You’ve got the (healthy) standards: mashed sweet potatoes, cranberry sauce, green beans. But your plant-based Thanksgiving feast needs protein. What’s a vegan or vegetarian foodie to do during a meat-focused meal? You make this vegan “turkey” loaf! Don’t let the ingredient list scare you away—this recipe is actually quite simple! And, thanks to its delicious combination of flavors, you’ll find excuses to whip up this loaf all year long.
Ingredients
2 Tbsp. olive oil, separated
2 cups cooked quinoa
1/2 cup Bobs Red Mill Gluten-Free Rolled Oats
1 Tbsp. flaxseed meal
1/4 cup Bob’s Red Mill Gluten-Free Flour
10 oz. chopped mushrooms
1 cup diced red onion
1 celery stalk, chopped
1 – 15 oz. can chickpeas
1 cup frozen peas
3/4 cup walnuts
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/2 tsp. Redmond Real Salt
1 tsp. Redmond Garlic Salt
1 tsp. paprika
1 tsp. turmeric
1 tsp. fresh rosemary
1 tsp. sage
1/2 tsp. cumin
1/2 tsp. black pepper
Dash of cayenne pepper
Dash of fennel
1/2 cup water
Directions
- Preheat oven to 360 degrees F. Grease a loaf pan with 1 tablespoon of olive oil.
- In a pan over medium heat, add remaining tablespoon of oil. Sauté mushrooms, onion and celery for 5-7 minutes until soft.
- In a food processor, combine all ingredients, including sautéed mushroom mixture, until well combined but still chunky. Taste and adjust seasonings as necessary.
- Press into prepared loaf pan and bake for about 1 hour and 10 minutes.
- Serve with vegan gravy and your favorite potatoes.