Thanksgiving Quinoa Loaf: Soy-Free Vegan Turkey Alternative
Categories: Beet Reporter
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The vegetable flavors harmonize lusciously, and the quinoa, chickpeas, and walnuts give it a nice protein lift -- without soy. Whatever you do, don't skip the sun-dried tomatoes! They give the dish an absolutely necessary zing.
You'll need a blender or food processor and an eight-inch loaf pan for preparation. Prep time: 40 minutes. Bake time: 1 hour 15 minutes. Adapted from a Whole Foods recipe.
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| Camille Lamb |
| Thanksgiving quinoa loaf with a side of baked butternut squash. |
1 tbsp. olive oil plus more for greasing (or use cooking spray)
1 15-oz. can chickpeas
3/4 cup rolled oats
1/2 cup water
2 cups cooked quinoa (prepare according to package)
1 cup frozen peas
3/4 cup walnuts
1 cup diced red onion
1/2 cup chopped fresh parsley or cilantro
10 roughly chopped sun-dried tomatoes (the kind packed in jars with oil)
8 oz. chopped mushrooms
Salt, pepper, paprika, sage, and/or any other savory spices you favor
Directions:
1. Preheat the oven to 350 degrees.
2. Lightly grease eight-inch loaf pan.
3. Put oil and chopped mushrooms in a large sauté pan and allow to cook for about seven minutes. Remove from heat and allow to cool.
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5. Combine chickpea mixture, mushrooms, quinoa, parsley or cilantro, peas, walnuts, onion, and sun-dried tomatoes in a large mixing bowl, and spice to taste. (A perk of making a vegan "meat" loaf: You can taste the batter without fear of E. coli. And it actually tastes good!)
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8. Remove and let stand at least ten minutes before slicing and serving.
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