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5 from 5 votes

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.
Prep Time40 minutes
Bake Time55 minutes
Total Time1 hour 35 minutes
Servings: 10 slices
Author: 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 1/2 cups diced onion
  • 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 rubbed sage
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon dried ground rosemary
  • 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, stir in flax seed meal. (Stir well to help flax gel a little. This is important as it helps loaf hold together well!) Remove from heat.
  • Transfer approximately half (about 1 3/4 cups) of lentil-quinoa mixture to the food processor.
  • Process until sticky and all ingredients are very well chopped and very well combined. Mixture should be like a pâté. This step is essential to ensure your loaf holds together well.
  • 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.

Notes

1. A 12-cup food processor is the minimum size required for this recipe.
2. To ensure your loaf holds together well and isn't crumbly, refer to tips in post.