NexVeg Vegan Lentil Loaf

Recipe by Lindsay Robeson (@theplantpoweredparents)

Servings: 6

Prep Time: 20 mins

Total Time: 55 mins 


For the loaf:

  • 3 NexVeg™ patties, cooked and crumbled

  • ½ cup white onion, minced

  • 1 tsp. garlic, minced

  • 4 oz. baby mushrooms, rinsed and diced

  • 2 cups cooked lentils

  • ½ cup natural ketchup 

  • 2 tbsp. vegan worcestershire sauce

  • 1 tbsp. Tamari

  • 1 tsp. maple syrup 

  • 1 tbsp. ground flax seed

Ketchup Glaze:

  • ⅓  cup natural ketchup 

  • 1 tsp. Vegan worcestershire sauce

  • ½ tsp. maple syrup 


  1. Preheat oven to 375 degrees and line the bottom of a 9 inch loaf pan with parchment paper.

  2. In a non stick frying pan saute the onion and garlic in 2 tbsp. of water or veggie broth over medium heat for 5 minutes, until the onions are translucent. Make sure to add a tbsp of liquid as needed to prevent from sticking. Add in mushrooms and cook an additional 5 minutes. Remove from heat and set aside.

  3. In a small bowl whisk together ketchup, worcestershire sauce, tamari, and maple syrup.

  4. In a separate large bowl add lentils, sauteed vegetables, NexVeg™ patties, flax seed, and ketchup sauce. Mix until all ingredients are well combined.

  5. Press the loaf mixture into prepared pan, pushing down with your hand evenly . Bake for 15 minutes.

  6. While the loaf is baking, stir together the ketchup glaze ingredients.

  7. When the 15 minutes is complete, spread ketchup glaze on top of the loaf and bake for another 10 minutes. Remove from the oven.

  8. Allow to sit and cool for 10 minutes before slicing.

  9. Serve & Enjoy!


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