Recipe courtesy of Whitney English
Recipe courtesy of Whitney English
Watch how to make this recipe.
Apple Quinoa Lentil Loaf
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- Level: Easy
- Total: 1 hr 55 min (includes resting time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 329 mg
This vegan alternative to meatloaf is bursting with hearty flavor from apples, carrots, celery, walnuts and a cranberry-tomato glaze.
- Level: Easy
- Total: 1 hr 55 min (includes resting time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 329 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment.
- In a medium skillet, heat the olive oil over medium heat. Add the onions, walnuts and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes.
- Meanwhile, combine the apple, celery, and carrots in a food processor and pulse until finely chopped (or finely chop with a knife). Add to the skillet and continue to cook, stirring occasionally, for 5 minutes.
- Meanwhile, combine the flaxseed and water in a small bowl. Stir and let sit for 3 to 5 minutes.
- Combine the lentils and quinoa in the food processor. Pulse until incorporated, but still chunky. Transfer to a large bowl. Add the apple-walnut mixture, oat flour, flaxseed mixture, thyme, rosemary, sage, and salt. Gently mix to combine, then transfer to the prepared loaf pan.
- Stir to combine the ketchup and cranberry sauce in a small bowl. Spread half over the loaf with a basting brush or spoon. Reserve the rest for serving.
- Bake until the loaf is heated through and the glaze starts to caramelize, about 1 hour and 15 minutes. Remove from the oven and let the loaf rest for 10 to 15 minutes, then serve with the remaining sauce.
