Inspiration from Meghan

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Vegan Lentil Loaf


vegan lentil loaf recipe gluten-free

I was never into vegetable loaves. I think it went back to the days of the mystery meat dishes we were served at summer camp. The whole thing about a loaf is that you really have no idea what kinds of bits and bobs are being mixed into them. I found this out for sure as I went searching for recipe inspiration. So many were laced with creepy soy filler, faux meat, MSG containing broths, flours and other unnecessary evils.

And then it all changed.

I’m not sure what exactly. It could have been that it has been a full month since I properly cooked anything in the kitchen (what with Costa Rica and website launches, and book promo stuff and jazz like that). Actually, that’s exactly what it was. To create new amazingness in the kitchen, I need time and inspiration and at last, I had it this weekend. I just wanted something filling,warm, and easy to inspire me to inspire you as we come to end of these cold winter months.

It was time to tackle the all mighty epitome of vegan cuisine- a proper lentil vegetable loaf. And boom. I did it.

What made it so spectacularly awesome? It was for sure this rock solid gluten-free vegan lentil loaf with homemade BBQ sauce I made a few weeks back.

Homemade BBQ Sauce recipe

I used this sauce both in the loaf itself and then smeared it all across the top! So good.

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Vegetable Loaf

Vegan Lentil Loaf

  • Author: Meghan Telpner
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Whether you’re vegan or not, you will love this one, especially with a homemade BBQ sauce.


  • 2 tbsp ground chia
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1 can organic green lentils (or 2 cups cooked), cooled and split into 1 1/2 cups and 1/2 cup
  • 1/2 cup + 1/2 cup gluten-free rolled oats
  • 1 red onion, diced
  • 1 clove garlic, minced
  • 1 cup organic crimini mushrooms, diced
  • 2 cups fresh kale, roughly chopped
  • 1 tsp dried thyme
  • 2 tsp rosemary
  • 1tsp oregano
  • ½ cup + 1/4 cup BBQ sauce
  • 1/2 cup sunflower seeds, ground


  1. Preheat the oven to 375F.
  2. Add the ground chia to a small bowl, and pour water over- stir well and set aside for 10 minutes to form gel.
  3. Process together the 1/2 cup of lentils and 1/2 cup of oats. Set aside.
  4. In a medium sauce pot, heat the olive oil and sauté onions and garlic for about 5 minutes until translucent and aromatic. Add in the mushrooms and cook another 5 minutes until the mushrooms.
  5. Add in the thyme, rosemary and oregano, along with the kale and stir off the heat until kale is wilted.
  6. Add in 1/2 cup of the BBQ sauce into the mix and stir.
  7. Transfer to a large mixing bowl and stir in chia gel, lentil/oat mix as well as remaining whole oats and lentils. You may need to get your hands dirty!
  8. Scoop the mixture into a parchment lined glass baking dish, ideally a 9 x 5 loaf pan. Press in firm using the flat side of your spatula. The firmness here will help it stick together once baked.
  9. Spread reaming BBQ sauce over the top and bake for 35-40 minutes.
  10. Allow to cool for 10 minutes before slicing.
  • Category: Entree


Getting Vegtastic with this #Vegan Lentil Loaf #Recipe via @MeghanTelpner.


Try my No Meat, No Potato Shepherd’s Pie, Sweet Potato and Black Bean Burritos, or this beautiful Purple Sweet Potato Salad

17 Responses to “Vegan Lentil Loaf”

  1. Myr said…
    Hi Meghan, I don't have time to make the BBQ sauce. Do you think I can I use a good thick tomato/pasta sauce instead?
    • Meghan Telpner said…
      Yes, that would probably work too! Or, you could use a store-bought organic BBQ sauce.
      • Myr said…
        Thank you! Happy Thanksgiving!

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