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
I tried freezing the loaf after it cooked but it got crumbly. I’m the only vegetarian in my household so I can’t eat this whole thing at a few sittings. Any tips? I’m going to freeze half uncooked so wish me luck Great recipe have made it twice (this is time #3) and follow you on instagram
Hi Peg! So happy to hear you love this loaf! I’ve never tried freezing this, but my guess is since there is basically no fat in this, that is why it gets crumbly after freezing. Will your other members not eat it just because it’s vegan, haha?! I have so many meat-eaters love this, regardless of it being vegan, so maybe they would like it too 🙂
But my only guess would be to try what you stated, about freezing half uncooked, although I think that would add extra moisture, so would possibly take longer to cook. Otherwise, after cooking it, slice them into individual pieces and wrap each piece tightly with saran wrap, then place them all into a ziplock bag and freeze it that way. I think it would work best that way.
Brandi,
This recipe is amazing! Although parts of it seemed strange and new, I followed the directions to the letter and made the best vegan loaf we’ve ever had. We managed to keep from devouring the whole thing only because we wanted leftovers for sandwiches.
I have only just found your blog, but shall carry on cooking enthusiastically. Thank you so much for all of the hard work and generosity that has to go in to writing and sharing a blog of this quality.
Wow, thank you so much for your sweet words Molly! I’m so very happy this is the best loaf you’ve ever had! Yay! Thanks for the feedback, it is so appreciated!
I have made this twice now and it is great. I do no thave flax on hand so used chia and have a kick butt bbq sauce of my own that I use…. I did add loads of fresh herbs to mine as well. It is outstanding! Thanks so much for a great recipe.
SO glad you love this so much, thank you for the feedback!!
My mom made this for our Easter brunch yesterday and it was amazing!!! That BBQ sauce is heavenly and while I didn’t assist with the process, I certainly enjoyed eating it! Ha! I love that it was oat-free, too…oh, and the texture of this loaf is perfect! My mom sent me home with some leftovers and I’m tempted to make a lentil loaf sandwich, with extra BBQ!
Yay! So happy it was such a hit friend, thank you so much to your sweet Mom for making it!!
Quick question…about how long is the prep/cooking time? I’m trying to figure out when to start making it! Thanks!
Hi Eva! This is one of the few recipes on my entire blog that takes a bit of time, which is necessary for the loaf. I’d say give yourself a couple of hours or so. It takes 40 minutes to cook the lentils and an hour to cook the loaf, and of course there is some time to gather and prep the ingredients. What I would suggest is cooking the lentils before the day you want to eat the loaf, that way you only need to mash them and cook the onions/veggies…it will save a lot of prep time. This is what I do sometimes. Otherwise, give yourself at least a couple of hours.
These look so yummy, but could you please tell me how many grams of sodium are in this recipe.
It would be great to have the sodium content with and without your barbeque sauce. Thank you so much
I’m not sure, I calculated the nutrition above for the recipe but this was way back before I started doing the sodium content. It takes a lot of time to calculate it all, but there are online calculators that can give you that info if you are needing just the sodium. I don’t have all of these ingredients currently to tell you exactly. Caloriecount.com has a calculator if you want to punch it in.
Thank you so much! My daughter is actually allergic to oats, and so many good foods are using it. I’ve never quite found a good substitute, although rolled spelt came close! I may try your idea in other recipes containing oats.
— Kristie
I just made this and it was super good. I used a less than course grind corn meal (only one I could find) so it was a bit mushy but still delicious. I’ll make it with coarse grind next time. Nice little no boil BBQ sauce too. Thanks for posting. I will try your other recipes too.
So happy to hear it was a hit, thank you so much for the feedback!
I made this today and it is delicious! Thank you again for posting the wonderful recipe!
I’m so happy to hear that, thank you so much Valerie for the feedback!
Used masher and standard corn meal and it worked fine- tad dry but held together well. The parchment is a great tip- no cleanup!
Hi Mark! So glad to hear it worked out, thank you! Yes, standard cornmeal is too finely ground and will soak up more moisture, making the loaf dry. That’s why I’ve noted that it’s imperative to use the medium grind coarse cornmeal. It turns out much more moist that way 🙂 And yes, this is the probably the only recipe on my blog that takes the longest prep work. It saves time to make the lentils the day before 🙂
Very tasty but took me hours the first time- thanks so much for your hard work!
I would love to try this on my SAD eating husband…I don’t have an immersion blender though for half the lentils; can I just use a potato masher or pastry blender or a fork or whatever else you recommend?
You really want to make sure half is really pureed and smooth, so the loaf doesn’t get too dry. You could try a food processor, otherwise, I would just try a fork and really mash it well repeatedly. I think that should work ok!
Thanks! I’ll try that and let you know how it turns out.
Hi Brandi! It sounds easy and healthy recipe. I tried this it was soo good . I also made my mind now this will be my weekends dinner menu also . Thanks for sharing the recipe with us.
SO wonderful to hear Mikkel! So happy you loved this recipe, thank you so much for the feedback!
OH THANK YOU SO VERY MUCH FOR YOUR RECIPE. I’m allergic to; mustard, oil, wheat. Your recipe is greatly appreciated
You are so welcome Paula! I’m so glad you love it!
I made this last night, but saved to re-heat and eat today. This is hands down the best lentil loaf on the planet. It had the right texture, and even made a great lentil loaf sandwich :0 Thank you , thank you, so much . I can’t wait to try your Mexican Black Bean Burger. I can’t wait to try your other recipes.
Thank you so much Pamela! I’m so happy to hear this is the BEST lentil loaf on the planet, haha! Made my day! We love it too!
