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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Marilee says
I've made this before and it is delicious! I'm planning to make for Thanksgiving next week. I see you see it can be made ahead and refrigerated up to three days, but I'm thinking I could make it soon and pop it in the freezer for now. What do you think?
Melanie McDonald says
So pleased you enjoyed it! I have never frozen it because it has so many mushrooms in it and they can go a bit funny when frozen. I always worry the texture would change. However, plenty of people have told me they have and they enjoyed it.
Sheila says
This sounds so delicious and makes for a beautiful presentation. I'll definitely try this. And I love it that you include measurements in both grams and tsp/TSP/cups, etc. Thank you for that and for this recipe.
Melanie McDonald says
Hope you enjoy it!
silky Sue says
I just wanna say that This is an amazing recipe.i made it for my Thanksgiving dinner it came out sooòo beautiful. I really love how it looks. The texture was moist, not sure if it should be but it was perfect for me.
Instead of half an apple I put in a whole apple, I used whole wheat panko bread crumbs and oat flour, and instead of 1/2 cup dried cranberries I used 3/4 cup ( I love them) I also used oragano and marjoram instead of rosemary (I didn't have any). After i mixed everything together I lined my pan with parchment paper and put the mixture in just like how the recipe stated and I froze it before I baked it. (I made it three weeks before Thanksgiving). 2 days before my Thanksgiving dinner I placed it in the refrigerator to thaw out, I then baked it at 375° like it said in the recipe and it turned out beautifully.the cranberries ar so gorgeous I love this. I will definitely make this again. Thank you for this recipe. I will tag u in my Instagram as soon as I finish this post.
My Instagram is @silkies_veganfood just so u kno it's me😁
Quinn says
I made this for Christmas dinner. I did all the prep work early in the day. It made one big loaf and two smaller loaves. I froze the smaller loaves for another meal or to give to someone. The cranberries provided beauty and added flavor to this delicious cranberry lentil loaf.
Signe Kastberg says
I made this for Christmas dinner. I made it gluten-free by using gluten-free flour and bread crumbs, and that worked fine. It was overall a bit dry, but perhaps I drained the lentils too much? And I did find that the cranberry sauce on the bottom (that became the top) was burned and didn't look lovely like in your photo. It might be I put it too low in the oven. Taste: delicious! It was a big hit in our dairy-free gluten-free household. Looking forward to the leftovers. It did take me nearly 3 hours total due to all the chopping in the preparation stages, but it was worth the effort.
Richard says
I have made this a few times and the cranberies ended up scorching every time. This time I put the cranberries on top and lowered the temperature to 350 F. It was perfect!
Kolbie says
Easy to make and tasty. Reminded my mom of her turkey dressing.
Patricia says
Excellent recipe!
Ava says
Would it be possible to make ahead and freeze uncooked, or even frozen when cooked?
A Virtual Vegan says
You can make this up to 3 days ahead then wrap it well and refrigerate. It will need an extra 10 minutes in the oven to compensate for it starting off chilled. I haven't tried freezing it but I'm pretty sure it would be fine. I would cook it first though then freeze it in the loaf pan. Defrost overnight then bake it again to warm through. About 30 to 40 minutes on 375 F should do it. I wouldn't bake it straight from frozen because it would take too long and the sugary cranberry top might get a bit overdone. Hope that helps!
Victoria says
This was so good! I was looking for something to do with lentils and the fresh cranberries I happened to have on hand. And even though I ordinarily love savoury sweet combinations, this one seemed risky so I followed it almost* exactly. So glad I did! We loved it AND
-bonus- it made the house smell amazing, too. Served it with a roasted pumpkin. (*only change was the addition of some grated celery, used fresh sage leaves, and added diced onion and ground clove to the cranberries.)
A Virtual Vegan says
I'm really pleased you enjoyed it Victoria! Thank you for coming back to leave a review. It's much appreciated!
Aminah says
Hi, I'm wondering if the walnuts can be substituted with almonds?
A Virtual Vegan says
I personally wouldn't. Walnuts kind of get a meaty texture when cooked and have way more flavour then almonds. But it would technically work, so if you wanted to you could.
Nan says
Made it for Canadian Thanksgiving and it was a hit.
Also made the Vegan Red Wine Gravy and everyone was surprised that it was Plant-Based.
Thank you.
A Virtual Vegan says
I'm really pleased they were both enjoyed and thanks so much for coming back to leave a review/rating. It's much appreciated!
Elizabeth says
Hi, I was wondering how to approximately how many uncooked lentils will equal 1 cup cooked.?
Thanks
A Virtual Vegan says
It's a little less than half. So for 1 cup of cooked lentils, I'd cook 1/2 a cup of dried. Leftovers freeze well too though and can be thrown straight into soups, stews etc from the freezer.
Julie Peck says
Made this for Xmas dinner!! Beautiful and so yummy! Leftovers were great too. The red wine gravy is my new addiction. So so good! I’m making the loaf today in muffin tins using cupcake parchment so I can bring as treats to vegan non cooks. Iknow I know I don’t get it either. Thank you so much for your wonderfully put together inspirational recipes. What else can I put gravy on. Hmmm. Think it would play havoc on the plumbing or I’d bathe in it!
A Virtual Vegan says
Ha ha! I am a massive gravy lover. I literally drown my dinner in it. Glad you're enjoying the recipes!
Pat says
Made this for Christmas dinner, it was delicious! I will definitely make it again!
Helene says
Absolutely delicious. My omni mum made it for us and we really enjoyed it. It took a while and we had to substitute the flaxseed with linseed but it worked!
Thank you from a very happy vegan :-)
Maria Elena Vito says
I would think ? flaxseeds are linseeds. Same thing, different name!!!
Lorraine Manning says
Hi, I can’t get hold of fresh or frozen cranberries this year! So I thought I would use a jar or two cranberry sauce instead. De you think this would work? I’m praying it does.
I am loving your vegan recipes. Are you British but living abroad?
Happy Christmas ?
Kind regards
Lorraine
A Virtual Vegan says
Thank you Lorraine! I think it should be ok although I've never tried it, as long as you are ok with the extra sweetness.
And yes I am British. I'm from Plymouth, but live on Vancouver Island in Canada now.
Merry Christmas!
Dena says
Could you substitute chopped chestnuts for the walnuts?
A Virtual Vegan says
Definitely. That would work really well!
Basia says
How many degrees did you set in the oven?
A Virtual Vegan says
The temperature to preheat the oven is given in the recipe. It's 375 °F.
Sherilyn says
What would the cooking time be if I made 3 mini loaves with the recipe?
A Virtual Vegan says
I can't say exactly because I've never tried and because I don't know exactly the size of your loaf pans so it will be a bit trial and error. Maybe 25 mins or so? They should start to look golden on top and around the edges, and be coming away from the edge of the pan slightly. If you stick a metal skewer or long thin knife into the centre and feel it when you pull it out it should be very, very hot. Then you will know they are cooked all the way through. Hope that helps!
Marabeth says
Can this be made ahead and frozen?
A Virtual Vegan says
I haven't tried it so wouldn't like to say. If I was going to freeze it though, I would cook it first, then freeze. Then defrost overnight in the fridge and reheat on the day. I think that should be ok but can't guarantee how it will affect it.
It can definitely be prepared and packed into the loaf pan and kept uncooked in the fridge for a day or two. I've done that myself a few times. Just make sure you wrap it well so it doesn't dry out.
hope that helps!