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Writer's pictureCarib Sunsations

Delicious Lentil & Walnut Loaf Recipe: A Perfect Plant-Based Main Dish


If you’ve been looking for a hearty, nutritious, and utterly delicious plant-based main dish, look no further. This Lentil & Walnut Loaf is a flavorful and satisfying alternative to traditional meatloaf, perfect for weeknight dinners or festive gatherings.

Packed with protein-rich lentils, nutrient-dense walnuts, and a medley of fresh vegetables and herbs, it’s a dish that will wow vegans and non-vegans alike.

Let’s walk through the process step by step to ensure your first attempt is a smashing success!

Ingredients You’ll Need


For the Loaf:

  • 2-3 cup cooked lentils (red, green, or brown)

  • 2-3 cup walnuts, soaked and rinsed

  • 1 1/2 cup celery, chopped

  • 3 cup mushrooms, chopped

  • 2 medium onions, chopped

  • 6-8 cloves garlic, chopped

  • 1 tsp fresh rosemary, minced

  • 1 tsp fresh thyme, minced

  • 1 tsp marjoram

  • 1 tsp sea salt

  • ½ tsp smoked paprika

  • 1/2 cup flaxseed meal

  • 1/4 cup chickpea flour

  • 1/4 cup tomato paste

For the Sauce:

Tools You’ll Need

Before diving into the recipe, make sure you have the right tools handy. Here’s what we used:

  • Paudin Knife Set: These knives make chopping a breeze. Grab one here.

  • Durable Cutting Board: A sturdy surface is key for safe and efficient prep. Get yours here.

  • Food Processor: Essential for blending the walnuts and lentils to the perfect texture. Check it out here.

Step-by-Step Instructions


1. Prepare Your Lentils

Start by cooking your lentils in a pot of boiling water until tender. This usually takes about 15–20 minutes. Once cooked, strain and set them aside to cool. Lentils provide the base for our loaf, adding both texture and protein.

2. Sauté the Aromatics

In a skillet, heat a small amount of oil or water for sautéing. Add the chopped onion and garlic, cooking them over medium heat until translucent. This step enhances the natural sweetness of the onion and mellows the sharpness of the garlic.

3. Add the Mushrooms and Celery

Toss the chopped mushrooms into the skillet, stirring occasionally for about 5 minutes until they release their liquid and become tender. Then, add the celery and cook for another 3–4 minutes.

4. Season to Perfection

Sprinkle in the fresh rosemary, thyme, marjoram, sea salt, and smoked paprika. Stir well to coat the vegetables evenly with the seasonings. This combination of herbs and spices brings out the savory, umami flavors that make this loaf irresistible.

5. Process the Walnuts

Using your food processor, pulse the soaked and rinsed walnuts until they reach your desired texture. For a meatloaf-like consistency, aim for a crumbly mixture—neither too fine nor too chunky.

Next, combine the cooked lentils, sautéed vegetables, processed walnuts, flaxseed flour, chickpea flour, and tomato paste. Process with pulse setting for about 10 short pulses. We just want to achieve a roughly chopped, but thorough mix.

6. Combine Everything

In a large mixing bowel, place the processed ingredients Mix thoroughly until the ingredients are well-incorporated. The flaxseed and chickpea flour help bind everything together without the need for eggs.

7. Shape the Loaf

Line a loaf pan with parchment paper for easy removal. Transfer the mixture into the pan, pressing it down firmly to ensure the loaf holds its shape. Smooth out the top with a spatula.


8. Make the Sauce

In a small bowl, whisk together the coconut aminos, maple syrup, sea moss gel, tomato paste, and vegan Worcestershire sauce. This tangy-sweet glaze is the perfect complement to the savory loaf.



9. Bake the Loaf

Preheat your oven to 350°F (175°C). Spread half of the sauce evenly over the top of the loaf. Bake for 40 minutes, allowing the flavors to meld and the loaf to firm up.


10. Flip, Glaze, and Serve

Once baked, remove the loaf from the oven and let it cool for about 10 minutes. Carefully flip the loaf onto a plate or cutting board and peel away the parchment paper. Spread the remaining sauce over the top, slice, and serve.





Serving Suggestions

This Lentil & Walnut Loaf pairs beautifully with a variety of sides. Here are a few ideas:

  • Creamy Mashed Potatoes: A classic pairing that never fails.

  • Steamed Vegetables: Broccoli, green beans, or carrots add a pop of color and freshness.

  • Gravy: A vegan mushroom or onion gravy would take this dish to the next level.

Tips for Success

  • Prep in Advance: You can cook the lentils and sauté the vegetables a day ahead to save time.

  • Customize the Texture: For a chunkier loaf, pulse the walnuts less and leave some larger lentil pieces intact.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Why We Love This Recipe

This Lentil & Walnut Loaf is not just delicious—it’s packed with nutrients. Lentils are high in protein and fiber, while walnuts provide healthy fats and a satisfying crunch. The herbs and spices lend it a gourmet touch, making it a standout centerpiece for any meal.

Watch the Full Recipe Video

For a step-by-step visual guide, check out our YouTube channel where we demonstrate how to create this incredible dish from start to finish. Don’t forget to like, comment, and subscribe for more plant-based recipes!

Get Cooking Today!

With this recipe, you’re all set to create a Lentil & Walnut Loaf that’s bound to impress. Whether you’re serving it for a family dinner, holiday feast, or meal prepping for the week, it’s a versatile dish that hits all the right notes.

Have questions or tried this recipe? Let us know in the comments below—we’d love to hear your feedback! And don’t forget to check out the tools we used to make this process seamless:

Happy cooking! 🌱



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