This #MeatFreeMonday we’re looking at a delicious, vegan take on meatloaf – a lentil loaf. This doesn’t have to remind you of dreaded Monday evenings in the boarding house, where a bland and stodgy meatloaf was waiting for dinner. A lentil loaf can have a great rich taste, but feel a lot lighter to eat. Many people think that you can’t have a great plant-based roast meal, but this lentil loaf goes well with roast potatoes and veg as well as a fabulous gravy. It’s definitely a great meal to try as it starts to get colder! Have you ever thought to try a roast with lentils?

Vegan Lentil Loaf from Julie at The Simple Veganista

Serves: 8
Prep time: 15 mins
Cooking time: 90 mins

What you need:

Lentil Loaf

  • 1 cup dry lentils (use green/brown)
  • 2 ½ cups water or vegetable broth
  • 3 tablespoons flaxseed meal (ground flaxseeds)
  • ⅓ cup water
  • 2 tablespoons olive oil OR steam sauté using ¼ cup water
  • 3 garlic cloves, minced
  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 carrot, finely diced or grated
  • 1 celery stalk, finely diced
  • ¾ cup oats
  • ½ cup oat flour or finely ground oats (any flour of choice will work here too)
  • 2 teaspoons dried thyme (or Italian Seasoning)
  • 1 teaspoon each garlic powder & onion powder
  • ½ teaspoon cumin, optional
  • ¼ – ½ teaspoon ground chipotle pepper, optional
  • Cracked pepper & sea salt, to taste


  • 3 tablespoons organic ketchup/tomato sauce
  • 1 tablespoon apple cider vinegar or balsamic
  • 1 tablespoon pure maple syrup


For the full recipe and method, visit the Simple Veganista here!

The Simple Veganista