This Vegan Barbecue Lentil Loaf is oil-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!
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 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
- two 15 ounce cans or 2 cups (370g) cooked brown lentils, drained and rinsed and patted dry
- 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) either my BBQ sauce below or your favorite, separated (SEE NOTES BELOW)
- 1/2 cup (80g) 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 (24g) 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 (85g) frozen sweet organic 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
- I use this scale.
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
- Preheat the oven to 350°F (177°C) and line a 9x5 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 the1/4 cup water to a pan over medium heat. Once simmering, add the onion and 1/4 teaspoon salt and simmer 5 minutes. Stir in the garlic and cook another minute. All the water should be gone now before the next step.
- Add only one can of the lentils to a large bowl and mash well into a paste. This will hep to bind the loaf. Add the other can of lentils.
- Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup (180g) 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.
- Add the batter to the loaf pan and spread out flat on top and evenly to the corners. Let it sit for 10 minutes before baking, so the cornmeal soaks up some liquid. This will help the end product have great texture.
- Spread 4-6 tablespoons of the barbecue sauce all over the top evenly. Bake for 50-60 minutes or until firm and a toothpick basically comes out clean with no lentil batter. I noticed the version with canned lentils was done a few minutes faster. The version where I tested cooking my own lentils first was done at 60 minutes.
- 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 very 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
"Smoky Mesquite" and both were phenomenal. Choosing a smoky one is key, here. LENTILS: I originally wrote this recipe and posted it 10 years ago and when I wrote the recipe, I included cooking the lentils yourself. However, over the years I have had so many people ask to make it with just canned lentils for time and convenience. I have finally done that and yes, it is so much easier and faster! The recipe now reflects that above. If you still want to follow the directions of cooking the lentils yourself, here are those directions:
- 1 cup (193g) uncooked lentils (DO NOT USE RED)
- 1/2 teaspoon fine sea salt
Girl. This is so good. SO. GOOD. The barbecue sauce sends it over the top. Holy wow. I’ve never had lentils before and now I’ll eat them all the time. Such a delicious way to end my long weekend. Thank you for another amazing recipe! 🙂
Meredith, you are SO sweet! Thank you so much for the kind words and I am beyond thrilled you loved it so much and thank you for tagging me on IG and Twitter!! I can’t believe you’ve never had lentils before! SO glad they were a hit and thanks for the feedback. xo
Although I’ve been vegan for four years, this is my first lentil loaf and it will be our go-to recipe. The texture is great and as firm as I’d hoped. I suspect I didn’t bake it quite long enough since the interior slices are a bit softer than the end slices, but I can correct that with future efforts. I especially like that we typically have all these ingredients on hand. Can’t wait for lentil loaf leftovers!
Wonderful Linda! I’m so glad to hear that! Yes, you can just simply bake it a few minutes longer to make it firmer. I like mine really firm too and I know some ovens vary. Thanks again for the feedback!
I have been toying with an idea of using barley, grapenuts and lentils. I will try your recipe. I have always had the same problems with texture etcetera, that you described. I think the texture of Barley may work well in a loaf. I haven’t seen that! If you have tried Barley I would like to hear about it. Thank you.
Hi Linda! No, I haven’t tried barley yet. I have never even bought it I don’t think! I have used grapenuts though to make cookies awhile back, haha, but since they aren’t gluten-free, I don’t use them anymore. Lentil loaves are pretty popular but they are notoriously mushy, so the secret ingredient I used here was the cornmeal…that is what made all the difference. It gives it a much more meaty texture and better hold too, as lentil loaves tend to fall apart. Hope you let me know if you try it!
What a perfect recipe for me to make for myself and my vegetarian family.. this lentil loaf just looks so delicious and I bet its a massive protein hit too!
Oh WOW! Meatloaf has always been such a comfort food to me and I love that your recipe is meatless (obviously) and it looks even yummier! I LOVE barbeque sauce too and your recipe looks Ahhhhmazing!
Thank you so much Melanie! It is so delicious and has a wonderful texture…even the meat lovers are enjoying it! And it’s basically fat-free, so much healthier than typical meatloaf, win-win!
