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    Home » Recipe Pages

    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.

    Vegan Lentil Quinoa Loaf with Spicy Glaze | VeganRicha.com #vegan #holiday #lentilloaf

    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

    Recipe Card

    Print Recipe
    4.94 from 65 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.

    Vegan Lentil Quinoa Loaf for Thanksgiving 2014 | Vegan Richa

    Reader Interactions

    Comments

    1. Libby Fife

      December 03, 2017 at 10:47 am

      5 stars
      I hopped over to your site via Gena @ The Full Helping. This loaf just came out of the oven and it smells delicious. I tasted the mixture prior to baking and that was delicious too. Definitely on the right track! I made some substitutions and a few omissions but stuck to the basic idea. This looks to be a wonderful all purpose recipe so I wanted to say thank you. Your site looks like it will be a great reference place for me.
      Thank you again,
      Libby

      Reply
    2. Corinne

      November 26, 2017 at 3:35 pm

      5 stars
      I made this for the vegans and a meat version for the carnivores at the same time. We all liked this version equal to or better than the meat version. Well done!

      Reply
      • Richa

        November 28, 2017 at 11:20 am

        yay!

        Reply
    3. Curt M

      November 23, 2017 at 5:59 pm

      5 stars
      Hi. I made this today for Thanksgiving. It was delicious. Very meaty for a vegan meatless loaf. The only mod I made was omitting the tahini, since I did not have any on hand. But still was super flavorful.

      Reply
    4. Meredith McCarthy

      November 19, 2017 at 7:59 am

      Hi Richa,

      I am a huge fan of all of your recipes and love your Indian Kitchen cookbook. I’d love to make this loaf for Thanksgiving but I’m wondering if it will hold together if I fill a loaf pan to the top. It would end up being about twice the thickness of yours. Thank you!

      Reply
      • Richa

        November 19, 2017 at 12:34 pm

        It might be harder to slice it. I would make a bigger pan like a 9 by 11 baking dish for a double or triple the recipe, so that the loaf is just slightly taller. That way it will cook through well and be easier to handle.

        Reply
    5. Asgerdur Thorvaldsdottir

      November 16, 2017 at 1:40 pm

      Any substitutions for Tahini?

      Reply
      • Richa

        November 16, 2017 at 2:04 pm

        nut butter or omit

        Reply
    6. Jeanne

      November 15, 2017 at 4:25 pm

      4 stars
      I made the mushroom quinoa patties several months ago and this recipe looks very similar, the patties were delicious but the didn’t hold their shape too well. What do you recommend adding more of so the same doesn’t happen to the loaf? Or what am I doing wrong?

      Reply
      • Richa

        November 15, 2017 at 11:33 pm

        Patties and loafs depend on many variables. Sometimes things like extra moisture (quinoa can easily hold extra), larger veggie/bean pieces, not enough mashing etc affect the hold. You have to adjust the mashing and binding(add flour or breadcrumbs), based on the consistency of the mixture. You can add more flour to a small portion, make patties and check if they hold better and so on. This loaf is pretty sturdy if you pack it up well. Loafs cook longer and get sturdier, while patties have less time to cook, so they need to be sturdy to begin with.

        Reply
    7. Morgan

      September 25, 2017 at 12:00 pm

      4 stars
      The flavor on this was awesome – and yes, the raisins were surprisingly good in it (I chopped them up fine) as well as the fennel. We, too, served them with mashed potatoes, caramelized onion gravy, and green beans with lemon pepper. SO good. But I did have the problem that I always have with lentil loaves that the final product is still mushy. I baked the loaves (I doubled the recipe and made 2 loaves last night) longer for both the covered and uncovered portions. What am I doing wrong? The unbaked consistency looked very similar to your video tutorial (which was great, BTW). I did see your advice on one comment to slice and rebake leftovers, but apart from that – any advice on how to get firmer loaves? Thank you, Richa!

      Reply
      • Richa

        November 15, 2017 at 12:12 pm

        yum, sounds perfect with the gravy and beans! Maybe the loafs are overmashed or the lentils overcooked? There are different types of lentils within brown lentils. Some cook a bit faster and are softer when cooked, while others are sturdier. Green lentils are sturdier than brown lentils, so try those. Cook them to al dente, as they will cook during baking as well. The sturdier lentils will make a chunky texture. You an also add some coarsely chopped walnuts to add texture to the loaf. That wil also break the mushyness if the lentils happen to get overcooked. Hope this helps!

