Red Lentil and Cashew Nut Loaf with Cranberry Glaze

When it comes to Christmas dinner, for me, nothing can beat a Nut Roast served with a big pile of roasted veggies and red onion gravy ♥ 

Red Lentil and Cashew Nut Loaf with Cranberry Glaze

My mum served my first nut roast Christmas dinner when I was about 12 and it was by far the best Christmas dinner I’d ever had! In contrast to turkey (which I’d always found pretty bland), the nut roast was packed with beautiful flavours and textures.

Since then, I’ve always chosen to have a Nut Loaf as the centre piece of my Christmas dinner. For many years now, my mum has chosen it over the turkey too!

Red Lentil and Cashew Nut Loaf with Cranberry Glaze

Pretty much everyone I know loves nut roast, regardless of whether they’re vegetarian or not, so this is a great dish to serve to friends and family over the festive holidays, or as a special Sunday roast dinner.

Nut loaves are really easy to make and, since they store so well, they can be made way in advance. On the day, when the roasted veggies are nearly ready, simply heat up some slices of the nut loaf in the oven or microwave.

Red Lentil and Cashew Nut Loaf wtih Cranberry Glaze

Over the years, I’ve experimented with different combinations of nuts, lentils and veggies in our loaves and, today, I’d love to share the recipe for one of our all-time favourites – Red Lentil and Cashew Nut Loaf with Cranberry Glaze. While some people add fresh cranberries into the festive nut loaves, I like to ‘dress up’ the loaf for Christmas by giving it a shiny, red topping. It not only looks pretty, but it tastes yummy too 😉

Here’s how I make it…

[This recipe has been submitted to Ricki Heller’s Wellness Weekend]

Products used in this recipe
Tesco Aasani Cashew Nuts (found on the world food aisle). Currently on offer – £5 for 750g
Waitrose Essential Cranberry Sauce

If you have any nut loaf left over, I highly recommend stuffing a slice or two into a sandwich or pitta, along with some caramelised onion chutney or pickle. This is one of my all-time favourite sandwich fillings!

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42 Comments

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42 Responses to Red Lentil and Cashew Nut Loaf with Cranberry Glaze

  1. Tolerance

    Lovely. That’s Xmas dinner sorted! Just got to do my Xmas shopping, send my Xmas cards, put up the Xmas Lights and service Santa’s sleigh. No problem!

    • Wow you have got a lot of things left to do! Love your attitude though… sounds like you’re taking it all in your stride 😉

    • Fiona Macintyre

      This looks great. Do you freeze before or after cooking? Thanks

      • Hi Fiona! I’ve always cooked it before freezing it. I then pop it in the fridge overnight to defrost, then either bake the whole loaf again or just warm up slices (covered in foil to stop them drying out). Slices also microwave really well (though I don’t do this anymore as my microwave broke!)

        • Fiona Macintyre

          Thanks for speedy response Sharon. Will make this next week and freeze. Veggie CHRISTMAS so easy on the day. No worries about ‘ is it cooked through? Will I poison everyone? Also tastier. Thanks. Fiona

  2. I love a good nut roast, but I haven’t made one in years. This looks gorgeous. I love the idea of spreading cranberry sauce on top.
    Nikki @ The Road to Less Cake recently posted..Spiced apple pancakes (gluten free)My Profile

  3. This looks absolutely amazing. I cannot wait to try this!

  4. That’s one of the nicest looking nut loaves I’ve seen anywhere, the glossy cranberry glaze makes it particularly attractive. Looks like it’s firm and slices nice and cleanly (I don’t like mushy nut loaf!) with lots of texture too. Great job!
    Penniless Veggie recently posted..Eliza Acton’s Vegetable Mulligatawny, or “What can I do with that marrow?”My Profile

  5. I completely break the veggie/vegan stereotype here but in nearly 10 years of being veggie and 3 years vegan I have never had a nut roast?! I am actually planning on making one this Christmas though, hope it’s good!
    Lauren (@PoweredbyPB) recently posted..Cafod Nativity Run 2013My Profile

  6. Your nut loaf looks awesome! I really like the idea of the cranberry sauce glaze, it certainly adds a lovely finishing touch to an already delicious dish. I’ll have to play around with the veggies a bit to make it ours (my love doesn’t like celery, and I’ve never been able to appreciate mushrooms), but since you’ve done your share of experimenting, I feel confident the recipe can take it and will still turn out great.
    Josiane recently posted..Fresh perspectivesMy Profile

    • Really lovely to hear from you Josiane ♥
      If you whizz the mushrooms in a food processor, you won’t be able to detect them in the roast. However, if you really don’t fancy including them, you could sub with some soy or tamari sauce instead. I’m sure the celery would be fine to omit altogether.
      Here’s wishing you a wonderful Christmas and happy New Year! xx

  7. I adore nut roasts too. Like you say they’re just perfect alongside roast veg and a tasty gravy. Yum yum. Yours looks fantastic 🙂
    Emma recently posted..Healthy, No-Bake Cranberry Jam TartsMy Profile

  8. I made this, what I can only describe as, divine nut loaf the other night. It was quite simply gorgeous, had some left overs for the next again day that we threw in a bap with some peri peri sauce (I know, bit weird but it worked). Yx

    • Hi Yvonne! I’m so delighted that you liked it 😀 I usually stuff the leftover slices into pittas with chutney and some salad leaves, but I’ve never tried it with a spicy sauce. Will definitely have to give it a try next time round!
      Wishing you all the best for 2014 xx

  9. Sarah Kelly

    Thank you for this recipe – this is our first Christmas as vegans and we were wondering what to make. I’ve just taken this out of the oven and had a sneaky taste and it tastes amazing!!