Do you think the batter has enough ‘oomph’ to become meatballs? Looking for a BBQ meatball appetizer. Would they fall apart too easily if I put them in a crockpot? Hmmm…. May try it…
Hi Aleta! The batter definitely is too wet for meatballs, but I think just increasing the cornmeal to thicken it up some more to mold-able balls would work great. I actually have on my to do list to make veggie burgers next using cornmeal since it worked so well! If you try it, please let me know how it turns out!
I make this lentil loaf regularly now but want to know if I can make it into balls for appetizers?
Hi there! I think the batter is too wet to be able to form into balls. You would likely have to chill them in the fridge or freezer for the mixture to be stiff enough to form balls. You could try that or add a little bit of flour to make them hold, I have never tried it so that’s a guess. I have been meaning to make some veggie balls for the blog. Let me know how they turn out!
this looks phenomenal, brandi!
Thank you so much Caitlin!
If anyone can make VEGAN BBQ, it’s YOU! 😉 You GENIUS!
Aww thanks Gigi! xo
omg YUM YUM YUMM!!!! And thank goodness – no oats! This will be so beautiful with some roasted veggies and gravy on the side…going to pin this for when my husband comes back from his vacation =)
Happy New Year to you and your family, Brandi!
Amrita
Haha! Yes, I’ve been surprised by how many people have loved the “no oats” part! This is seriously the best loaf I’ve had and the bbq sauce just drives it home, hope you try it sometime!
Finally! A loaf that didn’t fall apart! Loved the flavor of the sauce too. The best part was that my very picky meat eater husband had a second helping! 🙂
I’m thrilled to hear that Brenda! Thank you so much for letting me know! So glad it is hubby approved too!
I just made your recipe and it is delicious, the best lentil loaf I’ve ever had the pleasure of eating. Bravo.
Annie, that is so awesome!! Wow, what wonderful feedback, thank you so much for letting me know. I truly appreciate it! 🙂
Can you specify what you mean by ‘corn’, from the photos that could be whole corn kernels ie from a tin or frozen? Thanks xx
Hi Sunny, just regular corn kernels. I used organic frozen corn from a bag and let them thaw slightly before adding it, but canned would work too, as long as it is drained first.
I made this & it turned out PERFECTLY! Also made your red wine gravy for the mashed potatoes and it was divine. Thank you SO much! Making vegan xmas dinner for a family of non vegans was a bit nerve wracking but they all cleared their plates and went back for seconds 🙂 My mum has now asked me for the recipe! Thanks for helping our little Scottish Christmas to be a big success!
Thank you so much Claire for the amazing feedback!!! I’m so happy to hear you loved this loaf and also my thyme cabernet gravy! SO happy to hear everybody cleared their plates and went back for seconds!! I can’t tell you how grateful I am you made my recipes and left feedback, I really appreciate it 🙂
Oh boy, this looks incredible – I can’t wait to try it!
Wonderful Jen! Please let me know when you do, I’d really love to hear!
This loaf made my day today! Easy to make, simple ingredients, and a perfect consistency. The BBQ sauce is absolutely the best sauce I have ever had. This will absolutely become a part of my family’s monthly rotation, possibly added to the weekly staples! Thank you again for this delicious recipe.
Well Regina, your feedback made MY day! I’m so happy to hear it was a success and that it is the “best” sauce you’ve ever had, wow! We love it here too, thank you again for taking the time to let me know 🙂
Brandi-
The lentil loaf was a hit with the family for xmas eve dinner! I added 1/2 cup carrots and 10oz sliced mushrooms to the onion and garlic mixture. I pulsed this mixture in the food processor before mixing in with the lentils. It turned out great!
The barbecue sauce is amazing! I will be making it more often.
Happy Holidays!
Katie
Thank you so much Katie for the wonderful feedback! I’m so happy and thrilled to hear you and your family all loved it and so glad the barbecue sauce was a great hit as well! I really appreciate hearing from you! The carrots sound like a wonderful addition! We can’t eat mushrooms in my household, but I bet they gave great flavor too. I’m going to add some bell peppers next time as well!
I have been dying to make a good lentil loaf!! This one is now at the top of my list.
Thank you Brittany! It’s so good!
