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
Video:
Vegan Lentil Quinoa Loaf
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.
Notes
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
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.
Lucie Caslavska says
December 25, 2017 at 5:20 pmI made the stuffing and loaf and used cut up roasted chestnuts instead of raisins, both turned up great, thanks for the recipe
Richa says
December 25, 2017 at 5:23 pmAwesome!
Denise Cox says
December 27, 2017 at 9:14 pmLoved this recipe, used for Xmas lunch in Australia, everyone liked it, it was easy to make and very tasty. So much flavor, will be a regular on my entertaining list of dishes. Thank you .
Richa says
December 28, 2017 at 11:15 amAwesome!
Mandi says
February 28, 2018 at 6:58 amBest quina loaf recipe I have tried. I added whole chia seeds in addition to the flax. I also accidentally forgot the tahini. Turned out great!
Richa says
February 28, 2018 at 10:12 amawesome!
crystal herndon says
March 15, 2018 at 9:13 pmOmg Richa we love this! I made it for my Omni husband and toddler and they botg went nuts for it. The ground oats instead of bread crumbs is genius and the siracha in the glaze is unique. I didn’t have jalepeno so I used bell pepper. It held together great. We called it Neatloaf and are totally making this again.
Brenda J says
March 16, 2018 at 3:23 pmThis is THE one. I have been trying vegan loaf recipes from all over the internet, trying to find the one that has the right combo of flavors. Some are overpowering with the spices and yet others come up lacking.. But THIS one has all the right flavors and texture. The only thing I did different than the recipe was I added a little soy sauce. My youngest looked at me with the first bite in his mouth and stated, “yup, this is a keeper”. Richa, that is truly high praise from him. Absolutely delicious!
Richa says
March 16, 2018 at 4:13 pmyay!! The kids are the best judges!! So glad it turned out well!
Kristen Sutherland says
March 17, 2018 at 2:24 pmI would love to make this tonight but I only have red lentils. Do you think I could use them instead?
Richa says
March 17, 2018 at 4:06 pmyou can use a mix of cooked red lentils and hearty beans or chickpeas. Just red lentils will make a mush of the loaf.
michele says
April 1, 2018 at 6:32 pmTried this recipe and mine did not get firm enough to slice. It was more like a lentil mash lol. Loved the flavor, but not sure what I did wrong?
Richa says
April 1, 2018 at 6:35 pmMaybe the lentils were overcooked, or over mashed? Lentil cooking time and texture depends on the type of lentils and the age. If they are over soft,, they will tend to make a mushy loaf. How was the texture of the loaf before baking?
lori says
April 27, 2018 at 5:52 pmWe absolutely loved this recipe! The only thing I did differently was to use dried cranberries because that’s what I had on hand. I made a double batch and froze the extra. We just had some from the frozen batch for dinner and it was just as good as the day I made it!
crystal herndon says
May 22, 2018 at 5:37 pmHi richa
I doubled this for a large loaf in the same size pan. Do I need to bake for longer?
Richa says
May 22, 2018 at 7:45 pm10 to 15 mins
Kris says
October 2, 2018 at 4:58 pmHi, I made this recipe last Thanksgiving and wanted to do so again this year, but one of the guests has a quinoa allergy. Any suggestion what I could sub it with?
Thanks so much, Kris
Audrey says
August 12, 2019 at 3:32 pmWayyyy to late but no one has answered you. I haven’t tried it but another comment said they used bulgur instead of quinoa. Hope I helped
Richa says
August 12, 2019 at 3:33 pmmillet or bulgur will work
Amanda says
October 25, 2018 at 7:36 pmThis is soooooo delicious! Perfect for meal prep too! Thanks so much
Nancy says
November 21, 2018 at 4:40 amLove your recipes! I am not a fan of fennel or anise flavoring. Can you recommend a substitution? Thanks!
Megan says
November 22, 2018 at 11:23 amDelicious! I just made this for thanksgiving and loved it. My mom even asked if I would make a second one for her to put in the freezer. Great flavor and texture!!
Richa says
November 22, 2018 at 7:07 pmawesome!
