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Gluten Free Cranberry Maple Lentil Loaf

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5 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour
  • Yield: 6-7 1x
  • Diet: Vegan

Description

This Gluten Free Cranberry Maple Lentil loaf is a vegan holiday dish to add to your table! Lentils, fresh cranberries, nuts, and sautéed veggies all baked up into one healthy and delicious plant based loaf. The maple glaze topping takes it over the top!

Ingredients

Units Scale
  • 3 Tablespoons chia seeds
  • 1/2 cup water
  • 2 cups cooked lentils (green or black lentils)
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 2 Tablespoons light olive oil
  • 1 cup whole fresh cranberries
  • 1/2 tsp kosher 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 quick oats
  • 2 small pieces of gluten free bread
  • 1/2 cup chopped nuts

FOR THE MAPLE GLAZE

  • 2 Tablespoons Dijon mustard
  • 1 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/4 cup maple syrup (see notes for substitute)
  • Pinch of garlic powder and black pepper

Instructions

  1. In a small bowl, whisk together chia seeds and water. Set aside until mixture is gel-like.
  2. Preheat oven to 350 F.
  3. Heat a large pan on medium heat. Combine lentils, celery, onion, olive oil, cranberries, salt, garlic, onion powder, and thyme and sauté about 10 minutes or until onions and lentils are softened. (The lentils should smash easily.)
  4. Turn off the heat and place the lentil mixture in a large bowl removing the thyme sprigs. Set aside.
  5. In a food processor or blender, combine oatmeal and bread until a breadcrumb-like consistency forms.
  6. Pour the flour into the lentil bowl along with chia mixture and chopped nuts.
  7. Thoroughly mix everything together with a spoon (or hands) and press into a greased 9×5 baking pan.
  8. Bake for 45 minutes.
  9. While the loaf is baking, make the glaze. In a small bowl, whisk together mustard, olive oil, balsamic vinegar, maple syrup, garlic powder and black pepper.
  10. Once baked, remove the lentil loaf from the oven and brush with the maple glaze. There may be glaze leftover.
  11. Serve warm and store leftovers in an airtight container in the fridge for 3-4 days.

Notes

Substitutes –  Agave nectar  may be used in place of maple syrup.

Cooking Lentils – To 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 water and place lentils in a bowl.

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: dinner
  • Method: Stove Top, Oven
  • Cuisine: American

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Find it online: https://www.cottercrunch.com/gluten-free-cranberry-maple-lentil-loaf-vegan/