This Vegan Meatloaf is incredibly easy to make & is sure to please with it’s deep & savoury flavour. Serve sliced & smothered in rich, thick gravy for a truly satisfying meal!
I have received a few emails over the past few months asking if I could come up with a Vegan Meatloaf recipe.
I think something people find hard when transitioning to veganism, is making alternatives to family favourites like meatloaf, shepherd’s pie, spaghetti bolognese, pot roast etc.
HOW TO MAKE VEGAN MEATLOAF
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
Vegan versions of recipes like meatloaf can be just as tasty as non-vegan versions and don’t have to be complicated to make. This Vegan Meatloaf is really straightforward. Here’s how:
STEP 1
All you have to do do is chop the onions, garlic and mushrooms.
If you can I suggest taking the lazy way out and doing all the chopping in a food processor. It’s then super quick and easy.
I have this one and love it:
It holds 14 cups so all fits in. If you have a smaller one you might have to chop in batches but it will still be quicker than doing it by hand.
STEP 2
Then you mix the chopped mushrooms, onions and garlic with all of the other ingredients in a big bowl and press tightly into a loaf pan before baking.
I can’t recommend these USA Loaf Pans enough:
STEP 3
Bake the meatloaf and make the really quick, super tasty vegan gravy.
STEP 4
Rest the meatloaf for a few minutes before slicing and serve with whatever takes your fancy.
HOW TO SERVE MY VEGAN MEATLOAF
I have included a recipe for a quick and tasty gravy to make as an accompaniment to this Vegan Meatloaf but if you have any of my Red Wine Vegan Gravy leftover from another meal that also works well.
A couple of thick, hearty slices make the perfect partner to crispy roast potatoes (have you tried my Healthy No Oil Crispy Roasted Potatoes? 😍)
or a huge, fluffy pile of mashed potatoes and some delicious steamed vegetables, all drizzled with gravy. I have also made it and smothered barbecue sauce all over the top before baking, then served it with more for drizzling. It works so well!
Comfort food at it’s best!
WHAT TO DO WITH LEFTOVER VEGAN MEATLOAF
Leftovers are absolutely fantastic when stuffed inside the mushrooms in this Easy Vegan Mushroom Pie recipe instead of the caramelized onions. Seriously, seriously good! I highly recommend you try it!
They are also great sliced thinly in sandwiches or just reheated again and served with potatoes and gravy as before. I could easily eat this a few days in a row.
Leftovers reheat perfectly too. Just wrap individual slices or a wedge of it in lightly greased tin foil and bake in the oven.
This meatloaf is incredibly full of flavour and texture. The mushrooms give it amazing depth but not in an obviously mushroomy way. In fact, my husband who does not like mushrooms happily ate this two nights in a row and thoroughly enjoyed it. He was shocked when I told him that they were the main ingredient.
TASTY & NUTRITIOUS
As well as tasting good, this Vegan Meatloaf is really good for you.
It is totally oil free, gluten free and packs a massive protein punch with 10 grams per slice. (If anyone asks you where you get your protein from, please throw a slice of this in their face!).
CAN I PREPARE VEGAN MEATLOAF IN ADVANCE?
This Vegan Meatloaf recipe be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. At holiday time it’s always lovely to have things like this made up ahead so on the day you can enjoy more time with your family rather than in the kitchen.
You can also bake it, cool it and keep in the fridge, then reheat the whole thing in the pan wrapped in tin foil. That way you can bake it in advance then warm it through just when you need it.
PLEASE NOTE
To make this Vegan Meatloaf, you need some already cooked red and green lentils. It is important that these lentils are not overcooked as otherwise they will make the meatloaf mushy. Cook them until just tender. I give some more specific instructions in the recipe notes.
DID YOU MAKE THIS RECIPE?
If you did, be a ☆ and let me know what you think by rating it and commenting below. Tag me on Instagram too. I am @avirtualvegan and my hashtag is #avirtualvegan
This recipe was originally published on April 15th 2016 and updated with new photographs and a video on Sept 6th 2018.
Vegan Meatloaf with Gravy
Ingredients
For the vegan meatloaf
- 1 small onion , finely chopped, golf ball size
- 2 large cloves of garlic finely chopped
- 198g | 1 cup cooked red lentils (measured after cooked)- do not overcook the lentils. They should be just soft. Red Lentils don't take long to cook at all and if they are overcooked and soggy it will make the meatloaf soggy. For tips on cooking see recipe notes.
