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
Units
Scale
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
