Lentil Walnut Holiday Loaf

Every holiday table needs a centerpiece, and this lentil walnut loaf is ours. It is savory and hearty, with tender lentils, toasted walnuts, mushrooms and plenty of sage and thyme, all baked under a glossy cranberry-maple glaze that caramelizes at the edges. It slices cleanly, holds its shape on the plate, and tastes even better the next day in a sandwich.

The loaf is made entirely from pantry staples and can be assembled a day ahead, which takes the pressure off on the big day. Serve it with our Classic Sage and Herb Stuffing and Green Bean Casserole from Scratch, and ladle on the mushroom gravy from our Homemade Seitan Cutlets recipe.

Lentil Walnut Holiday Loaf

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A hearty, sliceable lentil and walnut loaf with mushrooms, herbs and a tangy cranberry-maple glaze. A satisfying meatless centerpiece for Thanksgiving or Christmas dinner that happens to be vegan.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the Loaf

• 2 tablespoons ground flaxseed
• 5 tablespoons warm water
• 1 tablespoon olive oil
• 1 medium yellow onion finely diced
• 2 stalks celery finely diced
• 1 medium carrot grated
• 8 ounces cremini mushrooms finely chopped
• 3 cloves garlic minced
• 3 cups cooked brown or green lentils or two 15-oz cans, drained and rinsed
• 1 cup walnuts toasted and finely chopped
• 1 cup old-fashioned rolled oats
• 1/2 cup plain breadcrumbs
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the Cranberry-Maple Glaze

• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons ketchup
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar

Method

 

1. Preheat the oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides so you can lift the loaf out later. In a small bowl, stir together the ground flaxseed and warm water and set aside for 10 minutes to thicken.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot and a pinch of salt and cook for 5 to 6 minutes, until softened. Add the mushrooms and cook for 6 to 8 minutes, until their liquid has cooked off and they begin to brown. Stir in the garlic for 30 seconds, then remove from the heat.
3. Put the lentils in a large bowl and mash about half of them with a potato masher or fork, leaving the rest whole. The mashed lentils help the loaf hold together.
4. Add the cooked vegetables, walnuts, oats, breadcrumbs, flax mixture, tomato paste, soy sauce, Worcestershire, thyme, sage, smoked paprika, salt and pepper. Mix well, until the mixture holds together when you press it. If it seems too wet, add more breadcrumbs a tablespoon at a time.
5. Press the mixture firmly into the prepared pan and smooth the top.
6. Stir together the cranberry sauce, ketchup, maple syrup and balsamic vinegar. Spread half of the glaze over the loaf.
7. Bake for 35 minutes. Spread the remaining glaze over the top and bake for 15 to 20 minutes more, until the loaf is firm and browned at the edges.
8. Let the loaf cool in the pan for at least 10 minutes. Lift it out using the parchment and slice with a serrated knife.

Notes

For clean slices: press the mixture firmly into the pan and do not skip the resting time. The loaf firms up as it cools.

Make ahead: assemble the loaf in the pan (without the glaze), cover and refrigerate for up to 24 hours. Glaze and bake as directed, adding 5 to 10 minutes. Leftover slices keep for 4 days in the fridge, freeze for up to 3 months, and make excellent sandwiches.

Gluten-free: use certified gluten-free oats and breadcrumbs, and tamari instead of soy sauce. Nut-free: replace the walnuts with toasted sunflower seeds. Regular Worcestershire sauce contains anchovies, so look for one labeled vegetarian or vegan.

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