Lentil Loaf (Vegan and Oil Free)

Lentil Loaf

Serves 6
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Allergy Soy, Wheat
Dietary Oil Free, Vegan
Meal type Main Dish


  • 1 cup dried brown or green lentils
  • 2 1/2 cups water
  • 3 tablespoons milled flax seed
  • 1/2 cup vegetable broth or water
  • 2 tablespoons tamari (soy sauce)
  • 2 teaspoons vegan Worcestershire sauce
  • 1 cup rolled oats
  • 2 slices sprouted grain bread, processed to make fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, grated
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon fresh ground black pepper


  • 1/4 cup ketchup


1. Combine water and lentils in a sauce pan. Bring to a boil, then reduce heat and simmer until lentils are soft.
2. Meanwhile, combine flaxseed, water, soy sauce, and worcestershire sauce in a small bowl and let sit.
3. Meanwhile, heat a saute pan over medium heat. Add onion, celery, and carrot. Saute, with a little water if necessary, until onions are soft.
4. In a large mixing bowl, combine cooked lentils and oats. Mash with a potato masher or fork, until the lentils are slightly mashed, but not a paste.
5. Add all ingredients and mix until well blended. (I use my hands.)
6. Line a loaf pan with parchment paper. Spoon mixture into lined pan and press to form a loaf. Cover with ketchup, if desired.
7. Bake at 350 degrees for 45-50 minutes. Let sit 10-15 minutes before serving.

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