How do I ensure my Lentil Veggie Loaf is truly gluten-free?

To ensure your loaf is gluten-free, use certified gluten-free rolled oats and gluten-free bread crumbs (if using panko alternative), and tamari instead of soy sauce.

What gives this lentil loaf its savory and smoky flavor?

The savory depth comes from vegan Worcestershire, tamari, and sauteed aromatics like onion and garlic, while liquid smoke provides a distinct smoky essence.

Can I prepare the spicy BBQ sauce in advance for this recipe?

Yes, the spicy BBQ sauce can be made ahead of time. Simply prepare it according to the steps, let it cool, and store it until you're ready to assemble the loaf.

How do I get the Lentil Veggie Loaf to hold its shape well?

The loaf's structure is created by a combination of flax eggs, processed lentils and oats acting as a binder, and the remaining whole lentils and vegetables providing texture.

What's the best way to store leftover Lentil Veggie Loaf?

Store any leftover Lentil Veggie Loaf in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for longer storage.

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Lentil Veggie Loaf
[Vegan, Gluten-Free]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A thick slice of golden-brown Lentil Veggie Loaf, topped with a glossy layer of spicy BBQ sauce and garnished with fresh parsley, served on a plate.

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Lentil Veggie Loaf [Vegan, Gluten-Free]

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Ingredients You Need for Lentil Veggie Loaf [Vegan, Gluten-Free]

For the Lentil Loaf:

2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
2 flax eggs (1 tablespoon ground flaxseed, plus 3 tablespoons water per “egg”)
1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 cup gluten-free rolled oats, split in half
1/2 cup almond flour
2 tablespoons vegan Worcestershire
2 tablespoons tamari
1 tablespoon liquid smoke
3/4 cup spicy vegan BBQ sauce (recipe below)
1 onion, diced
2 celery stalks, chopped
2 carrots, diced
2 garlic cloves, minced
2 cups panko bread crumbs or gluten-free bread crumbs
1/2 cup unflavored soy or almond milk
3 tablespoons vegan Worcestershire sauce
2 tablespoons soy sauce or tamari
2 tablespoons olive oil
2 tablespoons tomato paste
1 teaspoon liquid smoke
1/4 teaspoon black pepper
2 sprigs parsley, chopped, plus more for garnish

For the Spicy BBQ Sauce:

1 teaspoon extra virgin olive oil
1 medium-sized sweet onion, chopped finely
3-4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes (less if you don’t like it spicy)
16 ounces tomato paste
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/3 cup Siracha
3 teaspoon liquid smoke
3 tablespoons vegan Worcestershire
1 tablespoon soy sauce
1 cup water

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How to Prepare Lentil Veggie Loaf [Vegan, Gluten-Free]

To Make the Lentil Loaf:

Preheat the oven to 375ºF. Make the flax egg by combining the ground flaxseed with the water and letting it sit for a few minutes, until gooey.
Heat the olive oil in a large saucepan over medium heat, add the diced onion and minced garlic and sauté for 5-8 minutes until the onions are tender. Add the diced carrot and celery and cook for an additional 5 minutes, until tender. Add all seasoning up to BBQ sauce. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper, to taste if needed.
Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth. Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax egg, almond flour, and vegetables. Add all remaining ingredients after vegetables. Stir really well to combine. With your hands combine the mixture.
Once combined add the mixture into a parchment paper-lined 9x5-inch loaf pan leaving some covering the edges for easy removal.
Press the mixture into the pan and brush on 1/4 cup or more of the BBQ sauce on top.
Bake uncovered for 35-40 minutes at 375ºF. Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.

To Make the BBQ Sauce:

In a large saucepan, sauté the onion in oil over medium heat for about 5-7 minutes. Add the garlic and sauté for another minute.
Add in the rest of the ingredients to the pan, whisk to combine, and cook for about 30 minutes, uncovered, over low heat. Stir occasionally and make sure it doesn't burn.
For more tanginess add additional apple cider vinegar. For more sweetness, add more brown sugar. Remove from heat and let cool.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.