The Vegan lentil loaf is delicious – delicate and slightly sweet, with a noticeable nutty note. It cuts very well and does not fall apart. It is worth trying because plant-based dishes at Christmas are really tasty!

I know. It is not so easy to plan a purely plant-based Christmas dinner 🙂 Traditional Polish cuisine consists of dumplings, meat and a few vegetables, and if any only in salads 😉. Therefore, I believe that the following recipe is good for everyone. Full of plant goodness! So, if you have a problem with arranging a festive menu in a meatless version, pick this recipe and I will guarantee your family will be happy and satisfied. This loaf is tasty and it won’t make you feel sluggish as most traditional Christmas dishes do. And you won’t feel like you are missing out.

I love this recipe and so does my family, that’s why I serve it every single year since I stopped eating animal products. However, this loaf is very easy to make and so full of flavour that you can make this loaf any time of the year really!

Because this loaf makes a good few servings you can make it ahead and freeze leftovers. You can use any dish as a meat substitute but it tastes equally good on sandwiches or in wraps! Above all is always better than any store-bought meat alternatives or burgers!

This loaf is made with wholesome ingredients, is healthy, plant-based without any unnecessary additives or flavour boosters! This lentil loaf is highly adaptable and is perfect for using up the last of your leftover vegetables.

Why you will love this recipe:

This lentil loaf isn’t just for vegans; it’s a dish that can win over even the most dedicated meat lovers. The blend of sautéed vegetables, lentils, and carefully chosen spices creates a savoury, umami-packed experience that satisfies the palate. The mushroom glaze adds a touch of sweetness and depth, elevating this dish to a level that makes it suitable for special occasions or as a comforting weeknight dinner

Why you should try this recipe?

Moist, compact and easy to cut
Delicious, filling, and healthy
Light on your gut and full of vegetables!
Perfect to make ahead
Better than any meat alternative

Possible supplies needed:

Food Processor
Loaf Pan
Parchment Paper
Spatula
Small Bowl for Glaze
Brush for Glazing

Why you need to make this Christmas Vegan lentil loaf:

Vegan lentil loaf ingredients — *ingredients for vegan lentil loaf*

Base vegetables – onion, parsnip, carrot, garlic, carrot – if you don’t like any of those vegetables and can’t eat them, omit them. Other than that, try to include those for a maximum of flavor.

Mushrooms – I am using chestnut mushrooms as they have more of a distinctive flavour. If you can’t get your hands on them use plain mushrooms

Dry mushrooms – those are added for a nice “mushroomy” flavour. It is worth it!Lentils – brown lentils have a nice meaty consistency, reason why I recommend using them in this recipe. Additionally, they keep their shape nicely without going to be mushy.

Oat flour and flax eggs – those will act as a binder to keep this loaf nice and compact.

Flavour boosters – tomato puree, miso (saltines), soy sauce, balsamic vinegar – if you don’t have any of those you can just omit it but otherwise try to add them all. You won’t regret it.

Spices – rosemary, sage.

Glaze – ketchup, 1 maple syrup

Expert tips:

⭐ Don’t skip frying off the vegetables and tomato paste as it intensifies the flavour of those veggies. You don’t want bland Christmas loaf 😉.

⭐ If using canned lentils make sure you don’t overcook them! It will prevent the loaf from being mushy

⭐Pulse the ingredients in the food processor just enough to maintain a slightly chunky texture for a more enjoyable mouthfeel.

STORAGE of the vegan lentil loaf

You can make your lentil loaf the day or two before, and store it uncooked, in the refrigerator until ready to heat. When ready bake according to instructions.
Refrigerator

Keep leftovers in the refrigerator for up to 5 – 6 days, in a covered container. I love adding them in wraps or on my sandwiches.
Freezer

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 in freezer-safe containers with parchment paper between the slices so they don’t stick together. You can also use or freezer-safe zip lock 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 reheating the individual slices. Reheat in the pan for a few minutes.
Reheating from frozen

Let it defrost completely and then reheat in the pan.

Other popular recipes you might want to try that have a bit of a Christmas flavour:

traditional stewed cabbage with kraut

Delicious vegan cheesecake with orange and dark chocolate – this recipe nearly broke my website! 🤤

Delicious gingerbread cookies!

frying vegetables for vegan lentil loaf — *preppered veggies*

What’s your favourite vegetarian main entree? Let me know in the comments below! 💗

If you try this recipe for a Vegan lentil loaf, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!