Vegan Vegloaf

vegan vegloaf

Maybe you recently went vegan. Maybe you are trying out Meatless Mondays, a day when you choose to avoid meat to reduce your risk of chronic conditions like cancer, cardiovascular disease, and diabetes. Or maybe it’s as simple as wanting to find unique alternatives to common foods. This Vegloaf is a great option.


  • 1 cup lentils
  • 1 cup cooked brown rice
  • 1 cup rolled oats
  • 1/2 cup Once Again Organic Cashew Butter
  • 1/2 cup tomato sauce
  • 1 cup finely chopped mushrooms
  • 1/2 cup grated carrot
  • 1/2 cup diced red bell pepper
  • 1/2 cup minced onion
  • 2 garlic cloves, peeled/minced
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/2 cup ketchup


  1. Preheat oven to 350 degrees.
  2. Cook the lentils in boiling water until very tender. Drain well.
  3. Place half of the lentils in a stand mixer fitted with a paddle attach­ment. Reserve the remaining lentils for later.
  4. Whip the lentils at high speed until puréed. Add the remaining ingredients except for the reserved lentils and ketch­up.
  5. Mix at medium speed until com­bined.
  6. Fold in the whole lentils.
  7. Spray a loaf pan well with pan spray. Spoon the lentil mixture into the pan. Tap the pan on the counter to settle the mixture, then smooth the top with a spatula.
  8. Bake for 30 minutes.
  9. Remove from the oven and top with the ketchup.
  10. Return to the oven and bake for 45 minutes more, until the center of the loaf is set.
  11. Remove from the oven and let stand for 10 minutes before turning out onto a cutting board to slice. Enjoy!

Source: Caitlin Rogers,

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