Lentil Oat Loaf


I love Lentil Loaf. The first place I ever had it was at one of my restaurant staples in Los Angeles, California Vegan. I was looking at recipes all over the internet trying to find one that would compare to theirs, but there were SO MANY recipes for Lentil Loaf I couldn’t narrow it down. I gave up and just tried to find one that didn’t have tofu or rice in it.

I ended up finding 2 recipes that looked good and combined elements from both of them to come up with this one. It didn’t taste anything like the loaf at California Vegan, but it was absolutely delicious. It was firm, yet moist, perfectly spiced, and you would never guess it was made with steel cut oats! I served it with sauteed zucchini and my boyfriend and I each had a helping and a half. These are 2 recipes I merged:

My Vegan Cookbook Lentil Loafhttp://www.myvegancookbook.com/recipes/recipe.php?id=16                   

Dreen’s No-Fu Love Loaf, http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html

I don’t know if I can really call this my recipe or not, but whatever, this is the recipe I’m going to use from now on.

Gluten-Free, Vegan Lentil Oat Loaf


Tomato Topping

  • 1 (6oz) Can Tomato Paste

  • 1 T Coconut Sugar

  • 1/2 T Apple Cider Vinegar

  • 1 T Onion Flakes

  • 1 tsp Garlic Powder


  • 1 medium yellow onion

  • 1/2 cup green bell pepper

  • 1/2 cup red bell pepper

  • 1 T coconut oil

  • 1/2 cup brown (green) lentils

  • 1 cup vegetable broth

  • 1/3 cup water

  • 1 dried bay leaf

  • 3/4 cup gluten-free steel cut oats

  • 1 cup water, boiled

  • 2 T tomato topping

  • 1 cup gluten-free rolled oats

  • 2 T Bragg’s liquid aminos

  • 2 T nutritional yeast

  • 2 T ground flax seeds

  • 2 T vegan, gluten-free Worcestershire sauce (I used Robbie’s All-Natural and Guilt-Free)

  • 2 T tahini

  • 1 tsp coconut sugar

  • 1/4 tsp thyme

  • 1 tsp chili powder

  • 1 tsp Bragg’s Sprinkle (or organic all-purpose seasoning)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder



  • Mix the tomato topping mixture together first because you will need some to mix into the lentil loaf. Set aside. If you don’t want to bother making the topping, you can just use ketchup.

  • Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 minutes, until just about tender. Once done, add the steel cut oats and boiling water, cover, and cook on medium-low heat for another 8 minutes, stirring occasionally.

  • While lentils are cooking, add coconut oil to a skillet on medium heat, add chopped onions, red and green bell pepper and let cook until onions are soft (about 8 minutes), stirring frequently.

  • Preheat oven to 375. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover.

  • Once the steel cut oats are cooked, remove the bay leaf and stir in all remaining ingredients. Mix very well. Transfer the mixture to prepared pan and pack it in. Spread the tomato topping on top.

  • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes. Remove from the oven and let stand for 10 minutes before cutting to slice and serve. Serves 5-6.



Yum!! I’m happy to say we’re eating it again tonight, and I can’t wait 🙂





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