This Vegan Lentil Loaf is a perfect main dish for meal prep or for the holidays. This recipe is full of flavor and nutrition, plus it’s gluten free. Even meat lovers will enjoy this savory plant-based dish. 

sliced vegan lentil loaf with a ketchup drizzle on top

Whether you’re vegan or vegetarian, or just looking for more delicious plant-based meals, you are going to love this Vegan Lentil Loaf! It is chock full of flavorful veggies, nourishing lentils, and topped off with a drizzle of ketchup.

This recipe is:

  • vegan,
  • vegetarian,
  • gluten-free, 
  • and soooo delicious!

Recipe Prep

This recipe uses cooked red lentils as the base, so I recommend cooking the lentils up to two days before making your vegan lentil loaf. This will really cut down on the time needed to make the loaf.

Lentils are so easy to cook, too. You don’t need to soak them (although you can), and they just need about 20-25 minutes on the stovetop to transform them into tender, little morsels that are chock-full of plant-based protein and nutrition.

You’ll notice that this recipe uses red lentils which are even more tender than green or brown lentils. I like to pre-cook the red lentils the day before I make this recipe. Then, making the lentil meatloaf is as easy as combining the cooked lentils with the other ingredients.

ingredients for vegan lentil loaf

Learn how to make lentils in the Instant Pot. This method of pressure cooking further reduces the natural lectins found in lentils.

Recipe Steps

Step One

Once you have your cooked red lentils, the next step to making the perfect Vegan Lentil Loaf is to sautés your vegetables, including onion, mushrooms, garlic, and spinach.

ingredients for lentil loaf being sautéed in a cast iron skillet

Step Two

Divide the cooked mixture between two loaf pans.

This recipe makes two loaves, one of which can be frozen and then de-frosted and baked at a later date. Each one will only make about 4 servings, though, so you might want to cook them both at the same time, depending on how many servings you need.

lentil loaf in baking dish ready to be baked

Step Three

Bake and serve!

A lentil oat loaf makes the ideal holiday meal because you can prep and bake it the day before, giving you more time to enjoy with your family and friends. Cooking and chilling the loaf the day before also makes it easier to slice when you’re ready to serve.

Slice the loaf and re-heat the plates in a 350 degree oven until warmed through.

Recipes Tips & Substitutions

  • Be sure to use certified gluten-free rolled oats if you plan to serve this dish to gluten-free friends or family.
  • Red lentils are ideal for this recipe; don’t use brown or green lentils.
  • For low sugar diets, use a prepared ketchup that doesn’t have added sugars. You could also use a prepared BBQ sauce (see my list of the best gluten-free sauces).

Other Healthy Vegan Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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lentil meatloaf

Vegan Lentil Loaf

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This Vegan Lentil Loaf is a perfect main dish for meal prep or for the holidays. This recipe is full of flavor and nutrition, plus it’s gluten free. Even meat lovers will enjoy this savory plant-based dish. 


Units Scale
  • 1 1/2 cups red lentils, cooked and cooled*
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • One 8-ounce package button mushrooms, chopped
  • 2 garlic cloves, chopped
  • 2 cups packed baby spinach, chopped
  • One 15-ounce can diced tomatoes, with juices
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1/2 cup chopped fresh cilantro or parsley, or as desired
  • 2 cups rolled oats (use gluten-free, if necessary)
  • 1 cup prepared ketchup


  1. To cook the red lentils, rinse and drain them in a fine-mesh sieve. Add the lentils to a medium saucepan and cover with filtered water. Bring the lentils to a boil and then turn down the heat, cover the pot, and cook for 10 minutes or until the water has been absorbed. Let the lentils cool for about 20 minutes before using in this recipe*.
  2. Preheat the oven to 375°F and spray two 1.5 quart loaf pans with nonstick cooking spray and set aside.
  3. In a large nonstick pan, heat the olive oil over medium add. Add the onions and sauté for 3 minutes. Add the mushrooms and garlic and continue to cook for 3 more minutes.
  4. Add the spinach, cover, and continue to cook over medium heat until the spinach wilts, about 4 or 5 minutes.
  5. Add the cooked lentils to the onion-mushroom-spinach mixture and stir to combine.
  6. Add the diced tomatoes, oregano, and parsley, oats, and stir to combine.
  7. Divide the mixture between two loaf pans and top with the ketchup.
  8. Bake for 45 to 55 minutes.
  9. Let the loaves set for 10 to 15 minutes before cutting and serving.


  1. *You can cook the lentils up to 2 days before making this recipe. Store them in a tightly-sealed container in the refrigerator until you’re ready to use them.
  2. Also, if you bake the loaf the day before, you can re-heat it in a 350 degree oven for 15 minutes before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Healthy

Keywords: holiday vegan lentil oaf loaf, lentil loaf, vegan meatloaf

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