Lentil Loaf

The Fat Free Vegan blog has an abundance of great recipes. I saw the No-Fu Love Loaf pop up in my feed and couldn’t wait to make it. Since I was riding solo over Easter, I thought this would be a nice treat to make. Plus, it will make for great leftovers throughout the week. The only changes I would make to the recipe is I would add in some sautéed onion next time and possibly less basil.


  • 1/2 c brown lentils
  • 1 c vegetable stock
  • 1/3 c water
  • 1 dried bay leaf
  • 3/4 c bulgur
  • 1 c water, boiled
  • 1/4 c ketchup
  • 1 c rolled or quick oats
  • 3 Tbls amino acids
  • 2 Tbls nutritional yeast
  • 2 Tbls ground flax meal
  • 2 Tbls Worcestershire
  • 2 Tbls tahini
  • 1/4 tsp dried thyme
  • 1/4 tsp dried oregano
  • 1 tsp dried basil
  • Black pepper to taste


  • 3 – 4 Tbls ketchup and 1 tsp Worcestershire sauce


  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 until tender. Next, add the bulgur and boiling water, cover, and cook for another 8 to 9 minutes. Once everything is ready, it should look like this


2.  Meanwhile, preheat the oven to 375°F and line a loaf pan with parchment

3. Before adding the remaining ingredients to the pot, remove the bay leaf. Add remaining ingredients and transfer to a loaf pan


4.  Spread with topping sauce and cover the dish with foil. Bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Let the loaf sit for at least 10 minutes before cutting





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