Are you craving a hearty, nutritious meal that's both vegan and gluten-free? Look no further! This Cranberry Maple Lentil Loaf is about to revolutionize your dinner table with its incredible blend of sweet, savory, and wholesome flavors. Imagine a moist, protein-packed loaf that's bursting with the richness of maple syrup and the tangy pop of cranberries - it's like a flavor explosion that will make your taste buds dance with joy! Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this recipe is your ultimate culinary adventure.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cooked lentils
- 1/2 cup oats
- 1/2 cup cranberries, dried
- 1/4 cup maple syrup
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large skillet, sauté the chopped onion in a little olive oil over medium heat until translucent and slightly golden, about 5-6 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant, being careful not to burn.
- In a large mixing bowl, combine the cooked lentils, gluten-free oats, sautéed onion and garlic, dried cranberries, maple syrup, thyme, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Use a potato masher or the back of a spoon to slightly mash some of the lentils, which will help bind the loaf together.
- Transfer the mixture into the prepared loaf pan, pressing down firmly and smoothing the top with a spatula to create an even surface.
- Brush the top of the loaf with additional maple syrup for a glossy finish and extra flavor.
- Bake in the preheated oven for 50-60 minutes, or until the edges are golden brown and the loaf is firm to the touch.
- Remove from the oven and let cool in the pan for 15-20 minutes. This will help the loaf set and make it easier to slice.
- Use the parchment paper overhang to lift the loaf out of the pan and transfer to a cutting board.
- Slice into 1-inch thick pieces and serve warm. Optional: Garnish with fresh thyme or a drizzle of additional maple syrup.
Tips
- Use freshly cooked lentils for the best texture and flavor. Avoid canned lentils if possible.
- Make sure to thoroughly mash some of the lentils to help bind the loaf together.
- Don't skip the maple syrup brushing - it creates a beautiful glossy finish and adds depth of flavor.
- Let the loaf cool in the pan for at least 15 minutes to help it set and make slicing easier.
- For extra moisture, you can add a splash of vegetable broth to the mixture if it seems too dry.
- Experiment with additional herbs like rosemary or sage to customize the flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat slices in the oven to maintain the crispy edges and moist interior.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 9g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
