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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.
Thank you for this amazing recipe! I loved it and it turned out perfect the first time even though I had to omit some ingredients not available here in Turkey like the Worchester sauce. This is going to become one of my favorite vegan dishes!
This was my first time making anything like this. I’m so impressed with the flavor and the texture! It’s so yummy I’m definitely making it again and again!! I did change it a little bit, I used an egg instead of the flax seed egg mixture and added cilantro to the loaf. Thanks for the recipe!!
This recipe is simply wonderful and I make it on a regular basis. Better than “real” meatloaf IMHO. Thanks Richa!
It looks delicious! One question, I already have some cooked lentils so I’m wondering how much I should use for the recipe? How much does half a cup of dry lentils equal when it’s cooked?
yes you can use precooked lentils. You need about 1 1/4 cup cooked lentils and 1 cup cooked quinoa. a bit more or less works fine.
Thank you!! I’m excited to make this ????
can i make this the day before and then re heat in the oven?
yes. you can prebake for 25 minutes and store (refrigerate or freeze). Then bake again for 15 mins and serve.
Thank you so much! This was amazing!
Do you use cooked or dry lentils?
Thanks for clarifying.
yes dry uncooked lentils. If i use cooked lentils, i mention “cooked lentils”.
We had this for dinner tonight and it was AMAZING!! It is the best loaf I have ever tasted (and yes, I have tried many)! This will definitely be going into the regular rotation. I am going to triple batch it next time and freeze two for quick weeknight meals. I am also going to bring this to Thanksgiving dinner. Thank you for this recipe and your cookbook – all your recipes are fantastic!
Awesome!
This looks so delicious!. Can I cook the quinoa separately instead of with the lentils?
yes you can cook them separately. use less water with the lentils or you can drain it later. You need about 1 1/4 cup cooked lentils and 1 cup cooked quinoa.
I made a double batch tonight and it was delicious! I left out a few ingredients, but it was still perfect! I skipped the fennel and the tahini, forgot to put in the flax seed, and skipped the Worcestershire. Instead I added an extra dash of tamari, some hot sauce, a little agave, and a dash of rice vinegar. It was even better cold later on! I plan to make sandwiches with the leftovers. Everyone loved it, and this recipe will be a staple in our family! Thank you!
That was awesome!!! Best lentil loaf recipe I have found so far and can’t imagine how it could be any better. I removed the seeds from the jalapeño as I wasn’t in the mood for heat, left out the fennel cuz I was too rushed to grind some, and used some pre-made BBQ sauce for the glaze. Other than those mods, made as the recipe indicated. Rich, complex flavors and great texture and density. I took a chance and mad a double batch…glad I did!
Awesome!