Freshly baked Pumpkin cornbread, stuffing veggies baked into a flavorful cornbread stuffing. Vegan, can be made gluten-free. Serves 4
So the other day I decided I should cook up the whole deal in one day. That usually does not work out very well for me. 🙂 I went to the kitchen and decided I will stop when I want to. Anywho, I made a plan in my head, got the recipe outlines together and started making the Lentil loaf and stuffing and went on from there. I ended up stretching my limit a bit to make the cranberry sauce as well in the end. I had the whole spread done in 2.5 to 3 hours. Now that included some rest time in between. I had the Pumpkin Pie that i made 2 days before, so the spread worked out really well.
The Lentil Quinoa Loaf is fabulous with the glaze. The Cornbread Stuffing is made with Pumpkin Cornbread which keeps the cornbread quite moist and the usual stuffing veggies. With a side of mashed sweet potatoes with cinnamon and a hint of heat from the cayenne, and an easy cranberry, orange juice, jalapeno sauce.
I put my lentils and sweet potatoes to cook on the stove around 1 pm and went about chopping up the veggies and getting other things ready. Once the lentils+quinoa and sweet potatoes were done, they cooled off on the side while I cooked up the veggies for the loaf and cornbread. After the veggies were done, I mixed up the pumpkin cornbread and put it in the oven. Then mashed them potatoes. Then mashed up the lentils with the veggies and shaped the lentil loaf. Cornbread was done, so lentil loaf went in the oven, while cornbread cooled a bit to be crumbled into the stuffing. Once the loaf was done, the stuffing went into the oven to crisp up. Enough time for the Loaf to cool and be sliced. Everything on the table! Wait Cranberry sauce. Yep made that as well. Stretched my limit a bit. Took a break and then had to hurry to take some pictures before it got dark.
You can make a soup or another side from my earlier Thanksgiving round up, a day in advance, reheat and serve.
Lentil Quinoa Loaf, below. Step pictures below.
Gimme the slice!
With Lentils and quinoa, thats a whole lot of awesome meatless protein!
Lentil Loaf Steps:
Cook the lentils and quinoa.
Cook the veggies and add to lentil quinoa mixture. Then mash and mash.
Add the sauces, flavors and mix in, add in the breadcrumbs and mix in.
Tightly pack it in a loaf pan.
Brush the glaze liberally.
Cover the loaf with foil. Bake. Cool, slice and serve.
Lentil Quinoa Loaf:
Allergen Information: Free of Dairy, egg, corn, nut. Can be made soy-free, gluten-free. Serves 3 to 4
- 1 cup finely ground cornmeal
- 1/3 cup unbleached white flour
- 1/4 tsp salt
- 1.5 tsp baking powder
- 1/4 cup pumpkin puree or sweet potato puree
- 3/4 cup non dairy milk
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1/2 tsp apple cider vinegar
- 1 tsp oil
- 3/4 cup chopped onion
- 3 cloves of garlic finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup carrots thinly sliced or grated
- 2 tsp dried sage
- 1/4 to 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp or more salt
- 3 Tbsp raisins or currants
- 1/3 cup corn or peas
- 1/2 cup packed finely chopped greens
- 1/4 cup packed chopped cilantro divided
- 1/4 cup packed chopped scallions
- 1/2 cup almond milk or other non dairy milk to make nut-free
- 1 Tbsp olive oil or melted vegan butter
- 1.5 Tbsp maple syrup
- Pumpkin Cornbread:
- In a bowl, add cornmeal, flour, salt, baking powder. Whisk well. Add the rest of the ingredients and mix to combine.
- Pour batter in a greased 8 inch or smaller cake pan.
Bake at pre-heated 375 degrees F / 190ºc for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.
- Make it gluten-free: Use any gf flour blend or oat flour instead of while flour. the bread will be crumbly. Crumble it into the stuffing.
- Heat oil in a skillet over medium heat. Add onions and garlic and cook for 5 minutes. or until translucent
- Add celery, carrots, sage, thyme, oregano, salt and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, corn, greens and mix . Cook for 2 minutes or until the greens are lightly wilted. Take off heat. Mix in half of the cilantro and scallions . Taste and adjust salt and flavor.
- Mix the almond milk with maple and olive oil. Add to the skillet. Add crumbled cornbread and toss well.
- Transfer the mixture to greased baking pan. 9 by 7 inch or larger
Bake at 350 degrees f / 180ºc for 15 minutes. Broil for a minute to crisp up the top.
- Sprinkle the remaining cilantro and scallions and black pepper. and serve.
nutritional values based on one serving
- 8 oz fresh cranberries
- 1/2 cup orange juice
- 1/2 cup sugar
- 1/2 to 1 jalapeno minced
- a generous pinch of salt
- Combine everything in a saucepan and bring to a boil over medium heat. Stir well to mix in the sugar. continue to cook until desired consistency.
nutrition based on one serving
- 2 Sweet Potatoes
- 2 tsp vegan butter or oil
- 1 Tbsp maple syrup
- cinnamon to taste
- paprika or cayenne to taste
- Peel and chop the sweet potatoes. Add to a pot and cover with water. Bring to a boil over medium high heat. Reduce heat to low and cook until the potatoes are tender 6-8 minutes. Or Pressure cook with enough water to cover the potatoes, for 5 minutes after the cooker reaches pressure (for 1 inch chunks) and 15 to 18 minutes for whole unpeeled sweet potatoes.
- Drain well and add to a bowl. Mash well, add vegan butter or oil, maple, cinnamon and paprika/cayenne and mix in. Taste and adjust sweet and heat. Sprinkle cayenne and serve
nutritional values based on one serving
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