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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.*

Print Recipe


  • 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


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


  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.