Vegan Barbecue Lentil Loaf
This Spicy 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!
Servings: 8 slices
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
BBQ SAUCE: I have tested this loaf with my BBQ sauce and also the brand Stubbs
"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:
"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
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. Use all of the lentils for the recipe.