Pin This Vegan Lentil Loaf with Cranberry Glaze is the kind of centerpiece dish my family asks for at every holiday, hearty with a sweet-tangy topping, and every bite is packed with comforting goodness. The lentil base makes it satisfying and nourishing, while the cranberry glaze adds a festive touch that never fails to impress guests or picky eaters.
The first time I made this, it quickly disappeared at a family gathering, even the skeptics came back for seconds. Now it is my Thanksgiving and Sunday dinner go-to, with everyone asking for leftovers.
Ingredients
- Dried brown or green lentils: contribute hearty texture and rich flavor Try to select lentils that are whole and uniform in color for best results
- Vegetable broth or water: hydrates the lentils and provides the base for the loaf Opt for a low-sodium broth to control saltiness
- Olive oil: helps bring out the rich flavors of the aromatics Choose a fruity olive oil for extra depth
- Yellow onion: chopped for natural sweetness and savory foundation Look for firm onions with papery skins
- Garlic: fresh minced for robust flavor and aroma Use cloves that are plump and without green shoots
- Carrot: grated for natural sweetness and moisture
- Celery: gives savory undertones and a pleasant bite Stalks should be crisp and vibrant
- Red bell pepper: diced for color and mild sweetness Pick glossy, heavy peppers for best flavor
- Rolled oats: act as a binder and add wholesome chewiness Use old-fashioned oats over quick oats for ideal texture
- Walnuts (optional): add nutty depth and crunch Fresh raw walnuts work best or omit for nut-free version
- Ground flaxseed: helps bind the loaf together
- Tomato paste: brings umami richness
- Soy sauce or tamari: adds savory depth and, when using tamari, makes it gluten-free Choose low-sodium if desired
- Balsamic vinegar: provides mellow acidity
- Dried thyme: for herbal balance
- Dried oregano: for earthy notes
- Smoked paprika: brings subtle smokiness Spanish smoked paprika adds extra character if available
- Black pepper: freshly ground for mild heat
- Salt: to balance and enhance flavors
- Cranberry sauce: forms the glaze Use whole-berry or homemade for a chunkier texture
- Maple syrup: in the glaze balances the tang with sweetness Use real maple syrup for depth
- Dijon mustard: zests up the glaze Look for creamy Dijon for even mixing
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper making sure you have enough overhang on the sides for easy removal later This step will ensure your loaf does not stick
- Cook the Lentils:
- Combine the rinsed lentils and vegetable broth in a medium saucepan Bring to a boil then reduce to a simmer Keep uncovered and cook for 20 to 25 minutes until lentils are tender and most of the liquid has been absorbed If there is extra liquid drain it off Let the lentils cool slightly
- Sauté the Vegetables:
- Pour olive oil into a large skillet and place over medium heat Add the chopped onions and garlic Let them cook gently for about two minutes until fragrant Add the grated carrot chopped celery and diced red bell pepper Continue cooking for six to eight minutes until everything is softened and golden Stir occasionally to prevent sticking and to develop maximum flavor
- Mash and Combine:
- In a large bowl use a potato masher or sturdy fork to mash the cooked lentils You want some texture left for the perfect bite Add the sautéed vegetables followed by the oats walnuts ground flaxseed tomato paste soy sauce balsamic vinegar dried thyme oregano smoked paprika black pepper and salt Stir everything until evenly distributed Let the mixture rest for five minutes This rest allows the oats and flaxseed to soak up moisture which helps the loaf hold its shape later
- Form the Loaf:
- Spoon the mixture into your prepared loaf pan Press down firmly into the corners and smooth the top surface A firm pack helps ensure slices hold together after baking
- Prepare and Glaze:
- Mix together cranberry sauce maple syrup balsamic vinegar and Dijon mustard until you have a thick shiny sauce Carefully spread the glaze over the loaf using a spoon or spatula for even coverage
- Bake:
- Place the loaf pan in the preheated oven Bake for forty to forty five minutes or until the loaf is set and the top looks caramelized and glossy The aroma should fill your kitchen
- Cool and Serve:
- Remove the pan from the oven and let it cool for at least fifteen minutes Slice carefully with a sharp knife Serve warm and garnish with fresh herbs if desired
Pin For me the show-stealer is always the cranberry glaze I once doubled the amount for a dinner party and everyone poured it over their veggies too My favorite memory is seeing my dad sneak a cold slice from the fridge late at night just because he couldn't wait for the leftovers
Storage Tips
Once cooled slice the loaf and refrigerate it in an airtight container It stays fresh for up to four days For longer storage wrap slices in foil then place in a freezer bag and freeze up to three months Reheat in the oven so the loaf stays crisp on the edges but soft inside
Ingredient Substitutions
If avoiding nuts simply leave out the walnuts and the loaf will still hold together beautifully Gluten-free oats and tamari instead of soy sauce work perfectly for anyone with gluten sensitivity You can swap the red bell pepper for mushrooms for extra earthiness or add a handful of spinach for color and nutrients
Serving Suggestions
This loaf shines with classic sides like mashed potatoes and roasted carrots It packs well for lunches and can be sliced a bit thinner and layered on sandwiches For a special touch serve with extra cranberry glaze on the side and a sprinkle of fresh parsley
Cultural and Historical Context
Lentil loaves are a popular main dish at American vegetarian tables especially around fall and winter holidays The cranberry glaze is a nod to classic Thanksgiving flavors making this a welcome guest at both festive and everyday dinners
Seasonal Adaptations
Use fresh summer herbs like parsley or basil in place of dried for a brighter flavor In fall swap in butternut squash instead of carrot for deeper sweetness Top with roasted seasonal vegetables for a stunning holiday platter
Success Stories
I have heard from friends who doubled this recipe for big gatherings and brought home an empty pan Every time I serve it at a potluck someone asks for a copy of the recipe and comments on how unexpectedly filling it is
Freezer Meal Conversion
To make ahead assemble the loaf without baking and wrap tightly with plastic then foil Label and freeze When you are ready to enjoy bake straight from frozen at 350 degrees until heated through and golden Slices hold together beautifully after freezing and reheating
Pin This vegan lentil loaf is so versatile and celebratory it is sure to become a staple at your holiday table and cozy dinners all year long.
Recipe Questions & Answers
- → Can I use canned lentils instead of dried?
Yes, you can substitute drained canned lentils. Adjust cooking time and moisture as canned lentils require less liquid and no pre-cooking.
- → How do I make this dish nut-free?
Simply omit the walnuts. The texture and flavor will remain hearty and delicious.
- → Is this loaf suitable for gluten-free diets?
Absolutely—just use certified gluten-free oats and swap tamari for soy sauce.
- → What can I serve with lentil loaf?
Popular pairings include roasted vegetables, mashed potatoes, or simple green salads for a well-rounded meal.
- → How do I prevent the loaf from crumbling?
Firmly press the mixture into the pan and let it cool before slicing for best results.
- → Can the loaf be made ahead?
Yes, prepare and bake the loaf in advance, then reheat slices as needed. The flavors deepen overnight.