Holiday Walnut Loaf With Balsamic Glaze
This holiday walnut loaf combines lentils, mushrooms, and oats beneath a glossy balsamic glaze. A hearty plant-based centerpiece you can make ahead.
By Nora Bellweather ·
Recipe
Holiday Walnut Loaf With Balsamic Glaze
By Nora Bellweather · American
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Serves
- 8
- Level
- Easy
Ingredients
- 3 tbsp ground flaxseed
- ⅓ cup water
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, coarsely grated
- 8 oz cremini or white button mushrooms, finely chopped
- 3 clove garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp dried rubbed sage
- 1 tsp smoked paprika
- ½ tsp fine salt
- ½ tsp ground black pepper
- 2 cup cooked brown or green lentils, thoroughly drained and cooled
- 1½ cup walnuts, measured before finely chopping
- 1 cup quick-cooking oats, dry
- 2 tbsp low-sodium soy sauce
- ¼ cup ketchup
- 3 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
Method
- 1
Heat the oven to 350°F. Line a 9-by-5-inch metal loaf pan with parchment paper, leaving overhang along the long sides for lifting.
- 2
Stir the ground flaxseed and water together in a small bowl. Let stand for at least 10 minutes, until thickened.
- 3
Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and carrot and cook for 5–6 minutes, stirring occasionally, until softened.
- 4
Add the mushrooms to the skillet and cook for 8–10 minutes, stirring occasionally, until they have shrunk and no liquid remains pooled in the pan.
- 5
Stir in the garlic, tomato paste, thyme, sage, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, then remove the skillet from the heat.
- 6
Mash the drained lentils in a large bowl with a potato masher until most are broken down, leaving a few whole lentils visible.
- 7
Add the cooked vegetable mixture, chopped walnuts, oats, soy sauce, and thickened flax mixture to the lentils. Mix thoroughly with a sturdy spoon until evenly combined; a firmly squeezed spoonful should hold together.
- 8
Transfer the mixture to the prepared loaf pan. Press it firmly into the corners and level the top with the back of a spoon.
- 9
Bake the loaf uncovered on the middle rack for 35 minutes, until the top looks dry and the edges are beginning to brown.
- 10
While the loaf bakes, whisk the ketchup, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl until smooth.
- 11
Spread all of the glaze evenly over the top of the partially baked loaf.
- 12
Return the loaf to the oven for 20–25 minutes, until the glaze is glossy and thickened, the edges are browned, and the center reaches 165°F on an instant-read thermometer.
- 13
Let the loaf rest in its pan on a wire rack for 20 minutes to firm up.
- 14
Lift the loaf out using the parchment overhang and cut into 8 thick slices with a sharp knife, supporting each slice with a wide spatula.
The story behind it
This holiday walnut loaf has a tender, sliceable center, plenty of chopped walnuts, and a glossy balsamic glaze. Lentils, mushrooms, and oats give it substance without any specialty ingredients. Serve it with mashed potatoes and green beans, and allow 20 minutes of resting time before slicing.
A Holiday Loaf That Holds Together
A good walnut loaf needs both texture and a reliable binder. Finely chopped walnuts give this one a little crunch, while mashed lentils fill the spaces between them. Quick oats absorb moisture, and hydrated ground flaxseed helps the loaf hold its shape. The result should be moist enough to cut with a fork but firm enough to lift in slices.
The most important detail is cooking the mushrooms until their released liquid has evaporated. Extra water makes the loaf soft and difficult to slice. Drain the lentils thoroughly, too, especially if you are using canned lentils. Brown or green lentils work well because they retain some texture after cooking.
Useful Substitutions
- Oats: If you only have old-fashioned rolled oats, pulse them briefly in a food processor until broken into smaller flakes. Do not grind them into flour.
- Walnuts: Pecans can replace the walnuts in the same volume. Chop them finely rather than leaving large pieces that interrupt the slices.
- Soy sauce: Use tamari for a gluten-free option, and choose certified gluten-free oats if needed.
- Mushrooms: White button and cremini mushrooms both work. Chop them into small pieces so they blend evenly into the loaf.
Make-Ahead and Storage
You can assemble the unbaked loaf a day ahead. Cover and refrigerate it in the pan, keeping the glaze separate. Let the pan stand at room temperature while the oven preheats, then bake as directed, allowing an extra 5–10 minutes if the center is still cool.
Refrigerate cooked leftovers in a covered container for up to 4 days. Reheat slices in a covered baking dish at 350°F for 15–20 minutes, adding a small splash of water around them to keep the edges from drying out. Freeze individual slices for up to 3 months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use red lentils?
Brown or green lentils are the better choice. Red lentils break down into a softer puree and can make the loaf dense or pasty.
Why does the loaf need to rest?
The oats and flax continue to firm as the loaf cools slightly. Cutting it straight from the oven can cause even a properly baked loaf to crumble.
Can I make the glaze less sweet?
Yes. Reduce the maple syrup to 1 teaspoon. Keep the ketchup, balsamic vinegar, and mustard amounts unchanged so the glaze still spreads evenly.
What should I serve alongside it?
Mashed potatoes, roasted carrots, green beans, or a crisp cabbage salad all fit well. If you add gravy, serve it alongside rather than pouring it over the glazed top.
Give the loaf its full resting time, then cut thick slices with a sharp knife. Leftovers make a hearty sandwich with mustard and crisp lettuce.
