I came up with this Mushroom and Lentil Loaf with Cranberries when I wanted a plant-based main that felt just as cozy and festive as a traditional roast.
The mushrooms add a deep, savory flavor, while the lentils make it hearty enough to stand on its own. The cranberries bring in a touch of sweetness and a pop of color that makes each slice feel special.
It’s a dish that looks beautiful on the table and tastes even better the next day. Whether you’re serving it for the holidays or a simple family dinner, it’s one of those recipes that everyone goes back for.
Why You’ll Love This Recipe
This loaf brings together the earthy richness of mushrooms, the hearty protein of lentils, and the festive tang of cranberries in one beautiful dish. The herbs—thyme, rosemary, and sage—make it taste like a holiday feast, while the oat-and-breadcrumb mixture binds everything together for a firm, sliceable loaf. It’s the kind of recipe that feels indulgent yet is completely plant-based and nourishing.
You’ll also love how versatile it is. Serve it as a holiday centerpiece, meal prep it for hearty lunches during the week, or slice it cold for sandwiches. It’s freezer-friendly, make-ahead friendly, and an impressive dish that even meat-eaters will appreciate.
What You’ll Need
For the Loaf
- 1 cup cooked green or brown lentils (about ½ cup dry)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped
- 1 medium carrot, grated
- 1 stalk celery, diced
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup rolled oats
- ½ cup breadcrumbs (use gluten-free if needed)
- ¼ cup dried cranberries (plus more for garnish)
For the Glaze
- 3 tablespoons ketchup
- 1 tablespoon maple syrup
- 1 teaspoon balsamic vinegar
Pro Tips
- Finely chop mushrooms—they should be almost minced to blend seamlessly into the loaf.
- Cool filling before baking so the loaf holds together properly.
- Press mixture firmly into the pan to avoid crumbling.
- Line pan with parchment for easy removal and neat slices.
- Let loaf rest 10–15 minutes before slicing so it holds together better.
Tools You’ll Need
- Large skillet
- Mixing bowls
- Wooden spoon or spatula
- Food processor (optional, for chopping veggies)
- 9×5-inch loaf pan
- Parchment paper
- Pastry brush
Substitutions and Variations
- Nut-free: This version is already nut-free, but you could add sunflower seeds for crunch.
- Grain-free: Replace oats with almond flour (not nut-free).
- Different lentils: Use canned lentils for convenience, but drain well.
- Fruit variation: Swap cranberries for dried cherries or raisins for a different sweetness.
- Spice twist: Add cumin and coriander for a Middle Eastern-inspired version.
Make-Ahead Tips
- Prep the loaf mixture up to 2 days in advance and refrigerate.
- Assemble but don’t bake—cover tightly and refrigerate for 24 hours, then bake fresh.
- Freeze fully baked loaf—wrap tightly in foil and freeze for up to 2 months. Reheat in the oven.
How to Make Mushroom and Lentil Loaf with Cranberries
1. Cook the Lentils
Cook lentils according to package directions until tender. Drain and set aside to cool.
2. Sauté Vegetables
Heat olive oil in a skillet over medium heat. Add onion, garlic, mushrooms, carrot, and celery. Cook for 8–10 minutes until softened and mushrooms release liquid.
3. Season and Combine
Stir in soy sauce, tomato paste, herbs, paprika, salt, and pepper. Cook another 2 minutes. Remove from heat.
4. Mix the Loaf
In a bowl, combine cooked lentils, sautéed vegetables, oats, breadcrumbs, and cranberries. Mix well, mashing slightly to help bind.
5. Assemble and Glaze
Preheat oven to 375°F (190°C). Line a loaf pan with parchment. Press mixture firmly into pan. Mix ketchup, maple syrup, and balsamic for glaze, then spread over top.
6. Bake
Bake for 40–45 minutes until firm and golden on top. Let rest before slicing.
7. Serve
Garnish with fresh thyme and cranberries. Serve warm with vegan gravy or cranberry sauce.
Serving Suggestions
- Slice and serve with roasted potatoes, vegetables, and vegan gravy.
- Pair with cranberry sauce for extra festive flavor.
- Use leftovers for sandwiches with lettuce and mustard.
- Serve cold with a salad for a lighter meal.
Leftovers and Storage
Store leftovers in the fridge for up to 4 days in an airtight container. Reheat slices in the oven for 10 minutes at 350°F to crisp edges. Freeze for up to 2 months—thaw overnight before reheating.
Nutrition & Benefits
This loaf is packed with plant-based protein from lentils, fiber and antioxidants from mushrooms and cranberries, and whole grains from oats. It’s hearty without being heavy, making it perfect as a main dish.
Cranberries add a touch of natural sweetness along with vitamin C, while herbs bring anti-inflammatory benefits and flavor.
Recipe FAQ
1. Can I use canned lentils? Yes, just drain them well to avoid excess moisture.
2. What’s the best mushroom to use? Cremini or button mushrooms work well, but portobellos add a deeper flavor.
3. Can I skip the glaze? Yes, but it adds a lovely sweetness and shine.
4. How do I keep the loaf from falling apart? Press the mixture firmly into the pan and let it rest before slicing.
5. Can I make it oil-free? Yes, sauté vegetables in vegetable broth instead of olive oil.
A Cozy, Festive Main Dish
This Mushroom and Lentil Loaf with Cranberries is hearty, flavorful, and just a little bit festive. With its savory base, sweet cranberry bursts, and golden glaze, it’s a recipe that works beautifully as a holiday centerpiece or a weeknight dinner.
Slice it up, serve it with gravy or cranberry sauce, and you’ll have a dish that’s comforting, nourishing, and sure to impress.
