Out of all my favourite vegan recipes, this lentil loaf ranks in my top 10. This is a big deal, considering I’m in love with no less than 3,000 foods at any given moment. The original loaf recipe hails from talented chef and author, Terry Walters. I’ve enjoyed playing around with the recipe countless ways since I first made it in 2011. There’s just something about the combo of hearty, stick-to-your-ribs lentils, shredded carrots and sweet apple, chunky celery, toasted walnuts, and a sweet tangy glaze to finish it all off. It’s total comfort food to me.
I find myself eating the cold leftovers for breakfast in the morning. It gets crumbled over salads, stuffed into wraps and buns, and more recently thrown onto pasta sauce over a bed of spaghetti squash. I once ate half a loaf in the span of about 8 hours. Breakfast, lunch, and dinner. I guess it could be worse! To complicate matters, Eric is also a huge fan and we often find ourselves vying for the last slice…
The only issue I have with the recipe I made a couple years ago is that it’s quite labour intensive. For this version, my goal was to simplify the recipe without compromising the flavour and texture. I also played around with different ingredients and amounts. I’ll be sharing my 3rd trial with you today – it’s actually my new favourite out of all of them I’ve made. Make sure to see my notes below for a few tips I’ve picked up along the way.
Glazed Lentil Walnut Apple Loaf, Revisited
Yield
1 loaf
Prep time
Cook time
Total time
Adapted from 2011 recipe, which was adapted from Terry Walters.
Ingredients
For the loaf
- 1 cup uncooked green lentils
- 1 cup walnuts, finely chopped and toasted
- 3 tbsp ground flax + 1/2 cup water
- 3 garlic cloves, minced
- 1.5 cups diced sweet onion
- 1 cup diced celery
- 1 cup grated carrot
- 1/3 cup peeled and grated sweet apple (use a firm variety)
- 1/3 cup raisins
- 1/2 cup oat flour
- 3/4 cup breadcrumbs
- 2 tsp fresh thyme (or 3/4 tsp dried thyme)
- salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
- red pepper flakes, to taste
For the balsamic apple glaze
- 1/4 cup ketchup
- 1 tbsp pure maple syrup
- 2 tbsp apple butter (or unsweetened applesauce in a pinch)
- 2 tbsp balsamic vinegar
Directions
- Preheat oven to 325°F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.
- Toast walnuts at 325°F for about 8-10 minutes. Set aside. Increase oven temp to 350°F.
- Whisk ground flax with water in a small bowl and set aside.
- Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.
- In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.
- Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.
- Bake at 350°F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.
Tip:
Note: Use Gluten-free oat flour and breadcrumbs if necessary. If you need a nut-free version you might want to try using toasted sunflower seeds.
Nutrition Information
(click to expand)
I used to have a problem with my lentil loaves falling apart on me. I’ve since discovered that it really helps to over-cook the lentils a bit, so the consistency of the lentils is doughy, almost like mashed potatoes. As you can see in the photos, the lentils are the perfect consistency to bind with the other ingredients.
In addition to playing around with the ingredients, I also switched up the sizes of the tins/pans:
Trial 1: I made 4 mini loaves (the green and red ones).
Trial 2: I used a muffin tin. I got about 16 portions out of the batter which was great, but I made the mistake of using paper muffin liners and they completely stuck to the paper. Next time I will grease the tins well and not use paper liners. I also cooked them a bit too long (40 mins at 350F) and they dried out more than I’d like.
Trial 3: I made 2 medium-sized loaves using 9×5 loaf tins and baked for about 45 minutes or so. Keep in mind you can also use one big loaf tin too!
The loaves freeze well too. Just make sure to fully cool the baked loaves before wrapping and freezing.
If you are looking for a nut-free version, you might want to try using toasted sunflower seeds. I probably wouldn’t use a full cup of seeds, but maybe 1/2-3/4 cup. For a gluten-free loaf, use GF oat flour and breadcrumbs and of course be sure to check all other ingredients.
As for serving suggestions, this loaf is great paired with applesauce, sautéed greens, and mashed/roasted potatoes.
With any luck, I might have a few left for our Thanksgiving dinner on Saturday. If you are celebrating Thanksgiving this weekend, have a wonderful holiday!
Looking for more Thanksgiving recipes? Check out my Thanksgiving Recipe round-up here, featuring high-protein garlic mashed potatoes, holiday salad, pumpkin garlic knots, and more.
This looks amazing! If I make this a few days ahead for Thanksgiving, what is the best way to reheat day of? im just concerned with drying it out.