        Reply
    8. Cece

      July 29, 2017 at 5:30 pm

      5 stars
      Loved it, great flavor. Just made it for a second time, doubled the recipe this time to make 1 large loaf.

      Not sure if I should cool longer or not. Will find out soon.

      Thank you so much for sharing.
      I believe I will buy your cookbook.

      Reply
    9. Evan

      July 26, 2017 at 4:13 pm

      5 stars
      Loved this! Followed everything as exact, minus dried cranberries for raisins. So delicious and so much flavor!

      Reply
    10. Mallica

      June 24, 2017 at 1:29 am

      5 stars
      Is brown lentil Unskinned masoor dal?
      I live in India and there are so many lentils
      Not sure which one you have used

      Reply
      • Richa

        June 24, 2017 at 10:27 am

        its called Sabut Masoor or just Masoor or brown masoor. Masoor dal is the skinned split version of the lentil. See pictures and hindi- english names here https://www.veganricha.com/indian-dals-names

        Reply
        • Mallica

          June 25, 2017 at 8:50 am

          Thank you so much
          I can’t wait to try this recipe out
          You have made my gluten free vegan life so interesting:)

          Reply
    11. Randy kasper

      May 28, 2017 at 9:20 pm

      5 stars
      Just made this. Fantastic! No fennel seeds or worcestershire sauce in house and did not miss them . Thank you!

      Reply
    12. Sergio

      May 17, 2017 at 11:37 pm

      5 stars
      Hi sorry what is bar leaf?? I cant translate…

      Reply
      • Richa

        May 18, 2017 at 8:26 pm

        its bay leaf, it has a cinnamony minty flavor. you can omit it.

        Reply
    13. Heather

      April 10, 2017 at 5:17 pm

      5 stars
      This was amazing! Best lentil loaf I’ve had yet, and I’ve made a few. Love the variety of flavors that all of the different ingredients bring and the overall healthiness of the dish. The spicy glaze is fantastic, though I could certainly make it without a glaze at all and still really enjoy it. Would likely make lovely meatballs as well. I followed the recipe pretty much exactly using panko for the breadcrumbs (about 2/3 cup total). Added a good amount of salt and some more dried herbs after tasting the mix; the flavors are so wonderful. Loved the raisins in it, though the spouse wasn’t a huge fan of them. Overall the omnivore spouse really enjoyed this loaf, though, and the two of us polished it off in just two days! This is going on my list of ‘do overs’ for sure; thanks!

      Reply
    14. Frankie

      March 12, 2017 at 10:10 am

      5 stars
      Just made this and I “had” to make a double batch 🙂 Soooo yummy!!! I couldn’t stop eating spoonfuls of it before it was even cooked in the oven. One loaf is a wee bit smaller than the other 🙂

      Reply
    15. Tracy

      March 02, 2017 at 6:08 pm

      5 stars
      Made this tonight for dinner….SO good! Thank you! I will be making on a regular basis!

      Reply
    16. shynne

      February 28, 2017 at 2:48 am

      Is there substitute for flax meal? thanks

      Reply
      • Richa

        February 28, 2017 at 10:24 am

        chia seed meal or omit it.

        Reply
    17. Peter

      February 27, 2017 at 7:46 pm

      5 stars
      Looks yummy ???? thank you ! I will make this tomorrow.

      Reply
    18. Camille PP

      February 23, 2017 at 4:58 pm

      5 stars
      This is delicious! Thank you!

      Reply
    19. Di

      January 11, 2017 at 4:29 pm

      Holy. Gawd. I made this for supper tonight, with mashed potatoes, and it was absolutely FANTASTIC. I was somewhat skeptical bout the raisins, so I added only about half of them, chopped very tiny. I have to admit they really made the dish. The glaze was the perfect touch, the texture was spot on, and the smell was heavenly. I loved that I could lick the meatloaf mixture off my fingers after mixing and shaping it,lol! Thank you for this amazing recipe….it Ius my vegan go-to forever!

      Reply
      • Richa

        January 11, 2017 at 4:39 pm

        yay! awesome!

        Reply
    20. Jen

      January 10, 2017 at 12:42 pm

      I was so happy to find a great lentil loaf recipe without walnuts. I QUADRUPLED this recipe for a community meal at my church this past weekend and it was a big hit. If anyone is considering making several at one time, I can tell you it works well. 🙂

      I got lots of requests for the recipe, so I have been sharing it all week.

