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No-Fu (Lentil) Love Loaf

A plant-based ‘meat-less’ loaf that transforms a traditional American supper into a more healthful version by using better-for-you ingredients.*

  • Author: Dreena Burton
  • Prep Time: 35-40 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 65-75 minutes
  • Yield: 4-6 1x
Scale

Ingredients

  • 1/2 cup lentils, brown or green
  • 1 cup vegetable broth, low-sodium
  • 1/3 cup water
  • 1 bay leaf
  • 3/4 cup bulgur
  • 1 cup water, boiling
  • 1 cup oats, rolled or quick
  • 1/4 cup ketchup
  • 3 tbsp tamari, low-sodium
  • 2 tbsp nutritional yeast
  • 2 tbsp chia seeds or flaxseed meal
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tahini or sunflower seed butter
  • 2 tsp blackstrap molasses
  • 1 tsp basil, dried
  • 1/41/2 tsp oregano, dried
  • 1/4 tsp thyme, dried
  • 1/8 tsp fennel, ground (optional)
  • Black pepper, freshly ground, to taste

Topping

  • 34 tbsp ketchup
  • 2 tsp barbecue sauce (optional)
  • 1 tsp Worcestershire sauce (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Line bottom of an oven-proof glass loaf pan with a strip of parchment paper, placed so the paper protrudes along the short ends of the pan, allowing for easier removal of the loaf after baking.
  3. Combine lentils, vegetable broth, 1⁄3 cup water, and bay leaf in a saucepan. Bring to a boil, then lower to medium-low heat. Cover and cook for 25 to 30 minutes, until just about tender.
  4. Once done, add bulgur and 1 cup boiling water. Cover and cook on medium-low for another 8 to 9 minutes.
  5. Remove bay leaf and add all remaining ingredients (except topping)
  6. .Stir very well then transfer mixture to prepared pan and pack it in.
  7. Combine topping ingredients in a small bowl then spread over the top of the loaf.
  8. Cover with aluminum foil and bake for 25 to 28 minutes.
  9. Uncover and bake for another 7 to 8 minutes.
  10. Remove from oven and let stand for 10 to 15 minutes before slicing.

Notes: Gluten-free steel cut oats may be used in place of bulgur.

*This recipe is found in Dreena Burton’s cookbook, Let Them Eat Vegan.

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Dreena Burton

Dreena Burton

Dreena Burton is one of the OG vegan cookbook authors, publishing her first title in 2001. She began her plant-kind life over 25 years ago, and has raised three daughters from birth on a plant-based diet. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, The Food Network, and The Food Revolution Network. Visit her site to learn more about her newest book, Dreena's Kind Kitchen.