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Vegan Lentil, Mushroom & Walnut Loaf with Cranberry Glaze

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Vegan Lentil, Mushroom & Walnut Loaf with Cranberry Glaze is a deliciously hearty dish that transforms simple ingredients into a show-stopping centerpiece. This meatless loaf features tender lentils, earthy mushrooms, and crunchy walnuts, all topped with a sweet and tangy cranberry glaze. Perfect for festive gatherings or cozy dinners, this recipe is not only nutritious but also impressively flavorful, making it a favorite among vegans and non-vegans alike.

Ingredients

Scale
  • 1 cup green or brown lentils (dried)
  • 1 cup chopped mushrooms (cremini or button)
  • 1/2 cup finely chopped walnuts
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup rolled oats
  • 1/2 cup cranberry sauce (homemade or store-bought)
  • 2 tbsp soy sauce or tamari (low-sodium)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 cup vegetable broth (low-sodium)

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
  2. In a skillet over medium heat, sauté onion and garlic until translucent, about 5 minutes.
  3. Add chopped mushrooms and cook until they release moisture, about 5-7 minutes.
  4. In a mixing bowl, combine cooked lentils, sautéed vegetables, walnuts, oats, soy sauce, thyme, paprika, salt, and pepper; mix well.
  5. Transfer the mixture into the prepared loaf pan and bake for about 45 minutes until golden brown on top.
  6. Brush cranberry sauce over the top during the last 10 minutes of baking for a glossy finish.

Nutrition

Keywords: Soak lentils overnight for better texture and flavor absorption. Let the loaf rest before slicing to ensure neat cuts. Feel free to substitute walnuts with sunflower seeds or pecans for variations!

Find it online: https://homelytastes.com/irresistible-vegan-lentil-mushroom-walnut-loaf-recipe/