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
Could maple syrup work to substitute molasses?
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.
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!
This is so wonderful to hear Kassia! Thank you for the amazing feedback!
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.
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!
Do we only use one cup of dry lentils?
Yes, use what’s listed on the recipe. They triple in size nearly when cooked.
I made this for the first time last night and it was a HUGE hit! Thanks for another delicious recipe!
Mesquite or hickory liquid smoke?
Hickory!
Hello,
It sounds delicious!
Was wondering if it freezes well?
Thanks
Vanessa
No, I wouldn’t advise freezing the loaf, because of the cornmeal, it will cause it to dry out and be crumbly.
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!
Any recommended cornmeal substitute? We don’t ear corn due to food sensitivities. Thanks!
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.
Have you ever tried making meatballs out of this recipe? I’m looking for a good recipe to fool my grandkids. 😉
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!
Can this be done in a crock pot?
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.
Hi can I do it in advance? I mean only 5 hours before? Or can it be reheated? Thanks
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!
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?
So happy to hear that Shree! I’ve never tried that, but if you love a strong ketchup flavor, it might work!
Hi, made this tonight and wondering if u have ever froze leftovers?
I am curious if adding finely chopped walnuts would work? There are many vegan recipes adding them for texture resembling ground beef. Thoughts?
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/
Hi Brandi! This looks great! What brand of dark balsamic vinegar do you use? Thx!
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!
Use the brown lentils!
Can I use old oats instead of cornmeal?
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.
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.
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!
I wonder if the lentils could be cooked in an instant pot to speed up the process.
As long as they are cooked with no excess liquid, possibly. I’ve never tried it!
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!
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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.