This easy, gluten-free, Holiday Lentil Loaf 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 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)
- Total Time: 1 hour 15 minutes
- Yield: 6–7 slices 1x
- Diet: 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
- 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.
- 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
This lentil loaf is amazing!!! We doubled the recipe and almost finished both. We used green lentils, yum yum. Will make again for Thanksgiving!
Thanks for the feedback! It’s an oldie but goodie recipe! Glad you all enjoyed it. 🙂
Quick question Leilani! Did you use quick oats for this? And what brand of GF bread?
I can’t get fresh cranberries where I live. Should I substitute blueberries or just leave it out completely? TIA
I think you could leave it out, or maybe add in a 1/4 c dried cranberries!
Thinking of making this for a Friendsgiving. Looks great! If making nut free, do you think it will be fine to just leave out the nuts or is there something I should substitute?
Also, do you think for 6-7 people it will be filling enough to make just one loaf to serve as a main dish along with a salad and dessert?
The nuts give it more volume and texture. You could try a combo of pumpkin and sunflower seeds, chopped in food processor. Or gluten free oats/pretzels. Haha could totally work!
Can this recipe be made ahead and frozen? Thanks
Hi Susan! Yes, it can be made ahead and frozen. Okay to reheat too! You’re welcome!
Loved this! It was MY main course for New Year’s dinner. I used brown lentils … will look for black lentils for next time. Didn’t use all the oat mix … was afraid it would be too dry. Will use less (if any at all) maple syrup … sauce too sweet … masks the great flavor of the loaf itself.
Will definitely make again!
Oh wonderful! Love that you used brown lentis too.
Best lentil loaf EVER! And the glaze is to die-for! Made it for Thanksgiving this past year and my animal-eating guests LOVED IT!!! Some thought it tasted like ground beef (yuk!) and I ended up with no left-overs – yah! Now that’s a compliment for sure! But the glaze took center stage, and with good cause as it’s OMG beyond good! I make the glaze often , bottle it, and keep it as a condiment in the fridge. I mean this stuff is GOOD! So thank you Lindsay for these spectacular recipes. Thank you oh so very much 🙂 By the way, I have made your lentil loaf and glaze many times since. I am a long time vegan, love love love making beautiful raw dishes but I also make cooked meals (though raw rocks my soul – yum!). Again, thank you Lindsay; I love finding new yummy recipes.
wonderful! so glad Ronna! That’s a favorite as mine as well. Thanks for your kind words. ENJOY!
wowsers this looks delicious – I am going to make it tomorrow for Christmas lunch celebrations with my family … I have some celery growing in the garden, but haven’t decided yet whether to include it or not as my other half hates it 🙂
I’ve just made a roasted red pepper sauce to accompany it … can’t wait to try it – thank you so much for the recipe 🙂
wonderful! keep me posted. Feel free to message if you need help. Merry christmas!
it is my first experience with Chai seeds too – very intrigued to see what the texture / taste is like 🙂
(thanks for the offer of help, but as I’m in the UK, I don’t think you’ll be up at 7am GMT 😀 😀 )
Question – can the loaf be made the night before then popped into the oven ahead of the dinner? My mother-in-law is vegan so I think this would be a great option for her but our prep list the day of is pretty lengthy so I’m hoping to do as much ahead of time as possible. Thanks!
I think that should be just fine. The chia might thicken a little, but that’s it. Keep me posted!
THIS LOAF COMPLETED MY THANKSGIVING FEAST! So amazing I love it and will definitely be making it sooner rather than later!! P.S. I incorporated the walnuts into the bread/oat flour mixture after processing. The directions do not state what to do with the walnuts so can you please let me know? Thanks!
Oh thanks for letting me know! Yes, add the walnuts after. I’ll correct that first thing tomorrow. Did you make the glaze too? Happy thanksgiving
Yes I did! Yummy yummy too 🙂
WOW! All my favorite ingredients baked in one dish. This looks amazing!! Can’t wait to try <3
let me know if you do!
This looks so delicious and hearty! I am very thankful for this recipe – my sister is coming over to Oz from the UK for Christmas and she is vegan. This will go down a treat!! xxx
wonderful! keep me posted! <3
YES!!! As someone who doesn’t eat turkey, I can say this would make me jump for joy if it was served at Thanksgiving dinner!! I’m all about the flavors – and that glaze – yum!!! Love the color and all the seasonal flavors!
