High-Protein Plant-Based Lentil Loaf
This classic entrée is ideal for a casual family dinner or fancy holiday feast, and it’s naturally packed with protein.
October 25, 2025
Back in the day, when store-bought vegan roasts weren’t available, people made lentil loaves. The tradition continues today, as this classic comfort food is made with whole foods and is naturally high in protein. Here’s one of our all-time favorite recipes.
What you need:
½ cup tomato paste
3 tablespoons tamari, divided
1 tablespoon dark agave nectar
½ teaspoon liquid smoke
1 tablespoon plus 2 teaspoons garlic, minced and divided
¼ cup vegan butter, divided
1 cup onion, chopped and divided
1 cup portabello mushrooms, diced into ½-inch pieces
½ cup celery, diced
½ cup carrot, finely diced
¾ teaspoon salt
¾ teaspoon black pepper, freshly ground
¾ cup cooked brown rice
2 cups cooked French lentils
1 teaspoons vegan Worcestershire sauce
¼ teaspoon Dijon mustard
2 tablespoons fresh Italian parsley, minced
1 tablespoon arrowroot powder
¾ cup fresh breadcrumbs
What you do:
- Preheat oven to 350 degrees. Line a small loaf pan with parchment paper and set aside. In a small bowl, combine tomato paste, 2 tablespoons tamari, agave, liquid smoke, and 1 tablespoon garlic. Set aside.
- Heat a large skillet over medium heat, and add 2 tablespoons butter and ½ cup onions. Sauté 5 minutes. Add portabello mushrooms and sauté 7 minutes. Transfer to a small bowl. Add remaining 2 tablespoons butter to skillet and sauté celery, carrot, remaining 2 teaspoons garlic, salt, and pepper over low heat. Cover and cook 10 minutes, stirring occasionally.
- Into a food processor, pulse rice and lentils 10 times, then transfer to a large bowl. In food processor, pulse cooked vegetables, Worcestershire sauce, remaining tablespoon tamari, mustard, parsley, arrowroot, and cup of tomato topping 10 times. Add vegetable mixture to rice and lentils. Fold in reserved sautéed onions and mushrooms, breadcrumbs, and the cup of chopped onion.
- Press half of mixture into prepared loaf pan and spread top with half of tomato topping. Then, press the rest of mixture into pan, and coat with remaining tomato topping. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is browned. Remove from oven and cool for 20 minutes before serving.
For more plant-based recipes like this, read:
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