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Writer's pictureMarisa's Vegan Recipes

Vegan Lentil & Quinoa Loaf

Updated: Jul 14, 2019

My whole family love this one! It's got a great texture and tastes good hot or cold.


This loaf is great served with homemade chips and/or gravy! It would be great to have with a roast!


I would recommend that if you are like me and get ingredients ready as and when you need it, that you prepare it all before you start. This recipe goes quite fast and it's a lot easier to have it all ready to go for this one.


Ingredients

1/2 Cup (96g) Lentils

1/3 Cup (56.67g) Uncooked Quinoa

1 Bay Leaf

2 1/4 Cups Water

2 tsp Oil

3/4 Cup 120g Chopped Onion

3 Cloves garlic - Finely chopped

2 Celery sticks - Finely chopped

1 Large Carrot - thinly sliced

1/2 tsp Dried thy,e

1/2 tsp Dried oregano

2 tbsp Chia seed

1 tbsp Vegan Worcester sauce

3 tbsp Ketchup

2 tbsp Tahini

2 tbsp Nutritional Yeast

1/4 tsp Coarsely ground fennel seeds

1/2 Cup (54g) Breadcrumbs

Chilli flakes - To taste

Salt - To taste


Method

* In a medium pan combine lentils, bay leaf and water, over a medium heat. Bring to boil and cook for 5 minutes. I use red lentils but any colour would work. Just remember some lentils cook faster than others, so adjust the recipe as needed.

* Add Quinoa until tender and easily mashed. You can over cook the lentils slightly to make it easier to mash. Don't forget to stir the mix to stop it from sticking to the pan. You can add more water if needed.

* Drain the excess water and remove the bay leaf


* Heat oil in a skillet over medium heat. Add onion and garlic. Cook for 5 minutes. Any frying pan would do for this part.

* Add the celery, carrots, thyme and oregano. Mix well and cook for 5 minutes. The cooking time might need slightly longer. Cook until the vegetables are tender. Remember you are going to mash this mix soon.

* Add the cooked vegetables and chia seeds into the lentils. Mix well and then mash. You can leave a few whole lentils.

* Add the ketchup, Worcester sauce, tahini, yeast and fennel seeds. Mix well.

* Add salt and chilli flakes to taste. Want to make this a little hotter? Why not add some jalapenos or chilli of your choice.

* Add breadcrumbs. If the mixture is too sticky you can add more breadcrumbs to the mix. A little sticky is okay.


* Preheat the oven 190C


* Prepare the loaf tin. Baking parchment is best to use for this. You want to leave a little hanging over the edge to make it easier to pull it out once cooked.


* Press the mixture into the tin. You want to press the mixture in well. Really pack it in so it sticks together when cooked.


* Cover the loaf tin with foil. Bake for 30 minutes.

* Bake uncovered for 10 minutes. This isn't exact. Different ovens cook at different times. So this may take a little longer for some of you. Cook the loaf until it's golden brown and you can put a cocktail stick, or knife, into the loaf and pull it out clean.


Let the loaf cool for roughly 15 minutes before you cut into it.


Enjoy!


If you want to mix this up, why not try adding some raisins to the mix.







Check out some of my other recipes;



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Email; 

marisasveganrecipes@hotmail.com

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