I love lentils! This looks like a wonderful option for vegetarian/vegan Thanksgiving guests. What a creative idea.The maple balsamic glaze sounds delish!
You are definitely helping to make my holidays just a little bit happier! Gluten-Free! I can do this!
I have never made lentil loaf, but I have always wanted to- I just never found a recipe that looked worth the risk – what if it is gross? This looks amazing, and so far from any fear of lentils for me. I am pinning to try this as soon as I get some Chia!
i love your creative brain. So 3 cups water. 1 cup lentils equal 2 cup cooked?
give or take, yes. Just keep the extra if it makes more and save for soups! xxoo
So creative and colorful! I’ve tried a few lentil loaf recipes before but I was never super impressed with the flavor. This one looks like it would be anything but bland! Definitely going to have to give this a try!
Lindsay you never cease to amaze me. xoxo
and i say that about you ALL THE TIME! xxoo
Two of my favourite ingredients combined here, lentils and cranberries (and many more besides 😉 ) this is a truly yummy sounding dish Lindsay! 🙂
Looks amazing!! 🙂 thank you!
Is it possible to make this nut-free do you think?
sure, just nuts or seeds too? if you cant do chia, you might want to use an egg replacer. Let me know! Happy to give subs
I’ve been thinking about a maple cranberry combination for Thanksgiving as well! Your photos are so gorgeous – I love the colors of this one!
i have a thing for cranberry too! and the colors! haha
omg.. im obsessed. This looks simply delicious, and the loaf is beautiful!
thanks erin! it was fun to make too
My aunt is a vegetarian so I always struggle with what to make her as a main dish for the holidays but this is perfect, she would love it! Thank you!
great! keep me posted!
This is going to make it onto our table (as long as my cooking skills hold up). My brother and his wife have gone vegan!
I think I’m throwing my calendar away! This time going by bizness is nutzo! But – this bar isn’t nutzo at all – I am so intrigued! You are brilliant to throw lentils, celery, onions and cranberries into one loaf and glaze it with a maple glaze!
I say the same thing every year too around this time, “Like where did the year go?!” Craziness I tell ya. Anyways, I LOOVE this loaf, girlfriend! I love lentils, but I have never thought of turning them into a baked good! Genius and absolutely gorgeous! I have GOT to try this! Cheers!
Interesting I have never had a lentil loaf. Since my daughter said “those granola bars look yummy!” would it be wrong to make these for dinner and tell her they are the granola bars she thought looked good? Haha. If only I had an oven I would try it tonight!
LOL! That sounds good to me! granola bars FTW
I say that EVERY year about the holidays coming faster than ever. Maybe that means I’m older than ever? Haha!
Love this loaf. I think even my meat-loving love-ah would eat this.
With a side of bacon. ?
My friend made a vegetarian loaf from Smitten Kitchen last year for Friendsgiving and it was YUMMY! I agree with you that it’s so nice to include everyone at the table.
You better believe a lentil loaf has been on my recipe bucket list! Yours, with the maple glaze, that just takes the crown! Fantastic!!! So perfect for VEGAN holidays!
Absolutely in love with how this sounds, lady! The texture looks awesome, and I’m loving all the seasonal flavours. I’ve never tried a lentil loaf before, but it’s definitely on the to-make list!
I love lentil loaf and the addition of the cranberry looks fabulous.Thanks for sharing with us on Meatless Monday
The holidays are here but us Floridians are still sweating buckets haha WAA!! This is such an interesting and creative combo I can’t wait to try it!
Another winner here Linds, and I think it looks perfectly pretty on its on…for the record 🙂 What a good idea! Thanks for sharing with us for Meatless monday!
This might be weird but I love the texture of this–I feel like I can taste it through the screen! Love love love chia seeds in everythinggggg.
not gonna lie, the texture is AWESOME> loved it!
Love the delicious fall combo of cranberries and maple. Can’t beat it!! This looks delicious. 🙂
theres so much goodness going on here! Cranberries and a maple glaze??? What!
the glaze is sooo good!
Loved reading this and love your heart for making amazing food! I know right now the Hubs wouldn’t go for this, but I’m definitely adding it to my list of must try recipes this month!
Yum! I would make this and the turkey so I could have both! Love that you added chia seeds too.
Kinda like Fruitcake 2.0?
Genius vegan holiday dish, and the pictures blow me away! Couldn’t be more gorgeous!