APPLE QUINOA LENTIL LOAF
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
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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- Rinse the quinoa, and then add it to the saucepan with the lentils. Partially cover, and continue to cook for 15 minutes until quinoa is soft. Add more water if needed. The best is to have no water left in the end. If water remains, drain it off. Remove the bay leaf and set lentils and quinoa aside until needed.
- Heat oil in a skillet over medium heat. Add onions, garlic, and jalapeño, and sauté for 5 minutes. or until translucent. Add celery, carrots, green pepper, thyme, oregano, and salt, and stir well. Cook for 5 minutes, or until the veggies are just tender. Add the raisins and cook for 2 minutes. Turn off the heat and set aside until needed.
- In a large bowl, add the tomato paste, mustard, and soy sauce and mix well. Add the prepared lentils and quinoa, as well as the prepared vegetable sauté, chopped nuts, and optional ground flax seeds, and mix well. Add the breadcrumbs or wheat-free oats to achieve a good consistency. The loaf mixture should be not to dry, and not to wet.
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