Vegan Lentil Nut Loaf

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Vegan Lentil Nut Loaf


    For the Lentil Nut Loaf
  • 1 can green lentils, drained and rinsed, approx. 250g
  • 60g (½ cup) roughly chopped roast hazelnuts, unsalted
  • 30g (¼ cup) roughly chopped roast pistachio nuts, unsalted
  • 30g (¼ cup) dried cranberries
  • 1.5 tbsp (12g) Linwoods Milled Organic Flaxseed
  • 1 garlic clove minced
  • 80g (⅓ cup) finely grated carrot
  • 2 tbsp (30g) oat flour or whole grain flour of choice
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp Pink Himalayan Rock Salt
  • ¼ tsp paprika
  • ¼ tsp Black Pepper
    For the Cranberry Apple Glaze
  • 100g frozen or fresh cranberries
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) apple puree
  • 1 tsp (5g) tomato puree


  1. Preheat oven to 180C (350F)
  2. Lightly mash lentils leaving some whole
  3. Mix together all ingredients in a large bowl
  4. Grease and line 4 mini loaf pans with baking paper
  5. Divide mixture between the 4 mini loaf pans and bake for 15 minutes
  6. Meanwhile mix together all cranberry glaze ingredients in a pot. Bring to the boil over a medium heat and reduce to a simmer for 5 minutes. Blend using a hand blender.
  7. Spoon 2 tsp of the glaze over the top of each mini lentil nut loaf.
  8. Return to the oven and cook for 8 - 10 more minutes.
  9. Remove and allow to cool for 2 minutes before removing from the mini loaf tins.
  10. Serve with roast veggies, some steamed greens or just as they are!
  11. These can be stored in the fridge for up to 4 days. Reheat in the microwave or oven for 4-5 minutes.