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Veggie Loaf
Vegan-friendly, this alternative to meatloaf is inexpensive and delicious. If you like a firmer texture, mix a tablespoon of flaxseed meal with 2 tablespoons of water, let it stand 5 minutes, and add it to the lentils. This replacement “egg" will act as a binder to create a firmer loaf.
1 1/2 c. cooked lentils
1 1/2 c. carrots, minced
1 red onion, minced
4 cloves garlic, minced
1/4 c. Italian parsley, chopped
1 c. walnuts, divided
1 c. rolled oats, divided
1 T. sundried tomato, ground
1 t. canola oil
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Veggie Loaf

Veggie Loaf

Veggie Loaf
Three Stars Guiding Stars
  • Servings:4 (148 g)
  • Prep Time:15 minutes
  • Cook Time:35 minutes
1. Preheat oven to 350 degrees F.
2. Puree the cooked lentils and carrots together in a food processor until a paste forms. Transfer to a bowl and mix in onion, garlic, parsley and sun-dried tomato.
3. Process half of the walnuts and oats in the food processor until nicely powdered. Add to the lentil mixture.  Roughly chop the remaining oats and nuts and stir into lentil mixture.
4. Lightly coat a 9 x 5 loaf pan with oil.  Spread mixture in pan and bake 30-35 minutes. Let stand for 10 minutes before serving.