Vegan Thanksgiving Loaf
Vegan Thanksgiving Loaf is a plant-based dish with a rich history dating back to the early 1900s. It is a nutrient-packed and flavorful alternative to traditional meatloaf, perfect for vegans, vegetarians, and anyone looking for a healthier Thanksgiving option.
Equipment
- Mixing bowl
- Loaf Pan
- Frying Pan
- Food processor or blender (optional)
Ingredients
- 2 cups of cooked lentils
- 1 cup of breadcrumbs
- 1/2 cup of finely chopped walnuts
- 1/2 cup of finely chopped mushrooms
- 1 small onion finely chopped
- 2 cloves of garlic minced
- 1/2 cup of cooked quinoa
- 1/4 cup of nutritional yeast
- 2 tablespoons of tomato paste
- 2 tablespoons of soy sauce
- 1 tablespoon of ground flaxseed
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of dried sage
- Salt and pepper to taste
Instructions
- Cook the lentils and quinoa according to package instructions.
- Finely chop the walnuts, mushrooms, onion, and garlic.
- Sauté the onion, garlic, and mushrooms in a frying pan.
- In a mixing bowl, combine the cooked lentils, sautéed vegetables, quinoa, breadcrumbs, walnuts, nutritional yeast, tomato paste, soy sauce, flaxseed, thyme, rosemary, sage, salt, and pepper.
- Mix everything together until well combined.
- Transfer the mixture into a greased loaf pan.
- Bake the loaf in a preheated oven at 375°F (190°C) for 45-50 minutes.
- Let the loaf cool in the pan before transferring it to a cooling rack.
Notes
1. Process some of the lentils and quinoa for a smoother texture, if desired. 2. Customize the loaf by adding or substituting other vegetables. 3. Adjust the seasonings and herbs according to taste. 4. Use leftover loaf for sandwiches or as a salad topping. 5. Serve with vegan gravy, cranberry sauce, or roasted vegetables.