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Easy vegan Sunday Roast

Vegan Lentil Loaf

A simple recipe for lentil loaf. It is easy to slice, moist, textured and packed full of flavour. This vegan roast is just as at home on the Christmas dinner table as it is in the garden for a summer supper.
Course Main Course
Cuisine English, vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 212kcal


  • 2lb (900g) loaf tin
  • Non stick baking parchment


  • 1 tsp vegan butter for greasing
  • 350 g red lentils rinsed
  • 750 ml water and more as needed
  • 2 generous tbsp Marmite
  • 1 tbsp olive oil
  • 1 tbsp mixed herbs
  • 1 large onion peeled and chopped
  • 2 slices wholemeal bread crumbed plus more if needed
  • 2 tbsp nutritional yeast
  • salt and pepper to taste


  • Preheat oven to 180C/350F
  • Grease and line a 2lb loaf tin
  • Put lentils and water into a large saucepan, bring to the boil, reduce to a simmer.
  • Add Marmite and olive oil and stir.
  • Cook the lentil mixture for 15 - 20 minutes or until all the water has been absorbed and the lentils are soft and creamy. You may need to add extra water if they get dry too quickly. You should be left with a stiff, spoonable lentil puree.
  • Add the mixed herbs, onion, breadcrumbs and nutritional yeast and stir vigorously to combine. Add more breadcrumbs if the mixture is sloppy. You are looking for a thick spoonable puree, not soup!
  • Add salt and pepper to taste.
  • Spoon the mixture into the prepared tin and level.
  • Roast in the preheated oven for 30 minutes or until the top is crisp and browned.
  • Leave to cool in the tin for at least 15 minutes until turning out and serving.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
  • Don't add too much water to your lentils or you will end up with soup rather than loaf. Start with 750ml and add more as needed.
  • You are looking for a stiff purée when your lentils are cooked - if they are too sloppy just add more breadcrumbs until you have a thick, spoonable mixture. You should be spooning it into your tin, not pouring.
  • Line your tin with baking parchment and allow it to hang over the sides. When the loaf is cooked and has rested you can use the overhang to lift it from the tin. 
  • When the lentil loaf comes out of the oven LEAVE IT TO STAND IN THE TIN for at least 15 minutes. This allows it time to firm up a little and should mean it comes out of the tin intact. 


Calories: 212kcal | Carbohydrates: 32g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 578mg | Fiber: 15g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 4mg