Vegan Lentil Quinoa Loaf

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

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4.94 from 66 votes

Vegan Lentil Quinoa Loaf

This Lentil Quinoa Loaf with a Spicy Ketchup glaze is nut-free, vegan and can be made gluten-free. Perfect addition to a holiday meal. Makes 1 loaf, serves 3 to 4

Prep Time20 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main

Cuisine: American

Servings: 4

Calories: 374kcal

Author: Vegan Richa

Ingredients

Loaf:

• 1/2 cup (96 g) brown lentils
• 1/3 cup (56.67 g) uncooked quinoa or use millet or other similar cooking grain
• 1 bay leaf
• 2 1/4 cups (562.5 ml) of water
• 2 tsp oil
• 3/4 cup (120 g) chopped onion
• 3 cloves of garlic finely chopped
• 1 jalapeno chopped (optional)
• 1/2 cup (50.5 g) celery finely chopped
• 1/2 cup (64 g) carrots thinly sliced or grated
• 1/2 tsp (0.5 tsp) dried thyme
• 1/2 tsp (0.5 tsp) dried oregano
• 1/4 cup (36.25 g) 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 (0.25 tsp) coarsely ground fennel seeds
• 1/2 cup (54 g) breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf

Glaze

• 1/4 cup (60 g) 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

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.
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 Facts

Vegan Lentil Quinoa Loaf

Amount Per Serving (1 g)

Calories 374 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 688mg30%

Potassium 746mg21%

Carbohydrates 57g19%

Fiber 12g50%

Sugar 10g11%

Protein 14g28%

Vitamin A 2890IU58%

Vitamin C 10.5mg13%

Calcium 98mg10%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

See Step step pictures on this Thanksgiving Menu post. 

Vegan Lentil Quinoa Loaf:
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
Ingredients:
1/2 cup 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, thinly sliced 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 to 3/4 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 vegan Worcestershire sauce

Method:
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 for 25 to 30 minutes. Bake uncovered for 5 to 10 minutes. Then let it rest for 15 minutes before slicing.

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.