    Merry Christmas! 🙂 x

    • Hi Sarah! Thank you so much for your feedback. I am over the moon that you liked the lentil and nut roast 😀
      I hope you enjoyed your first Vegan Christmas… May it be the first of many! 🙂
      Wishing you a very happy New Year xx

  10. This looks like a nice solid nut loaf, some can be a bit crumbly. I love nut loaf for christmas or sunday lunch too 🙂 Fantastic recipe!
    April-Tui recently posted..Raw Fig, Almond & Coconut Bliss BallsMy Profile

  11. Barb

    Thank you so much for sharing this in The Vegan Kind box this month! I’m nibbling my stupendous Sunday Roast right now – it’s scrumptious. I’ve always wanted to try a nut loaf for my open-to-vegan-but-still-meat-eating family and all agree it’s excellent. Many thanks – looking forward to exploring your blog and trying more of your recipes. Happy holidays!

    • I’m a huge fan of TVK, so you can imagine how excited I was when they asked if they could feature my Nut Loaf in the Christmas box! I am thrilled to hear how much you & your family enjoyed the recipe 😀 I really appreciate you stopping by to let me know. You’ve made my day!
      Here’s wishing you & your family a very happy festive break ♥ xx

  12. Dear Sharon this nut loaf looks completely delicious !!
    Definitely i have to try it !
    Thanks again for this wonderful page and your incredible job,
    ideas and creative articles and recipes,i really enjoy them!!
    Have the most fabulous Christmas and a happy and gorgeous new year !!

    • Hi Maria,
      Thank you so much for your kind words ♥ I’m so happy that you’re enjoying the recipes 😀 Here’s wishing you a very merry, fun-filled Christmas & happy, healthy New Year xx

  13. tracy moffitt

    thank you for this recipe…just made it ready for tomorrow so thought I would give it a test drive with some roasted veggies for my xmas eve dinner…and it’s lovely! always amazes me when my cooking turns out ok but so far, every recipe of yours that I’ve tried has been fab! thank you and merry xmas 🙂 xx

    • Yay! I’m so happy to hear that my recipes are working out for you 😀 Thank you so much for stopping by to let me know. Means a lot to me. Really pleased that the nut loaf is a ‘winner’ too ♥ Merry Christmas! Have a wonderful day tomorrow xx

  14. Alison
    April 19, 2015 at 11:13 pm

    Sharon – This is the 2nd of yours I have tried as the struggling vegan to be – despite 37 years of being a very careful, thoughtful, dedicated and good vegetarian cook…ONCE AGAIN this is simply FANTASTICHE! Man in the field came home and said it was ‘BEAUTIFUL’ – I did all the veggie trims and threw a little red wine in to the mix I have to say as a ‘special’. I intend to go on with all of your recipes. I have followed other vegan posts and things haven’t turned out well despite my efforts. Keep it going please Sharon – I feel really inspired! Alison
    Reply

    • Thank you so much Alison for your kind words ♥ I’m thrilled that the recipes are working out for you. I really appreciate the time you’ve taken to send me feedback. If you have any vegan recipe requests, don’t hesitate to contact me. I love creating recipes for my lovely readers 😀 xx

      • Hi Sharon, Much obliged for your feedback and offer to ‘create’ for us -! The main ingredient we are struggling with is a yogurt alternative. We tried the Alpro, but it is ohhh soooo sweet and man in the field is insulin dependent, so sweet is a huge no-no – do you have any advice on this? The other thing we find we have used a lot of in my veggie dishes is an egg based pancake or omelette mix. We have bought Orgran egg replacer to overcome this with some success I must say, but I notice no vegan cooks really feature this at all which is interesting…over to you for any thoughts on both with my thanks! I realise that trying to ‘replicate’ old recipes is probably not the way to go really, but I am interested to know what might if we can. Alison x
        Alison recently posted..Pecan Topped Banana Bread (Dairy-free, Egg-free, Vegan)My Profile

        • Hi Alison! Provamel has a range of organic yogurts that are sugar-free, so these could be worth checking out – http://www.provamel.com/uk/products/soya-yogurt-alternatives/natural-free-sugars?cid=16 Most health food shops stock Provamel.
          It’s great to hear Orgran’s working for you as an egg replacer. I do use it occasionally myself for yorkshire puddings and Toad in the Hole. For Frittatas, Spanish omelette, etc, I tend to use a mix of silken tofu and chickpea flour as they help to crank up the protein count.
          I’m all for ‘veganizing’ old favourites. If you get stuck with any recipes, don’t hesitate to email me. I’m always up for a challenge 🙂 xx

  15. Roxy

    Hi, do you have a reciepe for the red onion gravy? Or am I missing it somewhere? Thanks!

  16. Bron

    Hi Sharon
    How do you make your cranberry sauce?
    Thanks you

  17. Ben Humphries

    Hi Sharon.

    I just made this for our New Year’s Day dinner and served with roast potatoes, chard and onion gravy. It was really delicious! Thanks very much. I did make some apple and cranberry sauce for Christmas, so had some leftover and it went with the loaf beautifully. Here’s the recipe I used – http://www.jamieoliver.com/recipes/fruit-recipes/apple-cranberry-sauce/#pX6HiC70VWGCpy4H.97 – really incredibly easy and the apple gives the sauce a nice edge.

    Happy New Year!

    Ben

  18. Hannah

    Hi, do you think this would work with green lentils instead of red lentils? I have a huge packet to use up.. Thank you.

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