Eric and I both agreed that it is the best vegan loaf we’ve ever tried. the glaze, not so much. :). For a stronger lemon flavor, I recommend adding the tsp of lemon extract.

Are you ready?

Can you make this ahead of time and bake it later? But it looks so good that I really want to make it anyway!

Vibrant, gorgeous, easy vegan pesto that will blow your taste buds away.

I’m so glad you finally got it! -tangerine zest for lemon zest

So, I’ll use that version of the recipe.

Just a couple of questions – I used cupcake liners and lots of the muffin stuck to the liner. I made this loaf for dinner the other night and loved it! Ive made this 3 times already and substituted key lime for the lemon and lim juice for the water and it is ABSOLUTLEY DELICIOUS! Happy New Year, Angela! I have made many cakes…banana bread is one of our favorites. He said he would take this over meatloaf any day. xoxo. not too sweet; the way it should be :). They look delicious regardless!

Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender.

Thanks for the suggestions for how to get it to hold ANd now I know I could have used a flax egg instead of an egg white for binding!

I also kept out the extra 1/3 cup sugar and they were totally fine. Most lemon bread or lemon loaves call for these ingredients, but I promise you won’t need them at all. Slowly pour your wet mixture over your dry mixture and mix until smooth.

Bake until the top is golden brown, about 30-40 minutes. Here are my easy step-by-step photo instructions. Then I would slice it up after chilling. It looks absolutely gorgeous and worth the grief it gave you. Sounds amazing! Any suggestions? The loaf was full of flavor and different textures.

I substituted Coyo brand Mixed Berry Coconut Yogurt for the Apple sauce, spelt flour for the all-purpose flour and almond meal, and coconut sugar for cane sugar. You’ll notice this luscious lemon loaf is made without eggs, without milk, and with no butter. If you give it a try, let us know!

Thanks so much for the lovely review! This post may contain affiliate links. Nice post! I followed the recipe exactly and baked for about 18 min.

I will make your lemon glaze and share a photo on IG. Thanks!! I didn’t have meyer lemmons, they are very hard to come by where I live, so I used regular ones plus one mandarin (tangerine) for the juice.

I had to make a lot of substitutions because I am currently home bound during the covid-19 quarantine, and didn’t have all the ingredients on hand. Hi, mild dilemma…I live in a remote part of Norway and at present only have access to dried red lentils or red/green lentils in an aseptic cardboard pack from the shops… Any advice on how I can make this work?

Thanks for being an inspiration! I’m sending you and baby-to-be tons of well wishes. <3. I always seem to have problems with lentils too! I am a vegetarian & have been making a transition into a vegan lifestyle for a few months now… and your blog has made it so much easier!! They will be in our baking rotation.

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vegan lemon loaf minimalist baker

(sorry about the grey hairs…..) I am a caterer and I often need to make vegan and vegetarian food. No nuts as i have a nut allergy :(.

Thanks for sharing! But, do you think it wouldn’t work if I eliminate the apple and raisins?

Enjoy today! Bake for 22-28 minutes or until a toothpick inserted into the center comes out clean. 1) let these cool COMPLETELY. Although it will change the color. I didn’t think it was sweet, definitely a savoury dish.

This is why I always process my ingredients together when I make a loaf, too! The texture was perfect!

I hope you enjoy it too! Mealtimes are my favorite part of the day because of your blog!!! Serve immediately.

Thanks for the feedback :), if you didn’t think this could get much better, it can! I make a community lunch for 40 people in my tiny northern California town each week, and your vegan cooking magic is a huge inspiration! I’m not a big fan of the typical meatloaf/ lentil loaf/ nut loaf glaze….I don’t really like the BBQ ish taste. It is just as delicious as it looks and it really stays together! . This recipe is outstanding!

This will be my new “meatloaf” recipe. Required fields are marked *. i made bread the first time..hopefully they will appear again soon.

I made the Clean Food version last year, so I’m sure I would love this one too!! When the lentils are finished cooking (and cooling), take 75% of the lentils and process them in a food processor until almost smooth.

