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As a vegan food blogger, Thanksgiving dinner is like this sort of daunting yet really exciting culinary challenge that comes around every Fall. It's like I have this compulsion to do better than I did last year, to veganize more dishes, and to show everyone that a vegan Thanksgiving is as good as (or better than!) any "normal" Thanksgiving.
I became vegetarian the summer after 6th grade, I was 12 years old. It's crazy to think about this now, but back then I was crazy about meat. Even so, I actually found it quite easy abstain from meat and I rarely felt any real cravings for the stuff either. But then Thanksgiving came around. Without a doubt that first Thanksgiving was hard - I mean I lived for my Mom's turkey dinners. I certainly hadn't considered that when I'd made the decision to be vegetarian.
I remember coming across the Tofurky Holiday Roast on the internet way back then. My family thought is was hilarious! Tofurky?!?
In our small city, trying to find something like the Tofurky Roast was pretty much impossible. For years it felt like some kind of vegan legend.
So, when I finally discovered Turtle Island's Holiday Tofurky Roast hiding in the very top corner of my supermarket's natural freezer section, I was ecstatic! It was like all my vegan dreams came true!
And after all that time, it was everything I'd hoped for. I'll happily admit it, I love the Tofurky roast! I look forward to every holiday where it seems acceptable to eat one. I love it so much I even made a tofurky tutorial back when I first started this blog!
So now here's my problem: The store that I always bought mine from has stopped carrying them and I've still haven't found anywhere else that stocks them.
What am I supposed to slather mushroom gravy all over this year!?!
Well, that's the dilemma that inspired this recipe for The Ultimate Vegan Thanksgiving Loaf. Because apparently not every vegan can hunt down a Tofurky this time of year. So this year I'm presenting you with a delicious alternative main dish for you to smother in mushroom gravy!
So why do I think this recipe deserves the title "The Ultimate Vegan Thanksgiving Loaf"? SO MANY REASONS.
Well, there's that perfect savoury-sweet contrast of the tart-but-sweet cranberry glaze and the hearty loaf.
And it fulfills every requirement of a holiday dinner main dish AND MORE! 1) Pairs well with gravy? Check. 2) Pairs well with cranberry sauce? Check. 3) Pairs well with gravy and cranberry sauce when they inevitably mix together on your plate? Check. 4) Delicious leftovers that are even more amazing as a sandwich? Check and Check!
Plus, it's PACKED with nutrient rich ingredients:
- fibre rich brown rice
- high protein green lentils
- tons of vegetables: kale, mushrooms, carrots, celery, onion and garlic.
- satiating oat flour
- omega-3 rich flax seed, walnuts, and olive oil
- fortified nutritional yeast (great source of vitamins B's for vegans!)
- and studded with dried cranberries
And lastly, if you like to entertain during the holidays this loaf is going to be your saving grace. With so many different food sensitivities, allergies, and lifestyle choices to consider, trying to feed everyone is hard! Luckily this loaf is vegan, gluten free, soy free, and can easily be nut free by omitting the walnuts.
See, it is The Ultimate Vegan Thanksgiving Loaf!
Notes on the recipe:
If you're not the kind of person to put cranberry sauce on their entire plate of Thanksgiving dinner or if you don't like that sweet-savoury thing, leave out the dried cranberries (for best appearance), or the glaze and dried cranberries.
The Ultimate Vegan Thanksgiving Loaf
★★★★★4.8 from 19 reviews
- Author: Brittany Mueller
- Prep Time: 1 hours
- Cook Time: 40 minutes
- Total Time: 1 hours 40 minutes
- Yield: 6 servings 1x
- Category: Thanksgiving, Christmas, Main Dish
- Method: Baking
- Cuisine: Vegan
Description
This isn't called "The Ultimate Vegan Thanksgiving Loaf" for nothing! This hearty, gluten-free main dish is packed with healthy ingredients and holiday flavours, all topped off with a pretty cranberry glaze.
