Vegan Lentil Quinoa Loaf
User Reviews
5
270 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Vegan Lentil Quinoa Loaf
Report
This Vegan Lentil Quinoa Loaf combines cooked brown lentils and quinoa with sautéed vegetables including onion, garlic, jalapeño, celery, and carrot. Flavored with thyme, oregano, fennel seeds, tamari, tahini, and nutritional yeast, the mixture binds with flaxseed meal and breadcrumbs, then is topped with a tangy glaze of ketchup, hot sauce, maple syrup, and Worcestershire. It bakes into a firm loaf with a balance of savory and slightly sweet notes.
Description
The loaf is made by cooking lentils and quinoa until very tender, then combining them with sautéed aromatics and finely chopped vegetables to maintain cohesion without crumbliness. Flaxseed meal acts as a binder along with breadcrumbs, creating a moist yet stable structure. The addition of sauces such as tamari and tahini blend saltiness with smooth texture, while nutritional yeast and fennel seeds contribute depth of flavor.
The glaze adds a sweet, tangy, and mildly spicy finish when brushed on the loaf before baking. This vegan dish offers a savory loaf alternative without eggs or meat.
The loaf can be shaped in a pan or formed into patties. It can be prepared ahead by mixing the base ingredients and refrigerating before adding the breadcrumbs and baking. Using finely chopped vegetables and thoroughly cooked lentils helps reduce crumbliness, keeping the loaf intact while sliced.
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Ingredients
Loaf:
- 1/2 cup brown lentils dry
- 1/3 cup quinoa or use millet or other similar cooking grain, uncooked
- 1 bay leaf
- 2 1/4 cups of water
- 2 tsp neutral cooking oil generic cooking oil
- 3/4 cup onion chopped
- 3 cloves garlic finely chopped
- 1 jalapeño chopped (optional)
- 1/2 cup celery finely chopped
- 1/2 cup carrot finely chopped or grated
- 1/2 tsp thyme dried
- 1/2 tsp oregano dried
- 1/4 cup raisins add less for less sweet
- 2 tbsp flaxseed meal or chia seed meal
- 1 Tbsp 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, vegan
- 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 fennel seeds coarsely ground
- 1/2 cup breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf
Glaze
- 1/4 cup ketchup
- 1 tsp hot sauce or more, to taste
- 2 tsp maple syrup
- 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.
Notes
- Fully cooking and mashing the lentils helps prevent crumbliness.
- Use finely chopped vegetables to maintain loaf cohesion.
- Add just enough breadcrumbs for a moist dough-like mixture, avoiding dryness.
- Prepare base mixture ahead and refrigerate before adding breadcrumbs and baking.
- Loaf can also be shaped into patties if preferred.
- Cooked lentils and quinoa can be substituted with measured amounts of pre-cooked ingredients.
Nutrition Information
Show Details
Serving
1g
Calories
374kcal
(19%)
Carbohydrates
57g
(19%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
688mg
(29%)
Potassium
746mg
(16%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
2890IU
(58%)
Vitamin C
10.5mg
(12%)
Calcium
98mg
(10%)
Iron
4.8mg
(27%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 374kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 688mg | 29% |
| Potassium | 746mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 2890IU | 58% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 98mg | 10% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
270 reviews
Excellent
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