This Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is bursting with barbecue flavor! The homemade BBQ sauce is baked into the loaf, on top of the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this loaf is for you!
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VEGAN BBQ LENTIL LOAF
I am SO excited about this Vegan Barbecue Lentil Loaf recipe! I have worked on it so much…trial after trial, to get it to my liking. Nailing the flavor was fairly easy, but texture wise, it took a few trials. I have tried several lentil loaf recipes online, even the ones that claimed to be the best. The problem I found with a few of them that I tried, was that they were on the bland side with very little flavor, but the main issue was texture.
If you have never heard of a lentil loaf, basically it is a vegetarian version of meatloaf and they are wildly popular in the vegan/vegetarian blogging world.
VEGAN LENTIL LOAF THAT DOESN’T FALL APART
Every single vegan lentil loaf I’ve tried or seen uses oats and they all were just so mushy. I love oats, but in the lentil loaf, it just was not working for me personally with the ones that I tried. Or, they don’t hold together and crumble into a mess. I want a combo of tender, but sturdy. I tried them with oats, with nuts, sunflower seeds, chickpeas, you name it.
So, it hit me….cornbread is very sturdy and chewy and hearty. Duh, I’ll add cornmeal instead of oats or flour. The day before, my mom and I had been talking about her making my Vegan Gluten-free Magic Skillet Cornbread to bring to our Christmas gathering and a light bulb went off to try adding coarse cornmeal!
OMG. It worked brilliantly. The cornmeal not only made the vegan barbecue lentil loaf hold it’s shape so much better, it gave it substantial heartiness and believe it or not, a meaty texture. It gets cooked very well within all the moist lentil-goodness, but gives it much more chew instead of oaty mushiness, haha!
THE PERFECT BBQ SAUCE FOR A LENTIL LOAF
I decided on barbecue sauce as being a star flavor. I absolutely LOVE barbecue sauce. I created my barbecue sauce specifically for this lentil loaf. It has lots of spices and molasses for depth of flavor. I used maple syrup for a natural sweetness instead of refined brown sugar that is typically in traditional barbecue sauces.
Guess what, it is so dang delicious, I nearly ate the whole vegan bbq lentil loaf myself! The flavor of barbecue sauce in the loaf, on top of the loaf and then as a dipping sauce, was a true slice of heaven!
HOW DO YOU MAKE A VEGAN LENTIL LOAF?
First, you will need to gather these 8 total ingredients (+ salt & water):
- Lentils
- Onion
- Garlic
- Cornmeal
- Bbq sauce (homemade recipe created specifically for this loaf)
- Flaxseed
- Chipotle pepper spice
- Corn
Next, prepare the homemade bbq sauce and set aside.
Cook the lentils until tender. While the lentils are cooking, cook the onions and garlic.
Mix the lentils with the cooked veggies, bbq sauce and remaining ingredients until a thick batter forms.
Spread in loaf pan, top with sauce and bake!
This vegan lentil loaf is the perfect meatless meal that is full of flavor. The perfect side dish to serve with it are my Vegan Fluffy Mashed Potatoes. The best mashed potatoes you’ve ever had, guaranteed.
OTHER VEGAN DINNER RECIPES TO TRY:
- Cheesy Mexican Tortilla Bake
- Vegan Cheesy Scalloped Potatoes
- Mexican Burrito Bowl
- Teriyaki Sweet Potato Avocado Bowl
- Cajun Cauliflower Bowl
- Easy Vegan Meatballs
- Vegan Chickpea Tomato Ragu
Vegan Barbecue Lentil Loaf
Ingredients
FOR THE LENTILS
- 1 cup (193g) dry green lentils (do not use red lentils, too mushy)
- 1/2 teaspoon fine salt
FOR THE LOAF
- 1/2 heaping cup (80g) finely chopped white onion
- 1 packed tablespoon minced fresh garlic
- 1/4 teaspoon fine sea salt
- 1/4 cup water (this is ONLY for cooking the veggies in 1st)
- 1 cup (240g) barbecue sauce (below), separated (SEE NOTES BELOW)
- 1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal, otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
- 3 tablespoons ground flaxseed
- 1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
- 1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf, giving amazing flavor. Makes 1 1/2 cups, plenty for the loaf and for dipping!)
- 1/2 cup (120g) tomato paste, not sauce
- 1/2 cup (120g) water
- 1/4 teaspoon fine salt
- 1/2 tablespoon garlic powder
- 1 tablespoon + 1 teaspoon chili powder
- 1 tablespoon + 1 teaspoon yellow wet mustard
- 2 tablespoons (40g) pure maple syrup
- 2 tablespoons dark balsamic vinegar (do not sub with another vinegar)
- 2 tablespoons unsulphured regular molasses
- 2 teaspoons liquid smoke
NOTE
- Keep in mind, this is a LENTIL LOAF, it's not meat, so don't expect it to taste like traditional meatloaf. However, it is phenomenal and flavorful with an amazing texture as long as you follow the recipe. I used my homemade barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. The end result has a nice kick of heat and is incredibly flavorful.
