Apple Quinoa Lentil Loaf
Recipe type: Vegan, Dinner, Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 8
This vegan lentil loaf is full of delicious fall flavor from the sauteed apples, onions, carrots, walnuts, celery, and herbs. It makes the perfect plant-based holiday dinner for Thanksgiving or Christmas.
  • 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
  1. Preheat oven to 350 F.
  2. In a medium pan, heat olive oil. Saute onion, walnuts, and garlic for about 5 minutes.
  3. In a food processor, pulse apple, celery sticks, and carrots until diced (or finely chop by hand).
  4. Add veggies to pan and continue to saute for 5 minutes.
  5. In a small bowl, combine flax seed and water. Let sit.
  6. Combine lentils and quinoa in food processor. Pulse until incorporated, but still chunky.
  7. In a large bowl, combine quinoa bean mixture, veggies, ½ cup oat flour, flax mixture, thyme, rosemary, sage, and salt.
  8. Add parchment paper to a loaf pan and press mixture into pan.
  9. In a small bowl, combine ketchup and cranberry sauce. Spread half over the loaf. Reserve the rest for dipping.
  10. Cook for 1 hour and 15 minutes.
  11. Let loaf sit for 10-15 minutes before serving.
Recipe by Whitney E. RD at