Jenny's Vegan Lentil Nut Loaf

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 290.7
  • Total Fat: 15.3 g
  • Cholesterol: 0.1 mg
  • Sodium: 657.0 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 7.9 g
  • Protein: 10.9 g

View full nutritional breakdown of Jenny's Vegan Lentil Nut Loaf calories by ingredient
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Number of Servings: 6


    3 cups vegetable broth
    1 cup lentils

    2 Tbs olive oil
    1 large onion, chopped
    1 medium carrot, chopped or grated
    1 stalk celery, chopped
    3 cloves garlic, chopped
    5 medium mushrooms, finely chopped
    1 medium zucchini, grated

    1/2 cup breadcrumbs (italian seasoned or add italian seasonings)
    1/4 cup cashews, chopped
    1/4 cup chopped walnuts
    1/4 cup almonds, chopped
    1/4 c sunflower kernels
    3 Tbs. flaxseed meal
    1/2 cup. oats
    1 tsp thyme
    1/2 tsp onion & garlic powder
    Salt and Pepper to taste


You can substitute any nuts/seeds for the nuts, or just use one type of nut if that is all you have on hand.


1. Add lentils and vegetable broth in a large pan. Bring to a boil over high heat. Reduce to low heat and simmer for 40 minutes.

2. Fry onion, carrot and celery in oil until soft. Add mushrooms and garlic fry till soft. Add mixed spices, fry for few seconds then add tsp of water to prevent paprika becoming bitter.

3. Mix all ingredients together in a large bowl.

4. Press mixture into greased 8 x 8 and pan.

5. Bake at 375 degrees for 45 minutes.

I usually slice this out of the pan and serve like brownies, or use a big spoon. However if you would rather serve this like a loaf, line the pan with parchment paper and turn the loaf out onto a plate.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JENUINLEE.

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