Farro Thanksgiving Loaf with Mustard & Brown Sugar Glaze
Prep time
Cook time
Total time
Even though the accompaniments to my vegan Thanksgiving are delicious, I still like to serve a protein loaf during the holidays. This year I tried making a loaf from one of my favorite grains called farro. Farro is easy to find and very healthy. This high-protein loaf, although delicious, tasted similar to stuffing because of the holiday traditional ingredients, so if you are cooking for a small crowd, you might not need to also make stuffing. Also, I used my favorite brown sugar mustard glaze - you could also reduce some maple syrup on the stove and brush that on top instead.
Recipe type: Main
Serves: 8
  • 3 cups cooked farro*
  • 1½ onions, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons of vegetable broth, vegan butter or olive oil
  • 1 cup walnuts
  • ½ cup chopped pineapple
  • 1 teaspoon dijon mustard
  • 4 flax eggs (4 tablespoons of ground flax seed whisked with 10 tablespoons water - leave in refrigerator for 15 minutes or more to thicken)
  • 1 teaspoon of poultry seasoning (poultry seasoning isn't made out of poultry - it is a dried combination of seasonings of ground sage, marjoram, nutmeg, thyme & rosemary)
  • ¼ cup of fresh chopped sage, thyme and rosemary (equal amounts)
  • ¼ cup of fresh chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon of ground black pepper
  • sprinkling of red pepper flakes (optional)
  • ½ - 1 cup of vegan bread crumbs (or more if needed)
Brown Sugar Mustard Glaze
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
Cooking Farro
  1. Rinse and drain 1½ cups of organic farro. Place in a pot and add enough water or vegetable stock to cover. Bring to a boil, reduce heat to medium-low and simmer for approximately 25-30 minutes. Drain off any excess water.
Thanksgiving Loaf
  1. Preheat oven to 350 degrees F.
  2. Heat the vegetable broth or vegan butter in a large saute pan. When hot, toss in the onions and celery. Cook for 3-4 minutes or until softened. Add the garlic, salt, pepper and herbs and cook for another minute. Add more vegetable broth if sticking. Remove from heat.
  3. Place the walnuts in a food processor and process until crumbly.
  4. Place the pineapple in a food processor and process until smooth. There will still be a few overy small pieces.
  5. Place the farro in a large bowl. Add the cooled onion mix, walnuts, pineapple, dijon mustard, salt, pepper, herbs and flax eggs. Add a light sprinkle of red pepper flakes if using. Combine with your hands. Taste for additional seasonings. Start adding the bread crumbs until it holds together. Adding more bread crumbs if necessary. Place the mixture in a loaf pan. Cook for 15 minutes. Remove and brush with glaze and cook for another 15-20 minutes. Serve with mashed potatoes and gravy.
  1. Whisk together the brown sugar, vinegar and dijon mustard.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-thanksgiving-recipes/