Instructions
- This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will really knock off some time.
- If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk really, really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq sauce was created specifically for the loaf, so it's highly recommended.
- For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off the heat and return the lid and let it sit for just 10 minutes.
- While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the heat.
- After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender. You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the other half full lentils. Add them to a large bowl.
- Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
- Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so keep that in mind.
- Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have a nice bite to it.
- It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.
Notes
Nutrition
Love the recipe!! How long will extra BBQ sauce keep in the fridge?
So glad Jenna! Bbq sauce lasts for quite awhile in the fridge because of the acidity, so 2 weeks or so as long as it’s still smelling fresh.
Made this last night, and it was truly excellent. Plenty of left overs as well. Love that the recipes are always delicious yet simple and straightforward to prepare. Also, as someone preparing meals for a family on a budget, the affordability of a recipe like this is amazing. Thanks so much.
So very happy you loved this Nichole, thank you for the feedback!
I am rating the BBQ sauce 5 stars. I have yet to try the loaf recipe but am excited. The BBQ sauce was BANGIN’. I haven’t been able to eat premade BBQ sauce for some time due to food allergies and miss it so very much. I would google diy recipes but they all fell flat for me. This one hits the mark though. Had it with some burgers and put a huge smile on my face. My husband is a chef and he was very pleased with it as well.
Due to food allergies, I was unable to use the liquid smoke. I substituted it with smoked paprika and it worked wonderfully. The rule for subbing I found was for every 1/2 tsp liquid smoke, use 1 tsp smoked paprika. Next time, I am going to go half and half with smoked paprika and chipotle powder.
SO EXCITED!!!!
I’m so thrilled to hear how much you loved this bbq sauce Tammy!! Thank you so much for sharing!
I’ve made this before and it was delicious.
Do you cover it at all with aluminum foil when cooking??
No, I never have but since ovens can vary, if your top is looking a little too burnt, you could cover it.
We love this recipe. It is so delicious and was especially helpful when our family was first transitioning our diet. I especially love that everything is made or fresh.
That’s so wonderful to hear!
I’m so happy to hear that, thank you for the feedback!
I love the recipe! So So GOOD! I think it’s my favorite vegan recipe – Not just for lentil loaf but for anything.
Thanks
Looks amazing! Any chance we could leave the corn kernels out or replace with something else? We’re really only fans of cornbread and popcorn in this house 🙂
Sure! They do add some moisture but maybe some tiny cut pieces of carrot? Not too much though or it might add TOO much moisture.
Hi, Brandi,
I’ve tried so many of your fantastic recipes, and reeeeaaaalllly love them! Looking forward to making this loaf, but wanted to ask, what can I sub for the flaxseeds? Are they meant to replace an egg? If so, could I use three tablespoons of aquafaba as an option?
Just made this recipe and it was a huge success! I’m so pleased. Full of flavour, spicy, smokey, toothsome and umami. It ticked every box on the flavour profile and was popular with both the vegan and the must-have-meat-omnivores in my family.
I will definitely make this again and am looking forward to checking out your other recipes. Thank you Brandi!
I don’t have a handheld immersion blender. Can I use a food processor or my vitamix instead? Or would the texture be wrong?
Made Lentil Meatloaf & tossed green salad for dinner for my family. Was liked very much. Easy to make, looked just like a meatloaf, held together & sliced thickly. Definite Cornbread flavour. Thankyou
I was going over a bunch of your recipes and decided to try this one first. It was pretty straightforward to make and I appreciated your tips along the way. I cut down on the spice a bit (personal taste). This came out really nice! The consistency was good- like the meatloaf I used to make in the past. The taste was really good. Some recipes I’ve tried are bland but not this. Thanks for taking the time and detail you put in. I’ll be trying more of your recipes for sure.
So happy you loved it Gregg!
Excited to try this! Not sure of the onion amount: 1/2 of heaping cup?
Hi! Yes, a heaping 1/2 cup of diced onion.
Hi! Thanks for all your great recipes!
Can I make this meatloaf a day or 2 ahead or freeze it?
Sounds delicious!
Thank you,
Shari
Hi! I haven’t tried freezing it, but I’m not sure since cornmeal absorbs liquid the longer it sits so you can test it, but it might dry it out.
Is it alright to leave out the corn? or sub with another veg?
Yes you can leave it out.