Vegan Thanksgiving Lentil Loaf

Thanksgiving Vegan Lentil Loaf

Just because you’re not a meat-eater doesn’t mean you shouldn’t enjoy Thanksgiving. If you or any of your guests are forgoing the bird this season, I have the perfect solution: a vegan-friendly Thanksgiving Lentil Loaf.

With all the classic tastes of the season — cranberries, toasted walnuts, and stuffing-like ingredients — this loaf has the chops to impress your turkey-hugging friends and still water the taste buds of even the heartiest beef eater.

It tastes very similar to turkey meatloaf but with an added seasonal flair from the cranberry glaze. I got the recipe from my favorite vegan blog, Oh She Glows, and adapted it slightly to make it easier to make.


-16 oz. Lentils (4/5 package from Trader Joes)
-1 Chopped Apple
-1 C. Chopped Celery
-1 C. Diced Onion
-1 C. Shredded Carrot
-1 Tbs. Minced Garlic
-1 C. Chopped Walnuts
-2 C. Oat Flour
-3 Tsp. Thyme, Rosemary + Sage
-3 Tbs. Ground Flax + 1/2 C. Water
-1/4 C. Ketchup
-2 Tbs. Trader Joe’s Cranberry Apple Butter + 2 Tbs. Balsamic Vinegar or 1/4 C. Cranberry Sauce


1. Set oven to 325.
2. Prepare your fruit and veggies…
3. Combine your flax and water in a bowl, whisk, and set aside.
4. Coat a frying pan with cooking spray and saute the onions, walnuts, and garlic over medium-high heat for about 5 minutes.
5. Add apple, celery, and carrots and cook for 5 more minutes.
6. In a large bowl, combine all of the ingredients, except the ketchup, balsamic vinegar, and cran-apple butter. Make sure to mash the lentils throughly as you go.
7. Line a loaf pan with wax paper. You can either use one large pan or two small ones. I think two would have worked better to cook the loaf more completely through.
8. In a small bowl combine the last three ingredients.
9. Coat the loaf with half of the glaze and save half for dipping later.
10. Bake for about an hour for one pan, about 40 minutes for 2.
11. Serve with steamed veggies and your other Thanksgiving favorites, and enjoy!

If you like the blog, follow me on Twitter @WhitneyLEnglish and please leave any comments, questions, and suggestions in the comment box below!


  1. Paula Porter says:

    Making your Lentil meatloaf for our friends who are in town.
    I made a crockpot full of a variety of colored lentils and Israel couscous a few nights ago. I make the lentil dish weekly and put the left overs in other meal planning for the week. The leftover dish is perfect for making your meatloaf.
    Mary Jo is on a gluten free diet. She loved the lentil dish a few nights ago so she will absolutely love your meatloaf.

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