Ingredients
Scale
- 1 tbsp (15 ml) olive oil
- 1 ½ cups kale, shredded and tightly packed
- 1 medium-large carrot, grated
- ½ onion, finely chopped
- 1 rib celery, thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups mushrooms, thinly sliced
- 1 tsp (5 ml) salt, to taste
- ¼ tsp (1.25 ml) oregano
- ¼ tsp (1.25 ml) thyme
- Black pepper, to taste
- 1 cup overcooked green lentils
- 1 cup cooked brown rice
- ½ cup ground walnuts
- ⅓ cup oat flour (ground oats)
- 3 tbsp ground flax seed
- 2 tablespoons nutritional yeast
- ¼ cup dried cranberries (optional)
- ½ cup (125 ml) cranberry sauce, canned or homemade (recipe below)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large frying pan heat olive oil over medium-high. Once the oil is hot, add the kale, carrot, onion, celery, and garlic. Sauté until the onion is nearly translucent (about 2 minutes).
- Add the mushrooms, salt, oregano, thyme, and pepper. Sauté until the vegetables are just tender.
- In a large bowl, combine the vegetables, cooked lentils andbrown rice, walnuts, oat flour, flax seed,and nutritional yeast. Mix thoroughly and roughly, mashing some of the ingredients in the process. This is important to help the loaf bind together.
If needed, blend ⅓ of the mixture using a food processor or immersion blender and recombine. For best texture and appearance do not blend all of the mixture. - If using, mix in the dried cranberries. Taste and adjust seasoning with salt and pepper.
- Line a loaf pan with parchment paper and firmly press the mixture into the pan.
- Bake for 25 minutes. While the loaf bakes, prepare the cranberry glaze: In a high-speed blender, blend the cranberry sauce until smooth. Remove the loaf from the oven, pour the glaze over the top and bake for an additional 10-15 minutes, until the glaze has set and no longer looks shiny.
- Allow the loaf to cool for 10-15 minutes to fully set.
- Store leftovers for up to 4 days.
Keywords: vegan thanksgiving loaf, thanksgiving lentil loaf
Cranberry Sauce
★★★★★4.8 from 19 reviews
- Author: Brittany Mueller
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2.5 cups 1x
- Category: Sauces, Thanksgiving, Christmas
- Method: Simmering
- Cuisine: Vegan
Description
Tangy-sweet cranberry sauce is a holiday essential! Homemade cranberry sauce tastes so much better than store-bought and takes just 15 minutes and 3 ingredients to make!
Ingredients
Scale
- 1(340g/12-oz) packages fresh (or frozen) cranberries (3 cups)
- 1 cup(200grams) sugar
- 1 cup(250ml) water
Instructions
- Rinse cranberries.
- In a medium-sized saucepan, stir together cranberries, sugar, and water. Bring to a boil over medium-high heat.
- Turn heat down to medium and simmer until most of the cranberry skins have burst, about 5 minutes. The cranberry sauce will thicken as it cools.
- Transfer the cranberry sauce to a serving dish, and chill until thick.
Notes
Serve with sliced Tofurky roast, Ultimate Thanksgiving Loaf, or Vegan Thanksgiving-Style Smashed Potatoes.
Store in refrigerator for up to 5 days.
Keywords: cranberry sauce, cranberry sauce recipe
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Reader Interactions
Comments
Teresa
I just tried this recipe tonight and loved it. My husband is a big meat eater and said it had a lot of flavour and he would definitely “order it again”. I made it exactly as is except used my own homemade cranberry sauce over the top.
I could quite happily eat this every day. I can’t wait to try your other recipes!Reply
Pye
Thank you so much for this recipe! I made it on Thanksgiving for my vegan daughters, and they LOVED it! I am making it again for them for Christmas, they loved it so much!
