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Vegan Barbecue Lentil Loaf

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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!

Sliced vegan barbecue lentil loaf on wood platter

*This post contains affiliate links, see my disclosure policy here.

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!

Slice of vegan barbecue lentil loaf

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!

bowl of vegan barbecue sauce

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!

how to make vegan lentil loaf images sequence

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.

Vegan Barbecue Lentil Loaf with bbq sauce drizzled

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

Brandi Doming
This Spicy 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!
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs 10 mins
Course Main Course
Cuisine American
Servings 8 slices
Calories 129.9 kcal

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

BBQ SAUCE: This is the only BBQ sauce tested in the recipe and the strong flavor and texture work perfectly. You are welcome to try your favorite bbq sauce in its place, I just cannot vouch for how the flavor will be with other bbq sauces, obviously.
 

Nutrition

Serving: 1sliceCalories: 129.9kcalCarbohydrates: 29.3gProtein: 5.7gFat: 1.7gSugar: 7.3g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword vegan lentil loaf, best lentil loaf, barbecue lentil loaf

 

Filed Under: Beans/Legumes, Christmas, Dips/Sauces, Gluten Free, Grains/Pasta, Holiday, Kid Friendly, Kid-Friendly Meals, Main Dishes, Nut Free Tagged With: Barbecue, Best, Gluten-free, Lentil loaf, lentils, Low fat, Sauce

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Reader Interactions

Comments

  1. Monique

    September 29, 2018 at 9:49 pm

    5 stars
    Just made this and wow!! The texture and taste are amazing even though I forgot to add the corn. And can we talk about this BBQ sauce??! I’ll definitely be making this instead of buying it!

    Reply
    • brandi.doming@yahoo.com

      October 2, 2018 at 7:41 pm

      Yippee! So thrilled to hear that Monique, so glad you loved the loaf and the bbq sauce!!

      Reply
  2. James

    September 30, 2018 at 9:09 pm

    5 stars
    Just made this for the first time and it came out great! Did take a while to make, but so worth it, I laid the pieces on a bed of edamame noodles to give a protein filled meal. So pleased, thank you. James

    Reply
    • brandi.doming@yahoo.com

      October 2, 2018 at 7:41 pm

      Wonderful James, so glad to hear how much you enjoyed this loaf! Haha, yes this is probably the longest recipe to make on my blog, everything else is rather quick, but like you said, definitely worth it!

      Reply
  3. Cindy

    October 17, 2018 at 6:10 pm

    5 stars
    I have used this recipe to make vegetarian onion bombs when we go camping. It is really good!

    Reply
    • brandi.doming@yahoo.com

      October 17, 2018 at 6:13 pm

      Awesome Cindy!

      Reply
  4. Patty Smith

    November 14, 2018 at 2:16 am

    Hi! I’ve been printing a few of your recipes today. This recipe’s Print Recipe button isn’t working.

    Thanks!

    Patty 🙂

    Reply
    • brandi.doming@yahoo.com

      November 14, 2018 at 3:29 am

      Hi Patty, yeah I have no idea why this is the only recipe that don’t print, so sorry about that!

      Reply
  5. Deborah

    November 15, 2018 at 1:31 am

    Hi Brandi,
    Man this looks good. How much does one cup of dried lentils yield when cooked? Can I used brown lentils in a can if I’m pressed for time or would that make it taste not as good? If not canned can I use brown lentils instead of green? What’s the difference?
    Thanks for all you do.

    Reply
    • brandi.doming@yahoo.com

      November 15, 2018 at 1:54 am

      Hi Deborah! I’m honestly not sure how much it yields, I’ve never used canned here so I hate to say and then you use the wrong amount and it affect the end result. Google tells me about 3 cups worth. I typically just make the lentils the day before and it saves so much time. Green lentils take much longer to cook versus brown and tend to be more firm so I’m not sure how well brown would do here, sorry!

