Thanksgiving Walnut Lentil Loaf

Thanksgiving Walnut Lentil Loaf

Looking for a delicious and hearty Holiday loaf? I’ve got you covered! Try this Thanksgiving Walnut Lentil Loaf to give you all the Holiday feels.

Many Vegan Lentil Loaf recipes can come out dry, however, this recipe has been specifically tailored to come out perfect every time. The secret is no breadcrumbs, instead the addition of baked Butternut Squash! The Lentils and walnuts also give it plenty of texture and chew, for that classic meatloaf feel. Most of the ingredients in this recipe are very simple, so you most likely already have them in your pantry! Best of all this loaf has the added bonus of being Gluten-free and Oil-free.

What’s better than Thanksgiving leftovers? Keep it in the fridge covered, so you can enjoy it the next day.

How to Make Thanksgiving Walnut Lentil Loaf:

Preparing this loaf is simple. First, begin baking the squash, meanwhile cook up the lentils, and sauté the mushrooms and onion. Then, in a food processor pulse the walnuts into a crumble.

Binding is very important. Use a flax egg to bind together all the ingredients. Making a flax egg is easy, simply combine ground flax seed with water and let sit until an egg texture is formed. In a large bowl combine this mixture along with the lentils, squash and all remaining ingredients. This will create a sticky batter, if you find the batter too dry or too wet play around with the flour and water amounts. Finally, pop it into the oven in a non-stick bread pan. Bake for 45-50 minutes.

Remove from the oven, then let it cool for 10 minutes before adding your favorite BBQ sauce or ketchup as a glaze.

Serve alongside vegan mashed potatoes, squash puree as well as some roasted vegetables.


Are you looking for more Dinner recipes? If so, Click Here!

I love your feedback, so please let me know in the comments section what you thought!

Front view of sliced Thanksgiving Walnut Lentil Loaf

Thanksgiving Walnut Lentil Loaf

Easy to make Holiday Loaf
Prep Time 30 mins
Cook Time 45 mins
Resting Time 10 mins
Total Time 55 mins
Course Main Course
Calories 318 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1/2 ea Butternut Squash 1 cup mashed
  • 1 small Yellow Onion
  • 7 medium Brown Mushrooms
  • 2 cloves Garlic crushed
  • 1/2 cup Green Lentils 1 cup cooked
  • 2 cups Raw Walnuts 1 1/2 cups ground
  • 1 cup Oat Flour
  • 1 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 tbsp Savory sub for Thyme
  • 1 tsp Dried Parsley
  • 1 tsp Dried Basil
  • 1 tbsp Flax Seed Ground
  • 1 tbsp Water
  • 2 tbsp BBQ Sauce or Ketchup optional

Instructions
 

  • Pre-heat oven to 400 degrees
  • Place one half of a butternut squash with the seeds removed face down in a baking dish that contains 1/2 inch of water. Bake in the oven for 30-40 minutes until a fork can easily pierce through.
  • Rinse and cook lentils according to package instructions. Meanwhile, dice the onion and roughly cut the mushrooms.
  • In a medium size non-stick pan, heat 1 tablespoon of water on medium-high. Add onions and garlic, cook until translucent (about 2 minutes). Add mushrooms, savory and 1/2 tsp salt, lower heat and saute for 7-10 minutes. Remove from heat and set aside.
  • In a food processor, pulse walnuts until they have a minced texture ( being careful not to over do it into a paste)
  • Remove squash from the oven and re-set the oven to 350 degrees.
  • Scoop out the squash into a medium size mixing bowl, add cinnamon and stir well. Set aside.
  • Using a masher, lightly mash up the lentils (mash approx 3/4 worth). Set aside.
  • In a small bowl combine ground flax seed with 1 tablespoon of water and let sit for 5-10 minutes.
  • In a large mixing bowl combine all ingredients including the oat flour and spices. Stir well until a sticky but mouldable batter is formed (If the batter is dry, add some water, if too wet add more flour)
  • Evenly pack the batter into a non-stick bread-pan (if you don’t have non-stick you will have to grease it). Bake in the oven for 45-50 minutes.
  • Remove from the oven and let cool for 10 minutes. Use a knife to cut around the edges of the loaf so that it comes out smoothly. Gently flip the loaf over onto a cutting bored. Brush the top of the loaf with your desired amount of BBQ sauce or ketchup. Slice and serve.
Keyword Gluten-free, Oil-free, Plant-Based, Vegan

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

One-Time
Monthly
Yearly

Please help contribute to more Delicious Vegan Recipes by leaving a (tip) below!

Make a monthly donation

Make a yearly donation

Choose an amount

C$1.00
C$5.00
C$10.00
C$1.00
C$5.00
C$10.00
C$5.00
C$15.00
C$100.00

Or enter a custom amount

C$
——

Your contribution is appreciated.

Your contribution is appreciated.

Your contribution is appreciated.



Leave a Reply