Why does my lentil loaf fall apart?

The most common reasons for a crumbly lentil loaf are the mixture being too dry from overcooking the lentils or adding too much flour and overprocessing the lentils. Also, make sure to let it cool slightly before serving! This allows it time to set and solidify so it holds its shape once sliced.

Why is my lentil loaf mushy?

Overprocessing the mixture or having too much moisture are the most common causes. Make sure to use dry lentils, and pulse the ingredients just until combined.

Can I make this recipe ahead of time?

Yes! You can prepare the loaf one to two days in advance. Cover it tightly with plastic wrap, and store it in the fridge. Then, add the glaze, and bake as normal when you’re ready to serve, adding a few minutes as needed.

Holiday Lentil Loaf Recipe (Gluten-Free)

Description

Make this easy, gluten-free holiday lentil loaf recipe for a hearty vegan main course perfect for everything from holidays to weeknight dinners!

Ingredients

Units Scale

3 Tablespoons chia seed or flax seed
1/3 cup water
2 cups cooked green or black lentils (see notes)
1-2 Tablespoons light olive oil
1/2 cup diced celery
1/2 cup diced onion
1 teaspoon minced garlic
3 thyme sprigs or 1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, divided
1/2 cup walnuts or walnut halves
1/2 cup fresh cranberries (to be chopped) or 1/3 to 1/2 cup dried cranberries
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup (85-90 grams) gluten free quick oats

MAPLE GLAZE

2 Tablespoons ketchup for sweeter version or Dijon mustard for original glaze
3 Tablespoons maple syrup (see notes)
1 Tablespoon balsamic vinegar

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Instructions

In a small bowl combine the chia and 1/3 cup water, set aside for at least 10 minutes, preferably in the refrigerator. This will act as a binder and will thicken nicely upon sitting.
Preheat the oven to 350 F. Line a 9x5in nonstick loaf pan with parchment paper. Set aside.
In a medium pan, heat the oil over medium heat. Saute the celery, onion, and garlic for about 5 minutes or until transparent. Add the thyme and a pinch of salt and cook for an additional 30 seconds.
Turn off the heat.
Using a food processor or high speed blender blend 1 cup of the cooked lentils until a mealy-like texture is formed. Add the walnuts and the remaining 1 cup of lentils and pulse/blend until everything comes together. The mixture should hold its shape but still have some texture— don’t overdo it!
Transfer mixture into a larger bowl. If preferred, add the fresh cranberries (if using) to the food processor and pulse until lightly chopped or slice the fresh cranberries by hand.
Add the sautéed veggies, cranberries, remaining salt, garlic powder, onion powder, black pepper, flax egg, and quick oats to the lentil/nut mixture. Mix until well combined.
Transfer the mixture to the prepared loaf pan, pressing it down firmly to compact it. Bake for 30 minutes. While the loaf is baking, whisk together the glaze ingredients.
After 30 minutes, remove the pan from the oven and spread the glaze over the lentil loaf and continue baking for 10 to 15 minutes more or until the glaze has slightly caramelized.
Serve the lentil loaf with the remaining glaze on the side or drizzled over top.
Serve warm and store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Substitute Tips – Agave nectar can be used in place of the maple syrup to keep it vegan.

Lentils Tip – To cook lentils, use 3 cups of liquid (water or broth) to 1 cup rinsed lentils. Bring to a boil, cover tightly, reduce heat and simmer for 15-20 minutes. Drain the water and place lentils in a bowl. For a quick option, use canned cooked lentils, drained and rinsed then patted dry.

Storage Tips – Store in the freezer for up to 3 months. Slice into individual pieces and store in an airtight container with parchment paper between the slices so they don’t stick together.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice with glaze
Calories: 251
Sugar: 9 g
Sodium: 145.8 mg
Fat: 10.3 g
Saturated Fat: 1.2 g
Carbohydrates: 33.5 g
Fiber: 8.8 g
Protein: 9.3 g
Cholesterol: 0 mg