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Vegan Cranberry and Lentil bake with slice cut

Vegan Cranberry and Lentil Bake

Vegan Cranberry and Lentil bake is hearty, delicious and a perfect centerpiece for Christmas dinner!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Vegan, Vegetarian
Servings 4 People

Equipment

  • 20cm/8inch Bundt Tin or 1lb Loaf Tin

Ingredients
  

  • 350g/ tbsp12oz Cooked brown or green Lentils
  • 85g/ 3oz Dried Cranberries
  • 1 Tablespoon Orange juice
  • 440g/ tbsp15oz Tin mixed beans
  • 100g/ 4oz Cooked beetroot chopped
  • 1 Tablespoon Olive Oil
  • 1 Onion chopped
  • 1 Clove Garlic, crushed or finely grated
  • 2 Tablespoons Chopped sage
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Tomato Puree
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Cornflour
  • 2 Tablespoons Cranberry Sauce

Instructions
 

  • Heat oven to 200C/180C fan/gas 6.
  • Oil the base of a 20cm/8in Bundt tin or use a 1lb loaf tin
  • Put the cranberries in a small pan with the orange juice and cook for a couple of mins over a medium heat until the cranberries are plump.
  • Pour into the base of the tin and set aside.
  • Put the lentils and beans in a bowl and roughly mash about half of them with a fork.
  • Heat the oil in a small pan and cook the onion for 6-8 mins over a medium heat until softened.
  • Stir in the garlic, sage, paprika and cook for another minute.
  • Turn off the heat and add the lentils, betroot, tomato purée, soy and cornflour, stir everything together well, then spoon into the tin, pressing down gently with the back of a spoon.
  • Put the tin on a baking tray and bake for 25 mins. Leave to cool for 10 mininutes, then turn out onto a plate.
  • Let cool and brush with the Cranberry sauce
Keyword Vegan Cranberry and Lentil Bake