- 198g | 1 cup cooked green lentils (measured after cooked)- do not overcook the lentils or the meatloaf will end up soggy. They need to be just tender. For tips on cooking see recipe notes.
- 226g | 3 cups mushrooms , finely chopped (measured after chopping). White, button, cremini (brown) or portobello are all fine to use.
- 62g | 1/2 cup walnut pieces , To make nut-free you can sub the walnuts for half a cup of oats or half a cup of sunflower seeds
- 4 tablespoons | 1/4 cup ground flax seeds
- 1 cup / 108 g bread crumbs , made from a stale loaf of bread, or use panko crumbs
- 90 g | 1 cup oat , rice, spelt or wholewheat flour (see recipe note for how to make oat flour)
- 1 tablespoon Tamari (or coconut aminos , or soy sauce)
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 teaspoons dried thyme
- up to 120mls | 1/2 cup water , you might not need any at all
For the gravy
- 2 medium onions , chopped
- 1 tablespoon nutritional yeast
- 2 tablespoons tamari , or soy sauce
- 1 tablespoon arrowroot or cornstarch (or just regular all purpose flour)
- 480mls | 2 cups mushroom broth , or 2 cups of water and 3 mushrooms
Instructions
- Preheat oven to 370°.
- Make sure the onion, garlic & mushrooms are chopped finely. If you have a food processor you can do this in there with the regular blade.
- Put them in a large bowl then add all other meatloaf ingredients except the water.
- Mix very, very well together. There is a lot of it and it is hard to mix with a spoon so it's much easier to get your hands in there and squidge it all together well.
You need it so that it sticks together nicely when you squeeze it with your hands. If it does this easily then don't add any water. If it's still a little crumby and wont come together add water very gradually until it just starts coming together. I often need no water at all. Definitely don't add more water than it needs or it will make the loaf soggy.
- Lay a strip of parchment paper down the length of a loaf tin with enough length either end to act as handles for pulling the finished loaf out ( my tin is 8.5 x 4.5 x 2.75 inches. Any tin roughly that size will be fine)
- Spoon in the meatloaf mixture and pack down really tightly.
Bake in the preheated oven for 50-60 minutes. Keep an eye on it towards the end. You want it to go a bit crusty and brown on the top but not too dark. You can cover it with a piece of foil if it does start going too brown.
Remove from the oven and leave to cool in the tin, covered tightly in foil for at least 15 minutes but up to 30 is ok. Then remove and slice.
For the gravy
- Sauté the onion slowly over a low heat until a deep golden brown.
- Transfer to a blender with all of the other ingredients and blend until very smooth.
- Pour into a pan and stir over a medium heat until thickened and piping hot.
- If you prefer your gravy a little thinner just add some boiling water from a kettle and stir well until you get the consistency you like.
- Serve the meatloaf sliced and doused in gravy.
Recipe Video
Recipe Notes
If you wish your loaf to be gluten free use gluten free certified oat flour. Oat flour can be easily made by just blending or processing rolled or quick oats until they are a fine powder.
This meatloaf can even be made ahead and stored in the fridge for a few days before baking so is great if you like to batch cook or prepare food at the weekends ready for the week ahead. Leftovers also reheat perfectly. I wrap them in foil and warm through in the oven.
A few readers have said that the leftovers are extra good if sliced then pan fried until golden. I haven't tried it but it sounds good!
Tips for cooking lentils:
- Don't soak them prior to cooking.
- Rinse in a sieve with fresh water to remove any dust or debris.
- Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
- Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.
- For whole lentils, cook time is usually about 15-20 minutes.
- For split red lentils, cook time is typically only about 5 minutes.
- Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.
Any leftover cooked lentils will keep for 5-6 days in a sealed container in the fridge and they also freeze really well.
Alexis says
What is the pink side dish???? It’s very pretty!
A Virtual Vegan says
It’s red cabbage.
Kathy says
What is the purple vegetable on the side? Is that red cabbage?
A Virtual Vegan says
It’s red cabbage.
Vee says
Great flavor but felll apart and was too mushy in middle but crisp on outside. I didn’t even add additional water . Tips?
A Virtual Vegan says
It is supposed to be crisper on the outside and softer in the middle. It is quite fragile too but if you leave it to sit for 15-30 minutes before slicing it, it should hold together well enough to get slices. You do need to treat them gently though when transferring them to the plate. Is there a chance you overcooked the lentils? That would make it wetter than it should be. And did you use the full amount of ground flax and oat flour. They are really crucial to this recipe.