      Reply
  6. Morgan

    November 15, 2018 at 7:24 pm

    Hi Brandi.
    Would like a clarification on the cornmeal. Recipe says MEDIUM GRIND coarse cornmeal by Bob’s Red Mill.
    I found Medium Grind Cornmeal by Bob’s RM…but it does not state coarse. I called the company and they said
    they offer both Medium Grind and Coarse but not as a single product.
    Which one should I use? Thank you!

    Reply
    • brandi.doming@yahoo.com

      November 15, 2018 at 8:01 pm

      Hi Morgan, get the one that says medium grind 🙂 They may have changed the writing on their package but definitely medium grind. If you click the red highlighted link on the ingredients, it will actually take you to the exact brand pic 🙂

      Reply
  7. Deborah

    November 15, 2018 at 11:55 pm

    Can you substitute medium grind cornmeal in the magic skillet cornbread, so, I wouldn’t have to buy both medium and coarse?

    Reply
    • brandi.doming@yahoo.com

      November 16, 2018 at 12:28 am

      The medium is coarse so it’s the same. I used the same Bobs red mill for each recipe 🙂

      Reply
  8. Erica

    November 18, 2018 at 2:32 am

    I was wondering if this could be prepped and frozen to use later on? I am so excited to try it and if it goes well I’d love to be able to have one stored in the freezer in the pan ready to go! Thoughts? Erica

    Reply
    • brandi.doming@yahoo.com

      November 18, 2018 at 2:35 am

      Erica, I have never tried freezing this so I honestly can’t say, but if you do, it would definitely need to be Baked first, not just prepared. Wrap very tightly several times and then reheat low heat in the oven.

      Reply
    • Blumbobrundoblobo

      January 17, 2020 at 11:44 pm

      I love this recipe, but when I froze it, it went horribly. Do not try to freeze this. Same goes for the mashed potatoes recipe on this page.

      Reply
      • brandi.doming@yahoo.com

        January 18, 2020 at 12:44 am

        So glad you love it! Yes, I wouldn’t recommend freezing anything with cornmeal as it just becomes so dry. And mashed potatoes never ever reheat well unfortunately.

        Reply
  9. Carrie Aragon

    November 19, 2018 at 7:33 pm

    5 stars
    The texture is spot on, not crumbly or mushy. In fact it’s the only loaf I’ve made that didn’t fall apart on me. Flavor of the sauce is delicious and pairs nicely with the texture of the loaf. 5 stars!

    Reply
    • brandi.doming@yahoo.com

      November 19, 2018 at 11:05 pm

      Such awesome feedback Carrie, thank you so much! I’m so glad you loved it!

      Reply
  10. Linda P.

    November 20, 2018 at 5:15 pm

    5 stars
    This is a favorite recipe. I’ve got a loaf sitting, ready to go in the pre-heated oven right now.

    Reply
    • brandi.doming@yahoo.com

      November 20, 2018 at 7:30 pm

      So happy to hear that Linda, thank you for the lovely feedback!

      Reply
  11. Kimberly Coleman

    November 21, 2018 at 7:52 am

    I have ORGANIC Medium grind cornmeal (Bobs Red Mill) will this be ok to use?

    Reply
    • brandi.doming@yahoo.com

      November 21, 2018 at 8:04 am

      Yes! 🙂

      Reply
  12. Tricia

    November 21, 2018 at 3:51 pm

    Think i could use a glass loaf pan?

    Reply
    • brandi.doming@yahoo.com

      November 21, 2018 at 5:20 pm

      Never tried glass, but I think so, hopefully the outsides don’t brown too quickly.

      Reply
      • Tricia

        November 22, 2018 at 4:55 pm

        Thanks for reply. Ill reduce baking temp and watch. Happy Thanksgiving!

