Vegan Lentil Quinoa Loaf

Vegan Richa
November 20, 2014

Ingredients:

  • 1/2 cup brown lentils
  • 1/3 cup uncooked quinoa (or use millet or other similar cooking grain)
  • 1 bay leaf
  • 2 1/4 cups of water
  • 2 tsp oil
  • 3/4 cup chopped onion
  • 3 cloves of garlic, finely chopped
  • 1 jalapeno, chopped (optional)
  • 1/2 cup celery finely chopped
  • 1/2 cup carrots, thinly sliced or grated
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 cup raisins
  • 2 tbsp flaxmeal or chia seed meal
  • 1 Tbsp worcestershire sauce  (or use a 1/2 tsp of tamarind paste, a tsp of molasses, vinegar and a 1/2 tsp ground mustard to make soy-free)
  • 2 to 3 Tbsp ketchup
  • 1 to 2 Tbsp tamari or use coconut aminos to make soyfree
  • 2 Tbsp tahini
  • 1 to 2 tbsp nutritional yeast
  • 1/4 tsp coarsely ground fennel seeds
  • 1/2 to 3/4 cup breadcrumbs or use coarsely ground oats or gf breadcrumbs to make gf

Glaze:

1/4 cup ketchup
1 tsp or more hot sauce to taste
2 tsp maple
1 tsp Worcestershire sauce

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