Lentil Loaf with Oats and Walnuts
on Jul 15, 2025, Updated Jul 23, 2026
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This vegan lentil loaf is hearty, savoury and packed with wholesome ingredients like lentils, mushrooms, oats and walnuts. It’s easy to make, slices beautifully after baking and is finished with a tangy tomato glaze for a comforting plant-based dinner that’s perfect for holidays, Sunday dinners or meal prep.
Reader Review
This turned out really good. Next time I might try a bit less cayenne though. We received lots of compliments at Thanksgiving dinner tonight. Thank you for the recipe. Happy Thanksgiving!
Why You’ll Love this Lentil Loaf
- A hearty vegan alternative to traditional meatloaf.
- Holds together well for clean slices.
- Made with simple pantry staples and everyday vegetables.
- Rich, savoury flavour from mushrooms, herbs and walnuts.
- Finished with a sweet and tangy tomato glaze.
- Great for Thanksgiving, Christmas, Easter or Sunday dinner.
- Perfect for meal prep and freezer-friendly.
- Naturally high in plant-based protein and fibre.
For more vegan meatloaf recipes, Chickpea Meatloaf has long been one of the most popular recipes on the blog and I also have a delicious holiday Nut Roast.
Why This Lentil Loaf Works
Unlike many lentil loaf recipes that turn out soft or crumbly, this version combines oats, walnuts and ground flax to create a firm texture that slices cleanly. Finely chopping the vegetables and pulsing only part of the lentils keeps plenty of texture while helping everything bind together without eggs.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Brown or Green Lentils: Cooked brown or green lentils work best because they hold their shape while still becoming tender enough to bind together. Avoid red lentils, which become too soft, and canned lentils if possible, as they often contain extra moisture that can make the loaf softer. You can used canned lentils but cooking from scratch works best.
- Oats: Oats help bind the loaf together while adding texture. Pulse them into oat flour in a food processor before mixing them with the other ingredients. Large flake oats, rolled oats, quick oats or minute oats all work well. For a gluten-free lentil loaf, use certified gluten-free oats.
- Walnuts: Walnuts add richness, texture and a meaty bite. Toasting them before adding them to the food processor enhances their flavour. Pecans make the best substitute, or use sunflower seeds for a nut-free version.
- Ground Flaxseed: Combined with water, ground flaxseed creates a flax egg that helps hold the loaf together without eggs. Freshly ground flaxseed absorbs liquid better than older flax, resulting in a firmer loaf.
- Mushrooms: Mushrooms add moisture and plenty of umami flavour, making the loaf heartier and more satisfying. Cremini or white button mushrooms both work well.
- Onion, Celery and Carrot: This classic vegetable combination builds the savoury base of the loaf while adding moisture, flavour and texture. Dice the vegetables fairly small so they cook evenly and help the loaf hold together.
- Tomato Paste: Tomato paste adds concentrated savoury flavour and richness to both the loaf mixture and the glaze.
- Soy Sauce: Soy sauce adds depth and umami. For a gluten-free option, substitute tamari. Coconut aminos can also be used, though the flavour will be slightly sweeter.
- Dried Herbs: Thyme, oregano, rosemary and basil give the loaf its classic herbaceous flavour. Dried herbs work best here since their flavour becomes concentrated during baking.
- Ketchup Glaze: A simple mixture of ketchup, tomato paste, maple syrup and balsamic vinegar creates a sweet and tangy glaze that caramelizes beautifully in the oven. If you prefer, you can use your favourite barbecue sauce instead.
How to Make Lentil Loaf
- Fill a medium pot with salted water. Add lentils. Bring to a simmer over high heat. Once simmering, reduce heat to medium-low. Cook for 18-20 min, until lentils are tender. Drain lentils well, shaking off excess liquid.
- In a small bowl, combine ground flax seeds and ⅓ cup water. Stir to combine. Set aside to thicken, about 10 mins.
- In a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onion, celery, carrots and mushrooms. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until tender.
- Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, basil and cayenne (if using). Cook for another 1-2 min, stirring often, until fragrant and toasted. Turn off heat and stir in soy sauce or tamari.
- To a food processor, add oats. Pulse oats until ground into a flour. Add walnuts. Pulse a few times, until they are the size of small peas, but still have texture.
- Add flax mixture and cooked lentils. Pulse again. You still want to see some lentils, but it’s key to break some of the lentils down.
- Add lentil mixture to pan with veggies, stir until well combined. Season with salt and pepper, to taste.
- Lightly grease and line a loaf pan with parchment paper so it hangs over the edges. Press mixture evenly and firmly into the pan, smoothing the top.
- In a small bowl, combine ketchup, tomato paste, maple syrup and balsamic vinegar. Spread in an even layer over the loaf.
- Cover loaf with foil. Bake for 30 min. Uncover and bake for another 15 min. Let cool in the pan for at least 30 minutes before removing. The longer it sits, the firmer and easier to slice the loaf will be.
Expert Tips
- Be sure to season the vegetables with salt and pepper, then season the mixture again to taste once you combine everything, before adding it to the loaf pan.
- Take care to dice the celery, mushroom and onion, smaller pieces help the loaf hold together better.
- Don’t skip the cooling step. Letting the loaf cool is key to helping it firm up and slice cleanly. I’d recommend letting it cool for a couple hours for the best result.
- Prefer extra glaze? Feel free to double that part of the recipe.
- You can cook the lentils ahead of time which is helpful to ensure they’re not too wet when you add them to the recipe.
Recipe FAQs
No. Brown or green lentils are the best choice because they hold their shape after cooking, giving the loaf the perfect texture. Red lentils become too soft and won’t produce the same firm, sliceable loaf.
