A fresh take on a Vegan Lentil Loaf for you! It's made with a delicious blend of lentils, mushrooms and walnuts and has a beautifully festive cranberry topping. Those pops of juicy cranberry in every bite are so good, plus they make it look pretty impressive. It would make a great centrepiece on your holiday table!
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If you've made and loved my Vegan Meatloaf with Gravy then you're going to love this Mushroom Lentil Loaf with Cranberries! It's an adapted festive version especially for the holidays.
The juicy red cranberries make it look so pretty and festive, plus those juicy pops of cranberry in every bite are so good. As well as cranberries on top, there are dried cranberries through the actual body of the Lentil Loaf. They add a lovely chew and a little sweetness which is really good with the savoury loaf and the slightly tart cranberry topping.
This recipe is so good I've included it in my Vegan Christmas Dinner Menu, Shopping List and Timeline. If you want your entire Christmas meal planned down to the tiniest detail then go check it out!
How To Make Vegan Lentil Loaf
Can't wait to make this delish vegan holiday dish? The full printable recipe is below, but first, let me walk you through the steps to create this recipe in your own kitchen with great results.
Note that this recipe involves quite a lot of chopping, but if you have a food processor it can all be done in minutes. It's definitely my preferred method and pretty much the only thing I use a knife for is cutting the ends off the onion. Everything else just gets thrown in the food processor and pulsed until finely chopped. It couldn't be easier!
1 - COMBINE THE MUSHROOM LENTIL LOAF INGREDIENTS - Add everything except the fresh cranberries and sugar to a large bowl and combine really well. I find clean hands work best here.
2 - MAKE THE CRANBERRY TOPPING - Simple combine the cranberries and sugar in a pan and heat until the sugar is dissolved.
3 - START TO ASSEMBLE - Add the sugary cranberries to a lined loaf pan.
4 - ADD THE NEXT LAYER - Pile on the mushroom lentil mixture and pack it in very tightly. At this stage it can be refrigerated for a couple of days or baked right away.
5 - BAKE - Cook until golden, crusty, and jammy, then leave to rest in the pan for 15 to 30 minutes.
Serving Suggestions
This Mushroom Lentil Loaf with Cranberries will make a wonderful addition to your Christmas or Thanksgiving meal, and family dinners. Because of the cranberry topping, you don't need to serve cranberry sauce on the side so there's one less thing to make and remember to put on the table.
My favorite accompaniments include:
Leftovers are really delicious thinly sliced in sandwiches, or with chutneys, pickles, crusty bread etc.
Making Ahead
This lentil loaf can be prepared and assembled up to 3 days aheads. Once in the loaf pan, wrap really well in clingwrap or pop it in a large airtight container, and refrigerate. Bake for an extra 5 minutes.
Storing Leftovers
Wrap leftovers or put them in an airtight container and store in the refrigerator for 3 to 4 days. Reheat individual slices in a skillet on the stovetop or reheat larger amounts wrapped in foil in the oven.
Recipe FAQs
I have not tried freezing it but I think because of the large amount of mushrooms it would freeze better after baking. Then defrost overnight in the refrigerator and reheat in the oven for about 30 minutes or until heated through.
For best results I recommend following the recipe as written. I have not tested this recipe with anything other than mushrooms.
Don't soak the lentils prior to cooking. Rinse them in a sieve with fresh water to remove any dust or debris. Lentils will approximately double in volume once cooked so you will need about ½ a cup of dried red lentils and ½ a cup of dried green lentils. Cover with plenty of water, bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.
For green lentils, cook time is usually about 15-20 minutes. For split red lentils, cook time is typically only about 5 minutes. Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool before using in the recipe. They can be cooked ahead and stored drained in the fridge for up to 3 days.