Hi Kate, You can make it 1-2 days before (but don’t bake it), and wrap up the unbaked loaf in the pan and refrigerate. Then bake it the day of.
I’m also testing baking it half and half right now…so I baked it for 30 mins yesterday, cooled for an hour then wrapped and chilled in the fridge, and tonight I will bake it 20-30 minutes more. I wouldn’t recommend bakign it fully a few days before and then reheating as it’ll definitely dry overtime.
Do you still bake at 350F for 40-50 minutes if you prepare the loaf ahead of time and store in the fridge overnight?
Hi Liz, Good question! Since the loaf will be cold from the fridge I would be more inclined to let it come to room temperature before baking if you want the bake times to be similar.
Ahh I would love to try this! my boyfriend is a huge “meat and potatoes” fan so he’s been missing meatloaf since I transitioned! haha.
The boyfriend can’t stand raisins…. and unfortunately isn’t fond of dried cranberries either… would you suggest I just omit the raisins or is there something else you would recommend as a substitute?
You can just leave them out if you’d like! :)
I just made this tonight (Tuesday). I am traveling for thanksgiving…do you suggest I bake it tonight and reheat in the day of? Or wait and refrigerate until the day of and bake that morning. I’m a little concerned about oven space but want to do what’s best to maintain freshness and taste. Thanks! Great recipe I make this every year on T day!!!
Hey Jennifer, I have tried both and I would recommend refrigerating the unbaked loaf and then cooking it before serving (allowing enough time for it to set while cooling) have a wonderful thanksgiving!
Do you think some miyoko vegan mozzarella might work in this? Like a stuffed meatloaf, though I might need to process the lentil mixture more maybe?
This vegan mozz is pretty mild tasting, but I’m not sure if it will complement everything else going on here. I bought all the ingredients today so we can make this, your Caesar salad (which we love), and one of your pumpkin pies for Thanksgiving!
Hey Autumn, Oh wow that’s a fun idea…I’m sorry I have no idea! Please let me know if you try anything.
have a wonderful Thanksgiving!
We made the Lentil Walnut Apple Loaf yesterday. We searched for a Vegan recipe because two out of 7 of our guests for dinner were 100% Vegan. We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth. Everyone loved it, especially our Vegan guests. Thank you very much for sharing this recipe for us to use!!!
Hey Margie, I’m so glad the lentil loaf was a hit. Thanks for trying it out!
Do you have any idea what the quantities would be in grams for this recipe? I am so stupid when it comes to estimating cups!
Hey Lucy, I’m actually in the process of converting my recipes…and your comment just made me realize that I haven’t done this loaf yet! So it’s next on my list. :) I’m not exactly sure when I’ll be able to do it but I will try to the next time I make it!
Thank you! I’m still going to try and make it for Christmas!
Hi Angela! Thanks for this amazing recipe. I love it so much I will make it for my christmas dinner. I hope that you don’t mind that I added it to my latest blog “Vegan Christmas recipes”. You can see it here: https://omdetox.com/21-vegan-christmas-recipes/
Happy holidays!
I’m so happy you love it Dominique!
I love how this recipe can also be used to make vegan burger patties or vegan meatballs. I made a vegan spaghetti and meatballs, with spaghetti squash instead of pasta and this recipe instead of meatballs.
Hey Zoe, Oh good idea!! I’m so happy you tried this. How did you cook the lentil balls?
So many comments and questions!! The recipe didn’t say to drain the lentils after cooking but logic told me to do so. Also, I think the finished loaf would have a nicer texture if the walnuts were not finely chopped – next time! I used chickpea crumbs as my breadcrumbs and I think it dulled down the overall flavor so I’d try a different breadcrumb alternative or just bump up the seasoning. I think prunes instead of raisins would be a nice try for next time as well. This took quite some time but it provided so many meals for us! I made it in two standard loaf pans, yielding two shallow loaves – perfect for leftovers. I also added 1 tbsp dijon to that super delish sauce. I used the whole quantity on the two loaves, half on each, so I made an extra batch for dipping – and it was also a nice sauce for the roasted potatoes that I served with it.
I made this tonight and used red lentils, as that is what I had in the cupboard, left out the 1/2 cup water and added the ground flax right to the mix and also used 1 cup of whole oat mixed up in the food processor for a bit and left out the bread crumbs and it turned out so delicious! Next time I will try the green lentils. But I am beyond pleased with the loaf, it’s not only delicious, but held together beautifully AND is pleasing to the eye! It is my favorite vegan recipe to date!
