Lentil Quinoa Meatless Loaf

Discover a hearty vegan meatloaf packed with lentils, quinoa, and aromatic spices. A family-favorite comfort food that's both healthy and satisfying!

Lentil Quinoa Meatless Loaf

CATHERINE FERRARESI

Servings

6

Prep Time

45 minutes

Cook Time

30 minutes

Cuisine

American

Category

Main Course

First of all, do NOT let a seemingly long list of ingredients scare you. Most of these are just seasonings that simply need to be mixed together in one bowl, and believe me, you will love the results. This actually tastes like meatloaf-even without the meat. I first prepared this recipe as a vegan and gluten-free entree for a family gathering, and even the meat eaters eagerly dug in and emerged with smiles and praise. This is a fantastic, hearty family meal filled with protein, fiber, iron, whole grains and incredible flavor.

Lentil Quinoa Meatless Loaf

Ingredients

  • ½ C brown lentils
  • 1/3 C uncooked quinoa, rinsed (I used tri-color)
  • 1 bay leaf
  • 2 ¼ C water

  • 2 tbsp Gustare Pepperoncino

  • Garlic Extra Virgin Olive Oil
  • 1 C chopped onion
  • 4 large cloves garlic, pressed
  • 1 diced jalapeño, seeds discarded
  • ½ C chopped celery
  • ½ C grated carrots
  • ½ tsp dried thyme
  • ½ tsp dried oregano

  • 2 tbsp ground flaxseed

  • 1 tbsp worcestershire sauce (I used a vegan version)

  • 3 tbsp ketchup, no sugar added

  • 2 tbsp tamari OR soy sauce

  • 2 tbsp tahini

  • ¼ C nutritional yeast OR parmesan cheese
  • ½ tsp fennel seed
  • ½ C Appel Foods Spicy Nut Crumbs

blank

  • ¼ C plus 2 tbsp ketchup, no sugar

  • 3 tsp pure maple syrup

  • 3 tsp worcestershire sauce (I used a vegan version)

Directions

  1. Combine lentils, bay leaf, and water in saucepan. Cover and bring to boil. Lower heat immediately, cover, and simmer for 20 minutes. Add rinsed quinoa. Cover and cook another 15 minutes, or until lentils and quinoa are very tender (for easy mashing), stirring once after 10 minutes to prevent sticking. Drain water and discard bay leaf. Transfer lentils and quinoa to mixing bowl.

  2. Meanwhile, heat Gustare
    Pepperoncino Garlic Olive Oil in
    skillet over medium heat. Add onions,
    garlic, and jalapeño. Cook until
    translucent, approximately 5 minutes.

  3. Add celery, carrots, thyme, and oregano
    to skillet. Stir well and cook another 5-7
    minutes, until vegetables are tender.

  4. Add cooked vegetables and flaxseed
    meal to lentils and quinoa. Mash the
    mixture using a potato masher, allowing
    about half of the lentils to remain
    whole.

  5. Add all remaining ingredients, including
    Appel Foods Spicy Nut Crumbs, and
    mix well to combine.

  6. Preheat oven to 375 degrees. Brush
    8″x4″ loaf pan with Gustare
    Pepperoncino Garlic Olive Oil

  7. Press lentil quinoa mixture tightly and
    evenly into loaf pan. Spread glaze over
    top of loaf.

  8. Cover loaf with foil and bake at 375
    degrees for 30 minutes. Remove foil and
    bake, uncovered for 10 minutes. Allow
    to rest for several minutes before
    slicing and serving. Enjoy!

blank

  1. Whisk together glaze ingredients in
    separate bowl. Set aside.

You might like...

Read All