More Holiday Entrees
If you love this Mushroom Lentil Loaf, then you might also enjoy:
Recipe
Mushroom Lentil Loaf with Cranberries
Author:Ingredients
- 1 small onion , chopped finely
- 2 cloves garlic , minced
- 1 cup (198 grams) cooked red lentils , measured after cooking
- 1 cup (198 grams) cooked green lentils , measured after cooking
- 3 cups (226 grams) finely chopped mushrooms
- ½ cup (62 grams) chopped walnuts
- ½ cup (8 tablespoons) ground flax seed , it must be ground not whole
- ½ cup (62 grams) flour , all purpose (plain flour in the UK), oat, rice, spelt or wholewheat
- 1 very packed cup (75 grams) breadcrumbs (gluten-free if necessary)
- ½ cup (70 grams) dried cranberries
- ½ large apple , grated (no need to peel)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon soy sauce , or Tamari, or coconut aminos
For the cranberry topping
- 2 cups (200 grams fresh or frozen cranberries
- 4 tablespoons white or cane sugar , not brown sugar or coconut sugar
INSTRUCTIONS
- Preheat oven to 375°F (190°C) and grease a 1lb or similar loaf pan (about 8.5 inch x 4.5 inch or 9inch x 5inch) and line it with a strip of baking parchment going along the middle.
- Add all of the ingredients (except the fresh/frozen cranberries and sugar) to a very large bowl and mix until really well combined. I like to use clean hands to scrunch it all together and mix it. Set aside.
- Put the cranberries and the sugar in a small pan over a medium heat and just cook until the sugar is mostly dissolved and some juice is appearing in the bottom of the pan. It only takes 5 - 6 minutes. Then remove from the heat.
- Spoon the sugary cranberries into the loaf pan. You don't have to wait for them to cool down but be careful as the sugary liquid will be very hot. Even them out with a spoon.
- Pack the lentil loaf mixture on the top of the cranberries. Really push it down all over and make sure it is even on the top. It will seem like lots of mixture but it will fit well once you compact it.
- Place the loaf pan on a baking tray (just in case the cranberry liquid spills over) and bake for 1 hour to 1 hr 10 minutes. It should be golden and crusty looking on the top and coming away from the edges. There will probably be a little jammy red liquid oozing over the edge too.
- Leave to rest in the pan for 15-30 minutes (it will stay warm for up to an hour if you wrap it in some foil) before turning out and slicing. To turn it out, put a plate or board on top of it then flip it over so the plate/board ends up on the bottom. It will slide out really easily but if you do have any trouble you can give a little tug on the parchment paper to ease it out. Once it's out, gently peel back the parchment paper to reveal the pretty cranberry top.
NOTES
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Tammy Dowling says
Just made this tonight for dinner and WoW! it was amazing and delicious. Thank you for this recipie <3
A Virtual Vegan says
I'm so pleased you enjoyed it!
Jen says
Anything I can use besides mushrooms?
A Virtual Vegan says
There are way too many in this to sub for anything else. There is a chance eggplant might work but without trying it I can't say for sure.
OW says
My dad recently became a vegan for health reasons and this was a huge hit, even the carnivores liked it! First vegan meal I've made but it turned out great, he loved the textures and flavours.
Thanks for a delicious and vibrant recipe.
A Virtual Vegan says
You're welcome. I'm so pleased you all enjoyed it!
mrs andrena silk says
I have just made this for a family get together. It was very easy to make and looked incredible when I removed it from the baking tin. The flavours were delicious and it easily fed six people with around four portions left over. However everyone asked for second helpings and the loaf was demolished in record time! . I made it with the red wine gravy and it was the most delicious gravy I have ever had and so easy to make from other red wine gravies I have tried in the past. I made double for Christmas Day(tomorrow) and the flavour has intensified and the gravy seems even richer (yum yum).
A wonderful recipe that will be made again and again. Thank you.
A Virtual Vegan says
That makes me so happy Andrena. Next time you'll have to make two loaves so you get some leftovers! It reheats perfectly. I'm glad you enjoyed the gravy too. Have a lovely Christmas and thank you so much for stopping by to leave feedback. I really appreciate it!
brooke says
This looks great. I am going to try using stevia as the sweetener for the cranberries as I have a couple people who don't eat sugar.
I usually use coconut sugar. What is the reason why you don't recommend coconut sugar?
Thanks!
A Virtual Vegan says
Coconut sugars flavour is too strong and caramel-y and the color might affect the lovely red of the cranberries too. White or cane sugar is best. I'm not sure you'll get the jammy texture needed with stevia.
Kate Williams says
What size loaf pan?
