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Gluten Free Cranberry Maple Lentil Loaf {Vegan}

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Gluten free Cranberry Maple Lentil loaf! A vegan holiday dish to add to your table.  Lentils, fresh cranberries, nuts, and sautéed veggies all baked up into one healthy and delicious lentil loaf. The Maple glaze topping makes it even more flavorful. Easy to make.

Gluten free Vegan Cranberry Maple Lentil loaf! A great dish to add to your Thanksgiving or Christmas table. Lentils, fresh cranberries, nuts, and sautéed veggies all baked up into one healthy and delicious lentil loaf. The Maple glaze topping makes it even more flavorful. Super easy to make as a side dish or a main dish.

I say this every year, but how did the Holiday season get here so fast? I swear we were just sweating buckets of summer just a few days ago. Then bam, FALL!

This Fall feels quite different though. It’s busy and will keep getting busier, in a good way! Usually, this is the time of year when my husband starts his off season, but not this year. Crazy how much our life has changed over the past 7 months. It’s one shift after another, and we’re definitely learning that God has this planned. We just need to be grateful. Oh gosh, okay, before I get to corny, let me talk about being grateful in terms of THANKSGIVING, ok?

Like, how thankful I am that I get to create recipes for people with food allergies or dietary preferences. Including myself! Like, how thankful I am I get to share recipes with YOU ALL and share vegan, paleo, healthy, semi- healthy, gluten free, and grain free. Yes, even the trial and error recipes. At least I get to share those with my friends, co-workers, neighbors, and family. Grateful for my taste testers (heck, the carnivores even tried this lentil loaf).

Gluten free Vegan Cranberry Maple Lentil loaf! A great dish to add to your Thanksgiving or Christmas table. Super easy to make as a side dish or a main dish.

I am thankful I get to do this every day! Not because I have to, but I truly WANT TO. This, my friends, is why I keep posting every week.

Today’s gluten free vegan lentil loaf recipe is definitely one to be thankful for. It’s actually a recipe I had someone request. Because, you see, they are planning on having gluten free and vegan friends over for Thanksgiving dinner and needed ideas. You know, besides the tofurky.

I was definitely more excited to create a gluten free lentil loaf for my friend than she was to make it.  But I promised her it would be easy to make and liked by all, even non vegans.

So a few weeks ago (when it still felt like summer), I got in the kitchen and started experimenting. Ya, my kitchen was a mess. The best kind of mess.

I still had another bag of lentils and fresh cranberries, so why not make the most of both, right? The lentils would act like the “beef;” a hearty base. And the cranberries and other vegetables would give it that BURST of flavor.

Makes sense, right?

 

All that was left for this vegan recipe was finding the perfect binder. One that would, once again, compliment the other ingredients. I tried a few ways, but then settled on the chia egg. Better Body Foods Organic Chia not only made the dish stick together perfectly, but it also have this dish a healthy dose of fiber, protein and omegas –> BONUS for sure!

 

Better Body Foods chia seeds (organic)

Besides, it made the lentil loaf look so much prettier, don’t you think? Pretty food equals good food. Well, most of the time.

Gluten free Vegan Cranberry Lentil loaf! with simple maple glaze! Super easy to make as a side dish or a main dish for holidays or anytime of year!

I know, I know, it’s more than lentil and chia talk. It’s the LOVE that goes into making dishes like these. These are the dishes that say “Hey, I care about you” to those with dietary restrictions or food choices. And although Thanksgiving is more enjoying EACH other and being thankful, it’s also nice for everyone to gather around the table eat together, not feeling left out.

So here’s an idea.  Maybe you should make this lentil loaf this Holiday season, and serve it alongside your other delicious dishes.  Most likely you’ll be doing someone (vegan or not) a favor by making an allergy friendly dish.

I promise it’s SUPER EASY to make! Oh, and did I mention there was a glaze?? Yes, that is the icing on the cake….errr loaf?

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Gluten Free Cranberry Maple Lentil Loaf

★★★★★

5 from 1 reviews
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6-7
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Description

Gluten Free Cranberry Maple Lentil Loaf {Vegan}

Ingredients

  • 2 cups cooked lentils (I used black lentils)
  • 3 tbsp chia seed
  • 1/2 cup water
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tbsp olive oil
  • 1 cup whole fresh cranberries
  • 1/2 cup chopped nuts
  • 1/2 tsp sea salt
  • 1 tsp minced garlic
  • 1/4 tsp onion powder or onion salt
  • 3 thyme sprigs or 1/4 tsp dried thyme
  • 1 cup gluten free oats
  • 2 small pieces of gluten free bread
  • FOR THE MAPLE GLAZE
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp Balsamic Vinegar
  • 1/4 cup maple syrup (see notes for substitute)
  • Dash of garlic/pepper

Instructions

  1. First, make sure your lentils are cooked. They should only take about 20 minutes or so. Follow instructions according to package or see notes for how to cook lentils.
  2. Once cooked, drain and measure out 2 cups to use in this recipe. Set aside.
  3. In another bowl, combine your chia and water, mix together and set aside to let it gel.
  4. Preheat oven to 350F
  5. Combine your lentils, seasoning, cranberries, and vegetables all in one skillet with oil.
  6. Cook on medium until onion are cooked and lentils are soft.
  7. You want to be able to mash the lentils easily. Should take about 10 minutes.
  8. Once that is cooked, turn off skillet and place everything in a large bowl. Set aside
  9. Combine your oats and bread in a food processor, grind you until you get a flour texture.
  10. Add your oat flour to your lentils and vegetable bowl, then add in your chia egg/mixture, and finally mix in the chopped nuts.
  11. Mash and mix everything together with hands or spoon and then press into a 9×5 greased baking pan.
  12. Bake at 350F for 45 minutes.
  13. While that is cooking, make your glaze.
  14. COmbine the maple syrup, olive oil, balsamic vinegar, garlic/pepper, and dijon mustard in one bowl. Whisk until smooth.
  15. Remove lentil loaf from oven and coat with maple glaze. You will probably have extra.
  16. Serve and enjoy!

