Recipe Credit: Adapted from Angela Liddon / Oh She Glows.
Looking for a holiday main that truly shines? This Lentil Mushroom Walnut Loaf is hearty, savory, and beautifully sliceable. Perfect with mushroom gravy or cranberry–orange sauce — and it’s vegan, gluten-free, and welcoming for everyone at the table.
Share this
Ingredients
- Green lentils, ½ cup uncooked
- Water, 2¼ cups for cooking lentils
- Walnuts, 1 cup finely chopped
- Olive oil, 2 teaspoons
- Cremini mushrooms, 2 heaping cups finely chopped (8 oz)
- Garlic, 3 cloves minced
- Kale leaves, 1 cup finely chopped (destemmed)
- Dried cranberries, ⅓ cup finely chopped
- Rosemary, ½ teaspoon (fresh) or ¼ teaspoon dried
- Dried thyme, ½ teaspoon
- Dried oregano, ½ teaspoon
- Sherry vinegar, 1 tablespoon
- Ground flax, 2 tablespoons
- Water, 3 tablespoons (for flax mixture)
- Oat flour, ½ cup (or rolled oats blended)
- Sea salt, ½–¾ teaspoon, to taste
- Black pepper, to taste
Instructions
-
Cook the lentils
- Add lentils and water to a pot. Bring to a boil, then simmer uncovered 20 minutes, until tender.
- Mash into a chunky paste.
-
Toast the walnuts
- Place walnuts in a dry skillet over medium heat.
- Stir or shake the pan every 20–30 seconds.
- Toast 3–5 minutes until fragrant and lightly golden.
-
Cook the vegetables
- In a large skillet, sauté mushrooms and garlic in olive oil with a pinch of salt for 7–9 minutes, until most liquid evaporates.
- Add kale, toasted walnuts, cranberries, rosemary, thyme, oregano, and sherry vinegar. Cook until kale wilts.
-
Combine everything
- Add mashed lentils to the skillet and stir.
- Mix ground flax + 3 tablespoons water in a small bowl and immediately stir into the mixture.
- Add oat flour. Season with salt and pepper.
- If too dry, add 1–2 tablespoons water. If too sticky, add a bit more oat flour.
-
Bake the loaf
- Line a 8.5" x 4.5” or 9" x 5” loaf pan with parchment.
- Press mixture firmly into the pan.
- Bake at 350°F for 35–40 minutes, until top is firm and lightly golden.
- Cool 10–15 minutes before removing and slicing.
What's in this meal?
Whole Grains · Veggies · Beans · Fruit · Nuts · Spices
Fiber: 7–8g
|Protein: 10–12g
|Plant variety: 6+
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
Share this
Why This Recipe Works
This loaf is hearty, savory, and full of texture — a plant-powered centerpiece that makes everyone feel welcome. Mushrooms bring umami, lentils add protein, walnuts add richness, and cranberries add bright pops. Serve with Savory Mushroom Onion Gravy and Maple Orange Cranberry Sauce for the full holiday experience.
Swap It + Smart Tips
- No sherry vinegar? Use balsamic or red wine vinegar — just a splash.
- Too dry? Add 1–2 tablespoons water.
- Too sticky? Add a bit more oat flour.
- Prep ahead: Assemble the loaf, cover, and refrigerate 12–24 hours. Bring to room temp before baking.
- Want more holiday flavor? Add a pinch of sage or allspice.
- Serving idea: Slice thick, spoon cranberry sauce on top, and live your best plant-forward holiday life.
Pro Tip
Pull out all your ingredients first — especially the spices. Chefs call this mise en place, and it saves you from stopping mid-recipe to hunt for anything. Everything moves faster, feels calmer, and makes the whole process way more enjoyable.
Why It Matters
For You:
This loaf is full of whole plant foods — lentils, mushrooms, walnuts, kale, cranberries — giving you protein, fiber, and antioxidants in every slice.
For the Planet:
Choosing one plant-centered main reduces emissions, land use, and water use compared to traditional meat dishes. A small shift with a big ripple.
Share Your Version
Tried this recipe? Snap a photo or share a favorite quote—we’d love to celebrate your win—and perhaps feature you in our community gallery!
No form, no fuss—just email it to us at hello@pigsaresmart.com, and we’ll take it from there!