A Virtual Vegan says
A 1lb pan or similar. That's about 8.5 inch x 4.5 inch or 9inch x 5inch.
vince says
can this be frozen
A Virtual Vegan says
I have never tried. Mushrooms can tend to go a bit funny in the freezer because they contain so much water which might affect the texture. Without trying it I wouldn't like to say for sure. It might be better to cook it first, cool then freeze. That way a lot of the moisture would have been baked out of the mushrooms already. Then just defrost and reheat it when you need it. Let me know how it is if you try it!
Kathryn James says
Confused on the amount of lentils. Do I measure out 1cup of each AFTER cooking? That would only be 2 cups of each combined. That seems like an awfully small amount of lentils for a loaf. I shouldn’t use the roughly 4 cups?
A Virtual Vegan says
Yes, weigh 198g (1 cup) of each AFTER cooking. That is correct. Remember that there are 3 cups of mushrooms in this loaf plus all the other bits and bobs. You will find once it's all mixed up that you'll look at it and wonder how you will get it in the pan. It does fit after compacting though!
Robyn says
Hello,
I am the only vegan in the family and hosting Christmas lunch for 15 people so eager to impress. I am very keen to try this lentil loaf but I'm wondering , is it moist or dry?
A Virtual Vegan says
It's pretty moist. Not dry at all.
Ursula says
This was the second thing I made after the vegan butter and I loved it. I used all red lentils just because I didn't have green ones at home but it came out great. I will make it again with green and red lentils to see if there is a difference but all this being said I am your huge fan from now on!
A Virtual Vegan says
That's great Ursula. Thank you! Glad it turned out ok with all red lentils.
jmarie says
Bonjour!! I have tried a few of your recipes and have not been disappointed :) I thank you!! I would like to try this loaf during our carême season leading up to Christmas. I have a question though. Cranberries are not something we can usually find here and if they can be found, they are incredibly expensive. Can you recommend a substitute?? Perhaps sour cherries?? Also, what is the purpose of the linseed?? For binding?? If that is the case, may chia seeds be used?? We can find linseeds here, so I am just asking out of curiosity. Thank you so much!!
A Virtual Vegan says
I'm glad you are enjoying my recipes! With regards the meatloaf, I'm not sure what would work instead of cranberries. Maybe sour cherries but without trying it it's hard to say. Cranberries are quite unique. You might like this recipe instead https://avirtualvegan.com/vegan-meatloaf-with-gravy/ then you won't need to worry about the cranberries. They are both very similar. And yes the flax/linseed is for binding. It helps firm it up and makes it easier to slice. I find it works better in this recipe than chia seeds so wouldn't recommend you substitute it. Plus, here at least, they tend to be cheaper than chia seeds and come ready ground in bags so it makes life easier and cheaper!
jmarie says
Thank you for your reply!! I googled what could be used as a substitute and deep in an internet forum someone suggested using red currants. What I really like about your recipe is the colour, it looks very inviting. I think I will do a practice run with the currants :)
Lisa says
How did it turn out with the red currents
Edward Smith says
Hi Mel.. it is me again. Hope I am not asking too many questions!
I want to make the Mushroom Lentil Loaf. I don't like eating meals where the lentils keep their shape. I love lentils but I like to lightly pulse them in a food processor once cooked. Do you think if I pulsed the lentils for this recipe and then combined all the other ingredients, would that affect the recipe? I am guessing that the texture would be pretty much the same?
I realize that it's probably best not to puree the lentils as they would become like hummus -- just lightly pulse them.
Thanks for any help you may be able to offer. All the best.
A Virtual Vegan says
Lightly pulsing them would be fine. Hope you enjoy it!
Stephanie says
The weight of the lentils - is it before or after cooking? And by the way, it looks amazing, thanks!
A Virtual Vegan says
Hi Stephanie, the weight is after cooking. Hope you enjoy it!
Tara says
I made this to bring to Christmas dinner this year (so there would be something I could eat) and it was soooo delicious! Thank-you.
A Virtual Vegan says
Yay! So glad you enjoyed it Tara!
Cheryl says
Hi Mel Re the ground flax seeds (AKA linseeds) can I grind them in my spice mill to a fine powder as a sub?
Cheryl
A Virtual Vegan says
Yes that will be fine!
Ches says
This was wonderful!