No-fu Love Loaf – The Perfect Lentil Loaf

I tried the most delicious recipe for a lentil loaf and I am so excited to share it with you. With the addition of oats and bulgur wheat it has an amazing texture. It’s high in fiber and packed with protein so even the meat eaters in your family will find it satisfying. If you are trying to save on your food budget this is a good choice for a Meatless Monday meal.You have to make this recipe it’s just too good to pass up!

 Lentil Loaf

 If you have never tried a lentil loaf I think this is great one to start off with. Don’t let the long list of ingredients scare you off, just measure them out and toss them in.

Lentil Loaf

 This is a super easy recipe and it makes a big loaf so you have leftovers. I love cooking ahead! I added my own touches to this recipe by adding 1/4 cup of celery, onion and a couple of garlic cloves and next time I will add even more.

Lentil Loaf

The texture and flavor was amazing. Leftovers heat up easily in the microwave on a low power setting. Yum! As the title of the recipe implies there is no tofu in this recipe. It isn’t soy free though since it uses Tamari  and Worcestershire sauce which both contain soy.

No-fu Love Loaf from Let Them Eat Vegan

  • 1/2 cup brown (green) lentils
  • 1 cup vegetable stock
  • 1/3 cup water
  • 1 dried bay leaf
  • 3/4 cup bulgur (toasted cracked wheat) I used Bob’s Red Mill brand
  • 1 cup water, boiled
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats
  • 1/4 cup finely chopped celery*
  • 1/4 cup finely chopped onion*
  • 2 garlic cloves, finely minced*
  • 3 tablespoons tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground chia  seeds (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses – optional
  • 1/4 teaspoon dried thyme
  • 1/4 – 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground fennel (optional) I used it
  • Freshly ground black pepper to taste
  • Topping:
  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce optional – I used it.  OR 2 tsp vegan BBQ sauce (optional)
  • 1 tablespoon Dijon mustard – optional but adds a nice tangy flavor.*


1.Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur, boiling water, celery, onion and garlic, cover, and cook on medium-low heat for another 8 to 9 minutes.

2.Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.

3.Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.

4.Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

*these were my additions to the recipe and next time I will up the onion and celery to 1/2 cup each.

Nutrition (per 1/5 of recipe): 277 calories, 44 calories from fat, 5.2g total fat, 0mg cholesterol, 788.8mg sodium, 574mg potassium, 47.4g carbohydrates, 12.5g fiber, 6.4g sugar, 14.1g protein, 8.1 points.

I found this recipe on the Fat Free Vegan Kitchen you can see her post here. The recipe originates from the Let Them Eat Vegan cookbook.

Farmers Market

The Farmer’s Market goes all year long here but the choices do get a little thin during March and April. Once May hits fun food like those pictured above start showing up again. This photo was from last week but I never got around to posting it.The cherries were the best I have ever had – so sweet and juicy and you practically need a bib and a bowl to enjoy them without getting messy! The fresh basil went in a jar of water on my counter and it is still looks just as fresh and amazing as the day the I bought it.The pea shoots are delightful in salads and on veggie sandwiches with hummus. Although organic strawberries are smaller than conventionally grown ones they make up for it in flavor. When you can smell the berries as you approach the booth you know they are going to be grand. The little salad tomatoes are so sweet and tasty we eat them like grapes.

Shopping at the Farmer’s Market is fun. I love talking to the growers and finding out what’s going to show up the following week. They have good ideas on how to store and cook their produce. They are so happy when you come back and tell them how much  you enjoyed your purchase from the week before. It’s a lot different than shopping at the grocery store.

Nutmeg Notes

I’m glad everyone enjoyed the food finds post. I will have another one to post soon. I have found so many new fun things to try.

I bought one of those little watermelons and it was flavorless – when hubby Tom agrees that something should be tossed you know its bad. What a disappointment as I love watermelon. Sometimes you win and sometimes you lose.

I hope everyone has a wonderful weekend and good weather so you can get outside and enjoy the fresh air.


Thanks for taking the time to read my post. Feel free to leave a comment or ask a question.

Have you tried making a lentil loaf?

Do you have a Farmer’s Market near you?

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  1. Sue says:

    Hi Tami,

    The day after your food-find post, I was reading my new cookbook from America’s Test Kitchen, and their top choice for a nonstick skillet was the one that you just bought from Costco.

    I made your granola and chia berry jam today; can’t wait to mix both in my yogurt tomorrow for breakfast.


    1. Tami says:

      Hi Sue thank you for sharing about America’s Test Kitchen review of the nonstick skillet I bought. They are tough critics so you know it must be good! Oh, I love that granola and the chia jam. Good eats Sue! 🙂

  2. Biz says:

    Our farmers market opens on Sunday! So excited! Although, since its local and I live in the far NW suburbs of Chicago, not a whole lot of produce in the beginning, but they have cheese (!), bread, jams, granola, etc. Can’t wait!

    Have a wonderful weekend Tami!

    1. Tami says:

      Sounds like a wonderful market Biz.

  3. Renee@Mykitchenadventures says:

    Holy cow, does that look just like meat or what?? I will have to give it a try…wonder if I can fool my husband? he’s a tough critic.

    I am looking forward to more local produce soon! The grocery store I tend to shop at the most carries a wide variety of local produce from small farms in the area. There are also a few farmers markets as well..but the season is so short here in Ohio. I envy your access to local produce in CA.

    1. Tami says:

      It really does look like meat but it doesn’t taste like meat so no fooling anyone about what it isn’t! Even so it is so tasty and filling. We love it. I do like it when local stores carry produce from the small local farmer’s – that is so good for everyone and the earth!

  4. The Candid RD says:

    Sounds delicious. I love lentils, but have never put them in a loaf before, brilliant I say!
    Yes, we have a farmer’s market in our area but sadly it happens on a day when I typically work. It’s SUCH a shame!

  5. Cammy@TippyToeDiet says:

    Oh my goodness, I don’t even have half the ingredients for the lentil loaf. But that’s okay since I don’t like meatloaf. 🙂 It looks really pretty anyway.

    I’m so ready for melons and tomatoes! I’ve jumped the gun a couple of times and bought some from further south, but even those weren’t very good. You can’t force Nature. 🙂

    1. Tami says:

      So true what you said, “You can’t force nature.” But we keep trying don’t we?

  6. Jody - Fit at 55 says:

    Always share your recipes via Pinterest & always get people repinning them! 🙂

    Farmers Markets are so fun! Just be careful as I have seen news stories that some are not local & they caught them in the act… 🙁

    1. Tami says:

      Thanks for sharing via Pinterest Jody – I appreciate that! I think our Farmer’s Mkt association does a pretty good job of screening the vendors but as we know there will always be those folks who do wrong no matter what! 🙂

  7. Elizabeth H, blogger for SunButter says:

    Hi Tami,
    This looks wonderful! Of course I appreciate the recipe since I blog for the SunButter brand of sunflower seed butter, and I’m always looking for new recipes, which is how I found this one. And as a fellow dinner-making mom, I’m very eager to try this lovely creation, thanks for the inspiration. (Plus, we planted lentils again in our garden, so this should be a good August supper!) Looking forward to following…

    1. Tami says:

      Hi Elizabeth! Thanks for stopping by and leaving a comment. Wow that is pretty neat that you are growing your own lentils. Hope you enjoy the recipe. 🙂

  8. Mary @ Fit and Fed says:

    I do like veggie meatloaf, I usually make a lentil walnut loaf that also has oatmeal, celery, and a lot of the same ingredients as yours– but not chia seeds or fennel, those are interesting additions that I’ll have to try!

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