(GF)Walnut Lentil Loaf with Cranberry Coconut Glaze


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• 1 cup dry lentils (use green or brown)

• 2 1/2 cups vegetable broth

• 1/2 large onion, chopped

• 3 cloves garlic, minced

• 1 stalk of celery, chopped

• 1 carrot, peeled and chopped

• 1/2 green pepper, chopped

• 3/4 cup rolled oats

• 1/2 cup oat flour

• 3 Tbs soy sauce or aminos

• 3/4 cup vegetable broth

• 2 Tbs ground flaxseed

• 2 Tbs nutritional yeast

• 1/4 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/4 tsp ground pepper

• 1/2 cup chopped walnuts


• 1/2 cup cranberry sauce (DIY: warm cranberries in orange juice on stovetop until they pop open)

• 1/2 cup water

• 1/2 cup Bee Free Honee

• 1/4 cup shredded coconut

Put 2 1/2 cups of vegetable stock in a pot and bring to boil. Then, rinse the dried lentils and add them to the pot. Reduce heat, simmering until lentils are soft and stock is absorbed, about 15 minutes. In the meantime, place onion, garlic, celery, carrot and green pepper in a pan and sautée until soft. When lentils are done, set one cup of lentils aside, and add remaining lentils and sautéed vegetables to a food processor, along with all remaining ingredients except walnuts (a powerful blender can be used here as well, but a food processor will work better). Pulse until all ingredients are mixed well together, but leave it chunky. Remove from food processor and place in a bowl, then add remaining lentils and walnuts and mix together. Line a 5 x 9-inch bread loaf pan with parchment paper and place mixture inside, pushing into corners, then smooth top with spatula.

Pre-heat oven to 375 F/190 C. In the meantime, purée cranberry sauce and water in a blender, add Bee Free Honee to taste. Glaze should be a syrup-like consistency when finished. Coat the top of the loaf with some of the mixture. Cover loaf pan with foil and bake for 25 minutes. Remove from oven, lift loaf out of pan, turn over onto a baking sheet so that the loaf is upside down, and remove the parchment paper. Pour remaining cranberry glaze over loaf, being sure that all sides are coated. Return to oven for 10 more minutes, uncovered. Remove, sprinkle liberally with shredded coconut, and serve.


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