Alice says
December 22, 2018 at 7:11 pmSo good! Used bulgur instead of quinoa because that’s what I had; turned out great! Thanks!
Richa says
December 23, 2018 at 12:28 amawesome!
Scott says
December 25, 2018 at 4:55 pmWow, this exceeded my expectations by far! Vegan loafs quite honestly usually turn out bland and too crumbly. Not this one! The flavor and consistency both were perfect. Vegan or not, this is quite suitable as a hearty and filling main dish for either of the major holidays. I’ll be making it again for sure.
Richa says
December 29, 2018 at 1:38 amawesome!
Zach says
February 3, 2019 at 7:18 pmYUM I’ve made a couple lentil loafs before but this is the clear winner. Can’t wait to make again, maybe with addition of walnuts 😀
Richa says
February 4, 2019 at 12:19 amyay!
Beatrice says
February 3, 2019 at 7:39 pmA little late to the party, but I came across this while online looking for a vegan loaf. I made this and it was amazing (carrots and celery aren’t my favorite so I left them out). The leftover was even better…firmer texture and the flavor was richer. Didn’t disappoint! I am taking what’s left for lunch tomorrow.
Crystal says
April 10, 2019 at 4:15 pmI made this today. It is so good, the only change I made was more carrots, sine I didn’t have any flaxseed or chia. I didn’t have any issue with it falling apart. I’ll definitely make this apart of my recipe rotation.
Colleen says
April 29, 2019 at 3:02 pmI have tried several vegan lentil loaves, but this one is the best yet, will defintely make again. Thanks for the recipe.
Richa says
April 29, 2019 at 3:16 pmawesome!!Thanks!
Linda Davis says
May 26, 2019 at 7:07 amLooks great, but do not care for raisins. Leave out or substitute?
Richa says
May 26, 2019 at 12:28 pmyep
Audrey says
August 12, 2019 at 3:35 pmWhat do you mean by yep?
Richa says
August 12, 2019 at 4:13 pmleave it out. sorry didnt see the substitute there. sometimes i read too quickly 🙂
Linda Davis says
May 26, 2019 at 1:15 pmYep what? Is there a substitute for raisins?
Thanks.
Richa says
August 12, 2019 at 4:14 pmsorry, leave it out.
kathie says
June 14, 2019 at 9:35 amLooks awesome and eager to try.
Question: How can I use the Instant Pot to cook the lentils / quinoa? Cook them separately?
Richa says
June 14, 2019 at 9:49 amyes, wash both in hot water, then drain and add to the pot. Use 1/2 cup les water.Pressure cook for 9 mins and quick release after 5 mins. Drain the mixture eis there is moisture and proceed with adding sauteed veggies flavors etc.
Kathie says
June 14, 2019 at 6:14 pmThanks Richa!
Is that “yes” to cook them together ?
Richa says
June 14, 2019 at 7:21 pmyes 🙂
Agata says
September 5, 2019 at 9:37 amYour recipes are always pretty stellar, and this one is no exception. Have made it twice very recently because it keeps disappearing. Thank you for all your work!
Richa says
September 5, 2019 at 9:57 amThanks!
Elizabeth says
September 8, 2019 at 8:23 amCan this be made oilfree, or is the oil needed to avoid crumbling? What could be substituted? I guess the tahini adds some oil too. Maybe one or the other? Suggestions please Richa. I received the cookbook I won in your contest. Thanks very much! I already owned the book, so I’m looking for a suitable fellow cook to whom I can gift it😀
Geri Garrett says
November 10, 2019 at 12:11 pmI made mine oil-free. Just sauteed veggies without oil.
Angel says
August 16, 2020 at 5:24 amI made this last night. My picky family didn’t try it because they can’t appreciate good food. I ate the ENTIRE loaf. Whoops. Luckily I quadruple batched it and have 3 more loaves ready in the freezer.
Dave says
October 16, 2019 at 5:00 pmMy kids pleaded with me not to make another vegan meatloaf recipe for dinner, as other recipes we tried were duds. But when they tastef this one, it became a new favorite! They loved it!
Richa says
October 16, 2019 at 6:15 pmyay!! so glad you tried it and everyone loved it!