        Reply
  13. Susan

    December 24, 2018 at 3:32 am

    This recipe is not printable. I can’t even save it. Can you please fix. Thanks

    Reply
    • brandi.doming@yahoo.com

      December 24, 2018 at 7:06 am

      I apologize Susan but this is the only recipe on my blog where, for some weird reason, the print button doesn’t work. It’s a fault with the recipe plugin and I have had them and my tech guy look into it and have not been able to get it fixed. I just look on my phone or iPad when following the recipes or you can copy and paste it into word document and print it that way. I wish they could fix it but since I didn’t create the recipe plugin, I have no way of fixing it.

      Reply
  14. Diane Brule

    December 26, 2018 at 8:14 pm

    5 stars
    This lentil loaf was a hit! Perfect texture and flavor, and delicious barbecue sauce. Will definitely make again.

    Reply
    • brandi.doming@yahoo.com

      December 28, 2018 at 11:06 pm

      So happy you loved this loaf Diane, thank you for the lovely feedback!

      Reply
  15. Elizabeth Anderson

    January 8, 2019 at 3:47 am

    5 stars
    I have made this a few times and I have to say- it is the best meatloaf recipe on the planet. When I was a meat eater I loved my meatloaf, it is one of the few things that I miss. But, this recipe is insanely delicious and I think it’s better! It is certainly healthier. I love it!

    Reply
  16. Molly

    January 10, 2019 at 11:15 pm

    I’m making this right now, but could NOT find medium corn meal. We eat eggs, so I’m curious if using 2 eggs in place of the flaxseed will help keep it moist. HELP! Anyone try this?
    I’m desperate to not have to cook a steak for my husband!

    Reply
    • brandi.doming@yahoo.com

      January 10, 2019 at 11:40 pm

      Hi Molly, I linked to the cornmeal in the post. It is sold on Amazon or it is sold usually at several grocery stores, but I know some areas are different so that’s why I link to Amazon, since that saves the hassle of driving everywhere to look. Regular cornmeal is going to make it dry and change the texture. Other readers have used it and not had good results. As far as eggs, since I don’t use eggs I have no idea what it would do to the loaf! You’ll just have to experiment and see. It may work, I just don’t know.

      Reply
      • Molly

        January 11, 2019 at 12:02 am

        Just popped it in the oven. I added finely chopped carrots and 3TBS unsweetened applesauce in hope’s to deter some of the drying due to regular cornmeal! Here’s to hoping the applesauce does the trick! I’ll check back in after dinner!!

        Reply
        • Kitty

          March 4, 2019 at 7:56 pm

          Hi Molly, how did your applesauce addition work? Also, were the carrots replacing the corn? or in addition to the corn?

          Reply
  17. Nanette

    January 30, 2019 at 10:39 pm

    5 stars
    Made this last night, I must admit I used finer cornmeal than the medium coarse as listed (it was the only cornmeal I had) and it didn’t turn out mushy at all. Was very pleased with the texture and the taste was great. It really slices like a meatloaf, hoping to fool my family 😊
    Thanks for another great recipe.

    Reply
  18. Susan

    May 2, 2019 at 7:50 pm

    Hi Brandi….

    I can’t wait to make this Lentil Loaf….can you tell me or show me a pic of what “unsulphured molasses” you use? And do you have a fav Chipotle chili powder? Thank you 🙂

    Reply
    • brandi.doming@yahoo.com

      May 6, 2019 at 5:29 am

      Hi Susan! I use the Grandma’s brand, it is the most common brand at grocery stores and it will say unsulphured on the front. Here is a pic. No, no real favorite on the chipotle powder, although I do use the McCormick brand.
      Here is the molasses. Just make sure you are not getting the one labeled “blackstrap” as the flavor is very different.

      Reply
  19. Ruth Rivera

    July 7, 2019 at 6:53 am

    Will dry polenta work as the cornmeal in this recipe?

    Reply
    • brandi.doming@yahoo.com

      July 7, 2019 at 8:54 pm

      Hi Ruth, I honestly have no idea, as I’ve never tried it! It may, I just don’t know for sure.

