clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Lentil Loaf

Vegan Lentil Loaf With a Maple-Balsamic Glaze

  • Author: Maša Ofei
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Slices


This beautiful and rich vegan lentil loaf is perfect for any special occasion or something that can be added to your weekly rotation as the options of how it can be served are endless!


Loaf mixture:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup celery, diced (around 2 stalks)
  • 1 cup carrot, diced (around 1 large one)
  • ¾ cup red bell pepper, diced (around half a large one)
  • 2 tablespoons flaxseed meal + 6 tablespoons water
  • 1 cup cooked brown lentils (French lentils will also work fine)
  • 13 / 250g / 8.82 ounces medium-sized mushrooms
  • 1 cup / 100g walnuts
  • ½ cup / 55g sunflower seeds
  • A handful of fresh herbs, chopped finely (I used sage, parsley, thyme, and oregano)
  • ¾ cup / 90g buckwheat flour
  • 2 tablespoons tomato paste
  • 2 tablespoons tamari sauce (if subbing with soy sauce, use 1½ tablespoons)
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 1 teaspoon salt
  • ½ teaspoon pepper


  • 2 tablespoons tomato paste
  • 1½ tablespoons tamari sauce (or soy sauce if not gluten-free)
  • 1 teaspoon garlic powder
  • ½ tablespoon maple syrup
  • ½ tablespoon balsamic vinegar


  1. Preheat oven to 180 degrees Celcius (355 degrees Fahrenheit), and line a loaf pan with unbleached parchment paper. Set aside.
  2. On medium heat in a saucepan or fry pan, add the oil and the onions. Saute for a couple of minutes before adding the celery and carrots. Cook for a further couple of minutes before adding the bell peppers and stir. Let it cook for around 7-10 minutes until all the veggies are soft but still hold their shape.
  3. While that cooks, combine the flax meal and water and stir well. Set aside. This is your flax egg.
  4. In a food processor, add half the cooked lentils (½ cup), mushrooms, walnuts, and sunflower seeds. Pulse until you get a finely diced consistency (see picture above for reference).
  5. In a large bowl, add in the sauteed vegetables, food processor mix, the rest of the lentils, herbs, buckwheat flour, tomato paste, tamari sauce, garlic powder, smoked paprika, salt, pepper, and flax egg.
  6. Mix thoroughly and make sure that everything has been incorporated well.
  7. Press the mixture into the pre-lined loaf pan and make sure the top is nice and even (flat).
  8. In a small bowl, combine all the glaze ingredients and brush on top of the loaf.
  9. Bake in the oven for 1 hour.
  10. Remove from oven and let it sit for 30 minutes before removing from the loaf pan and cutting.
  11. Serve warm or cold.
  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.