Dropping you a note let you know I used your recipe for my 1st ever lentil loaf – it was absolutely AMAZING. I’ve been a vegetarian for years and have begun dabbling in the vegan world. I can’t wait to make your chili cheese fries next 🙂 Thank you so very much for sharing!
So happy to hear that Barb! Thank you so much for the wonderful feedback, it really means a lot to me!!
Brandi, I have been vegetarian for 6 years and have always wanted to try making a lentil loaf. I found your recipe yesterday while searching for one online. A lot of the recipes had ingredients that didn’t sound good or unappetizing photos. This one looked and sounded delicious. I made it last night (used store bought bbq due to time constraints) and it was awesome! I even rushed a little through a few steps (letting the loaf sit before and after) only because I was running out of time and it was still wonderful. Great taste and texture. My meat-loving husband liked it, too! I am going to try it again in a few weeks exactly as outlined. This is especially exciting because my dad is vegan (a fairly recent diet change due to heart disease) and is always looking for new things to eat and try. He’s doing a good job of creating his own recipes, but he also does not eat refined flour, refined sugar or oils, which can make it a little more challenging. I am going to make this for him when I see him next month and I’m so happy it is all ingredients he can have, and I don’t have to modify the recipe at all. I am going to let him know about your website, I think it would be a really good source for other recipes.
Woohoo! Love it when the meat-eating hubby loves it too! Thank you so much for such wonderful feedback! I’m so happy to hear it was loved by all! Thank you so much for sharing!
I was so looking forward to this recipe. I even sent my boyfriend to get the special corn meal. We were both so disappointed. Lots of work for a mediocre lentil loaf. ?
Hi Cathy. Sorry to hear that. You are the only person I have ever received a negative comment from, so I’m a bit baffled, as you can see from all of the above 100+ rave reviews. It’s been a huge reader favorite for the past year, so I’m sorry to hear something didn’t work out right on your end. Did you use a storebought barbecue sauce? The sauce I created specifically for this recipe has a very deep, wonderful flavor so if you used a store brand, that doesn’t have the best flavor, that will impart to the loaf.
Hi Brandi,
Yes, all the comments are so positive! I did make your barbecue sauce, which is very sweet, rich and flavorful. I guess we just have different tastes.
I appreciate all the effort you put into creating the recipe.
We made this last weekend and loved it! The texture and flavors are great! Thank you!
Hey Brandi! Greetings from Belgium 🙂 I’ve just recently started eating vegan, and I absolutely love your site. Here it’s very weird if you decide to no longer eat animal products, people treat you like you’ve gone crazy haha, and after a period will go back to eating meat and dairy! I’ll show them 😉 Anyway, since every meat-sub here has gluten in it and I have to eat gluten-free, I will make this recipe tonight! I love lentils, but my husband doesn’t although meatloaf is his favorite so I hope it’s gonna be a succes. Also, we don’t really eat bbqsauce so much like you guys so that’s definitely something new 🙂 Just love your site! I’m also making the granola! Can’t wait to try it.
Oh wow, I can imagine how difficult it must be for you Emily! Hang in there and just remember how much better you are doing for your health and animals and stay motivated! This has been one of my most popular recipes, even with meat-eaters so I hope you all enjoy it. I would use less chili powder and add to taste if you are not used to bbq sauce, that way it’s not too spicy. Let me know!
This is my fav dish to make so filling, yummy, delicious , just cook lentils, mix throw in oven, stuff it!!! Yummy!
SO glad to hear that Tiffany, thank you for the feedback!
I made the lentil loaf last night and it was a BIG win ! I was expecting it to be a little on the moist side with the difference in standard liquid measurements between US and Australia. It was perfect. The barbeque sauce just made it. I also used Bob’s Red Mill cornmeal and used the Tabasco brand of chipotle sauce – what a fantastic flavour the chipotle is (first time I have used it). Awesome Brandi. This recipe is now on repeat !
Yay! SO, so happy to hear that Carolyn! Thank you so much for the wonderful feedback! I really appreciate it!
Love the recipe! Wondering if it could be used/converted to make lentil “meat”balls?
I’m so sorry Ali, I missed this comment! Unfortunately, the mixture is way too wet to form into balls! It’s fairly wet so the loaf stays moist but firms up a ton while cooking.
I made this tonight; my first attempt at a Lentil Loaf. Served it with mashed potatoes and “Creamy Mushroom Gravy” from another site. This lentil loaf recipe is a keeper, but I am not sure about the BBQ sauce. It tastes weird to me, but that may be because of the vinegar. I will definitely put this in my “to try again” folder.
Hi Nancy! So glad you enjoyed it! Hmm, that’s the first I’ve heard that, but if you prefer less vinegar, then just use less next time. Where I grew up, barbecue sauce always has a good dose of vinegar and I really wanted it to stand out within a lentil loaf. But that is certainly personal, so use less next time if you like. Also, make sure you use a good quality dark balsamic vinegar, as some have a really cheap vinegar taste because they have a stronger percentage of acidity, so that may be the case with your vinegar, so just use a little less.
I made this last weekend and it is the best lentil loaf I ever made! I doubled the recipe and am eating it every day for lunch this week! I put some in an 8 x8 square pan and the rest in muffin tins. I added some green pepper & mushrooms, and used dried chipotle chiles ground in my spice grinder and it was so spicy/yummy/smoky! I made your BBQ sauce recipe as well! I loved the way it tasted after it cooked. Thank you so much!
SO so happy to hear that Gira! Thank you so much for such wonderful feedback and I love how you doubled and made them, very creative to do as muffins! Thanks again!