Karen Fernandez says
I made it for our church fellowship meal and it went over very well. I struggled with getting the mushrooms chopped small until I figured out that I just needed to chop about 5 or 6 baby portobellos at a time. Didn’t need to add water. Might play a little bit with the spices and try different mushrooms. The gravy was really good!
Jen says
What kind of mushrooms?
A Virtual Vegan says
White, brown (cremini) or portobello are all fine to use.
Karen says
Great reicipe, but where do you get mushroom broth?
A Virtual Vegan says
Thank you. I buy it in cartons at the store. All of them sell it here. It’s made by Pacific Foods. I link to it in the recipe so you can see what it looks like. It’s a brand that is very common across Canada and the U.S. You don’t have to use it though. I give alternative instructions just in case you don’t have any to hand.
Karen says
That’s great! I didn’t see the link. Thank you so much!!
Julie Redmond says
This look just what I am looking for. Cannot wait to try it.
A Virtual Vegan says
Hope you enjoy it!
Julie Redmond says
Just had it for dinner. It was delicious, my daughter said better than meat. We are new to vegan.
A Virtual Vegan says
That’s so good to hear Julie! I’m thrilled you both enjoyed it. Thank you so much for coming back to leave feedback. It’s much appreciated!
Janet says
Made this tonight but added a roasted diced poblano pepper. I was out of thyme so I added chipotle chili powder, cumin and pepper. I don’t think I cooked it long enough but we ate it and I loved how the top was crunchy. I will definitely try this recipe again. I also made the gravy without the onion and it was great.
Karen says
The recipe calls for “3 cups mushrooms, finely chopped.” Is it measured before or after chopping?
A Virtual Vegan says
Measured after chopping. I have added a note to the recipe so it’s clearer!
Natalie says
My husband is not a fan of mushrooms but loves meatloaf – is there something that you would recommend that I could substitute for the mushrooms or at least some of them.
A Virtual Vegan says
The mushrooms make up such a large proportion of this loaf that it would be really hard to sub them. Maybe eggplant might work as it has a similar texture but without trying it I can’t say for sure. If it helps, my husband hates mushrooms and had no idea they were there when I served this up.
I have had many requests for a mushroom free ‘meatloaf’ and it’s on my list to work on so watch this space!
Rose says
Absolutely amazing recipe! The meatloaf was a huge success, and even my non-vegan family liked it very much!! I’m from Finland, and I am very pleased to say that this meatloaf is going to be on my table at every holiday!! Thank You!
A Virtual Vegan says
That makes me so happy Rose! Thank you for letting me know!
Christine says
Wow, what an amazing recipe! So full of flavour and the gravy is to die for. Pure genius! Thank you so much.
A Virtual Vegan says
Thank you Christine. I’m thrilled you enjoyed it so much. That gravy is getting it’s own post in the new year. Everybody is going crazy for it and it would be awesome with so many things! Merry Christmas!
Jim says
Hi there,
This looks fantastic! I have a mushroom allergy, is there anything I can substitute it for without compromising the flavour too much?
Many thanks,
A Virtual Vegan says
There are so many mushrooms in this loaf that subbing them probably isn’t a good idea. If I had to sub them I think eggplant might work ok but I have never tried it and you would need to salt it first to draw as much of the liquid out of it as possible.
I will look to create a mushroom free loaf perhaps in the New Year!
lonnie pavey says
The gravy is this recipe is to die for. It was absolutely delicious!! I used the gravy recipe again to use as a base for a vegan pot pie. There were no leftovers.
My meatloaf didn’t come out as good. It had a gummy texture. After reading other post I made sure not to overcook the lentils.
I must add also that as a new vegan I am completely appreciative of all the folks who post these recipes. Becoming vegan is the right decision for many reasons, however it is a whole new way of cooking and eating. It isn’t just salads!
Thank you so much!
A Virtual Vegan says
I’m so glad you enjoyed the gravy. I am thinking that it needs it own recipe on my site as everyone loves it so much!
Sorry the meatloaf was a little gummy. I’ve never had that happen when I make it. If you added water there is a chance that maybe you added a little too much or it wasn’t baked for quite long enough perhaps? I hope you managed to enjoy it anyway with the gravy on it!
Maryam says
Fantastic! Really tasty
A Virtual Vegan says
Thank you, so glad you enjoyed it!
