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Close up of Vegan Lentil Veggie Loaf

Vegan Lentil Veggie Loaf

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  • Author: Ameera and Robin
  • Prep Time: 30 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 90 Minutes
  • Yield: 6-8 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Diet: Vegan


Healthy and flavorful this Vegan Lentil Veggie Loaf is brimming with nutritious veggies and hearty beans, then topped with a tasty BBQ sauce.



Skillet Base Ingredients:

  • 5 oz. to 8 oz. diced cremini mushrooms (or Baby Bella mushrooms) *
  • 2 Tablespoons reduced-sodium tamari *
  • 1 medium yellow onion, fine dice
  • 1 medium carrot, (½ cup), fine dice
  • 2 celery ribs, (¼ cup), fine dice
  • ½ red bell pepper, (½ cup), fine dice
  • 2 Tablespoons minced garlic

Processor Ingredients:

  • 1 – [ 14 oz. ] can lentils, drained and rinsed *
  • 1 – [ 15 oz. ] can chickpeas, drained and rinsed
  • 2 Tablespoons flaxseed meal
  • 2 Tablespoon BBQ Sauce (of choice) *

Other Ingredients:

  • ¾ cup breadcrumbs (of choice) *
  • ¾ cup oats

Herb/Spice Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoons garlic powder
  • 1 Tablespoon dried minced onions (optional)
  • ½ teaspoon regular chili powder (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground mustard powder
  • 1 teaspoon dried parsley
  • ½ to 1 teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-)



  1. Preheat the oven to 400 F.
  2. Line a loaf pan with parchment paper, including excess (see notes) and set aside.
  3. Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
  4. Sauté the chopped mushrooms in the tamari until reduced, then transfer to a bowl along with any juices.
  5. Place the diced onion, carrots, celery, and red bell peppers into the large skillet, sauté until soft, then add the garlic, sauté for 30 seconds, remove from the stove, allow to slightly cool.
  6. Place all the Processor Ingredients, the sauteed veggies, sauteed mushrooms (and any remaining mushroom liquid), and the Spice/Herb Mix into a food processor and process just until slightly broken up, pulse about 10 seconds, do not pulverized them. You should still see chunky elements.
  7. Remove the mixture from the food processor and place into a large bowl. Add the breadcrumbs and oats, mix by hand.  Make sure all the ingredients are evenly distributed and everything sticks together.
  8. Place the loaf mixture into the parchment paper lined loaf pan and press firmly. Really pack it in the loaf pan by pressing the mixture firmly with a rubber spatula or the back of a wooden spoon into the pan.  Press to create a cohesive loaf.  Fold the excess parchment paper over top of the loaf.
  9. Place into the oven at 400 F for 30 minutes.
  10. After 30 minutes, lower the oven temperature to 350 F and bake for an additional 20 minutes.
  11. After 20 minutes has expired, remove the loaf from the oven, remove the excess parchment paper that was folded over the top of the loaf by cutting it off (still leave an inch or so on each side, so you can later lift the loaf out of the pan later) top with BBQ Sauce (or ketchup) and return to the oven for 10 minutes.
  12. Remove from the oven and allow to stand for 15 minutes before slicing and serving.
  13. When ready to serve, use a thin edged knife and loosen any edges that are not covered by parchment paper. This will ensure the loaf stays intact when removing it from the pan.  Remove the loaf from the pan by lifting it using the parchment paper, then slice, serve, and enjoy.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  6 to 8 Servings