I have a question, though. I see in the comments that people have made it ahead and frozen it raw, then baked it the day of, but has anyone tried freezing it AFTER baking it? I'd love to get a head-start on it (it took me hours on Thanksgiving to prep everything!) by cooking it and then freezing it. Also, I'd like to know for leftovers, so I can let my girls know if they can freeze leftovers. Thank you so much, again! It was a true hit!PS I also made your Roasted Vegan Thanksgiving Bowl-another big hit!
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claudia
Just made this recipe with some tweaks, substituted Farro for rice because it's easier. Substituted whole chia seed for flaxseeds, didn't make the topping, and used gluten free flour instead of oats. Loved it, I will try spinach next time just because Kale is such a pain to prep. or I'm thinking of using baby kale in bags. I'm always looking for easier recipes. This has a lot of ingredients to prep so next time I will make larger batches and freeze the loafs. I've gotten lazy in the past few years and was using the processed loafs because my husband liked them, but they have so many chemicals. Happy to have found a new loaf recipe that he really likes.
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Shawnee at Walden III
Great recipe. Thank you so much for sharing it.
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Giuli
Can I make this with all millet or all oats? Thanks! Looks delicious.
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Giuli
And what about all millet flour? Thanks!
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Monisa
Can this recipe be prepared a day ahead and cooked the next day?
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Haley
Love, love, love this recipe! I have made it two years in a row for Thanksgiving and have been thoroughly satisfied. I'll need to start incorporating it into my regular meal planning year round.
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Jill carlier
We made it again this year, also! So yummy!!
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Lorraine
can you make the day before and refrigerate till next day ..then bake just before serving
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Brittany
Yep, that would work just fine! I apologize for not catching this comment earlier, I hope everything went well!
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Natalie
Hi there was wondering how much ahead of time can you premake this dish? Trying to organize myseyfor Christmas any ahead prepping I can do the better!! Thx!
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Brittany
Hi Natalie! I apologize for not getting to this comment earlier. I hope your Christmas preparation went well. Personally, I would prepare this just a couple of days in advance. Or, prepare it and freeze it before baking. That would allow you to prepare it even a few weeks in advance.
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Paul Guerino
Made this for our Christmas potluck and it was a HIT among vegans and non-vegans alike -- leftovers were delicious and can't wait to make it again.
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Brittany
Yay! That's fantastic! I'm glad you and your family enjoyed it 🙂 Thanks for trying it and taking the time to leave a comment!
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Rachel
Made exactly as written for Thanksgiving dinner and it was incredible. Still moist inside and was delicious topped with some pre-made mushroom gravy from Whole Foods. I used my instant pot to cook the lentils and rice a few days in advance to cut down on prep time. Look no further for another loaf recipe.
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Brittany
So glad you enjoyed the recipe Rachel! Thanks for commenting 🙂
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Cyla Bartholet
I do not like mushrooms. What can I use as substitute?
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Judith
Hi there!
I would love to try this recipe for Christmas dinner. But my husband doesn’t like lentils (taste, texture). What would be a good substitution? I was thinking yellow split peas or chickpeas?
Thank you!!Reply
Brittany
Hmm... Maybe chickpeas? I think either could work! I'd love to know how it turns out!
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Simone
Hi - Any suggestions as a substitute for the mushroom in this recipe? I’d like to make it for Christmas (Thanksgiving is not too big down here in Australia) I have a new vegan and a couple of vegetarians to cater to, none like mushrooms! Crazy huh! Apparently they look like ears!! 😳
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Brittany
Interesting! Personally, I would just make it with mushrooms because you're REALLY not going to notice it in this recipe. If not, you could just increase the amount of lentils or other veggies to make up for the mushrooms!
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Teresa
I would just dice them instead of slicing and they won’t know they are in there.
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Meshi
Hi Brittany! What kind of sugar do you use in your cranberry sauce? I have switched over to raw cane sugar, but wasn't sure if that would change the flavor.Thanks!
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Brittany
Hi there! Thanks for your question! Raw cane sugar would be perfect for this recipe. I believe I used your typical white granulated sugar for this recipe but raw cane sugar will work just as well.
