Vegan Lentil Quinoa Loaf with Spicy Glaze

By Vegan Richa · 90 min

Ingredients

Instructions

1. Put the lentils, bay leaf and water in a pan over medium heat. Bring to a boil and cook 20 minutes. Rinse the quinoa, add it to the pan, partly cover and cook until both are very tender and easily mashed, about 10 to 15 minutes total, stirring after 10 minutes. Drain any excess water and remove the bay leaf.
2. Heat the oil in a skillet over medium heat. Add the onion, garlic and jalapeño and cook 5 minutes until translucent.
3. Add the celery, carrot, thyme and oregano and cook 5 minutes until tender. Stir in the raisins and cook 2 minutes. Remove from heat.
4. Add the cooked vegetables and flaxmeal to the lentil-quinoa mixture. Mash until at least half the lentils and quinoa are mashed, leaving some whole lentils.
5. Stir in the sauces, tahini, nutritional yeast and fennel seeds. Taste and adjust salt and seasoning.
6. Mix in the breadcrumbs. Shape a test patty: if too sticky, add more breadcrumbs; if too crumbly, add a wet ingredient or a flax egg.
7. Press the mixture firmly and evenly into a parchment-lined 8.5 by 4.75 inch loaf pan. Spread the glaze over the top.
8. Cover with foil and bake at 375°F (190°C) for 25 to 30 minutes. Uncover and bake 5 to 10 minutes more. Rest 15 minutes before slicing.

Summarized from Vegan Richa's video. Watch it for the details.

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GarlicOnionCarrotCeleryBreadcrumbLentilRaisinTahini