VEGAN QUINOA LOAF
 
 
ORDINARY VEGAN QUINOA LOAF
Author:
Recipe type: Entree
Ingredients
  • 1 Tbsp oil (olive, canola, veggie - your choice)
  • 8 ounces of white mushrooms sliced
  • 1 15 ounce can garbanzo beans, rinsed and drained (No Salt)
  • ¾ cups rolled oats
  • 2 cups cooked quinoa (how to cook quinoa below)
  • 1 cup frozen peas
  • ½ cup chopped parsley
  • 1 Tbsp chopped fresh thyme
  • 10 sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup chopped red onion (approx one onion)
  • 1 Tsp red pepper flakes
  • 1 clove garlic minced
  • salt and pepper to taste
Topping
  • 1 Tbsp brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tsp dijon mustard
Instructions
  1. Whisk brown sugar, vinegar and dijon together - set aside.
  2. Pre-heat oven to 350 degrees. Lightly grease or spray an 8-inch loaf pan with oil - set aside.
  3. Heat oil in a large skillet over medium heat.
  4. Add mushrooms, salt, red pepper flakes and pepper and cook until mushrooms are golden brown approximately 6 to 8 minutes.
  5. Add the chopped clove of garlic to the saute for the last two minutes. Set aside.
  6. Put garbanzo beans, oats and ½ cup water into a food processor and pulse until almost smooth.
  7. In a large bowl, combine mushrooms, bean/oat mixture, quinoa, peas, parsley, thyme, sun-dried tomatoes, onion, salt and pepper. Combine.
  8. Transfer mixture to prepared loaf pan, gently pressing and mounding it.
  9. Bake for 30 minutes - remove from oven and spread topping on top of loaf.
  10. Return to oven and bake another 30 minutes until firm and golden brown.
  11. Set aside to rest for 10 minutes before slicing and serving.
Notes
I served this with some good old fashioned mashed potatoes topped with earth balance vegan butter and a side of spinach with a squeeze of lemon and pepper.
Nutrition Information
Serving size: 7 oz Calories: 185 Fat: 4 grams Unsaturated fat: none Protein: 8 grams
Recipe by Ordinary Vegan at https://ordinaryvegan.net/yummyveganmeatloaf/