      Reply
  20. Persiphone

    July 13, 2019 at 12:58 pm

    5 stars
    “Makes you wanna slap your mama it’s so good”. Yes, that was the southern expression used as the meat eater went for his second helping last night. Followed by the comment “this BBQ sauce blows away any other I’ve eaten, this is way better than any BBQ restaurant Ive been to, this is soooo good”.

    I made this for dinner last night and followed the directions without substitutions. Side dishes: mashed potatoes and gravy, peas, marinated mushrooms and applesauce. The loaf is very sturdy and oh so yummy. And let me tell you about the BBQ sauce…NO COOKING THE BBQ SAUCE!!!! Just mix it in a bowl, delightful! It’s whipped up in 2 minutes, I was blown away with the ease of the BBQ sauce, it is now my fav.

    Hats off to you Brandi, this recipe is delish! From the bottom of my heart, thank you, thank you, thank you for sharing the no oil cooking,

    Reply
    • brandi.doming@yahoo.com

      July 14, 2019 at 5:30 am

      Haha, this is so awesome to read!! What a fabulous review! I’m so tickled your meat eater friend loved this so much and loved the BBQ sauce the most he’s ever had?! WOW!

      Reply
  21. Tamara Saxton

    July 24, 2019 at 1:36 am

    5 stars
    Wow, I made this the other day when I was doing my weekly meal prep. I didn’t really measure and I didn’t have the special corn meal, but I did cook it a long time. We had it tonight, I sliced it and fried the slices in a bit of oil and made AMAZING tacos! I cooked the slices up in the barbecue sauce and put the loaf on corn tortilla topped with red onion and tomato. I know it sounds weird, and it is weird, but so so good!

    Reply
    • brandi.doming@yahoo.com

      July 25, 2019 at 5:49 am

      It sounds really delicious actually! So glad you loved the recipe Tamara!

      Reply
  22. Sandy E

    August 1, 2019 at 2:07 pm

    Can you make this the day before serving and then reheat it?

    Reply
    • brandi.doming@yahoo.com

      August 1, 2019 at 3:56 pm

      Yes

      Reply
  23. Gail

    August 14, 2019 at 6:31 pm

    5 stars
    OMG…OMG…OMG this is so good!!! I wanted a change from salads, fruits and raw vegetables. This loaf was so good, warm and comforting!!!! The only substitution I had to make was smoked paprika instead of chipotle chili spice. The consistency was just like meatloaf. I will definitely be making this again. Thank you for your persistence on finding just the right formula!!!! Thank you thank you!!!

    Reply
    • brandi.doming@yahoo.com

      August 14, 2019 at 7:26 pm

      That is so wonderful to hear Gail, thank you so much for the awesome feedback!

      Reply
  24. Lana Moskalyuk

    September 6, 2019 at 10:47 pm

    5 stars
    Mm Mm! Made this today … Soo good! Well worth the prep. Definitely a make again! And … Plenty left for a leftover meal to look forward to! Thank you so much, Brandi! It was a hit with the family!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2019 at 1:16 am

      Yay, thrilled to hear that Lana, thank you! So good to hear from you, too!

      Reply
    • brandi.doming@yahoo.com

      September 9, 2019 at 6:34 pm

      SO awesome to hear this Lana!

      Reply
  25. Shannon

    September 29, 2019 at 9:12 am

    Has anyone tried making this in an instant pot? This recipe sounds amazing and want to try but don’t want to ruin it by experimenting with it first go round in the pressure cooker.

    Reply
    • brandi.doming@yahoo.com

      September 29, 2019 at 7:40 pm

      Hi Shannon, this Lentil Loaf is baked in an oven, not a pressure cooker. I don’t think baking a lentil loaf in an instant pot would be a good idea. Baking it is best!

