Plant-based recipes for the holiday season are slowly but surely becoming more abundant. Since holiday traditions are typically centered around meat, you literally have to flip your brain upside down to find vegan alternatives.

Even though vegan holiday foods are found in store freezers, they are not the same as a homemade meal.

That is exact reason I set out to create this savory and delicious vegan and gluten-free, Rosemary Lentil Loaf.

My Home-Run Moment

During my recipe testing and formulation, I knew this vegan meatloaf had to meet the three qualifications below:

1. Savory
2. Slightly crunchy (or rather, have texture)
3. A touch of sweetness

After just one iteration of this recipe, it was a home-run. That feeling was one of those rare moments when you feel so happy that your eyes start to swell and your smile stretches from cheek to cheek.

Pure bliss!

So without further ado, please enjoy my savory, slightly crunchy and sweet, Rosemary Lentil Meatloaf.

Prep It

OK, let’s do this. For starters, the preparation for this recipe requires a level of focus that most of my other recipes do not, so limit any distractions.

Begin by setting out all the ingredients on your counter and roughly chop the carrots, celery, yellow onion, and garlic.

Then, rinse 2/3 cup lentils in a fine mesh strainer and add them to a saucepan with 1 1/2 cups water. Simmer for about 20 minutes (when the lentils split, they’re finished).

*Additionally, taste test them. If they are still crunchy, allow them to simmer for a few more minutes before testing again.

Next, as the lentils simmer, heat a skillet over medium-high heat and preheat your oven to 375 degrees Fahrenheit. Add the roughly chopped onions, carrots, and celery stalks to a food processor and pulse until finely chopped.

Prep Continued

Now, dump the veggies out of the food processor into the heated skillet and saute for about 8 minutes, or until most of the water absorbs.

As they saute, chop the walnuts into small pieces.

During the final-minute of sauteing the veggies, add the chopped walnuts into the skillet and heat. This will help bring out the nutty fragrance. 

Now, remove from heat and allow the veggie/walnut mixture to cool for about 4 minutes.

Dump the mixture back into the food processor, along with the cooked lentils and the rest of the ingredients. Pulse until mixed, but not mashed (see above picture).

Finally, dump the meatloaf mix on a baking pan (or loaf pan) lined with parchment paper. If using a baking pan, form a loaf using your hands.

*Forming tip: I recommend a rectangular shape that’s tall and narrow versus short and wide.

Cook It

Put the pan into the oven and bake for 25 minutes.

During this time, prepare the cranberry glaze by adding half of the can of jellied cranberry sauce into a bowl. Then, whisk in 1 tbsp apple cider vinegar and 2 tbsp water; set aside.

Once the loaf has baked for 25 minutes, take it out of the oven, brush the glaze on top and put it back into the oven for another 10-15 minutes ; checking at the 10-minute mark to prevent burning.

When it’s finished, allow the meatloaf to cool for at least 10 minutes before serving; otherwise you’ll end up with a mushy meal and no one likes that.

Before You Start Cooking

Enjoy this vegan and gluten-free Rosemary Lentil Meatloaf with a side dish like my Maple Pecan Sweet Potato Casserole.

Also, while you’re here, check out some of my other savory recipes:

• Roasted Vegetable & Chickpea Harvest Bowl
• Homemade Mediterranean Hummus Dip
• Vegan Tikka Masala
• Chickpea Meatballs and Spaghetti with Homemade Marinara
• Vegan Mushroom Lentil Burger