Annette Fromhage says
I made this recipe with two cups of black beans instead of lentils, because I can’t tolerate lentils. It worked really well and tasted absolutely fantastic. This was part of our vegan Thanksgiving dinner.
Thank you!
A Virtual Vegan says
That’s awesome Annette! Thank you. I’m so glad you were able to adapt it to suit. I’ll have to give it a try with black beans one day!
Inbal says
This was the perfect protein dish for thanksgiving! So many compliments and it was devoured! Thanks for a healthy and delicious recipe.
A Virtual Vegan says
I’m thrilled you all enjoyed it so much! Thank you!
Anna M says
I made this as a main dish for thanksgiving and it was a huge hit!!! Delicious
A Virtual Vegan says
Awesome! Thank you so much Anna!
Erin Lee says
It would have been nice to include the instructions on how to cook the lentils. I made this tonight and it was horrible. Nothing worse than a mushy lentil mushroom meatloaf…. too much water. I screwed up the friggin lentils. They are not as easy to make as everyone says. Hence my meatloaf absolutely sucked. Tried googling the lentil instructions.. followed someone’s recipe but still no luck. The rest of your recipes to accompany were sensational. Loved the gravyh too! Plse give tips on cooking lentils. Much appreciated thx.
A Virtual Vegan says
I’m sorry the meatloaf didn’t turn out as expected. If the lentils are overcooked to start then they will have absorbed lots of water and be too soft which will make the meatloaf mushy, as you unfortunately discovered. I’m glad everything else was a hit though! For future reference for cooking lentils:
Don’t soak them prior to cooking.
Rinse in a sieve with fresh water to remove any dust or debris.
Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender. For whole lentils, cook time is usually about 15-20 minutes. For split red lentils, cook time is typically only about 5 minutes. Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready drain and leave to cool. Hope that helps!
David says
Wowsa!! Made a few minor adjustments, but it’s so good. I added 2 sticks of celery, one carrot, and cut down a tiny bit on mushrooms (expensive now). Had to eat a piece befor sharing with family tomorrow. Thanks for great recipe. Will be making more for sure!! Forever grateful, forever vegan 🙂
A Virtual Vegan says
That’s great! So glad you like it and I hope the family enjoy it just as much tomorrow. Happy Thanksgiving!
Bennie hall says
Hi are you also putting the lintels in the food mill ??
A Virtual Vegan says
No the lentils get mixed in as they are. The only thing you use a food processor for is for chopping the mushrooms, onion and garlic finely. you can do it by hand if you prefer though.
Crystal says
Are the herbs in your recipe fresh or dried?
A Virtual Vegan says
The thyme is dried.
Margaret Normandeau says
We tried this recipe a few weeks ago. it is now a basic in our home. Instead of potatoes we use mash cauliflower. Wonderful and falloff flavour.
A Virtual Vegan says
I’m thrilled you are enjoying it Margaret. Thank you so much for leaving your feedback here. I really appreciate it!
Jacqui says
This was really good. I messed up with the moisture though. Too much that is. But I just cooked it a long time on a lower heat. Next time I’ll know better. Flavor wise its the best lentil dish I ever made. Thank you.
A Virtual Vegan says
At least you know where you went wrong and were able to rescue it by adjusting the cooking time. I’m so glad you enjoyed the flavour. Next time you make it, it will be perfect!
Susan says
Easy to make, very healthy and tastes amazing. The gravy is outstanding, could not believe the taste with very little fat and calories. Definately will make more often. Thanks!
A Virtual Vegan says
That’s awesome! I’m really pleased you enjoyed it so much and thank you for stopping by to leave feedback. I appreciate it!
Kay says
Just wondering, can you use canned mushrooms? That’s all I have on hand and I’m dying to try this.
A Virtual Vegan says
I wouldn’t use canned mushrooms. They would be too wet and would make the meatloaf really soggy. You need raw mushrooms for this and the ones in cans are cooked. Secondly the flavour wouldn’t be nearly as good. Wait until you get some fresh ones. It’s so worth it!
Ash says
I tried it my restaurant really it came out very good .thanks
A Virtual Vegan says
So glad you enjoyed it!
A Virtual Vegan says
So glad you enjoyed it!
Zena says
Do you put the lentils in the food processor as well?
A Virtual Vegan says
No just the onion, garlic and mushrooms so they are really finely chopped up. Then you transfer them to a bowl and add the rest of the ingredients and mix by hand.
Tia says
What if you’re allergic to mushrooms? Do you have a substitute?
