Vegan Thanksgiving Lentil Loaf

This festive vegan lentil loaf, with pumpkin and sweet potato mash, vegan gravy, and cranberry pear sauce is perfect for Thanksgiving and Christmas.

Vegan Thanksgiving Lentil Loaf

For the Vegan Lentil Loaf:

  1. 1.5 cups brown lentils
  2. 2 onions, chopped
  3. 2 large cloves of garlic, minced
  4. 2 tablespoons ground flax seeds
  5. 3/4 cup walnuts
  6. 1 large carrot, cut into small pieces
  7. 1 cup rolled oats
  8. 2 tablespoon tomato paste
  9. 1/3 cup + 1 tablespoon unsweetened almond or soy milk
  10. 2 teaspoons soy sauce
  11. 2 teaspoons oregano
  12. 2 teaspoons thyme
  13. 2 teaspoons rosemary
  14. 2 tablespoons fresh parsley, chopped
  15. salt
  16. black pepper

For the Mashed Pumpkin and Sweet Potato Casserole:

  1. 1 small Hokkaido squash (about 35 oz), cut into small pieces
  2. 16 oz sweet potato, cut into small pieces
  3. 7 oz potatoes, cut into small pieces
  4. 3 tablespoons vegan margarine
  5. 1/4 cup rolled oats
  6. 1/4 cup walnuts or Brazil nuts, chopped
  7. salt
  8. pepper
  9. red pepper flakes
  10. For the Vegan Gravy:
  11. 1 onion
  12. 1 carrot, cut into small pieces
  13. 2 celery stalks, chopped into small pieces
  14. 1 clove of garlic, minced
  15. 2 tablespoons tomato paste
  16. 1 tablespoon flour
  17. 1/3 cup dry red wine (use a vegan brand)
  18. 1 1/4 cups vegetable broth
  19. 1/2 teaspoon oregano
  20. 1 teaspoon paprika powder
  21. 1/2 teaspoon rosemary
  22. salt
  23. black pepper

For the Cranberry Pear Sauce:

  1. 1 cup cranberries
  2. 2 tablespoons coconut or brown sugar
  3. 2 pears, cut into medium-sized chunks
  4. 3/4 cup water
  5. 1/4 teaspoon ground ginger
  6. 1 can pear halves

Lentil Loaf:

  • First, cook the lentils according to the instructions on the package. Then put about 6 tablespoons of the cooked lentils aside. You'll need them later on to give the lentil loaf a bit more texture. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes. Put all ingredients except the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It's very important that you make sure to not overdo it, so you still got some texture.
  • Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley.
  • Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it's easier to remove the lentil loaf once it's done. Bake the vegan meat loaf for 60 minutes at 350°F. Let the lentil loaf cool down for a bit in the loaf pan before serving it.
  • I highly recommend making the lentil loaf the night before and reheating it on the next day (at 350°F for about 20 minutes). This way it will be much firmer. 
  • Pumpkin and Sweet Potato Mash:
  • In the meantime, make the pumpkin and sweet potato mash. Cut both into small cubes and cook for about 10-15 minutes or until soft. Mash with a potato masher and add the vegan margarine, salt, pepper, and a pinch of nutmeg.
  • For the nut-oat topping, chop the walnuts or Brazil nuts into small chunks and roast them in a small pan for about 2 minutes. Then add the oats and some more vegan margarine. Season with salt, pepper, and red pepper flakes. Pour the mashed sweet potato and pumpkin into a baking dish and sprinkle with the nut-oat topping. Bake for 15 minutes at 350 °F.
  • I highly recommend making this lentil loaf the night before and storing it in the fridge overnight. This way it will be much firmer and all you have to do on the next day is reheating it in the oven for 20 minutes at 350 °F.