LENTIL & QUINOA LOAF HEAVEN'S VEGAN BANQUET Recipe
Ingredients
- 1 CUP ORGANIC LENTILS, SOAKED FOR 1 HOUR
- 1/2 CUP ORGANIC QUINOA
- 3 CUPS VEGETABLE STOCK
- 2 TABLESPOONS ORGANIC OLIVE OIL OR COCONUT OIL
- 6 CLOVES ORGANIC GARLIC, PRESSED
- 1 BASIL PESTO CUBE
- NOTE: GRIND THE FOLLOWING VEGGIES IN NINJA
- 1. 1/2 ORGANIC ONION, CHOPPED
- 2. 1 TEASPOON GROUND GINGER
- 3. 1 ORGANIC CARROT, PEELED & CHOPPED
- 4. 1 STALK ORGANIC CELERY, DICED
- 5.1/2 CUP ORGANIC RED OR GREEN BELL PEPPER
- 6. 1 TEASPOON GROUND ORGANIC CORIANDER
- 7. 1 TEASPOON ORGANIC PAPRIKA
- 8. 1/2 TEASPOON GROUND ORGANIC ROSEMARY
- 2 TABLESPOONS ORGANIC KETCHUP
- 2 TABLESPOONS ORGANIC HONEY OR MAPLE SYRUP
- 1 TABLESPOON BRAGGS LIQUID AMINOS
- 1 CUP FRESH ORGANIC WHOLE WHEAT BREAD CRUMBS ( 4 SLICES BREAD CUT IN CHUNKS & WIZZED IN FOOD PROCESSOR TO MAKE CRUMBS.
Directions
- COVER THE LENTILS WITH BOILING WATER & SOAK FOR 1 HOUR.
- DRAIN LENTILS.
- BRING LENTILS AND RINSED QUINOA TO A BOIL IN THE STOCK, REDUCE TO A SIMMER AND COOK UNCOVERED FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL THE LIQUID IS ABSORBED. THE LENTILS SHOULD BE THE CONSISTENCY OF THICK PORRIDGE AT THIS POINT, WITH THE LENTILS AND QUINOA QUITE SOFT, IF IT IS NOT, ADD A BIT MORE WATER AND CONTINUE COOKING.
- MEANWHILE, SAUTE' THE GARLIC AND ALL THE VEGGIES GROUND IN THE NINJA, IN THE OLIVE OIL.
- PREHEAT OVEN TO 350 DEGREES F.
- ADD THE LENTILS AND QUINOA, KETCHUP, HONEY BRAGGS LIQUID AMINOS AND BREAD CRUMBS TO THE SAUTEED VEGETABLES. THE MIXTURE SHOULD BE STICKY AND PLIABLE, NOT DOUGHY OR STIFF. IF IT SEEMS TOO STIFF OR DRY, ADD A BIT MORE KETCHUP.
- PRESS MIXTURE INTO THE OILED MINI (8) LOAF SECTIONS THAT HAVE PARCHMENT PAPER CUT TO FIT AND BAKE UNCOVERED AT 350 DEGREES FOR 45 MINUTES.
- SERVE WITH CASHEW GRAVY IF DESIRED.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 52 | 20% |
| Total Fat 5.87g | 7% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 527mg | 22% |
| Potassium 554mg | 16% |
| Total Carbs 44.69g | 12% |
| Dietary Fiber 11.8g | 39% |
| Sugars 9.53g | 6% |
| Protein 10.66g | 17% |
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Reviews
August 7, 2018
Updated this recipe to expedite it's formation.I've cooked/tasted this recipe!This is a variation
