Recipes

Lentil Quinoa Meatloaf

Name: Lentil Quinoa Meatloaf
Ingredients: 1 cup diced carrots 1 cup chopped mushrooms 1/4 cup diced shallots (or red onion) 2 garlic cloves, minced 1 1/2 cups cooked lentils, separated (from about 1/2 cup dry) 2/3 cup Sprouted Honey Oat bread, gluten-free bread crumbs View Product 1/2 cup walnuts 1/2 cup cooked quinoa 1/2 cup rolled oats 3 tbsp nutritional yeast 1 tbsp flaxseed meal 1/2 cup tomato paste 2 tbsp gluten-free tamari, low-sodium preferred 1 tbsp maple syrup 1 tsp hot sauce 2 tsp Italian seasonings 1/2 tsp fennel seeds salt and pepper to taste For the glaze 2 tbsp tomato paste 2 tsp apple cider vinegar 2 tsop maple syrup 1/2 tsp ground mustard 1/2 tsp gluten-free tamari

Ingredients

1 cupdiced carrots
1 cupchopped mushrooms
1/4 cup diced shallots (or red onion)
2 garlic cloves, minced
1 1/2 cups cooked lentils, separated (from about 1/2 cup dry)
2/3 cupSprouted Honey Oat bread, gluten-free bread crumbs View Product
1/2 cupwalnuts
1/2 cupcooked quinoa
1/2 cuprolled oats
3 tbspnutritional yeast
1 tbspflaxseed meal
1/2 cuptomato paste
2 tbspgluten-free tamari, low-sodium preferred
1 tbspmaple syrup
1 tsphot sauce
2 tspItalian seasonings
1/2 tspfennel seeds
salt and pepper to taste

For the glaze

2 tbsp tomato paste
2 tspapple cider vinegar
2 tsopmaple syrup
1/2 tspground mustard
1/2 tspgluten-free tamari

By Simply Quinoa

After struggling with stomach pains, Alyssa Rimmer decided to make a lifestyle change. She started Simply Quinoa to share her satisfying, whole food solutions for people like her. Since then, she has built up a wellness community to support whole food living and Little Northern Bakehouse is happy to be a part of that community.

When I made my healthy spin on this classic dish, a vegetarian quinoa + lentil meatloaf, I loved it. In fact, I was genuinely surprised by how much I enjoyed it. Normally I’m not big into leftovers, especially after I’ve spent a long day testing the recipe, but this was pure gold. I had it for lunch and dinner for the next two days.

When you look at this recipe, I’m not going to lie, it has a fairly long ingredient list. But most of the items are designed to either add meaty texture or flavor.

step 01

Preheat the oven to 350ºF. Line a 9×5 loaf pan with parchment and set aside.

step 02

In a large skillet, sauté the carrots, mushrooms, shallot and garlic until carrots are tender, about 5 minutes. Season with salt and pepper and transfer to the bowl of a food processor.

step 03

To the processor add remaining ingredients, reserving 1/2 cup lentils, and process until a dough starts to form. Pulse in remaining lentils.

step 04

Transfer dough to the prepared loaf pan, pressing it down with a wooden spoon or spatula. Smooth the top and prepare the glaze.

step 05

Whisk all glaze ingredients together then pour over the loaf. Bake for 40 minutes, then remove and allow to cool for 5 minutes before slicing and serving. Remaining slices can be frozen or kept in the fridge for 2 – 3 days.