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Lori
Thanks... I will let you know how I make out.
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Lori Faultless
I am planning on making this for our Canadian thanksgiving which is on October 8th. Since I am preparing a "traditional dinner" fo ten at that same time I need to do some advance prep. What would be the best way to proceed with this loaf; prepare it a few hours in advance and refrigerate and bake just before dinner OR prepare and bake it a few hours before and reheat it just before dinner.
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Brittany
Either way will work just fine! I usually reheat leftovers and it's great. But if you want to serve it fresh from the oven, just make it ahead of time and bake it just before serving.
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Lori
This dish was truly amazing. I skipped the walnuts and sustituted split peas for the lentils because of allergies. I served cranberry sauce on the side along with vegan onion dressing and roasted butternut squash. It was a hit with everyone including the meat eaters. In fact we packed several containers to go. THANK YOU!
★★★★★
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Anna Nikolasevic
I made this yesterday, adding more rice and lentils because I was all out of mushrooms. It was so delicious! I love the flavours and all the healthy food in it. I can't wait to make it again, this time with mushrooms as in the recipe. Thanks so much for this recipe, I will be making it often
★★★★★
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Brittany
Thanks so much Anna! I'm glad you loved it even without the mushrooms!! 😀 I hope you love it just as much (if not more!) when you try it them included!
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Carrie
I tried it today, because I have to cook a vegan dish for christmas dinner, and I love it! I love the taste and texture! I am going to use a bit less cranberry glazing next time, so it won’t be so sweet. Thanks for the recipe!
★★★★★
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Brittany
Oh yup, I can see people enjoying it a little less sweet too 🙂 Thanks Carrie!
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Brigitte
It’s me again I wanted to make sure this was going to get 5 stars
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Brittany
Thanks 🙂
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Brigitte
I just made this today ! It was the bomb , with a few twik . I used arugula instead of kale I added 1 apple , I had fresh savory plant outside and used some herb the Provence and instead of oat flour I used wheat gluten flour I baked them for 25minutes and shaped them like cakes on my silicone mat ....I served it with cranberry sauce it was has good has my used to be sausage apple dressing ..it was awsome my meat lover husband loved it .
★★★★
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Brittany
Oh my goodness, your tweaks so SOO delightful!! Yum, thanks for commenting!
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Linda
This was absolutely wonderful, and a big hit with my non-vegan friends. I followed the recipe except for the cranberry glaze (my friends aren't big cranberry fans), added some chopped red pepper, and doubled the herbs. I diced everything very small, shredded the carrots and really packed the loaf firmly into the pan. It held together quite well. The mushroom gravy was also fantastic! I will definitely make this again---maybe next week! Thanks for the recipe.
★★★★★
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Christine Shannon
I love this recipe. I doubled the carrots and herbs, used Herbs de Provence instead, and used rehydrated dried chanterelle mushrooms. I diced everything VERY small and shredded the carrots. The loaf held together VERY well! Thanks for the recipe!
★★★★★
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Brittany
Mmmm.. Those sound like delicious substitutions, thanks for sharing Christine!
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Brooke
Hi Brittany!
Is the cranberry sauve recipe what is used for the cranberry glaze? And should it cool before being put on the loaf and im the oven? Thank you!Reply
Brittany
Hi Brooke! Yes, the cranberry sauce is used for the glaze, you just need to blend it smooth after. It doesn't need to cool before putting it on the loaf 🙂
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Nico*ke
I made this last night. The taste was wonderful but the loaf was soft. I realized later that I had left out the flax Could that have made the difference? I cooked it for 25 minute as you suggested. Any ideas? It held together quite well but was on the soft side. How can you tell when it’s been baked enough?
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Brittany
Hi Nico*ke! Thanks for trying this recipe! Yep, the flax is your problem. It absorbs any excess moisture. You could always reduce the liquid a little bit next time too!
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Joey
Wow! Just made this and love it! Perfect holiday or not treat! Followed recipe with exception of extra garlic 🙂 and it’s perfect!