I cannot wait to try this lentil loaf – the use of cornmeal is such a brilliant idea, Brandi! I am a big fan of lentil loaves in general (they make the best leftover sandwiches!) so I am sure this is going to be a staple around here 🙂 Hope you are having a great holiday!! Merry Christmas 🙂
You are so sweet Ceara! Yes, I was amazed when it actually worked…I was so tired of failed attempts, but it really has a close texture to actual meatloaf…it was sooo delicious! Merry Christmas to you too my friend! xo
You had me at spice…
Haha! I know right! I am thinking I will be making this quite often!
Wow, Brandi that looks like meatloaf, love it. It looks perfect, absolutely perfect. I can just imagine how delicious it is.
Aww thanks so much Suzanne! I wanted it to be as close to traditional meatloaf as possible, as far as textures go, so I really appreciate the compliment. I wouldn’t say it’s 100%, but it’s pretty darn close with the cornmeal!
Also, most people in a lot of families are NOT vegan or are transitioning and it’s important to have food that they feel satisfied with and it be hearty enough and not feel so dainty. Bottom line, so many non-vegans follow my blog or have hubbies that want a “meaty” dish and this satisfies. This loaf is a great texture and full on flavor with the bbq sauce and super quick to prep…unlike many loaf recipes out there. Nobody wants a mushy loaf!! lol!
Great call on the corn meal, I use it a lot in baked savoury dishes when I want structure without meat or eggs and it works wonders. This loaf looks wonderful. Merry Christmas to you and your loved ones. xo Nissrine
Nummers, girl! It looks so moist!
Thank you so much Annie!! Definitely nummers and super moist, without an ounce of oil! Yeehaw!
Now that looks like pure comfort food!
Thank you so much Cindy!! Definitely comfort food…I wanted to hog the whole loaf myself, lol!
This looks absolutely divine!!
I’m a bbq addict too so I can’t wait to try it!
For the yellow wet mustard, is there anything you could think of that could sub it? Or if the sauce would be okay without it?
Awesome! BBQ addicts unite 🙂
Do you have dry mustard spice, if so then just add just 1/2 teaspoon of dry mustard instead and add an additional teaspoon of water. It packs much more of a punch than wet mustard, so much less is needed. The mustard definitely helps with the bbq sauce flavor. I think that should work just fine. Please let me know how it turns out!
Hi! Mu husband and I just decided, TODAY, to go onto a plant based diet for our family of 6. My son and I are already GFSFCF.I need recipes my bids will eat, when they don’t even want to eat carrots or green beans! I’m overwhelmed! What is wet mustard!?!?
That just means regular mustard and not the dry spice kind. I would suggest these following recipes as they are huge crowd-pleasers with vegans, non-vegans, meat-eaters, kids, etc. and taste like total comfort food and are nothing weird.
This Cheesy Mexican Tortilla Bake is just fabulous and so cheesy and easy to make.
https://thevegan8.com/2017/06/26/vegan-cheesy-mexican-tortilla-bake/
Also, this Garlic Alfredo has been my most popular recipe for years.
https://thevegan8.com/vegan-garlic-alfredo-sauce/
This Tomato Bisque is better than any dairy version and I’m sure you all will love it. You will probably have to double the recipe though.
https://thevegan8.com/2015/12/18/lazy-day-vegan-tomato-bisque/
Here is another great recipe kids love! Taco Bowls!
https://thevegan8.com/2016/01/21/big-time-vegan-mexican-burrito-bowl/
Thanks SO MUCH! God bless you and your family! I’m not the best cook, and my 3 kiddos who are not already GFSFCF aren’t going to like this one bit. I’m stressed!
You are so welcome! I wouldn’t let it stress you too much. It is just regular food. I just use normal everyday ingredients like potatoes, beans, rice, veggies, etc. Stuff I’m sure they already eat and if the food tastes good, people don’t really care what it’s called. A large amount of my readers are not even vegan, they just love my recipes, so don’t worry too much!
can i use blackbeans instead?
Hi Katie, I wouldn’t recommend it for this loaf, as lentils have a very different texture and moisture level. If you are wanting to use black beans, then I would suggest making my black bean burgers instead!
Here is the recipe: https://thevegan8.com/2015/05/13/fat-free-baked-mexican-black-bean-burgers/