Quinoa Loaf
photo by diana
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
1 loaf
- Serves:
- 8-10
ingredients
- 1 cup uncooked quinoa
- 1 1⁄2 cups water
- 1 cup cashews, ground
- 1 cup carrot, grated
- 1 cup chopped onion
- 1 cup celery, diced
- 1 cup white button mushrooms, grated
- 1⁄4 cup soy sauce, unfermented
- 1⁄4 cup tahini (or flax seed mixture for the vegan version)
- 1 egg (for the non-vegan version)
- 1 teaspoon thyme
- 1 teaspoon sage
- 2 teaspoons garlic powder
- 1 tablespoon nutritional yeast flakes
- 1 lb tofu, firm
- vegetable broth, for sauteeing
directions
- Bring water to boil and add quinoa. Immediately cover and remove from heat. Do not uncover until ready to use.
- Saute' onion, mushrooms, carrot, & celery until soft in a small amount of vegetable broth.
- In large bowl, crumble tofu and combine with other ingredients including cooked quinoa.
- Place in loaf pan that has been sprayed with non-stick spray or you can use an 8 inch baking dish.
- Cover and Bake at 350 for 45 minutes.
- Remove cover the last 10 minutes. Serve with a gravy made of mushroom soup mixed with sour cream. Or, you can use a brown gravy.
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Reviews
-
The quinoa loaf turned out even better than I expected, flavorful and nutritious, and with excellent texture. I tweeted it a little bit as living in the Mediterranean area we are used to richly seasoned dishes. I sautéed the veg in a little olive oil, increased the quantity of herbs in the recipe, added basil and used 3 minced cloves of garlic instead of garlic powder. I would recommend serving this main dish with a suitable mild-flavored sauce - perhaps tehini.
Tweaks
-
The quinoa loaf turned out even better than I expected, flavorful and nutritious, and with excellent texture. I tweeted it a little bit as living in the Mediterranean area we are used to richly seasoned dishes. I sautéed the veg in a little olive oil, increased the quantity of herbs in the recipe, added basil and used 3 minced cloves of garlic instead of garlic powder. I would recommend serving this main dish with a suitable mild-flavored sauce - perhaps tehini.
RECIPE SUBMITTED BY
I am married, have three children and two grandchildren. My youngest "oops" baby is just turning 17 and is going to be a senior in high school in the fall.. I love to cook and collect recipes. I get a lot of my good recipes from church potlucks. Since I am now retired and a stay at home mom, I have time to search the RecipeZaar site and try a lot of the recipes. We love living on the coast and would never move back inland!