Gluten-free Quinoa Lentil No-Meatloaf – Loads of flavor. Made with no mushrooms, no Braggs, no coconut aminos, no Worcestershire, and no oil.

Gluten-free Quinoa Lentil No-Meatloaf on a platter with a plate served out on and ready to eat.

This scrumptious veggie meatloaf is not only vegan, but also gluten-free and oil-free. It does not contain any Braggs, coconut aminos, mushrooms, or Worcestershire sauce. And it can be easily made ahead of time. Which means it’s perfect for holiday meals. (But this yummy veggie loaf is so delicious you’ll want to eat it year-round!)

Quinoa Lentil No-Meatloaf – A Healthy Main Dish

Gluten-free Quinoa Lentil No-Meatloaf in a loaf pan with a knife beside.

This WFPB (whole-food-plant-based) Quinoa Lentil No-Meatloaf is jam packed with slimming and strengthening nutrients like iron, protein, B vitamins, magnesium, and fiber.

The antioxidants and fiber in this healthy loaf have been shown to help manage blood sugar levels and type 2 diabetes and high blood pressure.

And, this vegan loaf is both gluten-free and oil-free.

Vegan Thanksgiving Dish

Gluten-free Quinoa Lentil No-Meatloaf on a platter with a plate of meatloaf on the side.

Quinoa Lentil No-Meatloaf is the perfect vegan main dish for the holiday season because

It’s easy to make.
Everyone will love it.
It’s gluten-free, so even those who can’t eat gluten can enjoy it!
It can be made ahead of time (when you aren’t trying to juggle 10 other things while preparing the holiday meal).

Make Ahead Meal

Being able to make this vegan meatloaf ahead of time makes meal prep so much easier.

There are two ways you can make this ahead of time:

Option 1

Up to 2 days ahead, combine ingredients as directed and pack into loaf pan. Cover loaf pan well or place the entire pan in a Ziploc bag. Store it unbaked in the refrigerator for up to 2 days. Bake as directed.

Option 2

Prepare loaf up to 3 days ahead and bake as directed. Allow to cool. Place in an air-tight container or Ziploc bag and place in refrigerator. Reheat covered in a low oven.

To freeze this loaf, slice and allow the loaf to cool completely. Store in freezer-safe container. You can use parchment paper between the slices so they don’t stick together.

Serving Suggestions

Gluten-free Quinoa Lentil No-Meatloaf on a platter, sliced and ready to serve.

Serve this Quinoa Lentil No-Meatloaf with a salad and one of my slimming salad dressings and you have a delicious and satisfying meal.

As a holiday main dish, Quinoa Lentil No-Meatloaf goes great with:

Coleslaw

Roasted Sweet Potato Coins

Mashed potatoes

Green beans

Skinny Scalloped Potatoes

Leftovers

It’s unlikely you’ll have leftovers of this delicious loaf, but if you do, they’ll keep in the refrigerator for about 5 days.

Here are some yummy ways to serve those leftovers.

Meatloaf sandwiches –

Leftover Veggie Loaf makes a great sandwich. Just heat a slice or two of the loaf on a hot skillet (I use my cast-iron skillet). Serve hot between 2 slices of bread slathered with ketchup or this delicious Cashew Dressing.

Veggie Sandwich Spread –

You can also use leftover loaf to make a luscious sandwich spread. Place cold or room-temperature veggie loaf in a bowl. Add a generous amount of Cashew Dressing. Mix well, mashing loaf as you mix. Spread on bread or toast.

Quinoa Lentil No-Meatloaf

Loads of flavor. Easy. Made with NO mushrooms, NO Braggs, NO coconut aminos, NO Worcestershire, and NO oil.

Don’t let the long recipe deter you. This veggie loaf iseasy to make and only requires 20 minutes of hands-on time.

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Prep Time 40

Bake Time 55

Total Time 1 35

Course Main Course

YIELD 10 slices

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

1/3 cup uncooked brown lentils
1 1/3 cups water
1/2 cup uncooked quinoa - (white quinoa)
1 1/4 cups raw walnuts
1 tablespoon + 1 teaspoon granulated onion
2 teaspoons dried basil
1 1/4 teaspoons salt
1 teaspoon dried parsley
1 teaspoon granulated garlic
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/4 teaspoon celery salt
1/8 teaspoon rosemary
1 1/2 cups diced onion
3 tablespoons tomato paste
1 teaspoon sorghum or blackstrap molasses – optional
1 teaspoon lemon juice
2 tablespoons brown flax seed meal
1 tablespoon tomato glaze (recipe below)

Instructions

Place lentils and water in medium-large saucepan. Cover and bring to boil. Reduce heat and simmer for 15 minutes.
After lentils have cooked for 15 minutes, increase heat to medium, quickly add quinoa to pan, give them a quick stir, and replace lid.
Once mixture returns to a boil, reduce heat and simmer for an additional 15 minutes or until all liquid is absorbed and lentils are very soft.
Meanwhile, place walnuts in food processor. Coarsely grind walnuts. Do not over chop them; you should still have medium-large pieces of walnuts as they give texture to the loaf. Transfer to a small bowl and set aside.
Dice onion into large dices and place in food processor. Add seasonings, tomato paste, molasses (if using), and lemon juice. Pulse a couple times or just until ingredients are combined.
When lentil-quinoa mixture is finished cooking, remove from heat and stir in flax seed meal.
Transfer approximately half (about 1 3/4 cups) of lentil-quinoa mixture to the food processor.
Process until sticky and all ingredients are well chopped, but not pureed. Mixture should be like a pâté.
Stir walnuts into the lentil-quinoa mixture remaining in the pan. Add mixture in food processor to pan and stir very well until combined.
Preheat oven to 375°F.
Line a 3.5- x 7.5-inch loaf pan with a piece of parchment paper the same length of the loaf pan and long enough to come up and over the sides by a few inches.
Transfer the mixture into the prepared pan. Press the mixture firmly into the pan and smooth out the top. Spread top with 1 tablespoon tomato glaze
Bake uncovered at 375°F for 50 to 55 minutes.
Serve hot with extra Tomato Glaze if desired.