A Virtual Vegan says
There are far too many mushrooms in this recipe to be able to sub them effectively. I will try to come up with a mushroom free loaf at some point so watch this space!
Rosemarie says
This sounds great! Can this be frozen, and if so for how long? My son has turned to a Vegan diet for health reasons and I want to stock his freezer when I visit. I don’t know much about Vegan meals so any suggestions for freezer meals would be great!!
A Virtual Vegan says
That’s so supportive and kind of you. He’s very lucky to have you! I haven’t tried freezing the meatloaf but think it would be fine. You could even make it, cook it yourself, then cut slices and freeze them in 2’s or 3’s so he can pull them out as he needs them. He could wrap them in foil and reheat them in the oven. This chili makes a massive big pot and freezes brilliantly https://avirtualvegan.com/three-bean-sweet-potato-chili/ and these lentils are awesome and freeze well too https://avirtualvegan.com/keema-lentils/ . These too https://avirtualvegan.com/vegan-barbecue-baked-beans/ Great for serving with a baked potato or on toast. And this https://avirtualvegan.com/slow-cooker-spicy-lentil-soup/ Veggie burgers also freeze very well and are great for a quick meal or snack. I make these and freeze them a lot https://avirtualvegan.com/zesty-black-bean-burgers-2/ . I have lots of soup recipes too that would freeze really well. Muffins and pancakes also freeze well. Pancakes can just be popped in a toaster to warm through. I have a few options in the breakfast section of my recipe index. Hope that helps!
Rebecca M says
I love meatloaf but I detest mushrooms! It seems a lot of recipes call for muchrooms. What can I substitute for the mushrooms?
A Virtual Vegan says
Such a large percentage of this recipe is mushrooms that it wont be possible to sub them. However, my husband hates mushrooms and happily eats this. He still doesn’t know they are in it and we eat it a lot. It really doesn’t taste mushroomy and they are chopped so small you can’t see them either. They help with the meaty texture and flavour. If you really don’t want to give it a try though I know of this recipe. It is mushroom free. It’s not mine but it’s from a great blog. http://www.connoisseurusveg.com/almost-classic-chickpea-vegan-meatloaf/
Pongodhall says
Really tasty and nutritious.
I love food that I can just put together with a blender or food processor, perfect recipe for me.
A Virtual Vegan says
That’s so good to hear. I am thrilled you enjoyed it. Thank you for taking the time to come back to leave feedback!
Violet59 says
This recipe is delicious and easy – even with my food processor on the fritz! Made the loaf but not the gravy (this time). Thanks so much for sharing this. It’s a keeper!
A Virtual Vegan says
I’m so glad you enjoyed it. Thanks so much for stopping by to let me know!
Noreen says
I am after making this a few times and my daughter LOVES it!! I don’t use any water and omit the salt as we find it a bit salty for our taste. I also make the gravy a bit differently too. I don’t use any mushrooms, use half water and half vegetable broth and I do not process the onions after cooking them, we love it the look of them! LOL
This is a keeper for sure!!
A Virtual Vegan says
I’m so glad you and your daughter are enjoying it Noreen. It’s one of our go to meals here too. Thank you for stopping by to leave feedback!
SFerd says
Are the lentils measured before or after they’ve been cooked?
A Virtual Vegan says
Measure them after they have been cooked.
Kim says
Truly family friendly meal thank you so much. Just a note, I am allergic to walnuts and used 1/2 cup oatmeal instead. Perfection!
A Virtual Vegan says
You are welcome Kim :O) I am so glad you are enjoying the recipe. I will add a note to the recipe mentioning subbing oats for the walnuts. It’s a great idea and might help someone else with an allergy out. Thanks so much for stopping by to leave feedback. I appreciate it!
Saffron says
Hi, does this freeze well? If not, how long do you think it would keep in the fridge before losing texture/taste?
A Virtual Vegan says
I have never frozen it although I suspect it would be fine. I can’t guarantee that though. Next time I make it I will try it and add it to my recipe notes. I have prepared it 2 or 3 days in advance and left it in the loaf pan, covered in foil in the fridge. It was absolutely fine. I have also cooked it and stored it in the fridge for 2 or 3 days then reheated it in the oven and it was fine. Leftovers too reheat really well. I wrap them in foil and reheat them in the oven. Hope that helps :O)
Jiwlts says
Is it true that you measure the mushrooms after they are finely chopped? Or before? I found that the meatloaf was too wet, so I am not sure. Other than this question, we found that this was the best vegan meatloaf we have ever had in 15 yrs of being vegan.
