Vegan Lentil Loaf Cranberry Glaze (Print)

Hearty lentil loaf with vegetables and cranberry glaze, perfectly balanced and satisfying for every occasion.

# Components:

→ Lentil Loaf

01 - 1 cup dried brown or green lentils, rinsed
02 - 2 1/2 cups vegetable broth or water
03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, grated
07 - 1 stalk celery, finely chopped
08 - 1 red bell pepper, diced
09 - 1 cup rolled oats
10 - 1/2 cup walnuts, chopped, optional
11 - 1/4 cup ground flaxseed
12 - 3 tablespoons tomato paste
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon balsamic vinegar
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon ground black pepper
19 - 1/2 teaspoon salt

→ Cranberry Glaze

20 - 3/4 cup cranberry sauce
21 - 2 tablespoons maple syrup
22 - 1 tablespoon balsamic vinegar
23 - 1 teaspoon Dijon mustard

# Directions:

01 - Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving overhang for easy removal.
02 - In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, until lentils are tender and most of the liquid is absorbed. Drain any remaining liquid and set lentils aside.
03 - Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, celery, and red bell pepper; sauté for 6 to 8 minutes until vegetables are softened.
04 - In a large mixing bowl, mash cooked lentils with a fork or potato masher, leaving some portion textured.
05 - Add sautéed vegetables, rolled oats, walnuts (if using), ground flaxseed, tomato paste, soy sauce, balsamic vinegar, dried thyme, dried oregano, smoked paprika, black pepper, and salt to the lentils. Mix thoroughly until the mixture is fully combined. Allow to rest for 5 minutes so oats and flaxseed absorb moisture.
06 - Transfer the lentil mixture to the prepared loaf pan. Press mixture firmly into the pan and smooth the top with a spatula.
07 - In a small bowl, whisk together cranberry sauce, maple syrup, balsamic vinegar, and Dijon mustard until blended. Spread evenly over the top of the loaf.
08 - Bake in the center of the oven for 40 to 45 minutes until the loaf is firm and golden.
09 - Allow loaf to cool in the pan for at least 15 minutes before removing and slicing. Serve warm, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • Uses budget-friendly pantry staples
  • Completely plant-based and allergy-friendly with easy swaps
  • Can be prepared ahead for stress-free entertaining
  • Feels nostalgic and special without extra fuss
02 -
  • Naturally high in protein and fiber
  • Freezes beautifully for meal prep
  • Perfect for vegans and adaptable for most allergies
03 -
  • Always let the baked loaf cool in the pan before slicing Otherwise it can fall apart from trapped steam
  • Do not skip the resting time after mixing the oats and flaxseed into the loaf This step is essential for the structure
  • If you miss the smoky flavor of classic meatloaf add a little more smoked paprika or try liquid smoke but start with just a few drops
  • For the cranberry glaze homemade sauce gives you the best texture but do not stress if you only have store-bought

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