Lentil & Mushroom Christmas Loaf

I had been contemplating a Lentil Loaf since last Christmas, but for some reason I decided to wait until now. This is a quite easy and straight forward recipe that proofs that just because it is the holidays we don’t have to abandon all of our good eating habits, whilst still being delicious.

At first I was going to serves this with a traditional cranberry sauce, but then I thought no thats too boring we need something more special. And since I have already proved that making your own ketchup is very simple I decided to make a cranberry ketchup. Then a wrapped the whole thing up with a puff pasty bow and voila, christmas dinner is served.

If you’re still looking for some great sides and dessert I have a few more christmas themed recipes that work perfectly with this one! Like my Cranberry Bread Dumplings, Red Cabbage Soup or Baked Apples.

Lentil Loaf (Serves 6-8)


  • 250g or 1 cup brown lentils
  • 1 white onion
  • 150g Shitake mushrooms
  • 200g brown cremini mushrooms
  • 3 tbsp tamari
  • 2 tbsp liquid smoke
  • 2 tbsp dijon mustard
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tbsp dry thyme
  • 1/4 cup fresh parsley
  • 3 tbsp nutritional yeast
  • salt & pepper to taste
  • 3/4 cup chickpea flour
  • 2 tbsp psyllium husk seeds
  • 1 sheet of puff pastry


  • Cook the lentils according to the directions.
  • While the lentils are cooking, heat some oil and chop and sauté the onion and mushrooms
  • Then add the cooked lentils, mushrooms and onion together int a large bowl and mix well.
  • Finely chop the parsley and add to the lentil mix together with the remaining ingredients except for the flour, psyllium husk and puff pastry. Mix well and adjust salt & spiced according to your taste. You want the flavours to come out really strong, stronger then they would normally.
  • Then add the flour and the psyllium husk and mix well. Add everything into a oiled loaf tin and press down.
  • Let the whole thing sit for about 30 mins.
  • Then preheat the oven to 180C and bake for 35-40 minutes.
  • Once the loaf has cooled down remove it from the tin and cut the puff pastry into 1cm wide strips and decorate the loaf.
  • You can also just wrap the whole thing with the puff pastry.
  • Put it back in the oven at 200C and bake for another 10-15 minutes, until the pastry is done.
  • Now let it cool down slighty and serve

Cranberry Ketchup


  • 400g of fresh cranberries
  • 1/2 cup of water
  • 1/2 onion
  • 1 tbsp of fresh ginger
  • 2 stalks of celery
  • 3-4 tbsp agave sirup (depending on how sweet you like it)
  • 1 stick of cinnamon
  • 1 clove of garlic
  • 1 tsp ground coriander
  • 1 tbsp turkish pepper
  • 1/4 tsp ground cloves
  • 1 tbsp apple cider vinegar
  • salt


  1. Bring the cranberries and the water to a simmer in a medium sauce pan.
  2. Finely chop the onion, celery, ginger and dates. Then add them to the simmering cranberries, together with the cinnamon stick. Let everything simmer for 15 mins, then take out the cinnamon stick.
  3. Continue to simmer for another 10 mins, before adding the remaining ingredients.
  4. Let the sauce cool down before adding it to a blender and blend until it turns into smooth ketchup and you’re done.

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