TERRI says
October 22, 2019 at 4:59 amHi…does it matter which color quinoa?…some cook faster.
Richa says
October 22, 2019 at 10:43 amI use either white or a mix(tri-color)
Laura says
October 26, 2019 at 2:09 pmReally good. I like the addition of the quinoa. I’m making it again for thanksgiving.
Richa says
October 26, 2019 at 3:18 pmawesome!
Geri Garrett says
November 10, 2019 at 12:13 pmThis is the one! Really tastes like the real thing. Great hot, great cold on sandwiches.
Richa says
November 10, 2019 at 12:22 pmawesome!
Tracey R says
November 20, 2019 at 4:02 pm5/5 = Awesome! This is the 5th time I have made this and I absolutely love it! I double the recipe and wrap and freeze portions for 2. I freeze prior to the initial cooking mentioned in the recipe and it cooks and reheats very well after being frozen. The only change I make to your recipe is that I switch out raw cashew butter for the tahini due to an allergy. This is the only lentil loaf I will make. Thank-you!
Richa says
November 20, 2019 at 4:06 pmawesome
Carolyn Goldhill says
November 23, 2020 at 10:28 amI’m thinking of freezing ahead. Did you add the breadcrumbs as well, prior to freezing before cooking? I was trying to get ahead and didn’t notice- the comment about adding the breadcrumbs on the day of baking. Ass it’s put together, should I cook it now and then freeze it?
Richa says
November 23, 2020 at 10:30 amMost people freeze slices of the cooked loaf. Reheat those in the oven and serve
Amy says
November 28, 2019 at 2:48 pmJust made for my first plant-based Thanksgiving. It was so good! Thank you for sharing.
Richa says
November 28, 2019 at 5:15 pmyay!!
Lynn M Long says
December 2, 2019 at 9:15 amAdded 1/2 cup walnuts for texture. This loaf is very good leftover. Made for Thanksgiving. Another wonderful recipe Richa. Thank you
Richa says
December 2, 2019 at 10:29 amawesom
Donna Flaherty says
March 11, 2020 at 10:06 amWas the loaf pan a regular size loaf pan, 9×5? I ask because sometimes pan size makes a difference.
Donna says
March 11, 2020 at 1:30 pmNever mind, I just found the info in the recipe. Not sure how I missed it. Sorry.
Danette says
May 16, 2020 at 5:11 pmSo good. I have made this several times and I never tire of it. Thanks for sharing!
Richa says
May 16, 2020 at 5:24 pmYay
Angel says
August 15, 2020 at 12:32 pmI adore this recipe and always make a double batch to freeze. My husband complains that it makes such a little amount. Thats because as soon as it’s done, I’m eating it out of the pan. Not much makes it to the dinner table. My only negative comment is it takes too long to make!
Michelle says
August 20, 2020 at 9:41 pmI’ve tried many veggie loafs and this one is my absolute favorite! I used Trader Joe’s precooked lentils and quinoa I had previously cooked. It made it come together much faster. I love the addition of the fennel and tahini to give it some richness. I served it with mashed potatoes and Brussels sprouts. This will be my go to loaf in the future.
Annie says
October 13, 2020 at 8:41 pmCould this be baked in muffin tins? Thank you!
Richa says
October 13, 2020 at 11:13 pmYes. They’ll need less time.
Terry says
November 26, 2020 at 1:57 pmThis was the centerpiece of our Thanksgiving feast and it was delicious! I substituted pecans, pulsed in the food processor, for the raisins, otherwise followed the recipe exactly. My husband said to not wait for a holiday to make this again. Thank you!
Richa says
November 27, 2020 at 1:19 amAwesome
Amy says
November 27, 2020 at 11:58 amDefinitely a keeper. EVERYONE loved this loaf.
Jaya says
January 6, 2021 at 9:21 amThis tasted really good even before it was baked in the oven. I ate 30% of it before I even baked it, and I debated if I should bake it or just eat it like that. I don’t know if I was supposed to do that? Is it okay to eat it unbaked? Thank you so much for the flavourful recipe, Richa!