This loaf recipe was slightly modified from Vegan Richa’s Lentil Quinoa Loaf–🍂Great for a Thanksgiving meal.🍁Here is my version:
1 1/3 cup cooked brown lentils
1 1/2-1 2/3 cup cooked quinoa
1/2 cup (+ a few TBS reserved) gluten-free oats, coarsely ground
Add the lentil-quinoa-oats to a mixing bowl…
…Then chop finely in a food processor (or with a knife) and skillet-sauté for 10-12 minutes (adding a bit of water and salt) the following: 1/2 cup onion, 2-3 garlic, 1/2 cup each of celery and carrot.
While sautéing add to the lentil-quinoa-oat mix these ingredients: 2 TBS nutritional yeast flakes, 2 TBS sesame tahini, 2 TBS ground chia or flax seed, 1 TBS gluten-free tamari, 2 TBS ketchup, 1/2 tsp fennel seed (crushed with a knife), 1/2 tsp dried oregano, 1/4 tsp dried thyme (crushed between fingers), 1/2 tsp ground mustard and 1/2 tsp apple cider vinegar.
Add sauté mixture to the mixing bowl, mash everything with a potato masher (retaining some whole lentil texture), then use clean hands to mix everything together. Mixture should be able to form a patty (if too crumbly add a bit of tahini oil, if too wet add some of the reserved ground oats).
Oven to 375F. Pour mixture into a parchment-lined loaf pan (with enough parchment to drape over sides) then pat down firmly into the pan. Add desired amount of Ketchup over the top, about 2-3 TBS. Place in the oven for 30 min. After 30 minutes turn down to 350F and bake 10-15 more minutes (or 20-30 minutes as oven temperatures vary).When the loaf comes out of the oven, it should be brown on the bottom and cooked through. Slice and serve.
🍂Boil red (or yellow) potatoes whole in salted water for 20-25 minutes adding rosemary and vegan butter (like Earth Balance or Miyoko’s Creamery) once served. Alternatively, use Jamie Oliver’s perfect roast potatoes recipe found on YouTube (Note: I personally skip the peeling and boiling steps and roast halved potatoes for 45 min at 400F, smashing each half way). Almonds (8-10+ minutes) and Brussel sprouts (20-25 minutes) roasted separately at 400F on parchment-lined baking sheets. Add fresh lemon juice and salt to Brussel sprouts once plated.
1 cup gluten-free oats
1 8-ounce package tempeh, crumble with fingers into a large mixing bowl
1 yellow or sweet onion, chopped
2 cloves garlic, chopped
1 TBS chia or flax seed ground + 3 TBS warm water stirred together and set aside until it becomes gelatinous.
Note: I use a spice grinder to grind the seeds. A spice grinder = a coffee grinder used only for spices, nuts & seeds.
4 TBS ketchup
2 TBS gluten-free tamari or soy sauce
2 TBS nutritional yeast flakes
1 scant TBS dried oregano
1 tsp dried thyme
Optional: 2 TBS raw walnuts crushed with a knife
Top with 1/4-1/2 cup ketchup
Preheat oven to 350. Saute onion and garlic for 5 minutes using a very small amount of water or oil. Process this saute mix with the oats in a food processor until chunky (not smooth).
In a large mixing bowl, add the oat mixture with the crumbled tempeh, plus 2 TBS ketchup, tamari, nutritional yeast flakes and the herbs + optional walnuts. Mix until well combined using wet hands.
Take a parchment lined baking sheet and press mixture down, forming into a loaf. Spread evenly the 1/4 cup or more of ketchup over the top. Bake in the oven 30-35 minutes. Slice and serve.
Mushroom Gravy recipe can be found in the PlantPower Way cookbook by ultra-athlete Rich Roll and wife, Julie Piatt (check the library) or try Oh She Glows for mushroom gravy.
Cranberry Sauce: Soak 5 pitted Medjool dates for at least an hour or overnight. Save the date water. To a small pot, add the dates, 1 diced apple (Fuji or Gala), 1 12-ounce bag of cranberries, + 1/4 cup of the date water. Allow mix to simmer on low, stir often and add date water if sticking (1 TBS at a time) until it breaks down and forms a thick sauce. Serve at room temp or in fridge until time to use. Should last about a week.