Apple Quinoa Lentil Loaf Recipes

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APPLE QUINOA LENTIL LOAF



Apple Quinoa Lentil Loaf image

This vegan alternative to meatloaf is bursting with hearty flavor from apples, carrots, celery, walnuts and a cranberry-tomato glaze.

Provided by Whitney English

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 cup diced onions
1 cup chopped walnuts
1 tablespoon minced garlic
1 apple, peeled, cored and roughly chopped
4 celery stalks, roughly chopped
2 large carrots, roughly chopped
3 tablespoons ground flaxseed
1/2 cup warm water
2 cups cooked lentils or drained, canned lentils
1 cup cooked quinoa
1/2 cup oat flour
1 tablespoon finely chopped thyme leaves
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped sage leaves
1 teaspoon kosher salt
1/2 cup ketchup
1/2 cup cranberry sauce or pureed cooked cranberries

Steps:

  • Preheat the oven to 350 degrees F. Line a loaf pan with parchment.
  • In a medium skillet, heat the olive oil over medium heat. Add the onions, walnuts and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes.
  • Meanwhile, combine the apple, celery, and carrots in a food processor and pulse until finely chopped (or finely chop with a knife). Add to the skillet and continue to cook, stirring occasionally, for 5 minutes.
  • Meanwhile, combine the flaxseed and water in a small bowl. Stir and let sit for 3 to 5 minutes.
  • Combine the lentils and quinoa in the food processor. Pulse until incorporated, but still chunky. Transfer to a large bowl. Add the apple-walnut mixture, oat flour, flaxseed mixture, thyme, rosemary, sage, and salt. Gently mix to combine, then transfer to the prepared loaf pan.
  • Stir to combine the ketchup and cranberry sauce in a small bowl. Spread half over the loaf with a basting brush or spoon. Reserve the rest for serving.
  • Bake until the loaf is heated through and the glaze starts to caramelize, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest for 10 to 15 minutes, then serve with the remaining sauce.

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  • Add celery, carrots, thyme, oregano, and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, and mix . Cook for 2 minutes. Take off heat.
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