Don’t you just love a veggie loaf? It’s such an easy meal to whip up on a busy evening. It takes a while to bake up in the oven, but while that’s happening you don’t actually have to be doing anything. This lentil loaf is hearty, filling, and packed with protein. Yum!
Since I got pregnant, I’ve been trying to pack as much protein as possible into my day. It’s easy to get enough protein when you’re not growing a baby in your belly, but now that I need around 73 grams per day, it’s been a little bit more challenging. Lentils are high protein, even for beans, with 18 grams in a one cup serving. Instead of a grain, this loaf uses quinoa, which is actually a seed and also a protein superstar.
All told, this loaf has around 25 grams of protein per serving, if you serve it up in four slices. Yay!
This recipe also uses my new favorite tool for making lentils: the rice cooker! If you don’t have a rice cooker, omit the water and cook your lentils, rice, and onions before you get started.
Yield: 4-6 servings
- 1 cup dry lentils
- 1/2 cup dry quinoa
- 3 cups water
- 1/2 a red onion, chopped
- 1 clove of garlic, minced
- 1/2 cup almonds
- 2 tablespoons olive oil
- 1/4 to 1/2 cup beer (I used an IPA, but whatever beer you like will work fine)
- 1 tablespoon flax meal
- 1 teaspoon herbes de Provence
- 1/4 cup nutritional yeast
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- In your rice cooker, combine the lentils, quinoa, water, onion, and garlic. Let these cook while you prep everything else.
- Preheat the oven to 350F, and grease a loaf pan with olive oil.
- Toss you almonds into the blender and blend until you have a coarse meal – think cornmeal consistency. It’s OK to have a few big pieces left, you just want it somewhat uniform.
- Are those lentils and quinoa ready yet? If not, take a break until they’re cooked.
- When the lentils and quinoa are ready, combine that mixture with the almond meal and all of the remaining ingredients in a large bowl (start with just 1/4 cup of the beer), stirring to combine. When the mixture is cool enough, get in there with your hands and knead the dough. If the dough seems a little bit dry, add more beer. If it seems too sticky, add another 2 tablespoons of nutritional yeast.
- Pour the dough into your greased loaf pan, using a fork to smooth it down, and bake for 45 minutes to an hour – until a toothpick inserted comes out clean. Cool for about 10 minutes, then to serve, flip the pan onto a cutting board and gently pull the pan away to free up the loaf.
- Don’t try flipping this loaf without letting it cool! It will fall apart. If it does fall apart, it will still taste delicious, but it won’t be all beautiful and loaf-like.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!