Vegan Pumpkin + Quinoa Lentil Loaf

The holidays are here and I decided to grocery shop in my pantry and my refrigerator. I had a can of pumpkin, tomato paste, a cup of quinoa, some lentils and a handful of produce such as carrots, peppers, onions and celery. I also had some leftover cranberry sauce and wanted to make something to compliment the sauce. 

I put my creativity to use and decreased food waste by making this pumpkin lentil loaf. 

Lentil loafs are the perfect winter protein for vegans and vegetarians. I created an excellent recipe for my vegan cookbook (stay posted for 2019 publications!). I wanted to do something different and more focused on the holidays.

Although pumpkin is more associated with Thanksgiving, this lentil loaf is great during the holiday season and a perfect way to use any leftover cans of pumpkin.  

After baking, you can immediately eat the loaf, or let it cool so it binds and forms, and then reheat. Other toppings such as ketchup, or some form of tomato paste + molasses glaze is a fine replacement to cranberry sauce. The loaf itself is savory enough to enjoy as is. 

Vegan Pumpkin + Quinoa Lentil Loaf
Prep Time: 20 minutes
Cook Time: 25-40 minutes

Serves: 4-6

Ingredients: 
1/3 cup uncooked green lentils
1/2 cup uncooked quinoa
2 cups vegetable broth
2 tbsp olive oil
2 garlic cloves, minced
1/2 large onion, chopped
1 large carrot, diced
2 small celery stalks, chopped
1/2 green pepper, chopped
1 can of pumpkin puree (15 oz)
1 16 oz can of tomato paste
1-2 tsp maple syrup
1 tbsp Italian seasoning 
1/4 tsp garlic powder
1/4 tsp  onion powder
pinch of nutmeg
salt + pepper to taste

Directions: 
Preheat the oven to 350 degrees. Rinse the quinoa + lentils. Cook the quinoa and lentils with the vegetable broth. Bring the broth to a boil and simmer until edible and the liquid is soaked up. 

Next, sautéed the onion and garlic in olive oil for 2-3 minutes. Add the carrot, celery and pepper and spices, and cook for another 3-5 minutes. Next, add the remaining ingredients and mix until well combined. 

Grease a 9x5 (used 9x5.5 inch) bread pan (or line with parchment paper). Bake for 25 minutes. Enjoy warm or let it cool to bind and then reheat. Serve with cranberry sauce or other topping. 

​Let's Connect! Enjoy these other holiday Mind Body Soul Food recipes. 

Vegan Pumpkin Spiced Pancakes

Vegan Pumpkin Corn Chowder

Vegan Pumpkin Curry Soup

Yum

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