Thanks for sharing!Reply
Brittany
Yay! Thanks so much Joey, I'm so glad you enjoyed it! 🙂
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Hilary Ledingham
Hi Brittany
I came across your loaf recipe through 'It Doesn't Taste Like Chicken'-Sam Turnbull's blog.
I made this recipe for me and my son in place of the turkey on Christmas day. We both loved it every bit! I ace him the recipe and we're both going to be making it again very soon.
BTW I also hate mushrooms, but I chopped them up so small that I didn't even notice them. I also froze the loaf as I was traveling to my sons for Christmas and it turned out amazing. Thanks so much for this recipe. I'll be signing up for your blog now too 🙂★★★★★
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Brittany
Oh that's so wonderful to hear! Sam has such a great blog, I just made her Sweet Korean Lentils today! Thank you for giving my recipe a try, I'm so glad you and your son loved it so much. 😀
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Rosie
We don't celebrate Thanksgiving over here but this will be my 3rd Christmas making this loaf - the recipe is so versatile I just throw a bunch of stuff in and it's always delicious.
Thank you!!!
See AlsoVitamin B12 and SIBO★★★★★
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Brittany
You are so welcome Rosie! Thank YOU for commenting, I really appreciate it 😀 Happy Christmas!
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Laurie Pedelaborde
Your recipes are great and your photos exceptional. I have a food site and know how much time the photos take, you do very well. Your recipes are easy to make and sound delicious. Thanks for the ideas.
★★★★★
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Brittany
Thanks Laurie!
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Susan
I made this for Thanksgiving brunch to serve all my skeptical omnivore family members. I called it a "Thanksgiving meatloaf with no meat." They loved it, and so did I.
My cooking tip: After step 5, I drained the sautéed veggies because they released a lot of liquid while cooking. I did not use a loaf pan. Instead, I made individual mounds on a parchment-paper lined baking sheet by using a small glass dish as a mold. I did this to get more sauce coverage because I loved the sauce.
I am filing this recipe as a keeper!
Thanks!
~Susan, plant-based since 2003★★★★★
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Brittany
Thanks for commenting with your tips Susan!
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Cynthia
Hi! Just tried this today. Tasty indeed and love the cranberry glaze. However, it tasted a bit gummy and raw. Wondering if we could leave out the oat flour next time.
★★★
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Brittany
Hi Cynthia! I'm glad you liked the glaze! I'm not sure why it would have tasted raw though, I've never experienced that before. Were the edges and underside browned and slightly crisp? Maybe it wasn't cooked long enough? Is it possible the mixture was over blended? The whole rice, lentils, and veggies usually keep it pretty textural (not gummy). I find the oat flour pretty necessary but you could certainly try making the loaf with less! Thanks for commenting!
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Becky
Could I substitute the brown rice for white rice, or will that change the texture of the loaf?
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Brittany
I haven't tried using white rice but I think it would be a fine substitution!
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Becky
Thank you, this recipe looks amazing! Thanks for sharing!!!
Lily
Just made this. It was awesome. I mashed the lentils with a fork, and the loaf mixture stayed together perfectly. I also used a food processor to mince the veggies.
★★★★★
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Brittany
So wonderful to hear!! Thank you Lily, I appreciate you taking time to comment.
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Kelsey
Made this tonight with a friend; subbed millet for the Brown rice because I had it already made. It was delicious! I was testing this out to use on Thanksgiving and will definitely be incorporating it in my meal this week. Thanks!
★★★★★
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Brittany
Millet for brown rice is a great sub, I'll have to try that. Thanks for commenting and including our recipe in your Thanksgiving meal! 😀
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Stacy
This was fabulous! The only thing I will change next time is leaving off the cranberry sauce glaze. It was too sweet for me (although others in my family liked it.)
Thanks!★★★★★
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Brittany
Thanks Stacy! The glaze is definitely a personal preference. So glad you enjoyed the recipe!
