Quinoa & Lentil Loaf with Tomato Sauce
 
Prep time
Cook time
Total time
 
Serve with some creamy mashed potatoes. I like mine with Earth Balance butter, non-dairy unflavored milke and a couple of tablespoons of nutritional yeast. This loaf would also be delicious topped with Ordinary Vegan Mushroom Gravy.
Author:
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 2 cups quinoa cooked
  • 1½ cups lentils, cooked, roughly mashed
  • 2 flax eggs - 2 tbsp ground flax seed, 6 tbsp of water
  • 3 tbsp low sodium soy sauce or tamari
  • 1 tbsp extra virgin olive oil
  • 2 tbsp worchestershire sauce
  • 2 tbsp dijon mustard
  • ¼ cup of your favorite barbeque sauce or ketchup
  • 1 tbsp sirichia
  • 1 tbsp fresh oregano
  • small handful fresh chopped parsley
  • 1 teaspoon dried basil
Topping
  • ¼ cup bbq sauce, spicy ketchup or fresh tomato sauce.
Instructions
  1. Pre-heat oven to 375 degrees
  2. Combine ground flax seeds and 6 tbsp water, whisk and refrigerate for 10 minutes to thicken
  3. In a medium saucepan add olive oil and heat on medium high. Add onions and reduce heat to medium. Saute onions for about five minutes. If pan gets dry, add some veggie broth.
  4. Add in garlic and cook for another minute.
  5. In a measuring cup whisk together worchestershire sauce, soy sauce, mustard, bbq sauce, and sirichia.
  6. In a large bowl add onion garlic mixture, cooked quinoa, lentils,worchestershire mixture, flax eggs basil, oregano and parsley. Mix well
  7. Transfer mixture into a 1½ quoart loaf pan and top with your favorite sauce.
  8. Place in oven and cook for 30 minutes.
  9. Remove from oven and let cool for 5 minutes. Serve.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/clinton/