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Vegan Barbecue Lentil Loaf Recipe

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4.1 from 11 reviews

This vegan barbecue lentil loaf is a delicious, hearty plant-based alternative to traditional meatloaf. Made with brown lentils, medium grind cornmeal, and a robust homemade BBQ sauce, it offers a perfect balance of smoky, sweet, and spicy flavors. The loaf has a wonderful texture, achieving a satisfying bite thanks to the cornmeal and flaxseed binder. Ideal for a comforting family dinner, it is baked to firm perfection and best served with extra BBQ sauce and fresh parsley garnish.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Lentil Loaf Base

  • two 15 ounce cans or 2 cups (370g) cooked brown lentils, drained, rinsed, and patted dry
  • 1/2 heaping cup (80g) finely chopped white onion
  • 1 packed tablespoon minced fresh garlic
  • 1/4 teaspoon fine sea salt
  • 1/4 cup water (for cooking veggies)
  • 3/4 cup (180g) barbecue sauce (see notes for homemade BBQ sauce recommended)
  • 1/2 cup (80g) medium grind coarse cornmeal (must be medium grind, not fine cornmeal)
  • 3 tablespoons (24g) ground flaxseed
  • 1/2 teaspoon chipotle chili spice (reduce to 1/4 tsp if sensitive to heat)
  • 1/2 cup (85g) frozen sweet organic corn

Sauce and Flavorings

  • 1/2 cup (120g) tomato paste, not sauce
  • 1/2 cup (120g) water
  • 1/4 teaspoon fine salt
  • 1/2 tablespoon garlic powder
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 1 teaspoon yellow wet mustard
  • 2 tablespoons (40g) pure maple syrup
  • 2 tablespoons dark balsamic vinegar (do not substitute)
  • 2 tablespoons unsulphured regular molasses
  • 2 teaspoons liquid smoke

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal later. Spray exposed sides of the pan that the parchment does not cover with non-stick spray to prevent sticking.
  2. Cook veggies: In a pan over medium heat, add 1/4 cup water and bring to a simmer. Add the finely chopped white onion and 1/4 teaspoon salt, and let simmer for 5 minutes to soften. Stir in the minced garlic and cook for another minute until fragrant and all water has evaporated.
  3. Mash lentils: Place one can of rinsed lentils into a large mixing bowl and mash thoroughly into a paste. This mashed lentil layer serves as the binder for the loaf. Then add the other can of lentils whole into the bowl.
  4. Combine lentils with cooked veggies and BBQ sauce: Add the cooked onion and garlic mixture to the lentils. Pour in 3/4 cup (180g) of your barbecue sauce and sprinkle in the chipotle chili spice along with a pinch more of salt. Mix everything together very well to combine flavors.
  5. Add dry ingredients and corn: Stir in the medium grind cornmeal and ground flaxseed. Mix thoroughly for about a minute, until the mixture thickens and becomes sticky. Finally, gently fold in the frozen sweet corn.
  6. Fill loaf pan and rest: Transfer the lentil batter into the prepared loaf pan, spreading it out evenly and flattening the top. Let the batter sit for 10 minutes at room temperature to allow the cornmeal to hydrate, promoting the ideal texture of the final loaf.
  7. Top with BBQ sauce and bake: Spread 4 to 6 tablespoons of barbecue sauce evenly over the top of the loaf. Bake in the preheated oven for 50 to 60 minutes, or until the loaf is firm to the touch and a toothpick inserted in the center comes out mostly clean. Loaf made with canned lentils may bake slightly faster than those made with fresh cooked lentils.
  8. Cool and serve: Let the baked loaf cool in the pan for at least 20 minutes to firm up completely. Attempting to slice while hot will cause it to fall apart. After cooling, use the parchment paper edges to lift the loaf out onto a serving platter. Slice carefully with a sharp knife. Serve with extra barbecue sauce spread on top and a sprinkle of chopped fresh parsley for garnish.

Notes

  • Use medium grind cornmeal for best texture—fine cornmeal or corn flour will make the loaf dry.
  • The chipotle chili spice adds a significant spicy kick; reduce to 1/4 teaspoon if you prefer less heat.
  • For best flavor, use the homemade barbecue sauce provided in this recipe or a similar rich BBQ sauce.
  • Ensure to let the loaf rest and cool sufficiently before slicing to avoid crumbling.
  • If you cannot find medium grind cornmeal locally, it can be purchased online, such as on Amazon.
  • This loaf is flavorful and satisfying but does not mimic meatloaf texture exactly since it is plant-based.

Find it online: https://cheftinaskitchen.com/vegan-barbecue-lentil-loaf-recipe/