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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]

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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:
  1. Fry the onion and garlic in some oil for around 5 minutes and set them aside.
  2. Blend the cashew in a food processor until it's fine.
  3. Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme, rosemary, salt, pepper, and sun-dried tomatoes.
  4. Blend the mixture until well.
  5. Transfer mixture into a mixing bowl and add the grated carrots and breadcrumbs. Mix everything up with your hands.
  6. Add this mixture to a loaf tin and bake for 30 minutes in a preheated oven at 355°F.

To Make the Glaze:

  1. Mix all of the glaze ingredients together in a small saucepan and bring them to a boil.
  2. Simmer them for a few minutes and then pour over the loaf after it's cooked for 30 minutes.
  3. Cook the loaf for a further 30 minutes with the glaze on top
  4. 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.

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  1. 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.

  2. 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?

  3. 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,