This recipe looks amazing.
Can I prep the loaves and refrigerate for baking the next day?
Hey Roz, Yes it should work fine…you may need to cook it for longer in the oven if the loaf is going into the oven cold though. Or you can bring it to room temp first and then bake as directed. Hope this helps!
This took surprisingly less time to make than I thought it would. Next time, I’m going to try putting half the mixture into the pan, a layer of the glaze and then smooth the rest of the mixture overtop (and top with more glaze of course). The glaze is freakin’ magical. I used maple apple butter I found at the grocery store.
Hi! Do you have any suggestions on a replacement for the walnuts for someone who is allergic? Thanks!
Hey Emily, I think you could probably try subbing toasted sunflower seeds for the walnuts to keep a good crunch in the loaf. You probably won’t need quite as much, though…maybe 1/2 to 3/4 cup? I’d love to hear how it goes if you try it!
I made this and it is AMAZING ! A friend visiting on Sunday for football had a slice and he’s a huge meat eater and he loved it ! :)
Made this for dinner tonight. I cut the recipe in half and it made enough for 2-3 servings. This is a really good loaf – will make again, for sure. I used 2 of my small loaf pans (approx. 4×7″). Also made the cauliflower mashed potatoes – good, but nothing special. We have no problem getting our fresh vegetables so not sure I will make again. I have used quite a few of your recipes and everything has turned out beautifully, Bon Appetite!
Hey Valerie, I’m glad you enjoyed the loaf! Thanks for trying the recipes :)
If I was to times this recipe by 5 (feeding a lot of people) could I just put it into a very large baking tray? Wondering if it would still work out. Thank you! I love all of your recipes :) following your stuff has taught me how to cook and being in the kitchen has brought so much joy into my life! I recommend you to everyone I meet trying to eat vegan.
Aww thank you so much Stephanie! I’m so grateful for your support and for spreading the word to others. :)
I feel like if this recipe was multiplied it would have a difficult time cooking and setting. It already takes an hour for just the single loaf and it still takes quite a long time for it to set. My guess is that if you tried to make a bigger loaf in a pan it just wouldn’t cook through.
Hi!
Curious what you might suggest to make this gluten free?
Oats ok but instead of bread crumbs? Quinoa or?
Hi Kami, the only thing I’ve tried for GF so far is using GF bread crumbs and it worked well! :)
Hi!! Im going to try this recipe this Thanksgiving…wondering if I froze it a little bit a head of time, how would I properly thaw and reheat this guy?? Thanks!!
Angela,
What do you recommend for baking times for the various sizes:
4 Mini Loaf Pans:
One Large Loaf Pans
Two 5×7 Loaf Pans:
Thanks
Mary
Hi Mary, It’s been a while since I’ve made the mini loaf pans so I can’t say for sure, but I do recall they took a lot less baking time than the standard loaf pan. I would guess about 30 to 35 minutes versus almost an hour for the big loaf, but it’s just an estimate. I’d love to hear how it goes if you try anything!
Before my wife and I chose a vegan lifestyle, my meatloaf was legendary. Your recipe has now become our favorite. Thank you for a fabulous recipe.
Thank you Pat, I’m so happy to hear you both love it so much!
This loaf is AMAZING! Rocked this for Thanksgiving and all my guests raved…even the meat eaters. Personally I like it even better the next day…nom nom nom! It’s mildly labor intensive but worth every minute of prep :) Top notch! Thank you for this delish recipe!
So happy to hear this Christie! Thanks for your feedback :)
Hello Angela – did you convert your recipe from cups into gramm already? Thanks for your reply and many greetings from Hamburg, Germany.
PS: I love your book, thanks for sooo many wonderful dishes!
Hey Britta, Im sorry I don’t have the gram measures yet, but I will try to do this soon! Thank you for your kind words too :) Hugs from Canada!
Would regular brown lentils work in this recipe? Green lentils are harder to find. Maybe you mean standard brown lentils?
I just got your book for a Christmas present. I’ve heard such “glowing” reviews!!
Hi Karen, Yes you can absolutely use brown lentils. You are right they probably are more common. I’m so happy you received my book as a Christmas present…I hope you enjoy cooking from it!
Would like to try lentil walnut loaf, 2 questions can i use tinned lentils? If so I estimate Id need 3 cups? Also my husband is allergic to walnuts, what about toasted pecan? Thank you!!
