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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.
Just made for my first plant-based Thanksgiving. It was so good! Thank you for sharing.
yay!!
5/5 = Awesome! This is the 5th time I have made this and I absolutely love it! I double the recipe and wrap and freeze portions for 2. I freeze prior to the initial cooking mentioned in the recipe and it cooks and reheats very well after being frozen. The only change I make to your recipe is that I switch out raw cashew butter for the tahini due to an allergy. This is the only lentil loaf I will make. Thank-you!
awesome
I’m thinking of freezing ahead. Did you add the breadcrumbs as well, prior to freezing before cooking? I was trying to get ahead and didn’t notice- the comment about adding the breadcrumbs on the day of baking. Ass it’s put together, should I cook it now and then freeze it?
Most people freeze slices of the cooked loaf. Reheat those in the oven and serve
This is the one! Really tastes like the real thing. Great hot, great cold on sandwiches.
awesome!
Really good. I like the addition of the quinoa. I’m making it again for thanksgiving.
awesome!
Hi…does it matter which color quinoa?…some cook faster.
I use either white or a mix(tri-color)
My kids pleaded with me not to make another vegan meatloaf recipe for dinner, as other recipes we tried were duds. But when they tastef this one, it became a new favorite! They loved it!
yay!! so glad you tried it and everyone loved it!
Can this be made oilfree, or is the oil needed to avoid crumbling? What could be substituted? I guess the tahini adds some oil too. Maybe one or the other? Suggestions please Richa. I received the cookbook I won in your contest. Thanks very much! I already owned the book, so I’m looking for a suitable fellow cook to whom I can gift it😀
I made mine oil-free. Just sauteed veggies without oil.
I made this last night. My picky family didn’t try it because they can’t appreciate good food. I ate the ENTIRE loaf. Whoops. Luckily I quadruple batched it and have 3 more loaves ready in the freezer.
Your recipes are always pretty stellar, and this one is no exception. Have made it twice very recently because it keeps disappearing. Thank you for all your work!
Thanks!
Looks awesome and eager to try.
Question: How can I use the Instant Pot to cook the lentils / quinoa? Cook them separately?
yes, wash both in hot water, then drain and add to the pot. Use 1/2 cup les water.Pressure cook for 9 mins and quick release after 5 mins. Drain the mixture eis there is moisture and proceed with adding sauteed veggies flavors etc.
Thanks Richa!
Is that “yes” to cook them together ?
yes 🙂
Yep what? Is there a substitute for raisins?
Thanks.
sorry, leave it out.