If your loaf is crumbly, the lentils may have been too wet or the mixture wasn’t processed enough. Be sure to drain the cooked lentils thoroughly, pulse some of the lentils in the food processor to help everything bind together, chop all the veggies into small, even pieces and let the loaf cool for at least 20 minutes before slicing.
It can be made gluten-free. Simply use certified gluten-free oats and substitute tamari or coconut aminos for the soy sauce.
Yes. Replace the walnuts with an equal amount of raw sunflower seeds for a similar texture and flavour.
Yes. You can assemble the loaf up to 24 hours in advance, cover it tightly and refrigerate until you’re ready to bake. You can also bake it a day ahead and reheat before serving.
Yes. Let the loaf cool completely, then wrap it tightly or store individual slices in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave or oven until warmed through. They can also be eaten cold.
Yes. Use prepared oat flour instead of grinding the oats and finely chop the walnuts by hand. Mash about one-third of the cooked lentils with a fork or potato masher, leaving the remaining lentils whole for texture. Mix everything together thoroughly and press the mixture firmly into the loaf pan before baking. The texture will be slightly less uniform than using a food processor, but the loaf will still hold together well.
What to Serve with Lentil Loaf
- Vegan mashed potatoes
- Garlic mashed cauliflower
- Roasted Brussels sprouts
- Green beans with onions
- Mushroom gravy
- Cranberry sauce
- Roasted or steamed carrots
- Garden salad
How to Store Lentil Loaf
- Store the cooked loaf in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
- To freeze, let the cooked loaf cool completely, then wrap it in foil, place it in a freezer bag, and freeze for up to 3 months. Thaw in the fridge before reheating.
- You can also assemble the loaf ahead of time and store it in the fridge until you’re ready to bake.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Lentil Loaf with Oats and Walnuts
Ingredients
For the Lentil Loaf
- 1 cup dry green or brown lentils
- 3 tbsp ground flaxseeds, 20g
- ⅓ cup water
- 1 tbsp olive oil
- 1 small onion, diced, about 1/2 cup
- 2 ribs celery, diced, about 1/2 cup
- 1 carrot, grated, about 1/2 cup
- 3 cups mushrooms, chopped, approx. 8-9 white or brown mushrooms
- Salt and pepper
- 4 cloves garlic, minced
- 1 cup rolled oats, 108g
- 1/2 cup walnuts, 55g
- 2 tbsp tomato paste
- 2 tsp ketchup
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 1/2 tsp cayenne pepper, optional
- 2 tbsp soy or tamari
For the Glaze:
- 2 tbsp ketchup
- 1 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
Instructions
- Cook Lentils: Fill a medium pot with salted water. Add lentils. Bring to a simmer over high heat. Once simmering, reduce heat to medium-low. Cook for 18-20 min, until lentils are tender. Drain lentils well, shaking off excess liquid.
- Make Flax Egg: Meanwhile, in a small bowl, combine ground flax seeds and ⅓ cup water. Stir to combine. Set aside to thicken, about 10 mins.
- When lentils are close to being done, preheat oven to 375F.
- Saute Vegetables: In a large pan, heat 1 tbsp oil over medium heat. When the pan is hot, add onion, celery, carrots and mushrooms. Season with salt and pepper. Cook for 6-8 min, stirring occasionally, until tender. Add garlic, tomato paste, ketchup, thyme, oregano, rosemary, basil and cayenne (if using). Cook for another 1-2 min, stirring often, until fragrant and toasted. Off heat, stir in soy sauce or tamari.
- Combine Filling: To a food processor, add oats. Pulse oats until ground into a flour. Add walnuts. Pulse a few times, until they are the size of small peas, but still have texture. Add flax mixture, cooked lentils. Pulse again. You still want to see some lentils, but it’s key to break some of the lentils down. Add lentil mixture to pan with veggies, stir until well combined. Season with salt and pepper, to taste.
- Add Mixture to Pan: Lightly grease and line a loaf pan with parchment paper so it hangs over the edges. This will make removal much easier. Press mixture evenly and firmly into the pan, smoothing the top.
- Prepare Glaze: In a small bowl, combine ketchup, tomato paste, maple syrup and balsamic vinegar. Spread in an even layer over the loaf.
- Bake Loaf: Cover loaf with foil. Bake for 30 min. Uncover and bake for another 15 min.
- Slice and Serve: Let cool in pan for at least 30 minutes before removing. The longer it cools, the better the loaf will hold together. Let cool longer if you have time. Slice into 8 portions and serve.
This was my first time trying this recipe. The chickpea loaf is the one I’ve made most frequently. What I really liked about this one were the lentils which are much more helpful at managing my insulin resistance than the chickpeas. Next time I would be less cautious about the spices like the garlic; I underestimated this time so it lacked a little flavor. It’s also not as easy to make as the chickpea loaf. This definitely felt special and I would make again. I also bought mirapoix to cut down on some of the work.
More involved than the sorts of one-pot recipes I typically follow, so I felt a bit chaotic as I was following the instructions without understanding how it would all come together. But the result was a really satisfying, hearty loaf that’s perfect for leftovers.
Also I nearly forgot the rosemary, but it a key ingredient in the savoury flava frame of this ‘loaf.
Thank you! I’m glad it worked out in the end. A few steps for this one for sure. I need to add the step-by-step photos so you have a clearer idea of how the recipe comes together. Thanks for trying it!
This turned out really good. Next time I might try a bit less cayenne though. We received lots of compliments at Thanksgiving dinner tonight. Thank you for the recipe. Happy Thanksgiving!
Thank you very much for trying it and the review!