Hi Kim, Oh I’m sorry for my late reply! I got behind with questions :) I would recommend following this recipe which uses canned lentils: https://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/ And toasted pecans would be delicious I think!
Just to be certain I’m clear: I read the 1 cup of walnuts in this recipe as measured before chopping. Or should it be 1 cup of finely chopped, toasted walnuts (measuring the amount after they’re chopped)?
You got it – before chopping! Thanks Catherine :)
Do you have the nutritional info for this recipe?
Thanks :)
Made this over the weekend. Delicious night of, as well as chopped up on a salad the following days. I think this would be delightful with smashed potatoes. I miss these original entrées on the site!
Hi there,
Just wondering if I can use some of your Christmas themed recipes in The Australian Vegan Magazine. Could you please contact me [email protected]. Thanks.
I made this for my vegan daughter and she just loved it! She has made dozens of lentil loaf recipes and said this was the best ever. Congrats!
A few minor adjustments that we liked:
* Used a small amount (1/4 to 1/2 tsp) of Aleppo pepper instead of the red pepper flakes. Much more depth to the pepper taste.
Doubled the amazing sauce (you can sell this and make a million or two)
* Cut back on the maple syrup and used 1 TBSP of balsamic glaze in place 1 TBSP of the vinegar.
* Added a 1/2 C Blueberries (double batch) to the sauce and mashed them at the end.
A huge hit for our family. Thanks very much for sharing this recipe.
Why are there no star-ratings for this recipe?
Hey there!
Sorry about that, that recipe has not been loaded into our system. Please check out this lentil loaf for reviews:
https://ohsheglows.com/2011/01/01/ultimate-vegan-lentil-walnut-loaf/
I hope this helps!
I don’t have any apple, can this be made without it?
Hi Stacy, I’m sorry I don’t think I have tried swapping it before. You may be able to try a firm pear but Im not sure :)
Hi Angela,
Can I bake this in muffin tins instead? If so, what would your suggestions be, especially baking temperature and time? Thanks.
This is my go to for special dinners. Being the main cook in a house with both vegetarians and meat eaters I need to think about both. So Christmas, thanksgiving etc when we cook turkey I also always have this lentil loaf. I make a batch or double, cook it in muffin tins (never on paper) and often send some home with the vegetarians here. Sometimes served with miso or mushroom gravy but often just cranberry sauce. The leftovers go in the freezer for any other nights when meat is the main dish. Such a great recipe!
I love this loaf! If you don’t have applesauce, the glaze is excellent with the remaining ingredients.
Awesome recipe! You can leave the apple sauce out of the glaze if you don’t have any. It’s amazing with just the other three ingredients.
Thank you for this, as it just saved our Thanksgiving!
I’ve made this dish for Thanksgiving many times. This year, I used French lentils and swapped out the walnuts for pecans. I didn’t have any apple butter and I replaced it with BBQ sauce instead. It came out better than I expected. Our guests raved and a few asked for the recipe. It’s truly a spectacular addition to any celebratory menu. Thanks Angela.
Hi angela, i made this a couple of years ago and it was soooo good. This christmas I want to make it again but unfortunately i development a garlic intolerance 😫. Do you think the recipe works without the garlic? Can i swap it for anythink? I thought about to use dries wild garlic… another question is: can i use canned lentils? That would safe some time…
Great recipe! Made it with walnut flour inside and barbecue sauce on top because that’s what I had on hand. I bet chopped walnuts as written would yield a better texture, but this is very tasty anyway! I baked it in a silicone muffin mold, and they turned out beautifully after the written bake time.
Hi – I would love to make this, but my 7 yr old daughter is allergic to walnuts. Is there a substitute you might recommend? Thanks so much!
I’ve made this for Thanksgiving (plus a few more times each year) for a decade, and veg head and carnivores alike always enjoy it. On the loaf pan choice- my favorite is one 8 x 8 square baking pan along with doubling the glaze for covering more surface area. The shorter pieces hold together well when sliced and served, which is a bonus.
I appreciate the revisions to the recipe to save time also, as in the past I’ve lovingly referred to this dish as “life’s work lentil loaf”, haha.
This lentil loaf was rated 9 out of 10 by my husband. He would prefer if I did not use ketchup so next time I’ll make the ketchup. I really enjoyed the crunch from the walnuts and the sweet taste on top. I did minus the raisins/cranberries. This lentil loaf was amazing!! My husband was raised as a vegan until he got on his own and I was always a meat eater. I now prepare vegan/vegetarian dishes more often and when his dad comes I only prepare vegan meals. ❤️