Description
Create a hearty and festive Vegan Lentil Loaf topped with a bright Cranberry Glaze. This recipe brings warmth and connection to your table, perfect for a plant-based holiday centerpiece.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 cup rolled oats
- 1/2 cup breadcrumbs (vegan)
- 1/4 cup finely chopped walnuts or pecans (optional for texture)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and black pepper to taste
- For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan.
- In a large skillet, heat the olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed lentils and vegetable broth to the skillet. Bring to a boil, then reduce heat, cover, and simmer until the lentils are tender and most of the liquid is absorbed, about 25-30 minutes.
- Transfer the cooked lentil mixture to a large bowl. Mash about half of the mixture with a fork or potato masher to create a binder. Leave the remaining half whole for texture.
- Stir in the rolled oats, breadcrumbs, nuts (if using), soy sauce, tomato paste, thyme, sage, salt, and pepper. Mix well until everything is combined. The mixture should hold its shape when pressed.
- Transfer the lentil mixture into the prepared loaf pan, pressing it down evenly.
- Bake for 30 minutes while you prepare the glaze.
- For the glaze, combine cranberries, water, maple syrup, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 8-10 minutes. Mash some of the berries if necessary.
- Remove the loaf from the oven. Spoon or brush the cranberry glaze evenly over the top of the loaf.
- Return the loaf to the oven and bake for another 15-20 minutes, or until the loaf is firm and heated through.
- Let the loaf rest in the pan for 10 minutes before slicing and serving.
Notes
- For a gluten-free option, ensure your breadcrumbs are certified gluten-free.
- You can substitute walnuts with sunflower seeds if you have a nut allergy.
- If the mixture seems too dry when mixing, add a tablespoon of water or vegetable broth.
- This loaf tastes even better the next day when reheated!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Estimate 300
- Sugar: Estimate 10g
- Sodium: Estimate 450mg
- Fat: Estimate 8g
- Saturated Fat: Estimate 1g
- Unsaturated Fat: Estimate 7g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 45g
- Fiber: Estimate 12g
- Protein: Estimate 15g
- Cholesterol: 0mg