The Ultimate Vegan Lentil Nutloaf

This Vegan Nutloaf is not only moist but light and not overly nutty. To create this recipe what I did was take two of my favourite loafs and combine them into one which turned out wonderfully. I find that plain lentil loafs are quite “bean” heavy and pure nutloafs are quite heavy period. This one however takes the best of both and makes a vegan loaf that can easily become a holiday (or anytime) fave and tradition.

Lentil Nut Loaf

If you can’t find fresh thyme, no worries dried will also work just double the amount. Also if you do not have parchment paper that’s fine, it’s not essential but it is quite useful in serving the loaf on a platter. When you use parchment paper, you can let the loaf cool and then lift the loaf out of the pan and onto a platter with great ease. In fact it worked so well that I think I will be using the parchment paper trick often in future pan baked recipes.

Another thing that I really like about this recipe is that there is very little added fat or oils. The whole recipe calls for only 1 tablespoon of Coconut or Olive oil! The only other fat comes from the nuts and because the recipe is half green lentils you can be assured that the nut presence won’t be overwhelming.

Without further ado, here is the recipe!

Vegan Lentil Nut Loaf

Serves 8-10 (2 pans)


Vegan Lentil Loaf by the Whole Food Vegan

The Ultimate Vegan Lentil Nutloaf

The Ultimate Vegan Lentil Nutloaf


  • 3 Cups of Homemade BBQ Sauce
  • 2 Cups organic green french Lentils (cooked)
  • 2 Cups Spinach (cooked and drained)
  • 1 Cup of Rolled Oats (ground)
  • 1/2 Cup of Rolled Oats (not ground)
  • 1/2 Cup of Walnuts (ground)
  • 1/2 Cup of Almonds (ground)
  • 1/2 Cup of Cashews (ground)
  • 1/3 Cup Celery (diced)
  • 1/3 Cup Red Pepper (diced)
  • 6 Tablespoons of Water (boiling)
  • 2 Tablespoons Flax Seeds (ground)
  • 1 Tablespoon Sage
  • 1 Tablespoon of Thyme (fresh)
  • 1 teaspoon Basil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Hing


  1. Place 1 Cup of Lentils with 2 Cups of water in a Saucepan and leave to boil (slightly salt water). Preheat the oven to 375F. Stir up the ground Flax Seeds with the boiling water and set aside for later.
  2. Heat the Coconut oil in a pan and add the Hing, Celery and Red Bell Pepper. Stir for 5 - 8 minutes while getting the sauce ready.
  3. Now grind your nuts! Once ground, add the nuts to a large bowl and grind your Oats. Mix the Nuts and Oats together and chop your Spinach. Remember to check your sauteing veggies, Lentils and Sauce which should now be lightly boiling. Take the chopped Spinach and place in a pan on medium heat and stir every minute or two until cooked. Drain spinach and add to mixing bowl.
  4. Now you can add the remaining spices, Lentils, Flax Seed mix, sauteed veggies and 3 cups of BBQ Sauce.
  5. Prepare two 9"x5" bread loaf pans with either oil or place Parchment paper inside with ends that reach beyond the sides on each side. Mix the remaining Oats (unground) and then pour the mixture into your pans and leave to bake for 35 minutes. Remove after 35 minutes and pour the remaining sauce ontop of the two pans and place back inside the oven for another 15-20 minutes until firm.
  6. Remove and let cool, then offer with love 🙂

Vegan Nut Loaf



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