Vegan Lentil Nutloaf Recipe

Thanksgiving is right around the corner and we’ve got a delicious recipe for you guys!

A plant-based turkey if you will – a lentil nut loaf. 

Whether you want to save this recipe to cook at home or offer it as a lunch special at your juice bar, either way – it’s going to be the ultimate crowd-pleaser! 

Check out how to make it in the video below! 

Here’s What You’ll Need

Servings: 8 slices


2 tbsp coconut, avocado or olive oil

3 cups mushrooms, sliced

1 1/2 tbsp tamari or coconut aminos

1/8 tsp himalayan salt

1/8 tsp black pepper powder


2 cups sweet potato, sliced and skins peeled

2 cups of raw nuts or seeds (walnuts and pecans are festive)

2 tbsp fresh or dried thyme

2 cups brown lentils, cooked

1/2 tsp himalayan salt

1/2 tsp black pepper powder

4 tbsp tomato paste

2 tbsp tamari or coconut aminos

1/2 cup gluten-free bread crumbs



  1. Pre-heat oven to 350 degrees F and line an 8×8 loaf pan with parchment paper.
  2. Saute the mushrooms on low heat in 1 tbsp of the oil. Add 1/8 tsp of the sea salt, black pepper powder, and 1 1/2 tbsp of the gluten-free soy sauce of choice. Allow the mushrooms to caramelize, approximately 5 – 8 minutes.
  3. Option to bake the sweet potatoes until soft and golden brown or saute over medium heat in 1 tbsp of oil of choice. Cover and allow 4 minutes to cook on one side before flipping. Add approx. 3 tbsp of water if needed and cover for an additional 4 minutes until tender and brown. Do not overcook.
  4. Option to toast the nuts/seeds of choice in a dry pan first until fragrant and golden brown before adding to a large-sized food processor with S-blade. Pulse the nuts until a rough meal-like consistency has formed. Add in the mushrooms, sweet potato, thyme, and pulse to combine. Do not over process. Finally, add in the cooked lentils and remaining salt and pepper. Pulse to incorporate all of the ingredients but don’t process consistently to over process and create a paste. The mixture should still look crumbly.
  5. Transfer the mixture into a big mixing bowl and add in the tomato paste and gluten-free soy sauce until a loose dough forms.
  6. Begin to add in the breadcrumbs a little bit at a time until a nice consistency is formed. Taste test and adjust salt/pepper flavor as needed.
  7. Transfer the mixture into the bread pan. Pack it in and spread it out evenly to avoid a crumbly loaf.

It’s also perfect for your next cozy Sunday roast or an upcoming holiday party! It’s really juicy too, so you can make it the night before and reheat it in the oven just before serving without it going all bone dry and crumbly. It also happens to make exceptionally good leftovers!

We’ve also got a matching gravy recipe so make sure you check that out here




Reach out to us, we can help.

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