1 cup cooked brown or green lentils

3 tbsp. veggie broth

½ large onion, diced

1 tbsp. garlic, minced

2 celery stalks, diced

1 carrot, peeled and diced

½ cup walnuts

1 cup rolled oats + more if needed

3 tbsp.coconut aminos

3 tbsp. tomato paste

2 tbsp. ground flaxseed (flax meal)

2 tbsp. nutritional yeast

2 tsp. pure maple syrup

1 tsp. apple cider vinegar

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. ground pepper

Maple Sweetened Glaze:

3 tbsp. tomato paste

1 tbsp. liquid aminos

2 tbsp. pure maple syrup (agave)

1 tbsp. balsamic vinegar


1. Pre-heat oven to 375°.

2. Heat veggie broth over medium heat in a medium sauté pan and cook onions, garlic, carrots and celery until they've softened and become fragrant. About 5-10 minutes. Once cooked remove from stovetop to cool.

3. Add cooked lentils, cooked veggies, chopped walnuts, oats, coconut aminos, tomato paste, ground flaxseed, nutritional yeast, maple syrup, apple cider vinegar, thyme, oregano, basil, ground pepper and sea salt to the food processor. Pulse until mixture is just combined and the texture is to your liking. Should be pretty thick. You want the mixture to be combined enough to stick together, but you don't want it to be completely pulverized.

4. Place lentil loaf mixture into a loaf pan. Press down evenly with a spoon or spatula. In a small bowl stir together glaze ingredients and spread the glaze over top of the loaf.

5. Bake loaf for 20-25 minutes until it isn't gooey and top is nice and dark.

Kayla Jacob

Personal Chef

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