      Thank you so much! I’ll definitely be making again!!

      Reply
      • Richa

        January 10, 2017 at 1:35 pm

        Thats awesome!!

        Reply
    21. Antoniya Koleva Zorluer

      January 09, 2017 at 10:36 pm

      5 stars
      Thank you for this amazing recipe! I loved it and it turned out perfect the first time even though I had to omit some ingredients not available here in Turkey like the Worchester sauce. This is going to become one of my favorite vegan dishes!

      Reply
    22. Daisy

      January 04, 2017 at 8:20 pm

      5 stars
      This was my first time making anything like this. I’m so impressed with the flavor and the texture! It’s so yummy I’m definitely making it again and again!! I did change it a little bit, I used an egg instead of the flax seed egg mixture and added cilantro to the loaf. Thanks for the recipe!!

      Reply
    23. Ari

      December 11, 2016 at 4:37 am

      5 stars
      This recipe is simply wonderful and I make it on a regular basis. Better than “real” meatloaf IMHO. Thanks Richa!

      Reply
    24. Eszter

      November 23, 2016 at 11:47 am

      It looks delicious! One question, I already have some cooked lentils so I’m wondering how much I should use for the recipe? How much does half a cup of dry lentils equal when it’s cooked?

      Reply
      • Richa

        November 23, 2016 at 12:18 pm

        yes you can use precooked lentils. You need about 1 1/4 cup cooked lentils and 1 cup cooked quinoa. a bit more or less works fine.

        Reply
        • Eszter

          November 24, 2016 at 9:00 am

          Thank you!! I’m excited to make this ????

          Reply
    25. Emaleigh Downey

      November 23, 2016 at 7:17 am

      can i make this the day before and then re heat in the oven?

      Reply
      • Richa

        November 23, 2016 at 12:21 pm

        yes. you can prebake for 25 minutes and store (refrigerate or freeze). Then bake again for 15 mins and serve.

        Reply
        • Emaleigh Downey

          November 24, 2016 at 6:22 pm

          5 stars
          Thank you so much! This was amazing!

          Reply
    26. Ursula Carpenter

      November 21, 2016 at 12:32 pm

      Do you use cooked or dry lentils?
      Thanks for clarifying.

      Reply
      • Richa

        November 21, 2016 at 12:55 pm

        yes dry uncooked lentils. If i use cooked lentils, i mention “cooked lentils”.

        Reply
    27. Jen

      November 20, 2016 at 6:51 pm

      We had this for dinner tonight and it was AMAZING!! It is the best loaf I have ever tasted (and yes, I have tried many)! This will definitely be going into the regular rotation. I am going to triple batch it next time and freeze two for quick weeknight meals. I am also going to bring this to Thanksgiving dinner. Thank you for this recipe and your cookbook – all your recipes are fantastic!

      Reply
      • Richa

        November 20, 2016 at 9:52 pm

        Awesome!

        Reply
    28. Esme

      November 13, 2016 at 5:32 pm

      This looks so delicious!. Can I cook the quinoa separately instead of with the lentils?

      Reply
      • Richa

        November 18, 2016 at 10:32 am

        yes you can cook them separately. use less water with the lentils or you can drain it later. You need about 1 1/4 cup cooked lentils and 1 cup cooked quinoa.

        Reply
    29. Wendy

      November 12, 2016 at 6:19 pm

      5 stars
      I made a double batch tonight and it was delicious! I left out a few ingredients, but it was still perfect! I skipped the fennel and the tahini, forgot to put in the flax seed, and skipped the Worcestershire. Instead I added an extra dash of tamari, some hot sauce, a little agave, and a dash of rice vinegar. It was even better cold later on! I plan to make sandwiches with the leftovers. Everyone loved it, and this recipe will be a staple in our family! Thank you!

      Reply
    30. Rod Wolfe

      October 26, 2016 at 10:13 pm

      5 stars
      That was awesome!!! Best lentil loaf recipe I have found so far and can’t imagine how it could be any better. I removed the seeds from the jalapeño as I wasn’t in the mood for heat, left out the fennel cuz I was too rushed to grind some, and used some pre-made BBQ sauce for the glaze. Other than those mods, made as the recipe indicated. Rich, complex flavors and great texture and density. I took a chance and mad a double batch…glad I did!

      Reply
      • Richa

        October 26, 2016 at 11:46 pm

        Awesome!

