This tasty vegan meatloaf is full of high-protein lentils and chickpeas, tender wild rice, hearty oats and a mix of colorful veggies and fresh herbs. It’s a versatile holiday main dish, that’s perfect for Thanksgiving or Christmas (or even a weeknight dinner).

Table of Contents
Why you’ll LOVE this recipe
Customizable: The great thing about lentil loaf is that there’s no one way to make it, so as long as you have lentils, grains, veggies, and seasoning, you can use any vegetables you have on hand, even if you’re following a recipe.
Flavorful: This vegan meatloaf offers a twist on the traditional lentil loaf with the addition of chickpeas, wild rice, and oats as the base. It’s bursting with flavor from sauteed onion and garlic, bits of sun dried tomatoes, and luscious fresh garden herbs.
Meal-prep friendly: This dish will keep in the fridge for up to 3 days.
Perfect for holidays: Need a hearty and impressive main dish for a special occasion? You’re in the right place!

Ingredients

- Wild rice
- Vegetable broth
- Lentils
- Chickpeas
- Olive oil
- Onion
- Garlic
- Celery
- Carrots
- Sun dried tomatoes
- Chopped walnuts
- Oats
- Oat flour
- Tomato paste
- Brown mustard
- Vegan Worcestershire sauce
- Soy sauce
- Fresh parsley
- Fresh rosemary
- Fresh sage
- Garlic powder
- Smoked paprika
- Oregano
- Thyme
- Black pepper
- Ketchup
- Agave
- Black pepper
How to Make
Step 1:
Combine wild rice and 1 cup of the vegetable broth in a saucepan and bring to a boil. Reduce to a simmer and cook for 25 minutes.

Step 2:
Add lentils and remaining 2 cups vegetable broth and bring back to a boil. Reduce to a simmer and cook for 20-25 more minutes, until lentils and rice are tender. Set aside.
Step 3:
In the meantime, preheat the oven to 375°F and heat olive oil in a large pan on the stovetop over medium heat.
Step 4:
Add onion to the pan and cook for 4-5 minutes.
Step 5:
Add garlic and cook for 1 minute, stirring frequently. Add celery, then cook for 5 more minutes, until tender.

Step 7:
Add shredded carrots and sun dried tomatoes and cook for 2 minutes, then remove the vegetable mixture from the heat and set aside.

Step 8:
Mash the chickpeas in a large mixing bowl. Add rice and lentil mixture, veggie mixture, walnuts, oats, oat flour, and mash until the mixture is uniform with the large chunks broken up.

Step 9:
Add tomato paste, mustard, Worcestershire sauce, soy sauce, and all herbs and spices and stir to combine.

Step 10:
If the mixture is dry and crumbly, add more broth. If it’s too wet, add more oat flour to help it hold its shape.

Step 11:
Transfer mixture to an 8×4” loaf pan sprayed with cooking oil or lined with parchment paper and press to shape the loaf and smooth out the top.

Step 12:
Cover and bake for 40 minutes or until firm.
Step 13:
Uncover and bake for 20 more minutes, or until firm.
Step 14:
Mix together ketchup, agave, and black pepper in a small bowl.

Step 15:
Uncover loaf and spread ketchup mixture on top and bake uncovered for an additional 10 minutes. Bake for 5-10 minutes longer if you prefer a set “glaze” on the top versus a sauce.

Step 16:
Let cool for 10-15 minutes to set, then slice and serve.

Substitutions
Note: The nutritional info of this recipe is calculated with the original ingredients.
Wild rice: Brown rice works well.
Carrots: If you don’t want use carrots, simple leave it out.
Oat flour: You can simple blend rolled or quick oats in a blender until it has a fine flour-like consistency.
Brown mustard: Regular mustard or Dijon mustard are perfect substitution.
Vegan Worcestershire sauce: You can use more soy sauce (or tamari for a gluten-free version).
Soy sauce: For a gluten-free version, use tamari.
Agave syrup: Maple syrup or rice syrup.
FAQ
There are many different ways to make vegan meatloaf using ingredients from lentils to seitan. If you prefer a healthy vegetable-forward meatloaf, try a recipe with lentils, rice, and veggies like this one, a nut loaf, or tofu meatloaf. If you prefer a meatier, hearty texture, try a recipe with seitan, TVP, or store bought vegan ground “beef”.
Lentils are healthy, full of fiber, and an excellent source of protein—one cup of dry lentils contains a whopping 45-50g of protein! This lentil loaf recipe contains 1 cup lentils as well as other protein-rich ingredients like chickpeas, walnuts, and wild rice so 1 serving (⅛ of the cooked loaf) contains approximately 10g protein.
It’s important to mash your lentils well before making your loaf so it holds together. You don’t want them too mashed so that they are paste like, but if they are not mashed enough, they will crumble. If you’re still having issues, you can try adding a binder or egg replacer to the mixture like JUST Egg or flax eggs.
More vegan dinner recipes:
Lentil Soup
Chickpea Meatballs
Related vegan recipe roundups:
dinner, Christmas, Thanksgiving, lentil, chickpea, high-protein

