This hearty lentil cashew loaf is as tasty as it is simple – and it's really simple. The lentils and cashews make a dense moist loaf while the sundried tomatoes accent the flavor perfectly. The loaf is finished with a savory glaze that puts this dish over the top.
Lentil Cashew Loaf [Vegan, Gluten-Free]
Ingredients You Need for Lentil Cashew Loaf [Vegan, Gluten-Free]
For the Loaf:
- 1 brown onion, diced
- 1 cloves garlic, crushed
- 1 cup cashews
- 1 15-ounce can brown lentils, drained
- 1 15-ounce can red kidney beans, drained
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1/2 cup sun-dried tomatoes, diced
- 1 cup carrot, grated
- 1 cup bread crumbs (gluten-free, if necessary)
For the Glaze:
- 1/4 cup brown sugar
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoons tomato sauce
- 1 tablespoon vegan butter
- 1 teaspoon lemon juice
How to Prepare Lentil Cashew Loaf [Vegan, Gluten-Free]
For the Loaf:
- Fry the onion and garlic in some oil for around 5 minutes and set them aside.
- Blend the cashew in a food processor until it's fine.
- Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme, rosemary, salt, pepper, and sun-dried tomatoes.
- Blend the mixture until well.
- Transfer mixture into a mixing bowl and add the grated carrots and breadcrumbs. Mix everything up with your hands.
- Add this mixture to a loaf tin and bake for 30 minutes in a preheated oven at 355°F.
To Make the Glaze:
- Mix all of the glaze ingredients together in a small saucepan and bring them to a boil.
- Simmer them for a few minutes and then pour over the loaf after it's cooked for 30 minutes.
- Cook the loaf for a further 30 minutes with the glaze on top
- Let the loaf cool down for about 30 minutes before taking it out of the loaf tin.
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Nutritional Information
Total Calories: 2195 | Total Carbs: 348 g | Total Fat: 66 g | Total Protein: 92 g | Total Sodium: 3713 g | Total Sugar: 102 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
About The Author
Katie Culpin and Josh Bailey
See My Recipes Simple recipes that are a fusion of different flavors and styles from around the globe.
Hi! We’re Josh and Katie, the Delightful Vegans! We love to create delicious food! Our recipes range from being super easy to others that may take a bit more time. Exploring the world in our travels gives us new insights into our creativity in food - so our recipes are usually a fusion of different flavours and styles from around the globe! We both have our own areas of expertise when it comes to Delightful Vegans. Josh is the tech and photography guy behind the scenes while Katie dreams up, creates and styles marvellous food to share with the world!
My boyfriend as I absolutely loved this loaf, it didn’t come out dry for us at all. Most vegan loaf recipes are really complicated, this was simple and delicious. I was all out of sage too and just doubled the rosemary, I’ll make this again for sure-with the sage next time.
I followed the recipe to the letter; it seems it was missing something; my loaf was good but on the dry side. Maybe add a little broth to the breadcrumbs and a flax egg?
I love your mails. In fact, they are my favorites.
I love animals, and nature.
And I love your vegan recipies.
But I "hate cans", that is polluting the planet…
Like in this recipy, why not say, for the ingrédients, how much in CUP, or ONCES, it takes instead of CANS ? This way, I could use vrac beans and lentils, instead of CANS !
I think it would be much BETTER FOR THE PLANET !
Thank you for answering,
Di