served with tomato and eggplant relish I bought at the farmers market last weekend. Thank you for the grey hairs it took you to perfect the recipe!!

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Angela (Oh She Glows) January 3, 2018 at 12:14 pm

Hey Karen, Oh I’m so happy you both enjoyed it! I also LOVE it cold over salad…such an easy use of leftovers. Happy New Year!

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Ashley January 10, 2018 at 7:16 pm

I’ve made this recipe from the cookbook four or five times now and love it more each time. I have also found little efficiencies and personal preferences each time that I would like to share:
-red lentils cook softer and I didn’t need to pulse them, saving a step and a LOT of dishes.
-I cooked the lentils in veggie broth to add flavor and didn’t drain them but let most of the excess liquid simmer out.
-I added the walnuts, flour, flax, bread crumbs salt, pepper and spices directly to the pot the lentils cooked in and mixed them up right there.
-I cheat and use white flour and regular bread crumbs bc spelt crumbs and oat flour aren’t ingredients I use regularly
-I put the onions and garlic in one prep bowl
-I put the carrot, celery and apple in another (I omitted raisins)
-I doubled the glaze recipe and used half to top it before baking and the rest to drizzle over the plate when eating (it is seriously so good!)
-I add a couple tablespoons of water if the mix is looking too crumbly. I had one turn out too dry and it tasted good but I had to spoon it out of the pan.
-I split the mixture between two loaf pans bc mine are smallish. I always freeze the second one but it ends up coming out a couple days later because it’s so freaking good!
With these tweaks I’ve been able to cut the prep time to about an hour. Next time I’m going to try and double the recipe and have three little loaves frozen for whenever. Thanks, Angela!

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Angela (Oh She Glows) January 11, 2018 at 2:15 pm

Hey Ashley, Wow thank you so much for all this wonderful feedback! I love the idea of splitting it into two small loaf pans.

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Sam January 10, 2018 at 8:00 pm

Is this something I could freeze once cooked?

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Angela (Oh She Glows) January 12, 2018 at 8:57 am

Hey Sam, You should be able to freeze it once cooked and cooled. I would suggest thawing it in the fridge overnight before reheating it. Hope this helps!

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Bec April 14, 2018 at 8:34 am

I’m so late finding this awesome loaf – and glad you kept trying! Making it this weekend!

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carrie May 20, 2018 at 4:13 pm

I’ve just been in a yoga camp with the most amazing food ever! Lunch today was this loaf and it was soooo good I just had to ask about the recipe. I am definately going to be making this myself. Thank you

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Angela (Oh She Glows) May 22, 2018 at 6:40 am

Aww I’m so happy to hear that the yoga camp made this loaf. Thanks for sharing Carrie!

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Kathleen Kidman May 21, 2018 at 12:45 am

I was wondering if this recipe would hold together to make burgers.
I’m on a mission. Lol
Lookso great. Thanks

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Angela (Oh She Glows) May 22, 2018 at 6:39 am

I’d love to hear how it goes Kathleen!

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