Apple Quinoa Lentil Loaf
– Vegan & Gluten-Free
This vegan lentil loaf is bursting with fall flavor from apples, carrots, celery, walnuts, and cranberry tomato glaze. It’s the perfect substitute or complement to your holiday bird.
I hope you’re not full because I’ve got one more vegan Thanksgiving recipe coming at you!
Today, I’m sharing the last — but most important — recipe for your plant-based holiday table:
my Apple Quinoa Vegan Lentil Loaf.
I’ve made different versions of this recipe many times over the years and even served it last year for Thanksgiving, much to the chagrin of my mother who didn’t want it stealing the show from her bird.
Every time I make it, I get the same response from friends and family: “Wow!”
People are always surprised by how delicious and hearty this meat-free “meatloaf” tastes.
As I mentioned in my last post featuring my Sweet + Savory Thanksgiving Vegetables, I am a sucker for sweetness so naturally, even this main dish has a hint of fruity flavor from the apples and cranberry tomato glaze.
The subtle sweetness is balanced out with sauteed onions, carrots, celery, toasted walnuts and pungent herbs such as thyme, rosemary, and sage.
By the way, if you’re unsure of how to properly cut herbs, this quick video gives a super easy tutorial.
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 cup onions, diced
- 1 cup walnuts, chopped
- 1 apple, peeled and cored
- 4 celery sticks
- 2 large carrots
- 2 cups cooked lentils
- 1 cup cooked quinoa
- 3 tablespoons ground flax seed + ½ cup warm water
- ½ cup oat flour
- 1 tablespoon thyme, finely chopped
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon sage, finely chopped
- 1 teaspoon salt
- ½ cup ketchup
- ½ cup cranberry sauce or cooked, pureed cranberries
- Preheat oven to 350 F.
- In a medium pan, heat olive oil. Saute onion, walnuts, and garlic for about 5 minutes.
- In a food processor, pulse apple, celery sticks, and carrots until diced (or finely chop by hand).
- Add veggies to pan and continue to saute for 5 minutes.
- In a small bowl, combine flax seed and water. Let sit.
- Combine lentils and quinoa in food processor. Pulse until incorporated, but still chunky.
- In a large bowl, combine quinoa bean mixture, veggies, ½ cup oat flour, flax mixture, thyme, rosemary, sage, and salt.
- Add parchment paper to a loaf pan and press mixture into pan.
- In a small bowl, combine ketchup and cranberry sauce. Spread half over the loaf. Reserve the rest for dipping.
- Cook for 1 hour and 15 minutes.
- Let loaf sit for 10-15 minutes before serving.
Despite the long list of ingredients, it’s relatively easy to make using a food processor to quickly chop the vegetables and mash the beans. If you don’t have a food processor, you can chop everything by hand.
While the loaf cooks, whip up all your vegan Thanksgiving side dishes!
Vegan Thanksgiving Side Dishes:
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Weigh In: What are you making for Thanksgiving? Will you try this Vegan Lentil Loaf?