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Mushroom-Lentil Loaf with Cranberry Glaze (Gluten-Free Option)

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This hearty Mushroom-Lentil Loaf is topped with a sweet, tart cranberry glaze and baked to perfection. Made with green lentils, mushrooms, walnuts, and herbs, this dish is a flavorful, vegan, and gluten-free centerpiece for your holiday table or any cozy weeknight dinner.

Ingredients

Scale

For the Loaf

  • 1 small onion, finely chopped
  • 1 green bell pepper
  • 2 cloves garlic, minced
  • 1 cup cooked green lentils
  • 3 cups finely chopped cremini mushrooms
  • 1/2 cup chopped walnuts
  • 1/2 cup ground flaxseed
  • 1/2 cup oat flour
  • 1 cup of panko breadcrumbs
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Sea salt and black pepper to taste
  • 1 Tablespoon soy sauce or tamari
  • 2 teaspoons vegan Worcestershire
  • (optional) 1-2 Tbsp vegetable broth for sautéing

For the Cranberry Glaze

  • 2 cups of fresh or frozen cranberries
  • 3 Tbsp maple syrup
  • 1 Tbsp balsamic vinegar
  • Splash water, if needed to thin

Instructions

  1. Preheat Oven: Heat your oven to 375°F. Line a loaf pan with parchment paper for easy cleanup.
  2. Cook Aromatics: In a large skillet over medium heat, sauté the onion, bell pepper, and garlic in a splash of broth for 2–3 minutes until soft and fragrant.
  3. Add Mushrooms: Stir in mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
  4. Make the Loaf Mixture: In a large bowl, combine cooked lentils, sautéed vegetables, walnuts, ground flaxseed, flour, breadcrumbs, tamari sauce (or soy sauce), and all the seasonings. Stir well and mash everything together, leaving some texture, until everything is evenly mixed. A potato masher, food processor (pulsed a few times), or even your hands help bring it together without turning it to mush.
  5. Shape and Top: Press the mixture firmly into the prepared loaf pan. Smooth the top with a spoon.
  6. Make the Glaze: In a small saucepan, combine cranberries, maple syrup, balsamic vinegar, and salt. Simmer over medium-high heat until cranberries burst and the mixture thickens, 8-10 minutes. Spread half of the glaze over the top of the loaf before baking. Set the remaining glaze aside until the loaf is finished baking.
  7. Bake: Bake for 50-55 minutes, until firm.
  8. Cool & Serve: Remove the loaf from the oven and spread the remaining glaze on top. Allow the loaf to cool in the pan for at least 15 minutes before slicing.

Notes

  • Best Lentils: Use green or brown lentils for a firm texture. Avoid red lentils; they’ll make the loaf too soft.
  • Binding Power: Make sure your flaxseed is finely ground; it acts as the binder.
  • Don’t Over-process: Texture = better “meaty” feel.
  • Line the Pan: Always use parchment paper for easy lifting and cleanup.
  • Flavor Boost: Add a splash of red wine or extra balsamic vinegar for deeper flavor.
  • Meal Prep Friendly: Even better the next day; refrigerate up to 5 days or freeze up to 3 months.
  • Reheat: Bake slices at 350°F for 10 minutes or air-fry until the edges are crisp.

Nutrition

Find it online: https://shaneandsimple.com/mushroom-lentil-loaf-with-cranberry-glaze-vegan/