        Reply
    31. Dante

      September 28, 2016 at 3:30 pm

      5 stars
      I just made this–fab!

      My only comment is that that optional jalapeño made mine really spicy, so for people sensitive to spice, I would suggest leaving it out and maybe only making the glaze spicy (which I did not do, in light of how spicy and loaf itself turned out). Really it was my own fault, since I’m no stranger to cooking with chilis. You might amend the recipe above to suggest removing the seeds and ribs/pith in order to bring down the spice level, or maybe just only using half.

      Overall, great recipe!

      Reply
    32. Jodie

      September 12, 2016 at 9:17 am

      I think I can modify this to my dietary restrictions – it looks wonderful. I have a reaction to onions and usually use onion powder. How will this affect the consistency? Should I reduce liquids somewhere?

      Reply
      • Richa

        September 12, 2016 at 11:18 am

        That should work fine. Onions get cooked, so they dont add much moisture. no need to change the liquids.

        Reply
    33. Brandy

      September 06, 2016 at 5:19 pm

      Hi!

      Thank you for this recipe. I made this last night using about a cup of oatflour but it still came out mushy. What can I do to save it??

      Thank you!

      Reply
      • Richa

        September 06, 2016 at 5:26 pm

        How mushy and what do you mean by mushy? The loaf is like a moist veggie burger kind of consistency. You can slice the loaf and bake the slices for 15 to 25 minutes or until the excess moisture evaporates to desired consistency.

        Reply
    34. Maureen DeMarco

      August 18, 2016 at 9:14 am

      Hi, I am looking for a replacement for the oats my daughter is allergic to GF & all substitutes except quinoa. Can I just add more quinoa ? Or maybe a coconut flour?

      Reply
      • Richa

        August 18, 2016 at 5:48 pm

        yes a bit more of quinoa and lentils should work.

        Reply
    35. Sheri

      July 29, 2016 at 4:35 pm

      This recipe looks great! I just ordered your cookbook. Is it in it by chance?

      Reply
      • Richa

        July 30, 2016 at 6:51 pm

        Thank you Sheri! The book has mostly new recipes and Indian and indian fusion. This recipe will be in my next book.

        Reply
    36. Angie

      July 12, 2016 at 10:08 am

      What kind of hot sauce do you use?

      Reply
    37. Laura Slitt

      March 16, 2016 at 11:02 am

      I need a “Falafel dog” recipe for taking to events for sale.
      A chic pea base with binder , spices, a special easy sauce, served on a HD bun.
      I have a propane flat top griddle to use at fairs etc so I need a recipe
      that is delicious and can be grilled to golden brown and crispy outside and soft inside..
      need to freeze the dogs wrapped in parchment paper in bags of
      20 or 30.

      Reply
      • Richa

        March 16, 2016 at 11:10 am

        Hi Laura,
        Try my falafel fingers recipe or other falafel recipe as the base. Add more flour so the mixture is less crumbly. You can also add some vital wheat gluten to make them sturdier. Precook them to atleast half the cook time and freeze. then grill when needed and serve. Make a small batch before committing to the the entire 20, so you know if the patties need to be adjusted with additional flour to make them sturdy. https://www.veganricha.com/?s=falafel

        Reply
    38. Kristy

      February 03, 2016 at 9:45 pm

      Richa, I LOVE this recipe so much! What a winner!!!

      Thank you!!!!

      Reply
      • Richa

        February 03, 2016 at 10:09 pm

        Awesome! thanks!

        Reply
    39. Becky Raymond

      February 03, 2016 at 3:00 am

      Very yummy! Lots of flavour and good texture. Thanks for the recipe!

      Reply
      • Richa

        February 03, 2016 at 10:40 am

        Awesome!

        Reply
    40. Kim

      December 23, 2015 at 6:15 pm

      I couldn’t find tamarind paste. Can tamarind sauce be substituted? Thanks!

      Reply
    41. Kim

      December 23, 2015 at 5:01 pm

      I couldn’t find tamarind paste to make soy free Worcestershire sauce. Can I just use tamarind sauce? Thanks

      Reply
      • Richa

        December 23, 2015 at 5:15 pm

        sure use tamarind sauce.

        Reply
        • Kim

          December 23, 2015 at 6:17 pm

          Thanks! Sorry I posted twice 🙂

          Reply
    42. Collin

      December 23, 2015 at 4:12 pm

      I am dying to try this recipe for Christmas Eve, but I’ve read the directions over and over and don’t see anything pertaining to the use of the yeast.

