Sweet & Savory Vegan Loaf Recipes

I have made both of these recipes several times now and have a few tips for the savory loaf–the lentil-quinoa-oat loaf–which is a modified version of Vegan Richa’s lentil quinoa loaf recipe:

  • I like to cook the lentils and quinoa separately the day before to make the preparation easier; alternatively, the whole mixture can be made 1-2 days ahead and refridgerated
  • I skip the sauté and simply mix everything together
  • I increase my stove temperature and time. If mixture seems too wet, I add another 1/4 cup ground oats and bake for 50 minutes
  • On one occasion I accidentally used 1 TBS maple syrup but it actually enhanced the flavor so I recommend it:-). 

Lentil Quinoa Oat LoafModified from Vegan Richa’s lentil quinoa loaf
1 1/4 cup cooked green or brown lentils 
1 cup cooked quinoa

3/4-1 cup oats, coarsely ground (I use a food processor)

1/4 onion, minced

1/2 cup total of celery & carrots, minced

3 cloves garlic, minced

2 TBS nutritional yeast flakes

2 TBS tomato paste + 1/2 t apple cider vinegar (or 2 TBS ketchup)

1 TBS tamari

2 TBS tahini

2 TBS ground flax

1/4 tsp fennel seeds, crushed with a knife

Pinch of thyme

1/2 tsp oregano

1/2 tsp dry mustard

Optional add-in: 1 TBS maple syrup

No need to sauté, simply combine all ingredients in a mixing bowl with oiled hands then dump into a parchment sheet-lined loaf pan. Press mix down firmly and add BBQ sauce or ketchup over the top (2-4 TBS). Bake at 365F for 45 minutes. If mixture is warm or moist then bake 50 minutes. Store in an airtight container in the fridge up to 5 days.Notes: I used the New Recipes from Moosewood Restaurant cookbook recipe for a homemade barbecue sauce (found at our local library)…fries are oil-free, salted, baked at 400F for 40 minutes, soaking in hot salted water beforehand and pat dry…served with steamed broccoli and a kale-garlic sauté…the dressing is my tahini-miso-garlic dressing and is tasty over the broccoli.

This lentil quinoa oat loaf version was made using brown lentils, maple syrup & ketchup

Banana Oat Breakfast Loaf (low sugar, GF, vegan)Set oven to 365F

2 TBS ground flax + 6 T H20 mixed together in a small bowl and set aside to gel (I use a clean coffee grinder to grind my flax seeds)

2 TBS almond butter (I use raw crunchy)

2 TBS maple syrup

1/4 cup plain soy milk

1 cup mashed very ripe bananas

1 3/4 cup oat flour (use a clean coffee grinder or food processor to grind oats into a fine flour)

2 TBS cocoa powder

1 tsp baking powder

1/2 tsp baking soda (or salt)

1-2 handfuls chopped walnuts & chocolate chips

1) Allow 5 minutes for flax to gel then stir in almond butter, syrup and soy milk

2) In a separate mixing bowl mash bananas then mix in all wet and dry ingredients. Stir until just combined and then fold in chocolate chips and nuts

3) Pour into a sheet-lined or oiled (I use a liberal amount of melted coconut oil) loaf pan and top with a few oats, nuts and chocolate chips

4) Bake 35-45 minutes

5) Remove and leave in the pan for 1 hour
Enjoy with almond butter, melted vegan butter (we use Earth Balance), or a chocolate frosting, like this one from A Big Man’s World

Store in an airtight container in the fridge 3-5 days.

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