Why You’ll Love Savory Lentil Walnut Loaf Holiday Vegan Roast in 1 Hour Recipe

I appreciate this recipe because it’s wholesome, filling, and packed with plant-based protein and texture. I like how the lentils keep it tender while the walnuts add richness and a slight crunch. I also enjoy that it’s simple enough for a weeknight but impressive enough for celebrations, and it pairs perfectly with gravy or cranberry sauce.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup lentils, cooked
1 cup walnuts, chopped
1 onion, diced
2 cloves garlic, minced
1 carrot, grated
1 celery stalk, diced
1 tbsp tomato paste
1 tbsp soy sauce
1 tsp thyme
1 tsp rosemary
1/2 cup breadcrumbs
1 flax egg (1 tbsp flaxseed + 3 tbsp water)
Salt and pepper to taste

Directions

I start by preheating the oven to 375°F (190°C) so it’s ready when the loaf is assembled. I sauté the onion, garlic, carrot, and celery until they soften and become fragrant. In a large bowl, I mix the cooked lentils, chopped walnuts, sautéed vegetables, tomato paste, soy sauce, thyme, rosemary, breadcrumbs, and flax egg until everything is evenly combined. I press the mixture firmly into a parchment-lined loaf pan, then bake it for 45 minutes until it feels set and holds together. I let it cool for about 10 minutes before slicing so the loaf stays intact.

Servings and Timing

I get about 6 servings from this loaf. It takes around 20 minutes to prepare and 45 minutes to bake, for a total time of roughly 65 minutes from start to finish.

Variations

I sometimes add finely chopped mushrooms for extra umami or swap the walnuts for pecans for a slightly sweeter, buttery flavor. When I want a gluten-free version, I use gluten-free breadcrumbs. I also like adding a pinch of smoked paprika or cumin to change up the flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm slices in the oven or a skillet to keep the edges crisp. I also freeze individual slices and reheat them straight from frozen for quick, easy meals.

FAQs

Can I make this lentil walnut loaf ahead of time?

I often prepare it a day in advance, store it in the fridge, and reheat it before serving.

Does this loaf hold together well?

I find that letting it cool slightly before slicing helps it firm up and hold its shape.

Can I use canned lentils?

I use canned lentils sometimes, as long as they’re well drained and rinsed.

What can I serve with this loaf?

I like serving it with mashed potatoes, gravy, roasted vegetables, or cranberry sauce.

Is this recipe freezer-friendly?

I freeze slices regularly, and they reheat very well without losing texture.

Can I replace the flax egg?

I stick with the flax egg for binding, but a chia egg works similarly for me.

How do I keep the loaf from drying out?

I make sure not to overbake it and always include enough moisture from the vegetables.

Can I double the recipe?

I double it often and bake it in two loaf pans for gatherings or meal prep.

Is this recipe kid-friendly?

I find the mild, savory flavors appealing even to picky eaters.

Can I add a glaze on top?

I sometimes brush the top with a little tomato paste or barbecue sauce before baking for extra flavor.

Conclusion

I love this savory lentil walnut loaf because it’s nourishing, flavorful, and dependable for both everyday dinners and festive meals. It’s one of those recipes I return to again and again when I want a comforting vegan roast that feels homemade and satisfying.