      If you’d please respond to clarify, I’d greatly appreciate it.

      Reply
      • Richa

        December 23, 2015 at 4:44 pm

        add it with the sauces

        Reply
    43. Tracey @ A Taste of Trace

      December 13, 2015 at 10:39 am

      5 stars
      WOW! Just made this last night and I LOVED it! Definitely one of the most flavourful lentil loaves I’ve ever tried! I needed a bit more time and water to cook the lentil & quinoa mix, but aside from that the recipe worked wonderfully for me! 🙂

      Reply
      • Richa

        December 13, 2015 at 11:44 am

        Awesome! yes the lentil cooking times may vary a bit depending on the type and age of lentils, stove etc.

        Reply
    44. DD

      December 07, 2015 at 11:49 am

      5 stars
      I made this for Thanksgiving for my daughter. My whole family gobbled it up!
      Delicious!

      Reply
      • Richa

        December 07, 2015 at 11:50 am

        yay! Thanks!

        Reply
    45. Hannah

      November 28, 2015 at 9:30 am

      5 stars
      I made this recipe for Thanksgiving and all my meat eating family loved it!! Definitely a keeper recipe 🙂

      Reply
      • Richa

        November 28, 2015 at 11:28 am

        yayyy!!!

        Reply
    46. Lissa

      August 25, 2015 at 5:35 pm

      This recipe looks just like my mother’s meatloaf which is always delicious. And I will be trying next week, thank you so much for sharing. Another one I will be trying this week that I came across earlier, I think your readers may like is Jamaican Quinoa and Peas.
      I found it here: https://www.fullfoodblog.com/jamaican-quinoa-and-peas/.
      Thanks again for your wonderful blog.

      Reply
    47. Kim

      July 07, 2015 at 11:42 am

      5 stars
      I always make double batch of this and freeze and serve slices for quick meal day.!

      Reply
    48. Damian

      June 23, 2015 at 1:10 am

      where can u get vegan Worcestershire sauce?

      Reply
      • Richa

        June 23, 2015 at 10:30 am

        you can find some on amazon.com https://www.amazon.com/s/ref=nb_sb_ss_c_0_9?url=search-alias%3Daps&field-keywords=vegan+worcestershire+sauce&sprefix=vegan+worcestershire+sauce%2Cstripbooks%2C218 or look for those brand names in local grocery or health stores

        Reply
    49. Sara

      June 21, 2015 at 8:22 pm

      Hi- thanks for all of your wonderful recipes- it’s so appreciated. My neighbors- who are from Syria- recently brought over some lentil-onion-bulghur wheat balls that were amazing- but I can’t get the recipe b/c they don’t speak English. I was thinking this recipe could work esp. that I’m trying to be gluten-free, and they have quinoa. Can I make them into balls instead of the loaf?

      Reply
      • Richa

        June 21, 2015 at 10:19 pm

        yes you can make them in flat balls and bake them or pan fry them on stove top.

        Reply
        • Leary

          February 25, 2016 at 5:03 pm

          I wanna try this recipe. If I make them into balls and I preferred to bake them, do I use the same temperature for the oven? Do I also covered them with foil?

          Reply
          • Richa

            February 25, 2016 at 7:10 pm

            yes bake at same temp for 15 to 20 mins. depends on the size of the balls. no need to cover the balls.

            Reply
        • Anca

          April 08, 2018 at 1:12 am

          Hello,I was wondering how to bake them if I make balls?How many degrees and for how long?Thank you!

          Reply
          • Richa

            April 08, 2018 at 11:16 am

            you can pan fry or bake the balls. For baking, bake at 400 deg F, place balls on parchment lined sheet. Cover with another sheet lightly and bake for 25 mins, then remove sheet, check if the balls already browning or still very moist. baste with the glaze liberally, then depending on if the balls were already browning or not, bake for another 10 or 20 mins if they were too soft.

            Reply
      • eva

        March 01, 2017 at 10:10 am

        Hello from Germany, Sara!
        The loaf is in the ofen.
        How about just inviting your neighbours over and cook it together!!

        Evae

        Reply
    50. Fareeha - faskitchen

      May 10, 2015 at 9:20 pm

      Wow.. This is the bestest quinoa recipe I have ever come across. Quinoa mystifies me so much, and I have always wondered how to cook it exoctically.. Well, I guess I dont need to look any further

      Reply
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