Lentil Loaf with Creamy Cauliflower Mash


I think I have an obsession with cauliflower mash.

Yes, this is already the second recipe I’ve posted with cauliflower mash and, no, it will certainly not be the last. This creamy cauliflower goodness is just so perfect in the cooler months. And this time, it is on top of the most flavorful lentil loaf!


Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com


My version of lentil loaf definitely does not look like a typical lentil loaf. First off, I do not own a loaf pan. I know, Liz, just go buy one! I promise I will, but for now, I will make more of a lentil loaf casserole type thing.

Second, I never liked meatloaf as a child. That sticky, sweet glaze on top of a hamburger like loaf just did not appeal to me. So it took me a while to even try making a lentil loaf. Most of the recipes I found were a vegetarian take on that glazed loaf that I loathed. Not happening. Finally, I started experimenting and I came up withย this beauty. A savory loaf filled with carrots and celery topped with creamy cauliflower mash and warm gravy… you couldn’t get a more perfect lentil loaf! It instantly became a regular in our house.

Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com

Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com


A warning in advance, this recipe is a little time consuming. I am typically a 30-45 minute recipe gal, so pushing an hour on a recipe is not normal for me. There are definitely a good amount of steps involved, but they are all very simple.

The first time I made it, it took me a little bit longer than expected, but now that I’ve made it multiple times, I can throw it together in less than an hour. I like to prepare my lentil loaf over the weekend, usually on a lazy Sunday afternoon, then throw it in the fridge for a busy week night dinner. Then all you have to do it reheat and eat!


Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com

Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com


So please don’t let the steps scare you away. I promise you it’s easy, it’s delicious, and it’s oh so comforting as we get further into this wonderful fall season. Let me know what you think! I’d love to hear how these recipes are going for you ๐Ÿ™‚


Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com

Lentil Loaf with Creamy Cauliflower Mash {vegan, gluten free} // pumpkinandpeanutbutter.com

Lentil Loaf with Cauliflower Mash

Serves 6-8
Prep time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish


for the cauliflower mash

  • 1 head of cauliflower, chopped into small florets
  • 2 tablespoon of butter, regular or vegan
  • salt and pepper to taste
  • 1/4 cup (or more) milk of choice

for the lentil loaf

  • 1 cup old fashioned oats, finely ground (in food processor or blender)
  • ยฝ cup green lentils
  • ยฝ cup brown rice, dry
  • 1 cup of vegetable broth (low sodium)
  • 1 small yellow onion, diced
  • 3 celery stalks, diced
  • 1 medium carrot diced
  • 1 teaspoon dried thyme
  • 1 heaping tablespoon whole grain mustard
  • 2 tablespoons low sodium soy sauce (or tamari, if gluten free)
  • salt and pepper, to taste

for the gravy

  • 3 tablespoons olive oil
  • 2 tablespoons whole wheat flour (or gluten free)
  • 1 cup milk of choice
  • 1 cup water
  • 2-3 tablespoons low sodium soy sauce
  • 1 teaspoon dried thyme
  • ยฝ teaspoon black pepper


for the cauliflower mash
Step 1
Chop one head of cauliflower into small florets. Steam florets on the stove until they are very tender. Drain the florets and add them to a food processor with salt, pepper, 1 tablespoon of butter (of choice), and a splash of milk (of choice). Process the cauliflower until it is smooth and creamy. Add another splash of milk to adjust the texture of the mash.
for the lentil loaf
Step 2
Preheat the oven to 350 degrees.

Add one cup of low sodium vegetable broth and 1/2 cup of water to a pot, along with 1/2 cup of green lentils and 1/2 cup of brown rice. Bring to a boil, then turn down to low heat and cover. Cook for 35-40 minutes, or until the rice and lentils are cooked and the liquid is gone.
Step 3
Meanwhile, in a large skillet, saute diced onion in 2 tablespoons of olive oil until translucent. Add in diced celery, carrots, salt, and pepper, and continue to cook for another 8-10 minutes. You want to soften the veggies just a little bit. Turn off the heat and add in the dried thyme. Stir and coat all the veggies.
Step 4
In a large mixing bowl, combine the lentil/rice mixture with the veggies. Add in whole grain mustard and stir to combine. Now add in ground oats and soy sauce and stir until the batter is completely combined. Pour the batter into an 8x8 or 9x11 glass baking dish and pack it down so it is even and flat. Top the loaf with cauliflower mash and spread evenly over the dish. Bake in the oven for 30 minutes.
for the gravy
Step 5
While the lentil loaf is cooking, you can make the gravy! In the same skillet that you cooked the veggies, add 3 tablespoons of olive oil and 2 tablespoons of whole wheat flour. Cook the flour on medium heat for 1-2 minutes. In a separate bowl, mix together 1 cup of soy milk with 1 cup of water. Slowly pour some of the milk mixture (not all yet!) into the flour and whisk together. Add in the dried thyme and soy sauce and continue to whisk. As the gravy thickens, add in more of the milk mixture. Continue to whisk and add until the gravy is at the consistency you like.
Step 6
When the loaf is done, take it out of the oven and let it cool for 10 minutes. Slice the loaf into 9-12 pieces (depending on the size pan) and serve in a large bowl with lots o' gravy on top!


Hi, Iโ€™m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. This sounds delicious! I’m always looking for new recipes for lentils so can’t wait to try this!

    • Great recipe! Well worth the time. the ladies prepared it for a family event and it was very well received. Thank you! What might the calorie count/serving size be? Steve

      • It comes out to around 350 calories each (for 6 servings). Bonus— there’s 10.4 grams of fiber and 12 grams of protein per serving! Nutritionally, you can’t beat it!

  2. Does Liz loathe lentil loafs? Happily, no. Thanks for another riveting recipe!

      • Planning on trying this today. Can’t wait. One thing I noticed was you didn’t list veggie broth as an ingredient, but suggest cooking the lentils and rice in it. I Know I should always some on hand, but just in case … Thanks again for all these wonderful recipes and congrats on how well it’s been received

  3. Turned out very delicious. Definitely a keeper. It reminded us of a cross between shepherds pie and stuffing, two of our favorite things. Kathy had seconds. Yay

  4. This recipe is a great go-to Sunday supper– with a side of roasted delicata squash– great winter comfort food!

  5. This recipe is awesome! And cauliflower mash itself is AMAZING. This took me about an hour and a half but was definitely worth it. I will be making it again!

    • I’m SO glad you liked it Emily! It’s one of my favorites too— especially thanks to that cauliflower mash ๐Ÿ™‚

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