Notes

Feel free to use Agave nectar instead of Maple syrup for the glaze. It works well too and is vegan friendly.

Too cook lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils.
Bring to a boil, cover tightly, reduce heat and simmer for about 15-20 minutes. Drain the lentils and set aside in a bowl.

 

Healthy, gluten free, vegan, and DARN TASTY –> I do not lie.

 

Gluten free Vegan Cranberry Lentil loaf! with simple maple glaze! Super easy to make as a side dish or a main dish.

 

Trust me when I say this gluten free lentil loaf recipe looks harder than it actually is. It only took an hour or so and is delicious! Give it a whirl before Thanksgiving and see for yourself. Mmmm k?

YUM! #glutenfree Cranberry Maple Lentil loaf! A healthy #vegan dish for your Holiday table.

Click To Tweet

Are you already planning Thanksgiving? Ever tried vegan lentil loaf?

Cheers to Meatless Monday!

signature1

 

 

Gluten free Vegan Cranberry Maple Lentil loaf! A great dish to add to your Holiday table. Lentils, fresh cranberries, nuts, and sautéed veggies all baked up into one healthy and delicious lentil loaf. The Maple glaze topping makes it even more flavorful. Super easy to make as a side dish or a main dish.

 

This post is sponsored by my Better Body Foods Friends! Thankful they supply us with such healthy gluten free and organic products. 

 

 

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  4. Loved reading this and love your heart for making amazing food! I know right now the Hubs wouldn’t go for this, but I’m definitely adding it to my list of must try recipes this month!

    Reply

  8. Another winner here Linds, and I think it looks perfectly pretty on its on…for the record 🙂 What a good idea! Thanks for sharing with us for Meatless monday!

    Reply

  15. Interesting I have never had a lentil loaf. Since my daughter said “those granola bars look yummy!” would it be wrong to make these for dinner and tell her they are the granola bars she thought looked good? Haha. If only I had an oven I would try it tonight!

    Reply

  16. I say the same thing every year too around this time, “Like where did the year go?!” Craziness I tell ya. Anyways, I LOOVE this loaf, girlfriend! I love lentils, but I have never thought of turning them into a baked good! Genius and absolutely gorgeous! I have GOT to try this! Cheers!

    Reply

  17. I think I’m throwing my calendar away! This time going by bizness is nutzo! But – this bar isn’t nutzo at all – I am so intrigued! You are brilliant to throw lentils, celery, onions and cranberries into one loaf and glaze it with a maple glaze!

    Reply

  27. I have never made lentil loaf, but I have always wanted to- I just never found a recipe that looked worth the risk – what if it is gross? This looks amazing, and so far from any fear of lentils for me. I am pinning to try this as soon as I get some Chia!

    Reply

  29. I love lentils! This looks like a wonderful option for vegetarian/vegan Thanksgiving guests. What a creative idea.The maple balsamic glaze sounds delish!

    Reply

  30. YES!!! As someone who doesn’t eat turkey, I can say this would make me jump for joy if it was served at Thanksgiving dinner!! I’m all about the flavors – and that glaze – yum!!! Love the color and all the seasonal flavors!

    Reply

  31. This looks so delicious and hearty! I am very thankful for this recipe – my sister is coming over to Oz from the UK for Christmas and she is vegan. This will go down a treat!! xxx

    Reply

  33. THIS LOAF COMPLETED MY THANKSGIVING FEAST! So amazing I love it and will definitely be making it sooner rather than later!! P.S. I incorporated the walnuts into the bread/oat flour mixture after processing. The directions do not state what to do with the walnuts so can you please let me know? Thanks!

    Reply

  34. Question – can the loaf be made the night before then popped into the oven ahead of the dinner? My mother-in-law is vegan so I think this would be a great option for her but our prep list the day of is pretty lengthy so I’m hoping to do as much ahead of time as possible. Thanks!

    Reply

  35. wowsers this looks delicious – I am going to make it tomorrow for Christmas lunch celebrations with my family … I have some celery growing in the garden, but haven’t decided yet whether to include it or not as my other half hates it 🙂

    I’ve just made a roasted red pepper sauce to accompany it … can’t wait to try it – thank you so much for the recipe 🙂

    Reply

      • it is my first experience with Chai seeds too – very intrigued to see what the texture / taste is like 🙂

        (thanks for the offer of help, but as I’m in the UK, I don’t think you’ll be up at 7am GMT 😀 😀 )

        Reply

  36. Best lentil loaf EVER! And the glaze is to die-for! Made it for Thanksgiving this past year and my animal-eating guests LOVED IT!!! Some thought it tasted like ground beef (yuk!) and I ended up with no left-overs – yah! Now that’s a compliment for sure! But the glaze took center stage, and with good cause as it’s OMG beyond good! I make the glaze often , bottle it, and keep it as a condiment in the fridge. I mean this stuff is GOOD! So thank you Lindsay for these spectacular recipes. Thank you oh so very much 🙂 By the way, I have made your lentil loaf and glaze many times since. I am a long time vegan, love love love making beautiful raw dishes but I also make cooked meals (though raw rocks my soul – yum!). Again, thank you Lindsay; I love finding new yummy recipes.

    Reply
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