A hearty and flavorful vegan lentil loaf topped with a sweet and tangy cranberry glaze. This dish is packed with protein, nuts, and warming herbs, making it the perfect plant-based holiday centerpiece. Whether you are serving it for Thanksgiving, Christmas, or a simple family dinner, this lentil loaf delivers a satisfying, comforting taste with every bite.
Why You’ll Love This Recipe
- Packed with plant-based protein – Lentils and walnuts provide a great source of protein, making this a satisfying meal.
- Perfect for the holidays – The sweet and tangy cranberry glaze makes this an excellent main dish for festive occasions.
- Great texture and flavor – The combination of lentils, oats, and sautéed vegetables creates a firm yet tender loaf.
- Easy to prepare – Simple ingredients and straightforward steps make this dish approachable for any home cook.
- Dairy-free and gluten-free option – Use gluten-free oats or breadcrumbs to make this recipe completely gluten-free.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Lentil Loaf:
- 1 cup cooked lentils (green or brown)
- 1/2 cup walnuts, finely chopped
- 1/2 cup oats or breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup mushrooms, finely chopped
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 2 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 2 tbsp orange juice
- 1 tsp balsamic vinegar
Directions
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water. Let it sit for 5 minutes until thickened.
- In a pan over medium heat, sauté onions, garlic, carrots, and mushrooms until softened.
- In a large bowl, mash the cooked lentils, leaving some texture. Stir in walnuts, oats, sautéed vegetables, soy sauce, tomato paste, thyme, paprika, and the flax egg. Mix well to combine.
- Press the lentil mixture into the prepared loaf pan, smoothing the top evenly.
- In a small saucepan, combine cranberries, maple syrup, orange juice, and balsamic vinegar. Simmer over medium heat until cranberries burst and the mixture thickens into a glaze.
- Spread the cranberry glaze over the lentil loaf.
- Bake for 35-40 minutes until the loaf is firm and holds together.
- Let cool slightly before slicing and serving.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6 servings
- Calories: 210 kcal per serving
Variations
- Nut-free option – Replace walnuts with sunflower seeds or omit them entirely.
- Gluten-free option – Use certified gluten-free oats or breadcrumbs.
- Spiced-up version – Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
- Different glaze – Try a balsamic fig glaze or a classic ketchup-based topping for a different flavor profile.
- Make it smoky – Add a few drops of liquid smoke for a deeper, smoky taste.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm slices in the oven at 350°F (175°C) for about 10 minutes or microwave for 1-2 minutes until heated through.
FAQs
How do I prevent my lentil loaf from falling apart?
Make sure the mixture is well combined, and press it firmly into the loaf pan. The flax egg and breadcrumbs help bind it together.
Can I make this lentil loaf ahead of time?
Yes, you can assemble the loaf a day in advance and refrigerate it before baking. Add the glaze just before baking.
What kind of lentils should I use?
Green or brown lentils work best because they hold their shape well. Avoid red lentils as they become too mushy.
Can I use canned lentils?
Yes, canned lentils can be used. Drain and rinse them before mashing.
Is this recipe gluten-free?
Yes, if you use gluten-free oats or breadcrumbs.
Can I use a different glaze?
Absolutely! A classic tomato-based glaze, balsamic reduction, or even barbecue sauce can be used instead.
What can I serve with this lentil loaf?
It pairs well with mashed potatoes, roasted vegetables, or a fresh green salad.
How do I make this loaf firmer?
Allow the loaf to cool for at least 10 minutes before slicing, as this helps it firm up.
Can I make this without nuts?
Yes, substitute walnuts with sunflower seeds or leave them out completely.
What can I use instead of flaxseed?
Chia seeds mixed with water can work as an alternative to flax eggs.
Conclusion
This cranberry glazed lentil loaf is a flavorful, nutritious, and festive plant-based dish perfect for any occasion. With its hearty texture, rich taste, and vibrant glaze, it’s sure to impress both vegans and meat-eaters alike. Whether served for the holidays or as a comforting weeknight dinner, this recipe is a delicious way to enjoy a wholesome, homemade meal.
Print
Cranberry Glazed Lentil Loaf
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A hearty, flavorful vegan lentil loaf topped with a sweet and tangy cranberry glaze. Packed with protein, walnuts, and warming herbs, this plant-based holiday centerpiece is both satisfying and delicious. Perfect for Thanksgiving, Christmas, or any cozy meal!
Ingredients
For the Lentil Loaf:
- 1 cup cooked lentils (green or brown)
- 1/2 cup walnuts, finely chopped
- 1/2 cup oats or breadcrumbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1/2 cup mushrooms, finely chopped
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
- 2 tbsp soy sauce or tamari
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/4 cup maple syrup
- 2 tbsp orange juice
- 1 tsp balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
- In a small bowl, mix ground flaxseed with water and let it sit for 5 minutes to create a flax egg.
- Heat a pan over medium heat and sauté onions, garlic, carrots, and mushrooms until softened.
- In a large bowl, mash the cooked lentils, leaving some texture. Stir in walnuts, oats, sautéed vegetables, soy sauce, tomato paste, thyme, paprika, and the flax egg. Mix well.
- Press the lentil mixture firmly into the prepared loaf pan, smoothing the top evenly.
- In a small saucepan, combine cranberries, maple syrup, orange juice, and balsamic vinegar. Simmer until cranberries burst and form a thick glaze.
- Spread the cranberry glaze over the lentil loaf.
- Bake for 35-40 minutes until firm. Let cool slightly before slicing.
Notes
- Substitute pecans or sunflower seeds for walnuts if preferred.
- Use gluten-free breadcrumbs for a GF-friendly version.
- Pairs well with roasted vegetables, mashed potatoes, or a simple side salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Holiday, American
Nutrition
- Calories: 210 kcal per serving
