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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!
4.94 from 61 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
Yields 8 slices

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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Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. Deb

    February 6, 2021 at 6:18 pm

    To print this recipe, just click on the print button as usual on this page. When the next page comes up, just right-click on your mouse to get a pop-up box with a menu; ‘print’ will be an option. Click on that and proceed as usual.

    Reply
  21. Jenna

    March 4, 2021 at 7:14 pm

    5 stars
    Love the recipe!! How long will extra BBQ sauce keep in the fridge?

    Reply
    • brandi.doming@yahoo.com

      March 4, 2021 at 7:29 pm

      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.

      Reply
  22. Nichole

    March 4, 2021 at 9:05 pm

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      March 5, 2021 at 3:37 am

      So very happy you loved this Nichole, thank you for the feedback!

      Reply
  23. Tammy

    March 4, 2021 at 9:36 pm

    5 stars
    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!!!!

    Reply
    • brandi.doming@yahoo.com

      March 5, 2021 at 3:37 am

      I’m so thrilled to hear how much you loved this bbq sauce Tammy!! Thank you so much for sharing!

      Reply
  24. Melissa

    April 14, 2021 at 9:55 pm

    5 stars
    I’ve made this before and it was delicious.

    Do you cover it at all with aluminum foil when cooking??

    Reply
    • brandi.doming@yahoo.com

      April 14, 2021 at 10:10 pm

      No, I never have but since ovens can vary, if your top is looking a little too burnt, you could cover it.

      Reply
  25. V.Roque

    April 28, 2021 at 2:57 pm

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      April 28, 2021 at 3:59 pm

      That’s so wonderful to hear!

      Reply
    • brandi.doming@yahoo.com

      April 28, 2021 at 7:20 pm

      I’m so happy to hear that, thank you for the feedback!

      Reply
  26. Laurie E Hoelscher

    May 19, 2021 at 2:02 am

    5 stars
    I love the recipe! So So GOOD! I think it’s my favorite vegan recipe – Not just for lentil loaf but for anything.
    Thanks

    Reply
  27. Olivia

    June 16, 2021 at 10:18 pm

    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 🙂

    Reply
    • brandi.doming@yahoo.com

      June 19, 2021 at 6:56 pm

      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.

      Reply
  28. Elizabeth Stiefel

    June 20, 2021 at 9:05 pm

    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?

    Reply
  29. Yasmin Bannerman

    June 25, 2021 at 8:51 pm

    5 stars
    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!

    Reply
  30. Amanda

    July 28, 2021 at 2:43 am

    5 stars
    I don’t have a handheld immersion blender. Can I use a food processor or my vitamix instead? Or would the texture be wrong?

    Reply
  31. Bettina

    November 30, 2021 at 11:33 pm

    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

    Reply
  32. Gregg W

    January 1, 2022 at 4:47 am

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      January 2, 2022 at 10:06 am

      So happy you loved it Gregg!

      Reply
  33. Tess

    March 13, 2022 at 3:19 pm

    Excited to try this! Not sure of the onion amount: 1/2 of heaping cup?

    Reply
    • brandi.doming@yahoo.com

      March 13, 2022 at 6:47 pm

      Hi! Yes, a heaping 1/2 cup of diced onion.

      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 love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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