Vegan Meatloaf (with Chickpeas and Lentils)
Ingredients
- ½ cup dry wild rice
- 3 cups vegetable broth (divided)
- 1 cup dry lentils
- ¾ cup chickpeas (canned or cooked)
- 1 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (finely minced)
- ½ cup diced celery
- ½ cup shredded carrots
- ⅓ cup sun-dried tomatoes
- ⅓ cup chopped walnuts
- ½ cup oats
- ½-¾ cup oat flour
- 2 tbsp tomato paste
- 1 tbsp brown mustard
- 2 tsp vegan Worcestershire sauce (or more soy sauce)
- 1 tbsp soy sauce
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh rosemary (or 1 teaspoon dried)
- 1 tbsp chopped fresh sage (or 1 teaspoon dried)
- 1 tsp garlic powder
- ¾ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ½ tsp salt (or to taste)
Glaze
- ½ cup ketchup
- 2 tsp maple syrup
- ¼ tsp ground black pepper
Garnish
- chopped fresh parsley (optional)
- sprig of rosemary (optional)
Instructions
- Combine wild rice and 1 cup of the vegetable broth in a saucepan and bring to a boil. Reduce to a simmer and cook for 25 minutes.
- Add lentils and remaining 2 cups vegetable broth and bring back to a boil. Reduce to a simmer and cook for 20-25 more minutes, until lentils and rice are tender. Set aside.
- In the meantime, preheat the oven to 375°F and heat olive oil in a large pan on the stovetop over medium heat.
- Add onion to the pan and cook for 4-5 minutes.
- Add garlic and cook for 1 minute, stirring frequently.
- Add celery, then cook for 5 more minutes, until tender.
- Add shredded carrots and sun dried tomatoes and cook for 2 minutes, then remove the vegetable mixture from the heat and set aside.
- Mash the chickpeas in a large mixing bowl.
- Add rice and lentil mixture, veggie mixture, walnuts, oats, oat flour, and mash until the mixture is uniform with the large chunks broken up.
- Add tomato paste, mustard, Worcestershire sauce, soy sauce, and all herbs and spices and stir to combine.
- If the mixture is dry and crumbly, add more broth. If it’s too wet, add more oat flour to help it hold its shape.
- Transfer mixture to an 8×4” loaf pan sprayed with cooking oil or lined with parchment paper and press to shape the loaf and smooth out the top.
- Cover and bake for 40 minutes or until firm.
- Uncover and bake for 20 more minutes, or until firm.
- Mix together ketchup, maple syrup, and ground black pepper in a small bowl.
- Uncover loaf and spread ketchup mixture on top and bake uncovered for an additional 10 minutes. Bake for 5-10 minutes longer if you prefer a set “glaze” on the top versus a sauce.
- Let cool for 10-15 minutes to set, then slice and serve.
Video
Notes
- You can replace all or some of the fresh herbs in this dish with dried herbs, but it is recommended to use fresh if possible for the best flavor. To replace fresh herbs in any recipe, use ⅓ the amount of dried. For example, you can replace 1 tablespoon of fresh herbs with 1 teaspoon of dried herbs.
- You can replace the ketchup in the glaze with tomato paste if you don’t like the sweetness of ketchup.
- You can replace the wild rice with brown rice or another type of whole grain rice with a similar cooking time. Do not use white rice—it will cook too fast and alter the texture and taste of the recipe.
Made this over the weekend in preparation for our Thanksgiving dinner, and it was absolutely wonderful. I didn’t have wild rice, so used brown rice instead.
can this recipe be made ahead and frozen ? Important for holiday times
Hi Mary! Yes, this meatloaf can be made ahead and frozen.
I am unable to print this recipe. It quickly appears and disappears without allowing me to access it. What’s up?
I’m very sorry about this, I have fixed the problem. Could you please try again?
Do you have an alternative for the walnuts? I am allergic to nuts but I really want to try out this recipe!
Hi Kalena!
You can try leaving out the walnuts altogether.
Hi Mira,
Is it possible to prepare the meatloaf and refrigerate unbaked for a couple of days and bake the day it will be eaten?
Thank you,
Joann
Hi Jo!
I haven’t tried refrigerating this meatloaf for days before baking it, but I don’t think it would be a problem!
Please let me know if you try it. 🙂
So I made this for Christmas because it seemed like a recipe that even my meat eater family members would enjoy. And they did! They were actually shocked at how filling it turned out to be. Appreciate the recipe!