Loaves were not big in my house growing up. The legend of the “Two-Meat-Loaves-in-One-Day-While-on-Vacation-And-One-Was-Smothered-in-Canned-Mushroom-Soup-Ew!” was oft told and the moral (loaves are gross) always heeded, so I actually have no idea where my appreciation for a nice loaf originated. But loaves ARE nice! Especially on a supposedly snowy day (I’m looking at you, Environment Canada! You best produce!)
This loaf gets a crunchy good crust and firms up real nice when allowed to cool for 5-10 minutes once removed from the oven. That perennial powerhouse of health, quinoa, adds satisfying meaty texture along with tons of especially useful protein. Use tamari instead of soy sauce and this noble loaf is gluten free to boot. And with a nary a shriveled mushroom floating in white goo in sight, I may even try to feed this to my mom one day!
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 cup quinoa, uncooked
- 2 cups vegan broth- unchicken, unbeef, or veg
- 1 cup green lentils*, cooked
- 1 cup black eyed peas*, cooked
- 3 tbs soy sauce or tamari
- 2 tbs vegan worchestershire sauce
- 2 tbs sweet onion mustard , (or dijon or other grainy mustard…or horseradish! or horseradish mustard!)
- 1/4-1/4 cup tomato sauce (or leftover pasta sauce of your choice)**
- 1/2 cup Italian flat leaf parsley, chopped
1. Preheat oven to 375ºF. Cook quinoa with stock of your choice (I use my rice cooker, 2 parts liquid to 1 part quinoa. Takes about 20 minutes). If you are using dried beans, place lentils and black eyed peas in your pressure cooker (no need to soak) and cover with water and a shizznazzle of sea salt (translation: sea salt to taste). Bring to high pressure, reduce heat and cook for 25 minutes While that’s a’happening, saute onions and garlic in a little stock or red wine and a splash of soy sauce until very tender. Set aside.
2. When beans are done, stir vigourously until lentils disintegrate, but your proud peas keep their shape. Add tomato sauce, worcestershire, mustard cooked quinoa (which should yield about 2 cups) and parsley. Stir until well combined.
3. Scoop into a large loaf pan and bake 25-30 minutes until you have yourself a loverly crisp crust. Yum it up.
*you can use canned beans. Just mash lentils separately before adding black eyed peas to the mix. Don’t even bother telling me you haven’t bought a pressure cooker yet, cuz you know it’s killing my insides.
**true meatloaf enthusiasts may also substitute ketchup or tangy bbq sauce for the tomato sauce.
Amount Per Serving:
Total Fat: 1.64g
Total Carbs: 40.38g
Dietary Fiber: 11.22g