      Reply
  26. Gina Jonson

    October 1, 2019 at 11:39 am

    …..in Australia we dont cook much with cornmeal. what else could i use? and what is cornmeal similar to? I dont want to use breadcrumbs, quinoa flakes? I think I have every other grain in my pantry so surely another one would be an ok sub?

    Reply
    • brandi.doming@yahoo.com

      October 1, 2019 at 10:16 pm

      Hi Gina, I’m really not sure. As I’ve noted the importance to the texture specifically for this loaf, is the medium grind coarse cornmeal. You could try maybe millet?? I really can’t say for sure if it would yield the same results though since I’ve not tested it. You can always try and see, but it needs to be a very gritty grain that expands with moisture, but doesn’t become mushy. Quinoa is not gritty enough and breadcrumbs of course will be soggy.

      Reply
    • Romy

      January 2, 2020 at 7:30 am

      In Australia cornmeal is known as polenta. Just buy the medium ground type not the fine. Making this tonight! The BBQ sauce is amazing and reminds me of real BBQ in the States which is so hard to find Downunder!

      Reply
      • brandi.doming@yahoo.com

        January 2, 2020 at 9:49 am

        Thank you Romy! Such a compliment, so glad you love the bbq sauce!

        Reply
  27. Mike

    November 2, 2019 at 6:38 pm

    Any chance of your recipes being more print friendly?

    Reply
    • brandi.doming@yahoo.com

      November 3, 2019 at 2:04 am

      Hi Mike, yes, actually all of my recipes are print-friendly. There is a print button on each recipe card. Weirdly though, this recipe for the loaf is the only recipe where the print function does not work. All other recipes work fine. I’ve contacted the designer of the recipe card and they cannot figure out why it does not work. Sorry for any inconvenience. You could copy and paste the recipe into word and print it that way.

      Reply
  28. Danielle Phenix

    November 4, 2019 at 5:07 pm

    5 stars
    Wow! Made this last night and my entire house smelled delish! BEYOND impressed with how good this loaf is. The texture and flavors are incredible. This is my new favorite meal. I didn’t have molasses so I used Trader Joe’s Sriracha BBQ Sauce which worked perfectly. Thank you SO much for this recipe! 🙂

    Reply
    • brandi.doming@yahoo.com

      November 5, 2019 at 1:08 am

      Woohoo, Danielle, so thrilled to hear how much you loved this recipe! Thank you for the review!

      Reply
  29. Pat Doyle

    November 19, 2019 at 5:39 pm

    Hi Brandi! What brenda of liquid smoke do you use? Thanks!

    Reply
    • brandi.doming@yahoo.com

      November 19, 2019 at 5:46 pm

      Hi Pat! I like both the Colgin brand and the Fort Worth Stockyards brand!

      Reply
  30. KJ

    November 23, 2019 at 3:03 am

    5 stars
    Absolutely delicious!! Love the flavor and texture. We’ll be making this again and again. Thanks Vegan 8 🙂

    Reply
    • brandi.doming@yahoo.com

      November 23, 2019 at 5:37 am

      Yay, so very happy to hear that KJ, thank you so much for making it!!

      Reply
  31. Tina

    November 24, 2019 at 3:35 pm

    Could maple syrup work to substitute molasses?

    Reply
    • brandi.doming@yahoo.com

      November 24, 2019 at 7:34 pm

      Hi Tina! Syrup is much sweeter and much less thick than molasses, so it won’t give the same texture of bbq sauce. You could try just adding 1 tbsp syrup in place of the 2 tbsp of molasses instead. It will not have that same depth of flavor without the molasses though, just fyi. But should still be tasty.

      Reply
  32. Kassia

    December 1, 2019 at 11:32 pm

    5 stars
    My first attempt at a plant based meal (that isn’t through a meal delivery kit.) Our house has gradually become vegetarian and everyone LOVED this meal. My husband loves lots of sauce so I added Heinz Chili to give the bbq sauce more volume as I didn’t have extra tomato paste to double the homemade recipe. It was delicious, but next time will certainly made extra of the homemade. I can’t wait to prepare it again for when my parents visit. Seriously, so so good!

