Celebration Lentil Loaf

A mouth-watering vegan take on meatloaf

This festive vegan ‘meatloaf’ recipe is rich and tasty on its own, or can be paired with Vegan Mushroom Gravy for twice the flavour punch. We promise you’ll love it!

Serves: 6


1 cup brown lentils, picked over and rinsed
¾ cup bulgur wheat
8 ounces cremini mushrooms, sliced
1 large onion, chopped
⅔ cup apple cider (non-alcoholic)
2 teaspoons poultry seasoning
¼ teaspoon fine sea salt
¾ cup quick-cooking oats
1 red bell pepper, finely diced
¼ cup chopped fresh parsley leaves


Put lentils in a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are very tender, about 40 minutes. Drain well and set aside.

Put bulgur in a small saucepan with 1 ½ cups water and bring to a boil over high heat. Cover and simmer until bulgur is tender and water is absorbed, about 15 minutes. Set aside.

In a medium skillet, combine mushrooms, onion, cider poultry seasoning and salt. Cover and simmer over medium heat until vegetables are very tender, about 15 minutes. Transfer to a food processor and pulse until finely chopped. Scrape into a bowl and fold in lentils, bulgur, oats, bell pepper and parsley.

Preheat oven to 375°F. Line the bottom and sides of an 8- or 9-inch loaf pan with parchment paper. Pack lentil mixture firmly into pan and smooth the top. Bake until edges brown slightly, about 1 hour. Cool in pan 25 minutes, then invert it onto a serving plate. Remove parchment and let the loaf cool a few more minutes. Use a serrated knife to cut the loaf into 1-inch-thick slices.

To freeze leftovers, let the loaf cool to room temperature, cut into serving slices, wrap in foil or freezer-safe plastic wrap and freeze up to 1 month. To reheat, unwrap and microwave, or place on a parchment-lined baking sheet and bake in a 275°F oven until heated through, about 45 minutes.


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