A Virtual Vegan says
Wow, the best in 15 years? That is so awesome. Thank you so much! As for the mushrooms, yes you do measure them once chopped. I have never had a problem with it being wet once cooked but different pans conduct heat differently and ovens vary a bit in temperature which could all affect how moist the loaf turns out. Also different flours can absorb more or less moisture. Adding a little less water will be the answer and I have changed the directions in the recipe to say only add as much as you need to bring the ingredients together. Try that next time rather than just adding the straight 1/2 a cup as I originally said. That will help make it a little drier.
Thank you so much for taking the time to leave feedback. I really appreciate it :O)
Shannon says
I made this recipe night before last. The flavor profile is very nice, though next time I’ll use half as much salt in the loaf- I found it overly salty. I also wasn’t crazy about the walnuts- I chopped them finely to begin with and there were still hard bits in every bite. I don’t think they add anything at all to the loaf.
The gravy was very tasty, but I saved it Just for the mashed potatoes and made my usual bbq balsamic glaze for the loaf.
All in all not a bad meal, though!
A Virtual Vegan says
Hi Shannon.Sorry you thought the loaf was salty. I guess everyone’s taste buds are a bit different with regards to seasoning. As for the walnuts, I love them in this loaf. They add a lovely bit of crunch throughout each slice, really adding to the texture. They also add to the flavour too. If you don’t like them though the recipe will work perfectly well if you leave them out. I am glad the gravy was a hit and thanks for stopping by to leave your feedback :O)
Tracy Nguyen says
Hi there, I don’t have thyme at home. What other herp might I use. Thanks.
A Virtual Vegan says
Hi Tracy,
Most herbs are ok with mushroom & lentil flavours. You could try marjoram, oregano or savory or even mixed herbs or italian mixed herbs. They would all be good, as would rosemary and tarragon but go easy with those two as they can be a little overpowering if you use too much. I think I’d just use 1 teaspoon of rosemary or tarragon. 2 of the others.
Hope that helps :O)
Gin says
I’m in love with all this, especially the gravy!
A Virtual Vegan says
Thanks so much Gin! I hope Graeme enjoys it!
Edy says
This meal looks wonderful!! Is it vital to the recipe to use red and green lentils?? Would it also work with just brown lentils instead?
A Virtual Vegan says
Thank you. I haven’t actually tried it with all green lentils or all brown lentils. My theory behind using a mix of red and green is that the red when cooked are really soft and squishy so are the glue so to speak and the green tend to stay a bit firmer so add texture. Taste wise it would be fine with all green or brown lentils. My only worry would be that it might not stay together well enough to turn out and slice. It would be perfectly edible though so not a complete disaster if you try it and it doesn’t work. You’ll just have to spoon it onto the plate rather than slice it! Let me know what happens if you try it!
Linda @ Veganosity says
I actually love vegan “meatloaf” better than the kind I used to make before I went vegan. This looks delicious, I think I may have to make some for dinner tonight. 🙂
A Virtual Vegan says
Thanks Linda. Let me know what you think if you do make it!
Uma Srinivas( simple sumptuous cooking) says
Never tried . Actually I was thinking to make one perfect timing, got your recipes. Sounds interesting!
A Virtual Vegan says
That was good timing. Let me know what you think Uma :O)
Nicole Dawson says
I’ve scared my family away from meatloaf after 1 failed attempt at a lentil version. I may just have to give it another try now.
A Virtual Vegan says
Oh no. Poor family! Convert them with this one ;O)
Aimee / Wallflower Kitchen says
This looks like one of the best meatloafs I’ve seen! The texture is so meaty and perfect and the flavours sound delicious! I must try this for my next sunday roast 🙂
A Virtual Vegan says
Wow thank you Aimee! That’s certainly compliment. Let me know what you think when you make it :O)
Kathy Hester says
I love lentil loafs. They are so comforting and make such a hearty meal. I can’t wait to try yours!
A Virtual Vegan says
Thanks Kathy. Everyone needs some comfort food every now and again! Let me know what you think if you try it :O)
Rebecca @ Strength and Sunshine says
Ahhhh comfort food! I haven’t made my lentil loaf since christmas!!! It needs to happen! Such a hearty classic! Why wouldn’t anyone want a NONE vegan version!?
A Virtual Vegan says
It really does need to happen Rebecca. it is so delicious and as you said, perfect comfort food!