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This vegan Lentil Quinoa Loaf makes a great thanksgiving main. Nut-free, can be gluten-free. Can be made ahead and is freezer friendly. Vegetarian thanksgiving Loaf. Vegan Recipe.
This is an amazing Lentil loaf with veggies, quinoa and spices. Use whichever spices and flavor additions you have. Mash some of the mixture really well for a sturdy loaf. The loaf can be made ahead and is freezer friendly. Freeze the slices and reheat on a skillet like a burger patty and serve. I made this loaf as part of the Thanksgiving spread, all on the same day. You can read about the menu, this loaf and how everything came together, other recipes from the spread with step pictures here.
This recipe is also in my second book Vegan Richa’s Everyday Kitchen, available worldwide
Vegan Lentil Quinoa Loaf
Ingredients
Loaf:
- 1/2 cup dry brown lentils
- 1/3 cup uncooked quinoa, or use millet or other similar cooking grain
- 1 bay leaf
- 2 1/4 cups of water
- 2 tsp oil
- 3/4 cup chopped onion
- 3 cloves of garlic, finely chopped
- 1 jalapeno, chopped (optional)
- 1/2 cup celery finely chopped
- 1/2 cup carrots, finely chopped or grated
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup raisins, add less for less sweet
- 2 tbsp flaxmeal , or chia seed meal
- 1 Tbsp vegan worcestershire sauce, or use a 1/2 tsp of tamarind paste, a tsp of molasses, vinegar and a 1/2 tsp ground mustard to make soy-free
- 2 to 3 Tbsp ketchup
- 1 to 2 Tbsp tamari , or use coconut aminos to make soyfree
- 2 Tbsp tahini
- 1 to 2 tbsp nutritional yeast
- 1/4 tsp coarsely ground fennel seeds
- 1/2 cup breadcrumbs, or use coarsely ground oats or gf breadcrumbs to make gf
Glaze
- 1/4 cup ketchup
- 1 tsp or more hot sauce to taste
- 2 tsp maple
- 1 tsp Worcestershire sauce
Instructions
- Combine lentils, bay leaf and water in a pan over medium heat. Bring to a boil and cook for 20 minutes. Wash the quinoa, add to the pan, partially cover and continue to cook until both are very tender and easily mashed (You want to slightly over cook the lentils). Stir after 10 minutes so they don’t stick to the pan. Total 10 to 15 mins . *Drain any excess water, remove bay leaf and transfer to a bowl.
- Heat oil in a skillet over medium heat. Add onions, garlic and jalapeno and cook for 5 minutes. or until translucent
- Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, and mix . Cook for 2 minutes. Take off heat.
- Add the cooked veggies and flaxmeal to the bowl and mix in. Mash the mixture using potato masher or hands, so that atleast half the lentils and quinoa get well mashed. (you still want some whole lentils)
- Add in the sauces, tahini, nutritional yeast, fennel seeds and mix well. Taste and adjust salt and flavor. Add more sauces, herbs and salt if needed.
- Add breadcrumbs or coarsely ground oats and mix in. (To check if the mixture is the right consistency, make a burger patty. If the mixture is too sticky or pasty, add more breadcrumbs. If it is too crumbly and doesn’t stick easily, add some wet ingredients or a flax egg)
- Prepare the loaf pan with parchment lined with parchment edges over the pan. Medium bread loaf pan(8.5 by 4.75 inch)
- Press the mixture into the pan. Pack well and even it out.
- Make the glaze and spread over the top of the loaf.
- Cover the loaf with foil and bake at 375 degrees / 190ºc for 25 to 30 minutes. Bake uncovered for 5 to 10 minutes. Then let it rest for 15 minutes before slicing.
Video
Notes
Or Bake the loaf for 25 minutes and refrigerate. Bake for 15 minutes before serving. To use precooked lentils/quinoa : Use 1 1/4 cup cooked lentils and 1 cup cooked quinoa and proceed with the rest of the recipe. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
See Step step pictures on this Thanksgiving Menu post.
Allergen Information: Free of Dairy, egg, corn, nut. Can be made soy-free, gluten-free. Inspired by Dreena’s Nofu Loaf. Makes 1 loaf, serves 3 to 4
Note: To make the loaf less crumbly, cook the lentils really well. then mash them really well. Larger veggies or lentils in the mixture will make the loaf crumbly. Use finely chopped veggies. Add only enough breadcrumbs to make the mixture like a soft somewhat wet dough and not dry.
To Make Ahead: Cook the lentils and quinoa and add all the seasoning. Mix in and refrigerate. On the day you want to bake. Add in the breadcrumbs, taste and adjust salt and seasoning, pack into a loaf, glaze and bake as in the Instructions.
If for some reason the mixture is not the right consistency or you don’t have a loaf pan, shape the mixture into large patties by hand or by packing into a 3.5 inch cookie cutter. Brush the glaze on the patties. Bake at 400 degrees F for 20 to 30 minutes.
See Step step pictures on this post. Pictured here with pumpkin cornbread stuffing, spicy cranberry sauce and mashed sweet potatoes.
I just made this–fab!
My only comment is that that optional jalapeño made mine really spicy, so for people sensitive to spice, I would suggest leaving it out and maybe only making the glaze spicy (which I did not do, in light of how spicy and loaf itself turned out). Really it was my own fault, since I’m no stranger to cooking with chilis. You might amend the recipe above to suggest removing the seeds and ribs/pith in order to bring down the spice level, or maybe just only using half.
Overall, great recipe!
I think I can modify this to my dietary restrictions – it looks wonderful. I have a reaction to onions and usually use onion powder. How will this affect the consistency? Should I reduce liquids somewhere?
That should work fine. Onions get cooked, so they dont add much moisture. no need to change the liquids.
Hi!
Thank you for this recipe. I made this last night using about a cup of oatflour but it still came out mushy. What can I do to save it??
Thank you!
How mushy and what do you mean by mushy? The loaf is like a moist veggie burger kind of consistency. You can slice the loaf and bake the slices for 15 to 25 minutes or until the excess moisture evaporates to desired consistency.
Hi, I am looking for a replacement for the oats my daughter is allergic to GF & all substitutes except quinoa. Can I just add more quinoa ? Or maybe a coconut flour?
yes a bit more of quinoa and lentils should work.
This recipe looks great! I just ordered your cookbook. Is it in it by chance?
Thank you Sheri! The book has mostly new recipes and Indian and indian fusion. This recipe will be in my next book.
What kind of hot sauce do you use?
I need a “Falafel dog” recipe for taking to events for sale.
A chic pea base with binder , spices, a special easy sauce, served on a HD bun.
I have a propane flat top griddle to use at fairs etc so I need a recipe
that is delicious and can be grilled to golden brown and crispy outside and soft inside..
need to freeze the dogs wrapped in parchment paper in bags of
20 or 30.
Hi Laura,
Try my falafel fingers recipe or other falafel recipe as the base. Add more flour so the mixture is less crumbly. You can also add some vital wheat gluten to make them sturdier. Precook them to atleast half the cook time and freeze. then grill when needed and serve. Make a small batch before committing to the the entire 20, so you know if the patties need to be adjusted with additional flour to make them sturdy. https://fettabbau-trim.today/?s=falafel
Richa, I LOVE this recipe so much! What a winner!!!
Thank you!!!!
Awesome! thanks!
Very yummy! Lots of flavour and good texture. Thanks for the recipe!
Awesome!
I couldn’t find tamarind paste. Can tamarind sauce be substituted? Thanks!