Lentil Quinoa Loaf (VEGAN, GLUTEN FREE, OIL FREE)

This Lentil Quinoa Loaf was first introduced when Sersie and I did our first holiday cook & chat... girls' night in. It was December 2020 and we were going through a second wave of the pandemic shutdowns. I had plenty of time to test out a few different healthy holiday meals, and landed with this lentil loaf. I've had different variations of the vegan lentil loaf over the years, but this one—a modified version of Vegan Richa's Vegan Lentil Quinoa Loaf—is my favorite.

Paired with garlic mashed potatoes, fast and easy caramelized onion mushroom gravy, and steamed broccoli, this meal is perfect for the holidays or anytime you want a heavy, comforting meal that won't rob you of your health.

You see, the typical animal-based meatloaf can have upwards of 20 to 30 grams of fat, not to mention high levels of saturated fat and dietary cholesterol. However, with less than 7 grams of total fat and zero dietary cholesterol, along with lots of fiber, this Lentil Quinoa Loaf is heart-healthy.

Lentil Quinoa Loaf has 20 key ingredients:

1. Brown or green lentils, dry
2. Bay leaf
3. Uncooked quinoa
4. Onion
5. Garlic
6. Jalapeno
7. Celery
8. Carrot
9. Thyme, dried
10. Oregano, dried
11. Raisins
12. Flaxseeds, ground
13. Dijon mustard
14. Tomato paste
15. Coconut aminos
16. Reduced sodium tamari soy sauce
17. Tahini
18. Nutritional yeast
19. Fennel seeds
20. Rolled oats, coarsely ground and gluten free (if sensitive)

Pro Tip

Yes, this lentil loaf has a lot of ingredients, so here's a pro tip. Organize the ingredients upfront into three groups:

1: Arrange the lentils, bay leaf, water and quinoa together.

2: Then group the chopped onion, garlic, jalapeno, celery, and carrot with the thyme and oregano.

3: The third group includes all the other ingredients: raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, tamari, tahini, nutritional yeast, fennel seeds and coarsely ground rolled oats.

Then follow these preparation instructions below to whip up a delicious and nutritious vegan lentil quinoa loaf.

How to Prepare

Combine lentils, bay leaf and water in a pan over medium heat and cook for 20 minutes. Add uncooked quinoa to the pan, cover and cook until both are tender, about 10 to 15 minutes. Remove bay leaf and transfer to a large mixing bowl. Set aside.

Heat a large sauté pan over medium heat. Add onions, garlic, and jalapeno and dry sauté for 4 to 5 minutes. If veggies start to stick, add a splash of water to release.

Add celery, carrots, thyme, oregano to the pan and stir to combine. Cook for another 5 minutes or until veggies are tender.

Preheat oven to 375°F (190°C).

Add cooked veggies with spices to the large mixing bowl with the lentils and quinoa.

Stir in raisins, ground flaxseeds, Dijon mustard, tomato paste, coconut aminos, reduced sodium soy sauce, tahini, nutritional yeast, fennel seeds, and coarsely ground gluten free rolled oats. Make sure it's well combined with the lentils, quinoa and veggie mixture.

Prepare a medium loaf pan or casserole dish with parchment paper over the edges. Press the mixture into the pan, and pack well to even it out. Cover with foil and bake for 20 minutes at 375°F (190°C). For the last 5 minutes, remove foil and continue baking uncovered until the time is up. Let it rest for a few minutes before slicing.

Frequently Asked Questions

What are other ways to prepare these?

Instead of using a baking pan, you can use muffin tins for easy freezing later. Or form them into bite size appetizer balls—perfect for a holiday party or potluck.

What do vegans eat for Christmas dinner?

This lentil loaf with all the trimmings—Garlic Mashed Potatoes, Fast and Easy Caramelized Onion and Mushroom Gravy, and steamed broccoli or Southern-Style Collard Greens Elevated—is an excellent option for any vegan, vegetarian, or flexitarian. For dessert, I recommend the Crustless Vegan Sweet Potato Pie.

Can non-vegans eat this too?

Absolutely! Just make sure they don't eat it all so there's enough left for you.

How do I store this lentil loaf?

This lentil loaf stores well in the refrigerator for up to 4 days or in the freezer for up to 4 months. With that said, whenever I make this for me and my husband—it's gone by noon the next day.

— Gigi

Print

FREE #PFYH 4-Day Challenge

A Prayer for Your Health 4-Day Daniel Fast challenge will nudge you in the direction of taking those first steps from the rut of an unhealthy lifestyle to taking control of your health.

What you’ll get:

• Access to a private FB community
• Know-how & info with an instructional guide
• Inspiration through daily scripture
• Motivation with journal prompts
• Actionable steps with sample meal plan & recipes
• Encouraging daily emails to help strengthen you along the way
• Success strategy from additional resources and information

You’ll also be invited to LIVE short sermons during the 4 days, in which we’ll be praying for:

A God-centered self-image (Day 1)

Breaking our addiction to food (Day 2)

Breaking generational cycles of poor health (Day 3)

The courage to take action (Day 4)

Reset, Reconnect, and Realign

Packed with daily devotionals, nutritional tips, journal prompts, and inspirational quotes, A Prayer for Your Health Journal will help you create a God-centered vision for your health. This journal provides practical tools and spiritual guidance to bring physical, mental, and spiritual health back into your life. It will inspire you to reset your body and energize your walk with God.