This easy, gluten-free, Holiday Lentil Loaf Recipe is hearty and flavorful like a classic vegan meatloaf alternative but offers a bit of festive flair with the addition of herbaceous flavors and fresh cranberries. It’s so tasty even meat eaters will ask for seconds!
If your son’s girlfriend is coming over, and she’s vegetarian, no worries—we’ve got you covered! Perfect for Thanksgiving and Christmas, this holiday lentil loaf has been a reader favorite plant-based recipe for years. Hearty and flavorful, it’s loved by vegans, vegetarians, and meat eaters alike.
Honestly, I love this dish not just because it’s filling and packed with flavor, but because it makes amazing leftovers. Whether it’s Thanksgiving or just a random dinner with pantry staples, this dish is my go-to meatless meal.
Tips Before You Begin
- Cook the lentils in advance, or use canned lentils for a quick option. To cook lentils, use 3 cups of liquid (water or broth) to 1 cup of rinsed lentils. Bring the liquid to a boil, cover the pot tightly, reduce the heat, and simmer for 15-20 minutes. Drain the water, and place the lentils in a bowl. Or, for a quick option, use canned cooked lentils. Just be sure to drain and rinse them and pat them dry, or your loaf will become soggy!
- For the best texture, mash about half of the cooked lentils to create a firmer consistency while leaving some whole for a bit of a “meaty” bite.
- I highly recommend using fresh cranberries instead of dried ones. They add a tart, sweet taste that balances some of the earthiness of the lentils. Plus, they add a pop of color and extra texture!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this vegan lentil loaf recipe. Please be sure to scroll down to the recipe card below for the complete details!
For the Lentil Loaf
- Chia Seeds – These combine with water to create a vegan egg substitute, helping the loaf hold its shape. If needed, you can substitute ground flax seed instead.
- Lentils – Cooked green or black lentils work well in this recipe.
- Light Olive Oil – Avocado oil will also work.
- Aromatics – Celery, onion, and fresh garlic create a pungent, savory flavor base while adding more texture and nutrients to the dish.
- Herbs and Spices – Kosher salt, onion powder (or onion salt), and fresh or dried thyme create a savory flavor with bright, refreshing notes.
- Walnuts – These give the loaf extra texture while adding a boost of healthy omega fats.
- Cranberries – These are optional but add a sweet, tart flavor and extra festive cheer!
- Gluten-Free Quick Oats – These help bind the ingredients. Make sure to use certified gluten-free oats, and do not substitute other varieties!
For the Maple Glaze
- Ketchup – I prefer the sweeter taste of ketchup, but you can also use Dijon mustard if you prefer a more tangy flavor.
- Maple Syrup – To keep this recipe vegan, feel free to use agave nectar instead.
- Balsamic Vinegar – For extra sweetness and a subtle tangy taste.
Note – The original 2015 recipe used Dijon mustard, which remains a reader favorite for its unique flavor twist. However, the ketchup version offers a more authentic and adaptable option.
How to Make the Best Holiday Lentil Loaf
- Create an egg substitute. Combine the chia seeds and ⅓ cup of water in a small bowl. Then, set it aside to gel.
- Prepare. Preheat your oven to 350 degrees Fahrenheit, and line a 9×5 inch non-stick loaf pan with parchment paper.
- Sauté. Heat the oil in a large skillet over medium heat. Sauté the celery, onion, and garlic until transparent. Then, add the thyme and a pinch of salt, and continue to cook for 30 seconds. Turn off the heat.
- Blend. Add a cup of cooked lentils to a food processor or high-speed blender, and blend until a mealy texture forms. Then, add the walnuts and remaining lentils, and pulse again to combine.
Note: Be careful not to over blend! The mixture will hold its shape but still have some texture. It shouldn’t be mushy.
- Add the cranberries, if using. Transfer the lentil mixture to a bowl. Then, add the fresh cranberries to the food processor/blender, and pulse until they’re lightly chopped. Alternatively, You can also just slice them by hand!
- Combine. Add the sautéed veggies, cranberries, remaining salt, garlic powder, onion powder, black pepper, chia egg, and quick oats to the lentil mixture. Mix just until combined.
- Bake. Transfer the mixture to the prepared loaf pan, pressing it down firmly to compact it. Then, bake for 30 minutes.
- Glaze. In the meantime, whisk the glaze ingredients in a small bowl. Spread the mixture over the lentil loaf, and continue to bake until the glaze caramelizes lightly.
Flavor Tip: Reserve any extra glaze, or make a bit extra to brush on the loaf before serving. The extra layer adds a fresh, tangy kick and keeps the loaf moist. Just brush on a light layer, and let your loaf sit for a minute before slicing.
- Serve. Drizzle more glaze on top, or spread it over the sides of the loaf, and enjoy warm!
How to Store and Reheat
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze your cooked and cooled lentil loaf for up to 3 months. To do so, slice it into individual pieces, and transfer them to an airtight container with parchment paper between the individual slices to prevent them from sticking together. Thaw in the fridge overnight.
- Reheat in the microwave or in the oven at 275 degrees Fahrenheit until warmed through. If it begins to brown in the oven, cover it with foil, and continue to bake until your desired temperature is reached.
Serving Suggestions
I love to serve this lentil loaf recipe as a plant-based main dish for holiday meals, but it’s just as great for weeknights, too. Serve it with all your favorite side dishes such as:
Common Questions
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.
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.
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)
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Total Time: 1 hour 15 minutes -
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Yield: 6-7 slices -
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Diet: Gluten Free
Total Time:
Yield:
Diet:
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Make this easy, gluten-free holiday lentil loaf recipe for a hearty vegan main course perfect for everything from holidays to weeknight dinners!
Ingredients
- 3 Tablespoons chia seed or flax seed
- ⅓ cup water
- 2 cups cooked green or black lentils (see notes)
- 1–2 Tablespoons light olive oil
- ½ cup diced celery
- ½ cup diced onion
- 1 teaspoon minced garlic
- 3 thyme sprigs or ½ teaspoon dried thyme
- ½ teaspoon kosher salt, divided
- ½ cup walnuts or walnut halves
- ½ cup fresh cranberries (to be chopped) or ⅓ to ½ cup dried cranberries
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ 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
Instructions
- In a small bowl combine the chia and ⅓ 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.
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Prep Time: 30 minutes![]()
Cook Time: 45 minutes![]()
Category: dinner![]()
Method: oven![]()
Cuisine: American
Category:
Method:
Cuisine: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
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!