vegan loaf recipe

If you like Starbucks Lemon Loaf, you will love this VEGAN copycat lemon loaf! This recipe is easy to make, loaded with lemon flavor and topped with a delicious lemon glaze.&nbsp;

Starbucks Copycat Lemon Loaf (Vegan)

silken tofu (1/2 package)

canola oil

non-dairy milk

sugar

lemon

lemon juice

vanilla extract

all purpose flour

salt

baking powder

baking soda

Preheat oven to 350 degrees F and lightly grease a standard loaf pan.

Blend all of the wet ingredients in a blender until smooth.

In a large bowl, whisk together all the dry ingredients. Now pour the wet mixture into the dry and mix with a large spoon until just combined. Do not over mix.&nbsp;

Pour into the prepared pan and bake for 35-45 minutes, until golden brown and a toothpick inserted comes out clean. Let the loaf cool in the pan for 10 minutes, then move to a cooling rack.

While the loaf cools, add the icing ingredients to a medium sized bowl and whisk until smooth. Once the loaf is cooled, drizzle or pour the glaze on top of the loaf. Let the glaze harden, if desired, before slicing and serving. Enjoy!

The taste is great but mine came out rubbery. I probably over mixed it but I had odd lumps to mix it. Will def try again!

SO GOOD!!! Exaclty curbed my cravings when I was thinking about the starbucks lemon loaf this weekend.

Nora, how would you adjust the liquids if I wanted to add frozen blueberries or fresh strawberries to the batter?
Sooo good! Will definitely be making again.

My sister and I made this last night with lemon from her tree. It is delicious. Thank you!

Made this recipe many times now and love it! Not surprising, I've loved every one of the recipes I've tried from this site! Nora Cooks is my go-to when looking for a recipe.

Do you think this would freeze well? I was thinking about making two loaves in order to use up the whole package of tofu, but there's only two of us, so I don't think we could go through two of them while they'd still be good.

Overall it turned out good! As other comments mentioned, not as acidic as I would have liked- added extra lemon juice and lemon zest to the icing. I baked it at 350 for 50 min and it could have used a little more time. I used extra firm tofu (which definitely breaks down when you blend it like the recipe calls for) but the batter was more dense than I would’ve liked. It almost felt a little eggy even though there aren’t eggs? Silken tofu may lead to a lighter pound cake. Will use that and more lemon juice in the batter next time. 

This is so very yummy. I’ve just made another loaf but using limes this time. Thanks for the recipe. 

No one will miss the meat in this savory, mouthwatering Vegan Lentil Loaf! Makes a wonderful main dish on a holiday, and is easy enough to make any day of the week.

Vegan Lentil Loaf

olive oil

onion,

mushrooms, chopped small

carrot,

walnuts

green/brown lentils (*SEE NOTE)

flaxseeds

ketchup

Worcestershire sauce

thyme

breadcrumbs

maple syrup

Preheat oven to 350 degrees F and line a standard loaf pan with parchment paper, for easy removal.

Heat a large pan over medium heat. Once hot, add the olive oil, onions, mushrooms and carrots. Cook, stirring frequently for about 5 minutes until the vegetables soften and the mushrooms release their juices. Remove from heat and set aside.

In a food processor, add the walnuts and pulse a few times. They should be in small pieces, but not completely a powder. Now add the lentils and pulse a few times.&nbsp;

Dump the walnuts/lentils into a large bowl, and add the cooked vegetables, ground flaxseeds, ketchup, Worcestershire sauce, salt and dried thyme. Mix well with a wooden spoon. Now add 1/2 cup of the breadcrumbs and fold in. Add the last 1/4 cup if the mixture still seems wet, but if it's dry (this will depend on the moisture level of your lentils) don't add more. If the mixture is crumbly for some reason, add a few tablespoons of water.

Transfer to the prepared loaf pan, and press the mixture evenly and firmly into the pan. Cover with foil, and cook in the oven for 30 minutes.&nbsp;

Make the topping: Stir all topping ingredients in a small bowl to combine.

After 30 minutes, remove the foil, spread on the ketchup topping and cook uncovered for 10 more minutes. Let cool for about 15-20 minutes before slicing and serving. Enjoy!

The lentil loaf was yummy! You are my go to blogger for sure, I have tried so many of your recipes and everything has turned out sooo damn good!

I have a question about the glaze: My glaze was a bit runny even after keeping it for 10mins in the oven, what do you think could have gone wrong? Thanks!

This was THE best!! I didn’t have canned lentils so I cooked dry ones, and I doubled the topping. Everything else I followed exactly. I had to set a timer to make sure I gave it enough cool time as I wanted to eat it right out of the oven. The smells brought everyone out to see what I was making. We had roasted zucchini and mashed potatoes with it. Thank you for yet another scrumptious recipe!

We've made this several times and it's perfect every time. We didn't have mashed potatoes so I served it on a Trader Joe's hash brown and it was even better!!

Ugh, such an incredible recipe. I doubled the ketchup and worcestershire just to amp up the flavor and moisture, worked like a charm. So incredible with mashed potatoes and smothered in gravy. When I brought it to work, my coworkers thought it must have been impossible meat! I said nope, it's lentils!

Top 2 vegan loaf recipe recipes from across the web

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Starbucks Copycat Lemon Loaf (Vegan...

Vegan Lentil Loaf

Top 2 vegan loaf recipe recipes from across the web

The most viewed vegan loaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Starbucks Copycat Lemon Loaf (Vegan...

Vegan Lentil Loaf

The most viewed vegan loaf recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine