Vegan Lentil Quinoa Loaf

The Vegan Lentil Quinoa Loaf is a good option for vegans that you can use as a centerpiece in family gatherings. You can prepare this recipe in only one hour and five minutes. The recipe for Vegan Lentil Quinoa Loaf does not use any non-vegan products; all of the ingredients are completely vegan-friendly, such as vegetables, quinoa, and lentils. This loaf slices beautifully and cleanly, and for variety, you can top it off with BBQ-flavored topping as well. This loaf contains fiber and protein from plants.

STATS:

• Caloric count: 265 kcal
• Prep time: Twenty minutes
• Serving size: 1 slice
• Cook time: 45 minutes
• Cuisine: American
• Total time: 1 hour, 5 minutes
• Course: Main
• Diet: Vegan
• Serving: 8 slices

EQUIPMENT:

• Parchment paper
• Skillet
• Oven
• Spatula
• Food processor
• Large mixing bowl
• 9×5-inch loaf pan
• Medium saucepan

INGREDIENTS:

• 1 cup of dry lentils
• ½ cup of dry quinoa
• 1 small finely chopped onion
• One medium grated carrot
• 3 cups of vegetable broth
• 1 tbsp of olive oil
• 2 cloves of minced garlic
• ½ tsp of black pepper
• One chopped stalk of celery
• Flax egg (2 tbsp ground flaxseed + 5 tbsp water)
• 3 tbsp of tomato paste
• ½ cup of rolled oats
• 2 tbsp of soy sauce
• 1 tsp of smoked paprika
• ½ tsp of thyme
• Salt to taste
• 3 tbsp ketchup + 1 tsp maple syrup (optional for glaze)

INGREDIENT NOTES:

LENTILS:

• These give a base and texture for the loaf. For an alternative, use black beans.

QUINOA:

• This ingredient provides a nutty flavor to the loaf. For an alternative, use brown rice.

FLAX EGG:

• This works well for binding the ingredients and is a good alternative to egg. For an alternative, use chia seed gel.

OATS:

• Oats add structure to the loaf and also bind the ingredients. For an alternative, you can use breadcrumbs.

TOMATO PASTE:

• This paste includes a rich umami flavor and also provides the loaf with moisture. For an alternative, use BBQ sauce.

SOY SAUCE:

• It makes the flavor of the loaf deeper. For an alternative, use coconut aminos.

OLIVE OIL:

• Oil naturally improves the flavor and texture of the loaf. Avocado oil can become an alternative option for this ingredient.

VEGETABLES:

• Vegetables that we use in this recipe give us nutrients, moisture, and their flavors. Alternative vegetable options include zucchini, mushrooms, or bell peppers.

SPICES:

• The spices in the loaf give off their aroma. For an alternative option, you can utilize Italian seasoning.

INSTRUCTIONS:

1. Put vegetable broth, quinoa, and lentils in a saucepan and cook till boiling.
2. For 15 to 20 minutes, simmer the mixture until you see the liquid absorbing and the ingredients become tender.
3. Let this mixture cool for some time.
4. Make the flax egg using flaxseed and water, and put it aside for ten minutes till it becomes thick.
5. Use a skillet and put olive oil inside it to heat it up.
6. Now cook celery, carrot, garlic, and onion in the skillet for 5 to 7 minutes until they become soft.
7. Take the skillet away from the heat.
8. Then, take a large mixing bowl.
9. Mix soy sauce, seasonings, tomato paste, flax egg, oats, sautéed vegetables, and lentil-quinoa mix together.
10. Using a food processor, combine and blend the mixture, but do not overblend it.
11. Put the parchment liner inside the pan.
12. Now press the complete mixture inside the loaf pan and then smooth the top of the mixture.
13. It is optional to pour some BBQ glaze on top.
14. For 40 to 45 minutes, bake this loaf at 190°C till it turns golden brown and firm.
15. To make it even firmer, cool the loaf for ten minutes before you start to slice it.

SERVING SUGGESTIONS:

• It is a good option to serve this loaf with mushroom gravy.
• For a high-protein option, you can put this loaf in sandwiches.

TIPS:

• For the mixture to give off a meaty feeling, don’t blend the mixture too much.
• If you desire, you can make this loaf in double the amount and freeze some for later use.

STORAGE INFORMATION:

FRIDGE:

• Use a sealed container to keep this loaf in the fridge for five days. Heat the loaf slices in the oven.

FREEZER:

• Freeze either the slices or the whole loaf for about three months. Make sure you wrap tightly. Before you heat it, thaw it for one night inside the fridge.

FAQs:

I want to make this loaf without using any oil. Can I do it?

• You can consider using broth or water to pan-fry the veggies rather than using any oil.

How come my loaf is falling apart?

• First, you need to make sure that you cook the lentils properly and that they do not have any moisture. Second, if the mixture feels too moist or wet, you can add more flaxseed or oats.

NUTRITIONAL INFORMATION:

Calories: 265 kcal
Net carbs: 26 grams
Iron: 3.4 grams
Total carbs: 33 grams
Vitamin A: 1450 IU
Fiber: 9 grams
Calcium: 58 grams
Protein: 12 grams
Serving size: 1 slice
Sodium: 290 grams
Serving: 8 slices
Potassium: 620 grams