Lentil Quinoa Loaf

This Lentil Quinoa Loaf is a hearty, protein-packed vegan main that’s perfect for both holidays and weeknight dinners. It’s savory and comforting. A stunning holiday showstopper!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 248

Author Elizabeth

Equipment

Loaf Pan
Non-Stick Pans

Ingredients

2 Cups Cooked Quinoa
3.5 Cups Cooked Lentils I used 2 15 ounce cans of lentils
1 Large Onion small diced
2 Medium Carrots small diced
2 Medium Celery Ribs small diced
8 Cloves Garlic minced
½ Cup Gluten-Free Flour
¼ Cup Ground Flaxseed + ½ Cup Water mixed to make a flax egg
2 Teaspoons Salt
1 Teaspoon Ground Sage
1 Teaspoon Ground Thyme
½ Teaspoon Pepper
½ Teaspoon Liquid Smoke

Glaze

¼ Cup Ketchup
1 Tablespoon Maple Syrup
½ Teaspoon Salt
¼ Teaspoon Liquid Smoke

Instructions

Preheat the oven to 350°F. Line the bottom and sides of a loaf pan with parchment paper.
Heat a large, high-sided skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally for 5 minutes, until the onion is translucent.
Turn off the heat. Add the lentils, quinoa, flour, flax egg, salt, sage, thyme, pepper, and liquid smoke. Mix well.
Press the mixture into the prepared pan.
In a small bowl whisk together the glaze ingredients.
Brush half the glaze mixture onto the top of the loaf.
Bake 60 for minutes, or until the internal temperature is 180°F.
Remove from the oven and brush the second half of the glaze on the top. Let cool at least 5 minutes before removing from the pan and slicing.

Video

Notes

Up the protein: use vital wheat gluten instead of flour. Mix the lentils, quinoa, and spices together in the pan first, then add the gluten last and mix.

Holiday glaze: for a more holiday flavor, reminiscent of cocktail meatballs whisk together

¼ cup grape jelly
2 tablespoons chili sauce
1 teaspoon salt

and glaze as instructed in the recipe.

Nutrition