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Bobby
What would you replace the walnuts with? Gonna be a vegan, nut free, holiday. Thanks!
★★★★★
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Brittany
You can just omit them if you like. Or add some more lentils or rice.
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Carol
Is it one cup of cooked overcooked as in already cooked and how overlooked do they need to be pleas.
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Brittany
Yep, 1 cup of cooked lentils! A single lentil should squish easily when pinched between two fingers. I hope that helps!
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Kate
HI, thanks for the recipe. I'm allergic to mushrooms and flax, any suggestions for alternatives?
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Brittany
Hi Kate! The mushrooms can be subbed for more veggies (just carrots, celery, kale, and onion if you like or you can use your favourites.) I'd sub the flax for ground chia seeds, it will act as a binder. I hope that helps!
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Kate
Hi thanks so much for your reply, I'm only just seeing it. I forgot to mention I'm also allergic to chia, is there anything else you could suggest as s binder? Maybe tomato paste or something? I'm to try making this loaf tomorrow for thanksgiving. Thanks so much!
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Brittany
Hi again Kate! Let's see, no flax or chia. Are you gluten-free? A handful of breadcrumbs would do the trick, or you can just increase the amount of oat flour to cover the ground flax. I think I'd go with the additional oat flour. After the mixture is prepared use a blender or food processor to blend about 1/3-1/2 of the recipe, and then reincorporate the blended mixture. If you only blend a portion of it, the loaf with still have plenty of texture but it will bind SO MUCH BETTER. I just did a slight variation of this recipe for Holiday Burgers and the extra blending worked very well to help them bind together. I hope that helps! (PS: I'd skip the tomato paste myself but another commenter has added it and enjoyed it!)
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Michell
I made this for Thanksgiving and it was a total hit with my family. I made it again for Christmas but changed it up a little hit by adding a flax egg and tomato paste. I used homemade cranberry sauce the second time and it was even better. Will defiantly be making this again. Almost forgot, the leftovers make a delicious sandwich.
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Brittany
Thanks Michell! Glad to hear your family enjoyed the loaf!! 🙂
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Jenny D
I made this for thanksgiving this year ----awesome!!! And beautiful. And so easy to make. I actually made it twice and the second time added 1/2 roasted eggplant bc it was there and that was yummy too. Thanks for sharing this recipe :-).
★★★★★
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Brittany
Oh! That sounds lovely! Thanks for commenting with your feedback, I appreciate it 😀
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Hayley
This recipe looks amazing! But I am not a fan of mushrooms 🙁 can I just leave them out? Any ideas for a substitute? Thanks!
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Brittany
Aw, that's too bad! I love mushrooms 🙁 if you chopped them up finely you probably wouldn't even notice them in there, but you can omit them if you really don't like them though. The mushrooms tend to release a lot of liquid, so you may find the mixture is too dry without them, just add a little vegetable broth to moisten it up!
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Tom
Can this be made a day or 2 ahead and refrigerated?
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Brittany
Absolutely! It won't be quite as pretty for serving but it will be delicious!
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Tom
Thanjs, good news. I'm planning to make this on Tuesday or Wednesday up to the point of baking it and will then bake it for Thanksgiving dinner.
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LA
I adore your blog. Have made several recipes and never been let down. I'm still addicted to the first recipe I tried, the Baked Tofu. Made this recipe tonight and just wow; very comforting, filling, and lovely presentation. I actually made two and will be freezing a loaf for in the future. It going to be one of those dishes that makes my eyes light up in a month or so when I'm broke and find it in the freezer. The same excitement as when I find money in a purse I haven't used in a while. Thanks for another fabulous, healthy, inspiring, vegan fmeal. ^_^
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Brittany
Thank you for the wonderful compliments! I'm so happy to hear that you've been enjoying my blog and recipes. This loaf is perfect for freezing, great idea!
