Easy Vegan Lentil Vegetable Loaf

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This recipe is for a simple but delicious, hearty and protein packed lentil-vegetable loaf! It was perfect as part of a weekday roast dinner- served with some crispy roast potatoes, veggies and gravy. It made about 4 portions, and the half we didn’t eat, kept really well in the fridge for a couple of days and reheated before serving again.

Vegan Lentil & Vegetable Loaf

Bar the lentils, I didn’t actually measure accurately (sorry!), I just adjusted ingredients to taste and consistency, but measurements are approximate:


Serves 4

1/2 cup brown lentils
1/2 cup red split lentils
1/4 cup TVP (texture vegetable protein) mince/soya minceoptional
1/3 cup oats
1tbsp concentrated eg stock (I use Vecon concentrated Vegetable Stock)
Vegetable oil
1 x onion
2-3 medium garlic cloves
1 x parsnip*
1 cup frozen mixed vegetables (approx)
3 tbsp tomato puree
1tsp garlic powder
1tsp mixed herbs (or use rosemary)

*You could also use carrot instead of the parsnips and add celery and mushrooms, just make sure that they’re finely chopped 🙂


  1. Boil the brown lentils in a pan of water
  2. After about 8 minutes, add the red split lentils, the optional TVP and add more water if necessary
  3. Add the stock to the mixed boiling lentils
  4. Once the lentils are really soft, take off the heat, but let sit in the pan (the lentils should get even mushier at this point)
  5. Pre-heat the oven to 200C
  6. In a frying pan, fry the onions and garlic in oil, while browning, finely chop the parsnip into very small pieces
  7. Add the parsnip to the pan and fry
  8. Add the garlic powder, mixed herbs and tomato puree and continue frying
  9. Once the parsnip has soften slightly, add the mixed frozen veg (I cut some of the carrots to make them smaller)
  10. Add the oats to the lentil mix and stir through, the mixture should be quite thick
  11. Once the fried vegetable mix has been cooked, stir into the lentil-oat pan and combine thoroughly
  12. Fill the mixture into a lined loaf tin(s) and really pat down the mixture
  13. Cook for 25-30 minutes in the oven

Vegan Lentil & Vegetable Loaf


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