Vegan Lentil & Walnut Loaf with Maple-Tarragon Gravy
A hearty, protein-packed lentil loaf with a rich maple-tarragon gravy—ideal for cozy dinners or holiday entertaining. This vegetarian-inspired vegetarian (whole30) ready in about 75 minutes pairs cooked brown lentils, finely chopped walnuts, grated carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups, cooked brown lentils
- 1/2 cup, finely chopped walnuts
- 1/2 cup, grated carrots
- 1/2 cup, finely diced onion
- 2 cloves, minced garlic
- 1/2 cup bread crumbs
- 1 tbsp soy sauce
- 1 tsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp, chopped fresh tarragon
- 1 cup vegetable broth
Instructions
- Step 1: Preheat oven to 375°F and grease an 8x4-inch loaf pan. In a large bowl, combine 1 1/2 cups cooked brown lentils, 1/2 cup finely chopped walnuts, 1/2 cup grated carrots, 1/2 cup diced onion, 2 minced garlic cloves, 1/2 cup bread crumbs, 1 tbsp soy sauce, and 1 tsp balsamic vinegar. Mix until well combined, then press firmly into the prepared loaf pan.
- Step 2: Bake for 40 minutes until firm to the touch and golden on top. Let rest for 10 minutes while preparing gravy: in a small saucepan, whisk 1 cup vegetable broth, 2 tbsp maple syrup, and 2 tbsp chopped fresh tarragon over medium heat until simmering, then reduce heat to low and simmer for 8 minutes until slightly thickened.
- Step 3: Slice the loaf and serve with warm maple-tarragon gravy drizzled over each portion.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Lentil & Walnut Loaf with Maple-Tarragon Gravy take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Lentil & Walnut Loaf with Maple-Tarragon Gravy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked brown lentils from drying out.
Can I substitute ingredients in Vegan Lentil & Walnut Loaf with Maple-Tarragon Gravy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Lentil & Walnut Loaf with Maple-Tarragon Gravy for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Lentil & Walnut Loaf with Maple-Tarragon Gravy whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
