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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
Vegan Lentil Quinoa Loaf
Ingredients
Loaf:
- 1/2 cup dry 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, finely chopped 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 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 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
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 information is automatically calculated, so should only be used as an approximation.
See Step step pictures on this Thanksgiving Menu post.
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
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.
We have made this every Thanksgiving in place of turkey for about 6 years now. Sometimes for Christmas too. Every year I ask myself the same question-why do I wait until the holidays to make this? It’s so good!!
I have it down now to use pre chopped veggies and cooked lentils and quinoa so it comes together fast. I also add chopped roasted chestnuts. It’s delish!! Can’t wait to eat it again!
Awesome! Thanks so much for taking the time to comment.
This has been our Thanksgiving main dish for years! It’s sooooo good. Look forward to it every time. The only change we make is doubling the glaze to have some to spread on the slices when serving.
Great tip!
This is always amazing!
This loaf Always comes out great!!
Yay!!
This was wonderful ❤️ I’m glad I made two loafs. I used canned lentils. I will make this forever! Thank you for amazing recipes!
Awesome! Thanks for taking the time to comment.
I Made it today for my Easter dinner tonight. It is amazing! Due to health reasons, I have been Vegan and gluten free for 1 year now. Thank you for this very thought out, easy to follow, delicious alternative. I made 2 loaves.
❤️❤️
Very good lentil loaf recipe. It is firm and doesn’t fall apart when serving. Makes a good wrap sandwich, too. I omitted the raisins and maple syrup, and changed the seasoning to suit my preference. I used 1 1/2 tsp of Bell’s Poultry Seasoning instead of the bay leaf, thyme and oregano. I haven’t tried freezing it, but it looks like it would freeze well.
Thanks for taking the time to comment!
Very nice recipe. I have made a lot of these kinds of loaves and like them all. The raisins were a surprising addition. Also, I love ground fennel, and so few recipes call for it. I was happy that salt was left out; the coconut aminos and Worcestershire sauce contain enough sodium for me. Thank you.
So glad you liked it!
Just popped this loaf in the oven and the mix tastes delicious. So many ingredients, but fortunately being vegan for 7 years I had all of them. Looking forward to tasting the loaf. I came across the recipe whist searching for vegan recipes with high iron content.
Report back once it’s done!
The taste is fantastic though! Under ingredient, the carrots say they can be grated or thinly sliced. I used my food processor to thinly slice them but they didn’t get cooked enough to “mash” together with lentils and quinoa. Then I read the end after I was finished that all veggies should be “finely chopped” so it’s not crumbly. Please just say finely chopped and save everyone else the hassle.
Updated it to finely chopped. The second instruction says to cook them until tender so that when you mash them even the larger pieces will break down.
In the oven now. I’m going to give this 5 stars now because the mix itself tasted amazing! I could eat it raw! I bet the mix would make good veggie burgers, too. If it’s as good as I am confident it will be, I won’t ever use another veggie loaf recipe.
Yay
This is your third recipie I’ve made and so far are smitten with all! Happy tastebuds!
Thank you for making my recipes!