Oh She Glows For Dinner + Pre-order Bonus Bundle! You can also, Radicchio Salad with Cashew Ricotta Dressing, Instant Pot Mashed Potatoes (No Drain, 20 Minutes! I am a huge fan of your blog- make at least one recipe a week. Thanks for posting!

Turns out we LOVED IT. I love me a good lentil- loaf! Has anyone tried this? To thaw, they can be placed in the oven, still wrapped, and they stay moist :) I would freeze the full loaf the same way just without slicing first.” I hope this helps you (and thanks Nicole for weighing in!). Suggestions? I originally took them out at 22 minutes, and then put them back in for 6 minutes; the center was still gooey. Even non- vegetarians enjoyed it :) thanks for posting it! The only thing I would do differently is to double the amount of the glaze sauce! ;), delicious and excellent consistency! The recipe is super easy to follow, the ingredients are commonplace in a vegan pantry, and they literally have never failed or disappointed me or my non vegan friends!

Just make sure to fully cool the baked loaves before portioning, wrapping, and freezing. Vegan, Gluten Free and tips to make it sugar free! I tried the Lentil Apple Walnut Loaf from Clean Food cookbook and also the old-fashioned Lentil Loaf from The Vegan Table Cookbook, in addition to a couple others. I’ve thought it works really well, since all of my family say hemp tastes similar to poppy seed, and it really does! My husband gave them a big thumbs up, and I will try them on my daughter when she wakes up.

Just tried this, it is scrummy!!! I’ve made these muffins for years now, to the point where all my friends and family request these anytime they are given the chance. The only thing I would change next time, is to leave out the bread crumbs and switch for a whole grain.

Sometimes a recipe asks you to make it. Sorry, I have no cooking smarts – wondering if I make it raw and keep it in the fridge overnight and then pop in the oven when I’m ready?

Your cake is baked when golden brown and crunchy on the outside. But the result you came up with….perfect!

Also my muffins came out dense- and I believe its because I added in some whole wheat flour to thicken up the mix. When I pressed it into the pan, I immediately knew that this loaf would hold together thanks to the ground oats, flax seed, and processed lentils.

Flaxseed: make sure to use ground flaxseed.

Thanks! In terms of the spelt crumbs, the brand I use is Sasha Co. I swapped the sugar for coconut sugar and used Bob’s Red Mill gluten free flour blend and just normal lemons and maple syrup.

Ok…these are hands down, THE best vegan muffins I have ever made!!! I would love to try this recipe without oil as well! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! One of my all-time favourite desserts is baklava, a dessert I’ve been eating since I was little. I have also found little efficiencies and personal preferences each time that I would like to share: Before we start, here are a few notes about the ingredients. Unfortunately, freezing did not work. enjoyed them very much.

I think that it tastes even better the next day after being left in the fridge overnight. Sorry to hear they stuck, Caitlan! I hope this helps and goodluck to you! All rights reserved. Greetings from Moldova and Azerbaijan!

I followed it exactly as stated, except when it came to final mixing, the batter was extremely runny and with the instructions saying it should not be runny, but “scoopable” (not pourable) I knew it needed more flour- I added some and a bit more baking soda to compensate. I have a sweet tooth, so I probably could have added a bit more sugar or maple syrup to the mix, as well.

Thanks. This results in a perfectly seasoned loaf and, trust me, the batter tastes so good! Add in the baking powder, bicarb soda, sugar, coconut and lemon zest mixing well until combined. HAPPY NEW YEAR! I also used flax milk because I did not have almond – you can barely tell the difference. I’m also a vegetarian who is eating mostly vegan (I have been eating honey) because my breast-fed daughter is allergic to dairy, soy, and possibly eggs. Heeheehee, Thank you for another great recipe!! It shouldn’t be dry at all, did you omit any ingredients? Thanks!! This is it!

You can make this loaf with either fresh lemon juice or bottled lemon juice, and I honestly, couldn’t taste the difference.

