Quinoa Loaf
Ready In: 55 mins
Serves: 8-10
Yields: 1 loaf
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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