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.
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?
A Plant-Based Recipe for Holidays!
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).
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.
The Makings of Maple Lentil Loaf
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. 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!
Besides, it made the lentil loaf look so much prettier, don’t you think? Pretty food equals good food. Well, most of the time.
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?Print
Healthy, gluten free, vegan, and DARN TASTY –> I do not lie.
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?
Are you already planning Thanksgiving? Ever tried vegan lentil loaf?
Cheers to Meatless Monday!