    Reply
    • brandi.doming@yahoo.com

      December 3, 2019 at 1:51 am

      This is so wonderful to hear Kassia! Thank you for the amazing feedback!

      Reply
  33. Esther

    December 8, 2019 at 12:42 pm

    Hi Brandi,
    Would dry semolina or cream of wheat sub for cornmeal? We have corn allergies in the family and I so want to try this recipe.

    Reply
    • brandi.doming@yahoo.com

      December 8, 2019 at 7:04 pm

      Hi Esther, I honestly have no idea and can’t say since I’ve only ever made this with the cornmeal. You can always try it, I just can’t guarantee it will work!

      Reply
  34. Hope

    December 17, 2019 at 12:20 am

    Do we only use one cup of dry lentils?

    Reply
    • brandi.doming@yahoo.com

      December 17, 2019 at 1:20 am

      Yes, use what’s listed on the recipe. They triple in size nearly when cooked.

      Reply
  35. Christine

    January 21, 2020 at 9:45 pm

    5 stars
    I made this for the first time last night and it was a HUGE hit! Thanks for another delicious recipe!

    Reply
  36. Sandra

    February 11, 2020 at 10:04 pm

    Mesquite or hickory liquid smoke?

    Reply
    • brandi.doming@yahoo.com

      February 12, 2020 at 3:55 am

      Hickory!

      Reply
  37. Vanessa

    May 4, 2020 at 12:26 pm

    Hello,
    It sounds delicious!
    Was wondering if it freezes well?
    Thanks
    Vanessa

    Reply
    • brandi.doming@yahoo.com

      May 4, 2020 at 8:28 pm

      No, I wouldn’t advise freezing the loaf, because of the cornmeal, it will cause it to dry out and be crumbly.

      Reply
  38. Mary O’

    July 4, 2020 at 4:55 pm

    5 stars
    Thank you for this recipe! I use my rice cooker to cook my lentils – in vegetable broth instead of water – and, add the onion and garlic right in with lentils, instead of cooking them separately over the stove top. It’s a wonderful timesaver!

    Reply
    • Maria

      October 21, 2020 at 2:45 pm

      Any recommended cornmeal substitute? We don’t ear corn due to food sensitivities. Thanks!

      Reply
      • brandi.doming@yahoo.com

        October 21, 2020 at 5:40 pm

        Hi, no I’m sorry, as I mentioned in the post, the cornmeal is what makes the texture so perfect. It simply can’t be subbed, so sorry! There are lots of lentil loaves online that don’t use cornmeal though.

        Reply
  39. Sue

    July 29, 2020 at 6:46 pm

    Have you ever tried making meatballs out of this recipe? I’m looking for a good recipe to fool my grandkids. 😉

    Reply
    • brandi.doming@yahoo.com

      December 31, 2020 at 7:53 am

      No, the mixture is too loose to be meatballs. I have some vegan meatballs recipe on my blog already and some in my cookbook! Just use the search box for the meatball recipe!

      Reply
  40. Diana

    August 19, 2020 at 4:13 am

    Can this be done in a crock pot?

    Reply
    • brandi.doming@yahoo.com

      August 19, 2020 at 8:37 pm

      Hmm, I don’t think so, the oven bakes it up, making it firm and browned on the top and edges, I think the oven is best. The mixture can’t be shaped into a loaf without a loaf pan either, so a crockpot isn’t going to work well. It’s definitely best as written as an oven recipe.

      Reply
  41. Pilar

    September 19, 2020 at 6:40 pm

    Hi can I do it in advance? I mean only 5 hours before? Or can it be reheated? Thanks

    Reply
    • brandi.doming@yahoo.com

      September 19, 2020 at 7:48 pm

      You don’t want to let the mixture sit, it needs to be baked right away, otherwise the cornmeal will soak up the liquid and it turn dry. Just make right away and yet, totally reheats well!

