Mushroom, lentil and herb festive loaf with cranberry glaze
This nourishing and delicious plant-based centrepiece slices beautifully and looks stunning on a Christmas table. It’s hearty, festive, aromatic and feels special without being too heavy. It’s perfect with roasted baby carrots, a citrus salad or rosemary potatoes.
Loaf:
- 1 tablespoon olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 400g mushrooms, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup cooked brown lentils (or 1 tin, drained)
- 1 cup rolled oats
- ½ cup walnuts, chopped
- 2 tablespoon soy sauce or tamari
- 2 tablespoon tomato paste
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- Salt and pepper, to taste
Cranberry glaze:
- ¾ cup cranberry sauce
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Preheat oven to 180°C and line a loaf tin with baking paper.
- Heat olive oil in a pan. Add onions and cook until soft. Add garlic and stir for 1 minute.
- Add mushrooms, paprika, thyme and rosemary. Cook until mushrooms release moisture and deepen in colour.
- Transfer the mushroom mix to a bowl. Add lentils, oats, walnuts, soy sauce, tomato paste, salt and pepper.
- Mix flaxseed with water and let sit for 5 minutes, then add to the bowl. Combine well.
- Pack firmly into the loaf tin.
- Mix glaze ingredients and spread half over the top of the loaf.
- Cook for 45–50 minutes. Let rest 10 minutes before slicing.
- Drizzle remaining glaze over slices and garnish with fresh herbs.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
