Veggie Loaf - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Vegan-friendly, this alternative to meatloaf is inexpensive and delicious. If you like a firmer texture, mix a tablespoon of flaxseed meal with 2 tablespoons of water, let it stand 5 minutes, and add it to the lentils. This replacement “egg” will act as a binder to create a firmer loaf.


  • 1½ cups cooked lentils
  • 1½ cups carrots, minced
  • 1 red onion, minced
  • 4 cloves garlic, minced
  • ¼ cup Italian parsley, chopped
  • 1 Tbsp. sun-dried tomato, ground
  • 1 cup walnuts, divided
  • 1 cup rolled oats, divided
  • 1 tsp. canola oil


  1. Preheat oven to 350º F.
  2. Puree the cooked lentils and carrots together in a food processor until a paste forms. Transfer to a bowl and mix in onion, garlic, parsley and sun-dried tomato.
  3. Process half of the walnuts and oats in the food processor until nicely powdered. Add to the lentil mixture. Roughly chop the remaining oats and nuts and stir into lentil mixture.
  4. Lightly coat a 9 x 5 loaf pan with oil.  Spread mixture in pan and bake 30-35 minutes. Let stand for 10 minutes before serving.
Nutritional analysis per serving: Calories 450; Total Fat 20.5g (27% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 40mg (2% DV); Total Carbohydrate 53g (19% DV); Dietary Fiber 14g (50% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 18g; Vitamin D 0% DV; Calcium 8% DV; Iron 35% DV; Potassium 15% DV; Molybdenum 210% DV; Manganese 140% DV; Copper 100% DV.
Recipe by Guiding Stars at
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