Vegan Lentil meatless loaf

Lentil Meatless Loaf

A simple yet tasty loaf for your main course.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people



  • 400 g cooked white beans
  • 230 g cooked lentils
  • 1 medium onion,chopped
  • 3 medium carrots, grated
  • 3 large mushrooms, finely chopped
  • 200 grams oats
  • 1 tbsp corn starch

Spices for the loaf

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • 1/2 tsp dried rosemary
  • 1 tsp dijon mustard
  • a pinch ground ginger
  • a pinch ground nutmeg


  • 250 ml ketchup
  • 1/2 tsp agave syrup/sugar
  • 1 tbsp soy sauce
  • 1/2 tsp liquid smoke/smoked paprika



  • Start by preheating the oven to 180C. In a larger bowl, mash the beans and add the carrots and mushrooms.
  • Cook the onions with the lentils for about 6 minutes. Add to the bowl with the others. 
  • Add in all the spices and mix everything by hand. You should have a wet mixture, add in the oats 100g at a time. Mix everything well and add the remaining oats, more if mixture is too wet. 
  • Grease the inside of a larger breadform, add in the mixture and even it out in the form.  Pour the glaze over the loaf. Bake in the oven for at 90 minutes, check the loaf in the last 10 minutes by sticking a wooden chopstick in the middle. If it comes out clean, it can then be removed from the heat.
  • Let the loaf rest for 15 minutes before turning it over. After turning it over, wait 15 minutes before cutting into it. 


  • Add the ketchup in to a smaller bowl. Add in the rest of the ingredients and mix well. Adjust taste if necessary.