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Mathieu
Do you freeze the loaf before or after baking? Thanks
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Brittany
Either way would be just fine! Depends on whether or not you want to cook from frozen or simply reheat afterwards. But since the recipe calls for baking, adding the glaze, and baking again, I'd definitely do the first bake + glaze before freezing. Then you can bake again until heated through.
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Kimmee
I love this recipe! I used it to make burgers instead of a loaf and it worked great! Thanks!
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Brittany
That's so awesome! This would be perfect for burgers 😀 Thanks for sharing Kimmee!
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Carrin
Do you have the nutrition counts for this? It looks SOOO good!
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Brittany
Thanks Carrin! You can find the nutritional info for 1/8 of the loaf (without glaze), here. I hope that helps!
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Veronica
Can you suggest a traditional meatloaf glaze made from tomatoes? The tomato flavor is the only reason I like it.
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Brittany
Most regular meatloaf glazes would work just fine here. Here's a link to The Simple Veganista's loaf recipe, she's got a great tomato glaze in hers!
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Laura
Any sub ideas for the brown rice and oats? Son reacts to all grains 🙁
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Brittany
I haven't tried making this recipe grain-free but this is what I would do: Sub the oat flour for almond flour, increase the lentils to 1 1/4 cups, and add 3/4 cup cooked quinoa instead of the rice. I hope that helps!
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emily
Could you substitute Chia for quinoa?
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Brittany
I think I'd try using more lentils to sub for quinoa rather than the chia seeds. I hope that helps!
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Levan @ MyWifeMakes.com
Hey Brittany! My wife and I absolutely LOVE your photos -- and that cranberry sauce. COME ON! How did you bring heaven down to earth like that? It all looks amazing! 🙂 Actually stumbled upon your comments at Pinch of Yum, and we're really glad we made the detour here. Your vegan recipes all look pretty darn amazing - and most importantly - tasty! Thanks for sharing these with the world. Your partner and you have done a fantastic job at bringing to life your creations. 🙂
Sending hugs, love, and moral support from Melbourne!
★★★★★
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Brittany
Thank you so so much Levan! I think this might be one of my very favourite comments on the blog so far, thank you so much for visiting my blog and making my day! 😀 😀
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Monica M
where can i find dried cranberries? i think trader joe's has some but they're sweetened.
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Brittany
Most grocery stores and bulk sections should carry dried cranberries. I used sweetened dried cranberries for this recipe, I'm not sure if you'd be able to find unsweetened ones because they're not very palatable that way.
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Beth
When I lived in California a few years ago, I was able to find fruit juice sweetened dried cranberries at Trader Joe's.
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Thalia @ butter and brioche
Event though we dont celebrate thanksgiving here in Australia - this thanksgiving loaf will definitely will be making an appearance on my table!
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Brittany
Thanks Thalia! This loaf is perfect anytime so I hope you enjoy it 😀
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Kayla
Do you think baby spinach could be subbed for kale?
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Brittany
Yep! When you're cooking your veggies just add the spinach at the very end and cook until it's just wilted. Thanks Kayla!
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cm
This looks flavorful and very healthy. How important is the nutritional yeast in this recipe? Thanks.
★★★★
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Brittany
Thanks! The nutritional yeast is mostly for flavour but you could easily leave it out. It does tend to soak up a little moisture so you might find it necessary to add an additional 1-2 tbsp of oat flour.
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cm
This will make a nice dish for pot-luck gatherings this fall and winter.
★★★★★
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Brittany
I think so too! Thanks Cheryl 😀
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BrooklynVegan
I love tis recipe! Is it possible to double the recipe and make a thicker loaf?
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Brittany
That's awesome! I haven't tried that myself but it could work! The texture might be a little mushier in the center though so keep that in mind!
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JOEinSF
Dying to know how the doubling went. About to make this but want a bigger loaf.
Brittany
Hi Joe! I'm not sure how the doubling went but if I were to double it I would either divide it into 2 loaf pans and cook as directed or I'd spread it into a 8x8 or 9x9 pan. I hope that helps!
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