Vegan Lentil Loaf
This loaf ticks all my savoury vegan roast boxes, it…
- is easy to slice, moist and textured and packed full of flavour
- tastes great hot, cold and at room temperature
- can be frozen cooked or uncooked
- is just as at home on the Christmas dinner table as it is in the garden for a summer supper
- makes a wonderful addition to picnic hampers and packed lunch boxes
- brings a happy smile to my children’s faces – traditional family food at its very best!
Serving Suggestions
Lentil roast is an all year round staple for the vegan table. I serve ours up with roast potatoes, gravy and seasonal vegetables in autumn and winter and with buttery new potatoes in spring. Slice it up and pop it into a picnic hamper with potato salad, tomatoes and lashings of ginger beer or chuck it on a plate with oven chips and gravy! It really doesn’t mind if you pair it with carefully crafted side dishes or a tin of baked beans – whatever you fancy it will rise to the occasion. Maybe not custard though 😉
I’m writing this post in mid November so, naturally, my thoughts are turning a bit twinkly. If you’re a regular reader you’ll know I do love a decorated roast – check out my Cashew Nut Roast Christmas Tree and my Chestnut Roast Wreath for two examples! I will be sharing this year’s Christmas roast in three weeks time to kick off the holiday season with a bang but, in the meantime, I couldn’t resist topping this lovely loaf with a Christmas tree!
I love pepping food up with a bit of simple decoration, it doesn’t take much effort and it lifts a meal from ‘ordinary’ to ‘special’. A sprig of rosemary from the garden and some cranberries from the freezer and my roast was looking mighty fine! In spring I might top it with the brightly coloured leaves of the season’s first chard or some frothy fennel leaves. Summer could see it sitting in a nest of crisp salad leaves and topped with a tumble of nasturtium flowers while autumn cries out for a medley of mushrooms.
How To Make Lentil Loaf – Tips and Tricks
This loaf is super easy to make but these little tips should make it even easier!
- 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 very 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.
What To Do With Left Over Lentil Loaf
I always make more of this loaf than we need for one meal because it makes FABULOUS leftovers! Try it…
- Spread in a sandwich with pickles, chutney or salad.
- As the filling for some hot vegan sausage rolls.
- Reheated and served with a good vegan curry as a substantial dry dal.
- With a selection of salads and some vegan mayonnaise.
Looking For More Lentil Recipes? Try:
- Green Lentil Burgers with Sweet Pepper Sauce (that pepper sauce goes really well with lentil loaf too!)
- Braised Lentils with Vegan Sausages, Tomatoes and Green peppers.
- Pumpkin Curry with Coconut and Cinnamon.
- Butternut Squash and Red Lentil soup.
- Lentil Meatballs with Fresh Tomato Sauce.
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Vegan Lentil Loaf
Equipment
- 2lb (900g) loaf tin
- Non stick baking parchment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
What could I use instead of marmite? I’m gluten free so I can’t have it. Thanks
Hi Mary, any richly flavoured savoury spread would be a good substitute – I would go for Vecon myself. It is gluten free and absolutely delicious, I make my gravy with it. It is readily available in wholefood shops. I hope that helps. Chris.
This was amazing. I loved the simplicity of ingredients and ease of making. No faffing! Lovely flavour; equally delicious hot or cold. I’m the only one in the house who’ll eat it, so I’ve got six portions in the freezer. Delicious and versatile.
Hi Mary, I realise this is a long time later! The branded Marmite is no longer gluten free, but some of the own brand ones are okay, such as Tesco’s yeast spread (which is the closest I can find in terms of flavour).
Thanks for adding this Clare, really useful!
Hi
Can this loaf be prepared and frozen in advance? If so is it better to cook and reheat?
Bw
Hi Caroline, yes it can. You can freeze it cooked or uncooked, both work really well. When you are ready to cook it just leave it overnight to defrost. If you are reheating it once it is cooked just cover it with foil to stop the top from burning. I hope this helps.
I used this as a basis. I love how quick it is to prepare. Made it for my son. He loved the taste. I didn’t get the texture right as made it too soggy 🙁 (I did add egg instead of nutritional yeast)
I’m so glad your son loved the taste, this one has been a staple in our house since my lot were tiny and it’s still a favourite! If you find your mixture is too soggy add some more breadcrumbs and you should be sorted x
Hi, does it matter if I don’t have any nutional yeast? Will the recipe work without it?
No you don’t need it, yes it will work without it! It just adds a little extra flavour so taste and adjust seasoning if you need to x
Made this today and had it with mash, broccoli and gravy. Absolutely lovely. Real comfort food!
Many thanks, about to have a go at making it!
I made this yesterday for lunch today. I have been looking for recipies using red lentill that were not soup or dhal. The best thing was l had all the ingredients in. It tastes really savoury because of the marmite.. l will be making this again.
Too much liquid it’s just like mush and I even added cornstarch to try and thicken it up.
Hi Marie, I’m so sorry it didn’t work for you. I’ve been making it for 30 years and it has been tested by lots of friends, family and readers. It sounds as though you may have needed less water and possibly more breadcrumbs. Cornstarch would probably make a bad situation worse as it would result in mushy gravy, which nobody wants! If you would like to email me on chris@thinlyspread.co.uk I would be very happy to talk it through with you and see if we can trouble shoot any problems. Chris x
Hi, I can’t see if this recipe says how many it serves, which ofcourse I understand varies depending on varying appetites but approximate idea would be great.
I am going to make several for a family reunion of 10 adults and 6 children but would like a rough idea before I shop for it.
Thanks
Hi Terry, it does say in the recipe card at the bottom but not in the text, sorry! This will serve 8 people with one slice each. If I was making it for the numbers that you are I would make three loaves. Any leftovers are lovely cold the next day or freeze them.
Hi have just made and cooked your lentil loaf, had to add 3and half slices of bread to get correct consistency. Baked for 40mins and left in tin as advised for 15mins. It still fell apart though and very difficult to slice, any advice? Thankyou,
I suspect that the lentils needed cooking for longer, you need a very stiff puree. You can also add more breadcrumbs as needed. When the mixture goes into the tin it needs to be stiff enough to stand proud in your spoon and hold its shape. I hope that helps!
Made this today, our family loved it! This was very simple & the instructions we’re easy to follow, thank you ????
Can this be made with the ready cooked whole green tinned lentils I wonder. Using 2 tins? Then just add them to the other ingredients.?
This is a fabulous easy recipe. It works really well sliced on sandwiches the next day also. I am in Australia so used Vegemite instead of Marmite and it was great. Will be on high rotation now. Thank you.
I tried it today but a tad too much marmite for me, even though I reduced it. Also, I need more breadcrumbs as it is still like a pate after cookin. However if I find the right savory taste for me and add more breadcrumbs I’m sure it will be an easy quick addition to my recipes – thank you
This loaf is **amazing**, and it wowed everyone, including a couple of guests who aren’t vegan and were a little judgmental of the food. I only had one solitary slice left, and I ate it cold the next day for breakfast….so yummy.This recipe is a keeper!