Do I ever have a delicious vegan meal for you to kick off 2011!
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!
This one below is from The Vegan Table:
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
Ultimate Lentil Walnut Loaf
Yield
8 slices
Prep time
Cook time
Total time
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.
Ingredients
For the Lentil-Walnut Loaf:
- 2 (14-ounce/398 mL) cans of lentils, drained and rinsed*
- 1 cup walnuts, finely chopped
- 2 teaspoons (10 mL) 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 (60 mL) ketchup
- 2 tablespoons (30 mL) unsweetened applesauce or apple butter
- 2 tablespoons (30 mL) balsamic vinegar
- 1 tablespoon (15 mL) pure maple syrup
Directions
- Preheat the oven to 325°F (160°C). Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.
- 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.
- 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.
- Increase the oven heat to 350°F (180°C).
- 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.
- Stir in the celery and carrot, and continue cooking for another few minutes.
- 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.
- Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.
- Stir in all of 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.
- 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.
- 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.
- Bake the lentil loaf, uncovered, at 350°F (180°C) 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.
- 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.
Tip:
- * 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.
Nutrition Information
(click to expand)
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.
Sautee your garlic and onion.
Add in the grated carrot and optional celery or green onion.
Mix well and cook over low heat for several minutes.
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).
Cook for a couple minutes.
Add in kosher salt, Thyme, and black pepper.
In a large mixing bowl, mix the flax, 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:
Press firmly into a loaf pan lined with parchment paper.
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)
Now spread on the glaze:
Perfecto!
Now bake for 45 minutes at 350F, uncovered.
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.
We enjoyed our lentil loaf with sautéed spinach greens and applesauce! Quick, easy, and delicious.
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.
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!
I’m glad you tried a fourth time! That glaze looks so good I could eat it out of a bowl.
That’s dedication right there. Thanks for cooking crumbly loaves so we don’t have to.
And Happy New Year!
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!!
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!
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!
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.
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.
Amazing!!!! With these types of recipes, your goal of publishing a cookbook is in the BAG!
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! :)
Holy moly, woman! This looks amazing!
This looks incredible! Thank you so much for the amazing recipe to start 2011!
Happy New Year!
Yum! I made a walnut loaf for Christmas and I can’t wait to try this one out!
So glad you were able to figure this out!! Such a great recipe :)
Have a very happy 2011!
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!
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… ;)
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 :)
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!
mm great idea
I’m not a huge meatloaf lover so I think I would LOVE this!
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! :)
yea the glaze is amazing!
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!
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
oh yea the apple butter would be optional I would think! It would still be tasty without :)
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?
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! :)
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!
Nice job on a successful loaf! I’m so glad you finally got it! It looks great
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!
I think it turned out really well and that glaze on top looks so good.
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!!
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 :)
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!
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
hm that looks pretty good!
happy new year
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.
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!
omg yesterday I had way too many lentils in my stomach!
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!!
I always seem to have problems with lentils too! I’m glad you persisted and made another mouth watering recipe.
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!
is that a cookbook?
Yes, 1000 Vegan Recipes by Robin Roberston. Good cookbook. :-)
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!!!
Lisa thank you for leaving me such uplifting words! All the best to you in 2011 :)
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.
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!
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!
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.
Eric said it was better than meatloaf which blew my mind! I think men could certainly enjoy it :)
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 ;)
This looks great! I think it could be very versatile for many dishes. Thanks for experimenting for us!
Good call pureeing the lentils and the oats.. it looks great.
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!
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!
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.
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
Do you think it would make a difference using red lentils?
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.
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 :)
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.
This looks amazing! My husband has been bothering me to make meatloaf and I’ve been avoiding it for awhile…no excuse now! Thanks :)
That looks like a nice hearty lentil loaf. A great start to the new year indeed. :)
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!
I made the Clean Food version last year, so I’m sure I would love this one too!! Yummm Happy New Year girlie!