Hi Liz, My fear with red lentils is that it would be too mushy, but that said, I haven’t tried it before! Drizzled with lemon icing - pretend it's part of a complete breakfast because it goes so damn well with coffee - Vegan Lemon Poppy Seed Loaf, I love you. i kept having to add liquid. So moist, soft and delicious. – Elaine. I made four mini loaves. The beauty of creating a lentil loaf (as opposed to a meatloaf) is that you can taste the mixture as you go without having to worry about the raw meat. For some reason or another, I always thought pesto would be hard to recreate at home. Made this last night….loved it!

Only other adjustment was I started off with an oven at 425 then turn down to 375 after 5 minutes and cooked about 5 minutes longer than suggested. Taste just as good? I think the apple and raisins lifted the heaviness of all the lentils.

I just love these! Your photos are begging me to make this recipe too. Mashed potatoes would make such a great pairing :). Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I would love to try again since I love your combination inggredients. Add your olive oil, lemon juice, roasted garlic + cashews, washed & dried basil, nutritional yeast, salt and pepper to your food processor/blender. Hi Murphy, we haven’t tried it with soy yogurt and can’t guarantee the results but I think it should work! Satisfying Just made these. I forgot an ingredient.

Eric and I both agreed that it is the best vegan loaf we’ve ever tried. the glaze, not so much. :). For a stronger lemon flavor, I recommend adding the tsp of lemon extract.

Are you ready?

Can you make this ahead of time and bake it later? But it looks so good that I really want to make it anyway!

Vibrant, gorgeous, easy vegan pesto that will blow your taste buds away.

I’m so glad you finally got it! -tangerine zest for lemon zest

So, I’ll use that version of the recipe.

Just a couple of questions – I used cupcake liners and lots of the muffin stuck to the liner. I made this loaf for dinner the other night and loved it! Ive made this 3 times already and substituted key lime for the lemon and lim juice for the water and it is ABSOLUTLEY DELICIOUS! Happy New Year, Angela! I have made many cakes…banana bread is one of our favorites. He said he would take this over meatloaf any day. xoxo. not too sweet; the way it should be :). They look delicious regardless!

Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender.

Thanks for the suggestions for how to get it to hold ANd now I know I could have used a flax egg instead of an egg white for binding!

I also kept out the extra 1/3 cup sugar and they were totally fine. Most lemon bread or lemon loaves call for these ingredients, but I promise you won’t need them at all. Slowly pour your wet mixture over your dry mixture and mix until smooth.

Bake until the top is golden brown, about 30-40 minutes. Here are my easy step-by-step photo instructions. Then I would slice it up after chilling. It looks absolutely gorgeous and worth the grief it gave you. Sounds amazing! Any suggestions? The loaf was full of flavor and different textures.

I substituted Coyo brand Mixed Berry Coconut Yogurt for the Apple sauce, spelt flour for the all-purpose flour and almond meal, and coconut sugar for cane sugar. You’ll notice this luscious lemon loaf is made without eggs, without milk, and with no butter. If you give it a try, let us know!

Thanks so much for the lovely review! This post may contain affiliate links. Nice post! I followed the recipe exactly and baked for about 18 min.

I will make your lemon glaze and share a photo on IG. Thanks!! I didn’t have meyer lemmons, they are very hard to come by where I live, so I used regular ones plus one mandarin (tangerine) for the juice.

I had to make a lot of substitutions because I am currently home bound during the covid-19 quarantine, and didn’t have all the ingredients on hand. Hi, mild dilemma…I live in a remote part of Norway and at present only have access to dried red lentils or red/green lentils in an aseptic cardboard pack from the shops… Any advice on how I can make this work?

Thanks for being an inspiration! I’m sending you and baby-to-be tons of well wishes. <3. I always seem to have problems with lentils too! I am a vegetarian & have been making a transition into a vegan lifestyle for a few months now… and your blog has made it so much easier!! They will be in our baking rotation.

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