30+ Vegan Christmas Recipes + Vegan Holiday Lentil Loaf

A cranberry-encrusted Lentil Loaf sits on a white plate with cranberries in the background.

30+ Vegan Christmas Recipes + Vegan Holiday Lentil Loaf

If you're looking for the best vegan Christmas recipes in one place, look no more! You'll find everything here from vegan stuffing, dinner rolls, vegan turkey roast, and all the desserts you can imagine! In addition, you'll love the flavors in this Holiday Lentil Loaf, topped with cranberries. It has a crispy crust and flavorful cranberry topping. It's all the flavors of the holiday in one loaf!

Course Main Course

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 175kcal

Author Marly McMillen

Ingredients

1 cup Lentils
½ cup Quinoa
4 cups Water
1 cup Fresh Cranberries
1 teaspoon Orange Zest
3 tablespoons Agave Nectar
½ cup Onions, chopped
½ cup Celery, chopped
4 ½ cups Cornbread Stuffing Mix (See notes)
¼ cup Beet Puree , Optional
1 tablespoon Ground Flax Meal
1 teaspoon Ground Sage
1 tablespoon Nutritional Yeast Flakes
¼ cup Olive Oil
2 to 3 cups Vegetable Broth

Cups - Metric

Instructions

Note: This recipe uses the same saucepan 3 times. No need to wash between each use.
In a medium saucepan, combine the lentils, quinoa, and water. Bring the contents to a boil and then place a lid on the pan and reduce heat to simmer. Cook this for about 30 to 35 minutes, until all the lentils are tender and the water has been absorbed.
Once the lentil/quinoa mixture is done, pour it into a mixing bowl.
Next, in the same saucepan, add the cranberries, orange zest, and agave nectar. Bring to a simmer and cook for about 5 minutes. You'll hear some of the cranberries pop. The goal is to soften the cranberries.
Spray the bottom and sides of a large loaf pan with vegetable spray. Then pour the cranberry mixture into the loaf pan, spreading them equally across the pan.
Heat your oven to 350°F/175°C.
Using the same saucepan, spray with vegetable spray (or add a drizzle of olive oil) and the chopped onions and celery. Cook over medium heat until the onions and celery are tender. Pour into the same bowl as the lentil/quinoa mixture.
Pour the stuffing mix in and beet puree (if using) with the lentil/quinoa mixture and stir until combined.
Spoon about 3 cups of this mixture into a food processor and add ground flax seeds, ground sage, nutritional yeast flakes, and olive oil. Pulse until combined. Add vegetable broth, one cup at a time, pulsing in between additions.
Pour the mixture from the food processor into the mixing bowl and stir it into the mixture. Add more vegetable broth and stir until you get a consistency that is soft and spreadable. This should be a moist batter.
Pour the lentil loaf batter into the loaf pan, then use a spoon or your hands to mash the contents down, so it's compressed together.
Place in the heated oven and bake for 50 minutes, until the top is golden brown.
Remove from the oven and allow to cool for 10 minutes before inverting onto your serving dish. If some of the cranberries remain in the bottom of the pan, use a fork or tongs to grab them and place them back on the loaf.
Serve warm. Refrigerate up to a week. Freeze for up to a month.

Notes

I used Arrowhead Mills Organic Savory Herb Stuffing Mix. It's a 10 oz bag, which roughly translates into about 4 ½ cups. If you're not able to find this stuffing mix, I have used Pepperidge Farms cornbread stuffing mix too, but I recommend adding additional spices like sage, rosemary, and thyme (a teaspoon each).

You can also add a tablespoon of soy sauce to this recipe if you'd like to add even more savory flavor.

Nutrition