Vegan Barbecue Lentil Loaf (Oil-free) - The Vegan 8 https://thevegan8.

com/vegan-barbecue-lentil-loaf/

Vegan Barbecue Lentil Loaf

This Spicy Vegan Barbecue Lentil Loaf is oat-free, sturdy, hearty and not mushy. This loaf is
bursting with barbecue flavor! The homemade BBQ sauce is baked into the loaf, on top of
the loaf and used as a dipping sauce after it is baked. If you love barbecue sauce, then this
loaf is for you!

Course Main Course

Cuisine American
Keyword vegan lentil loaf, best lentil loaf, barbecue lentil loaf

Prep Time 30 minutes

Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes

Servings 8 slices
Author Brandi Doming

Ingredients
My homemade BBQ sauce below and the chipotle chile pepper are what make this loaf spicy. If you SUB either of those,
the loaf will NOT be spicy and I cannot vouch for the flavor outcome!
FOR THE LENTILS
1 cup (193g) dry green lentils (do not use red lentils, too mushy)
1/2 teaspoon fine salt
FOR THE LOAF
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 (this is ONLY for cooking the veggies in 1st)
1 cup (240g) barbecue sauce (below), separated (This is the ONLY BBQ sauce tested in the recipe and the strong
flavor and texture work perfectly.)
1/2 cup MEDIUM GRIND coarse cornmeal (It MUST be medium grind, not corn flour or regular fine cornmeal,
otherwise it WILL BE DRY. I use this Bob's Red Mill. If you cannot find, order it off Amazon.)
3 tablespoons ground flaxseed
1/2 teaspoon chipotle chili spice (gives a hefty kick of heat, so ONLY use 1/4 tsp if sensitive)
1/2 cup corn
5 MINUTE BBQ SAUCE (This sauce is STRONG, so it stands out in the loaf. This sauce is what yields such flavor to
the loaf, so I strongly advise against subbing. (Makes 1 1/2 cups, plenty for the loaf and for dipping!)
1/2 cup (120g) tomato paste, not sauce
1/2 cup (120g) water
1 teaspoon fine salt
1/2-1 tablespoon garlic powder, per preference
1 tablespoon + 1 teaspoon chili powder
1 tablespoon + 1 teaspoon yellow wet mustard
1 tablespoon + 1 teaspoon pure maple syrup
2 tablespoons + 2 teaspoons dark balsamic vinegar
2 tablespoons + 2 teaspoons unsulphured regular molasses
NOTE
Keep in mind, this is a LENTIL LOAF, it's not meat, so don't expect it to taste like traditional meatloaf. However, it
is phenomenal and flavorful with an amazing texture as long as you follow the recipe. I used my homemade
barbecue sauce recipe for this loaf. It's the only flavor that I can vouch for. It is spicy and has a nice kick of heat, so
expect that. If you are sensitive to heat, then decrease the amount of chili powder.

Instructions
1. This recipe takes a bit of time to prep and make. You are cooking lentils and you are cooking the loaf and there is

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Vegan Barbecue Lentil Loaf (Oil-free) - The Vegan 8 https://thevegan8.com/vegan-barbecue-lentil-loaf/

prep time and waiting time in there as well, so give yourself 2 to 2 1/2 hours. Otherwise, I would suggest to save
time, cook the lentils the day before you want to eat the loaf and mash them the next day as noted below. It will
really knock off some time.
2. If you are making my homemade barbecue sauce, just simply add all of the ingredients to a small bowl and whisk
really well until emulsified and thickened. Set aside or store in the fridge the night before making the loaf. This bbq
sauce was created specifically for the loaf, so it WILL taste strong, but very yummy in this loaf!
3. For the lentils, rinse them off and add them with 2 cups water and the 1/2 tsp salt to a pot and bring to a boil. Once
boiling, cover, turn to simmer and cook for 35-40 minutes. The water should be all evaporated basically. Turn off
the heat and return the lid and let it sit for just 10 minutes.
4. While the lentils are cooking, cook the onions and garlic. Add the onion, garlic, 1/4 cup water and 1/4 teaspoon salt
to a small frying pan. Bring to a boil and once boiling, immediately turn to simmer for about 5 minutes or until the
water has completely evaporated. You don't want any remaining water so the loaf doesn't turn mushy. Turn off the
heat.
5. After the lentils have finished and sat for 10 minutes, puree about 1/2 of the mixture with a hand immersion blender.
You do not want to puree all of it, or it will make the loaf mushy, got it? Just eyeball about half of it, leaving the
other half full lentils. Add them to a large bowl.
6. Preheat the oven to 350 degrees and line a 9x5 metal loaf pan with parchment paper hanging slightly over the sides
for easy removal later. Make sure to spray the sides that the paper doesn't touch, so it doesn't stick.
7. Add the cooked onion/garlic mixture to the lentils. Add only 3/4 cup of the barbecue sauce to the lentil mixture. Add
the chipotle spice and another good pinch of salt and stir together well. Add the cornmeal and flaxseed and stir
around for a good minute or so until it becomes really thick and sticky. Lastly, gently stir in the corn. Note: If you
taste the batter, it doesn't taste overly spicy uncooked, but it will become a lot spicier as the chipotle spice bakes, so
keep that in mind.
8. Pour the batter in the loaf pan and spread out evenly. Let it sit for about 20 minutes before baking, so the cornmeal
soaks up some liquid. Spread 1/4 cup of the barbecue sauce all over the top evenly. Bake for 55-60 minutes or until
firm and a toothpick basically comes out clean. I baked mine for a full 60 minutes to ensure it was done. The ends
got slightly charred just where the barbecue sauce was, but the inside was perfect. You can always trim a little of the
sauce off it if gets a little done, but you definitely want to make sure the loaf is cooked through, so it's firm and not
mushy. If yours turns out mushy, then you didn't let it cook long enough, because the result should be firm and have
a nice bite to it.
9. It is crucial to let the loaf sit for at least 20 minutes to firm up. It will firm up a lot while cooling. If you try to cut it
hot, it will fall apart. I let mine sit 30 minutes and it was still warm. Gently lift up the loaf with the parchment paper
and very carefully transport it to a serving platter using spatulas. Carefully slice it. Spread extra barbecue sauce on
top while still warm right before serving. Add chopped fresh parsley on top for garnish and presentation, if desired.

Recipe Notes
Nutrition per slice: 129.9 calories, 1.7 g fat, 5.7 g protein, 29.3 carbs, 7.3 g sugar

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