      Reply
  42. Shree Ledford

    October 2, 2020 at 10:14 pm

    5 stars
    This recipe it top-notch! Thanks Brandi! What do you think about trying it with ketchup instead of BBQ? Do you think it would work?

    Reply
    • brandi.doming@yahoo.com

      October 3, 2020 at 6:46 am

      So happy to hear that Shree! I’ve never tried that, but if you love a strong ketchup flavor, it might work!

      Reply
    • Shannon

      January 14, 2021 at 2:09 am

      Hi, made this tonight and wondering if u have ever froze leftovers?

      Reply
  43. Katharina

    October 5, 2020 at 9:13 pm

    I am curious if adding finely chopped walnuts would work? There are many vegan recipes adding them for texture resembling ground beef. Thoughts?

    Reply
    • brandi.doming@yahoo.com

      October 5, 2020 at 10:14 pm

      Hi! This turns out very hearty and meaty because of the specific cornmeal used. I wouldn’t add anything else to it. And I can’t say how it would affect it either without trying it. If you want to use a recipe with walnuts, I’d use one that already calls for it or I have this recipe. https://thevegan8.com/vegan-walnut-basil-pasta/

      Reply
    • Mimi Clark

      October 10, 2020 at 4:37 am

      Hi Brandi! This looks great! What brand of dark balsamic vinegar do you use? Thx!

      Reply
  44. Melanie D

    October 5, 2020 at 10:18 pm

    Are the lentils “French Green Lentils” which are much smaller OR should I use Bob’s Red Mill “Brown Lentils” ? I only have these two, and I know not to use Red Lentils. TYVM we LOVE your recipes!

    Reply
    • brandi.doming@yahoo.com

      October 5, 2020 at 10:21 pm

      Use the brown lentils!

      Reply
  45. Ellie

    October 21, 2020 at 8:58 am

    Can I use old oats instead of cornmeal?

    Reply
    • brandi.doming@yahoo.com

      October 21, 2020 at 5:40 pm

      Hi, no I’m sorry, as I mentioned in the post, the cornmeal is what makes the texture so perfect. It simply can’t be subbed, so sorry! There are lots of lentil loaves online that don’t use cornmeal though. Oats will make them too mushy.

      Reply
  46. Travis Reese

    October 26, 2020 at 8:49 pm

    5 stars
    This recipe is seriously the best lentil loaf recipe I’ve found online. Super flavorful and holds up for days. Even my non vegan aunt loved it. Highly recommend anyone to make this for any sort of occasion. It can fool the biggest of meat eaters without a doubt.

    Reply
  47. Kathryn True

    December 7, 2020 at 8:15 pm

    4 stars
    Made this the other night. Followed the recipe loosely but it still came out great. I really like that the barbecue sauce uses molasses. It’s an ingredient I can’t find enough uses for!

    Reply
  48. Peyton

    January 2, 2021 at 8:22 pm

    I wonder if the lentils could be cooked in an instant pot to speed up the process.

    Reply
    • brandi.doming@yahoo.com

      January 2, 2021 at 11:26 pm

      As long as they are cooked with no excess liquid, possibly. I’ve never tried it!

      Reply
  49. Cate Elliot

    January 10, 2021 at 9:59 pm

    Hi Brandi, Can this lentil loaf be frozen ? I’ve only just discovered your blog and have make your Cheesy Mexican Tortilla Bake three nights in a row…. that good ! Not only am I impressed with the simplicity of your recipes, but the fact that they all look and sound so delicious and are oil – free ! You are so talented and creative ( cornmeal in meatloaf ….Who’da thunk It ?!?!? ) I am ordering your cookbook and am planning a weekly dinner menu around it- Finally ….a food blog with delicious, healthy recipes that fast, easy and uncomplicated …..Thank you!

    Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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