Vegan Cranberry and Lentil Bake is the perfect centerpiece for your Christmas dinner. Topped with cranberries and brushed with a cranberry glaze, it’s delicious and beautiful to look at.
Christmas day dinner is very meat heavy but with my Cranberry and Lentil bake Vegans and Vegetarians won’t feel left out.
This recipe for a cranberry and lentil bake is a perfect addition to your winter menu. Plus, the leftovers make for great vegan meatloaf sandwiches!
This lentil loaf has great texture, flavor and is super filling. I’m not kidding when I tell you this is one hearty and filling lentil loaf!
Cranberries have a sharp and sour taste, so they are rarely eaten raw. Instead they bring some sharpness to our meals and drinks.
They are also jam-packed with healthy nutrients, including vitamin C which is necessary for skin, muscle and bone maintenance and manganese which is vital for growth and out body’s antioxidant system.
Lentils are from the legume family and there are different types of lentil which are categorized by their colours.
For this specific recipe you’ll need green or brown lentils, you can cook your own or used tinned.
Tips for cooking lentils:
Don’t soak them prior to cooking.
Rinse in a sieve with fresh water to remove any dust or debris.
Cook on a stovetop, using 3 cups of liquid (water, stock) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
Bring to a boil, cover tightly, reduce heat to low and simmer until they are tender.For whole lentils, cook time is usually about 15-20 minutes.
For split red lentils, cook time is typically only about 5 minutes.
Spoon a couple out and taste them to check done-ness periodically and as soon as they are ready, drain and leave to cool.
Any leftover cooked lentils will keep for 5-6 days in a sealed container in the fridge and they also freeze really well.
Oil and line the base of a 8in/20cm Bundt tin. Put the cranberries in a small pan with the orange juice and cook for a couple of mins over a medium heat until the cranberries are plump. Pour into the base of the Bundt tin and set aside.
Put the lentils in a bowl and roughly mash about half of them with a fork. Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened. Stir in the garlic, sage, paprika and beetroot and cook for another minute.
TIurn off the heat and add the lentils, tomato purée, soy and cornflour, stir everything together well, then spoon into the tin, pressing down gently with the back of a spoon.
Put on a baking tray and bake for 25 minutes. Let cool for 10 minutes then turn out on to a serving plate. Some of the cranberries on top might fall off but you can easily replace them.
Thin the cranberry sauce with a little water and brush around the outside of the loaf. This gives it a lovely glow plus it adds flavour.
HOW TO STORE LEFTOVERS
- Refrigerator: Keep leftovers in the refrigerator for up to 5 – 6 days, in a covered container. Leftovers make for great sandwiches!
- Freezer: To keep longer, store in the freezer for up to 2 – 3 months. To freeze, let the lentil loaf cool completely. Slice into individual cut pieces and store with parchment paper between the slices so they don’t stick together. You can also use or freezer safe ziplock bags, removing as much air as possible before closing.
- Reheat: I don’t recommend reheating the entire loaf at once because it will most likely become too dry. I do recommend cutting slices and then reheating. Reheat by frying for a crunchy crust. It can also be heated in the oven or microwave.
MAKE AHEAD
You can make your lentil loaf the day or two before and store, uncooked, in the refrigerator until ready to heat. When ready bake according to instructions.
You can also make it up to two months ahead and freeze it. It can be frozen baked or unbaked. Let it thaw at room temperature and bake as per instructions.
Let cool for 10 minutes then turn out on to a serving plate. Some of the cranberries on top might fall off but you can easily replace them.
Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks__ and tag @aveggiecooks__. I would love to see it!
Vegan Cranberry and Lentil Bake
Equipment
- 20cm/8inch Bundt Tin or 1lb Loaf Tin
Ingredients
- 350g/ tbsp12oz Cooked brown or green Lentils
- 85g/ 3oz Dried Cranberries
- 1 Tablespoon Orange juice
- 440g/ tbsp15oz Tin mixed beans
- 100g/ 4oz Cooked beetroot chopped
- 1 Tablespoon Olive Oil
- 1 Onion chopped
- 1 Clove Garlic, crushed or finely grated
- 2 Tablespoons Chopped sage
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Tomato Puree
- 1 Tablespoon Soy sauce
- 1 Tablespoon Cornflour
- 2 Tablespoons Cranberry Sauce
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Oil the base of a 20cm/8in Bundt tin or use a 1lb loaf tin
- Put the cranberries in a small pan with the orange juice and cook for a couple of mins over a medium heat until the cranberries are plump.
- Pour into the base of the tin and set aside.
- Put the lentils and beans in a bowl and roughly mash about half of them with a fork.
- Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened.
- Stir in the garlic, sage, paprika and cook for another minute.
- Turn off the heat and add the lentils, betroot, tomato purée, soy and cornflour, stir everything together well, then spoon into the tin, pressing down gently with the back of a spoon.
- Let cool and brush with the Cranberry sauce
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