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Vegetable Loaf

Vegan Lentil Loaf

  • Author: Meghan Telpner
  • 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.
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Entree