This is the most excited I’ve ever been to post a recipe! It’s a pretty amazing thing when you can take lentils, tofu and oatmeal and turn them into something that has a taste and texture remarkably like meatloaf. And so delicious! I tried a couple different recipes and then combined the best of both. The name “Lentil Loaf” sounds kind of unappetizing (and Matt has a weird prejudice against lentils) so at our house this is called Faux-Meatloaf. I top the loaf with Kansas City style barbecue sauce, but ketchup works just as well. Like the Black Bean Burger recipe, you can taste the “dough” and adjust the seasonings however you like. This would be good served with Edamame Mashed Potatoes or some roasted purple potatoes. And if there’s any left over, it’s even better the next day in a sandwich.

5.0 from 2 reviews

Vegan Lentil Loaf (Faux-Meatloaf)

  • 1 cup old fashioned oats (not instant)
  • ½ cup walnuts
  • ½ block extra firm tofu
  • 1 cup cooked brown lentils
  • 1 onion, chopped
  • ½ cup green pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ketchup (plus more for top of loaf)
  • 1 tbsp ground flaxseed soaked in 3 tbsp warm water for 10 minutes
  • 3 tbsp yellow corn meal
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • ½ tsp cumin
  • 1 tsp chili powder
  • 1 teaspoon dried basil
  • ½ tsp salt (or more to taste)
  • ½ tsp pepper

  1. About a half hour before making this recipe, take out the tofu, drain it, and slice it in half horizontally and vertically. Lay it on some paper towels, and put more paper towels on top, followed by something heavy. (A cutting board works well.) Let the tofu drain for at least 30 minutes, changing the towels when necessary. For this recipe you only use half the tofu, but I don’t like to waste the other half. I slice it into bite-sized pieces, put them in a roasting pan, splash some soy sauce on top and bake them at 375 degrees for about 30 minutes, flipping halfway through. Then I store them in the fridge and snack on them throughout the week.
  2. Soak 1 tbsp ground flaxseed in 3 tbsp warm water for 10 minutes.
  3. To cook the lentils, rinse one cup of lentils and add to two cups boiling water. Turn the heat to low and simmer, covered, for 20-25 minutes or until lentils are tender. Drain any excess water. This will make about two cups cooked lentils so you’ll have some leftover.
  4. Add 1 tbsp olive oil to a skillet and sauté onions, garlic and green pepper over medium heat for about 5-6 minutes.
  5. In a food processor, pulse oatmeal for 5 pulses, then pour into large mixing bowl.
  6. Add ½ cup walnuts to food processor and pulse until walnuts are ground. Add to mixing bowl.
  7. Add ½ cup of the cooked lentils to the food processor and process until smooth. Add the ½ cup processed lentils and ½ cup whole lentils to the mixing bowl.
  8. Add half the block of tofu to the mixing bowl, crumbling it with your fingers.
  9. Add the cooked onions and peppers, the flaxseed/water mixture, 1 tbsp ketchup, corn meal, balsamic vinegar, soy sauce, 1 tbsp olive oil, cumin, chili powder, basil, salt and pepper. Mix until well combined. The tofu should be completely blended in with no white particles visible.
  10. Taste the “dough” and adjust seasonings.
  11. Place a sheet of tin foil on a cookie sheet, spray with Pam. Form the mixture into a loaf that is about 2½ inches tall by 4½ inches wide. Coat top and sides with barbecue sauce or ketchup.
  12. Cook loaf in a preheated 375 degree oven for 20 minutes, then cover with tin foil and cook for another 15 minutes. After cooking, let cool for at least 15 minutes before cutting into it.