Spicy Lentil Quinoa Nut Loaf

Vegetarian cooks are often challenged when it comes to serving their most voracious carnivorous friends. I can assure you this loaf will go over well and your diners won't miss the meat, even though combined are lentils, quinoa and toasted cashews along with some spice, and no animals. My husband never eats meat at home as I can't stand the smell and will not tarnish my cookware with dead carcass. He was most delighted as this dish reminded him of meatloaf. Indeed, he declared that he liked this vegetarian version better than the traditional ones. Serve with a dollop of salsa, sour cream or ketchup.

Alongside a vegetable soup and a biscuit or two, and a leafy green salad, you and your carnivorous friends are in for a most satisfying meal.

If you want a gluten-free loaf, add more quinoa instead of the oats.

Spicy Lentil Quinoa Nut Loaf

Recipe by Lisa Turner Published on February 20, 2011 Hearty, nourishing and delicious spicy vegetarian "meatloaf" made with lentils, quinoa, mushrooms and cashews Print this recipe Ingredients: 1/2 cup quinoa 3/4 cup sun-dried tomatoes 2/3 cup raw cashews 3/4 cup brown lentils 2 tablespoons oil or butter 1 small onion, finely chopped 1 cup cremini mushrooms, sliced 3 to 4 fresh green chilies or jalapeños, seeded and finely chopped 1 tablespoon curry powder 2 eggs, lightly beaten 3/4 cup rolled or steel-cut oats 1 cup fresh parsley or cilantro, chopped 1 teaspoon sea salt fresh ground black pepper to taste Instructions: Rinse the quinoa and soak overnight in a small saucepan in 1 cup of water. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool. Meanwhile, rinse the lentils and combine with 2 1/2 cups water in a medium saucepan. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 to 40 minutes or until the lentils are tender and the liquid is absorbed. Remove from heat and set aside. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Toast the cashews in a dry skillet over medium-low heat, tossing frequently, for 5 to 10 minutes or until the cashews are lightly browned. Grease or butter a 9-inch loaf pan and preheat an oven to 350°. Heat the oil or butter in a frying pan over medium heat. When hot, add the onion, mushrooms, and chilies or jalapeños, and sauté for 5 to 7 minutes or until the onions are translucent and the mushrooms are reduced. Add the curry powder, stir for 1 minute, and remove from heat. In a large bowl, combine the quinoa, lentils, sun-dried tomatoes, cashews, onions and mushrooms, eggs, oats, parsley or cilantro, sea salt, and black pepper to taste. Transfer to the prepared loaf pan and press the mixture down evenly. Bake for 30 to 40 minutes or until golden-brown on top. Remove from heat and let stand for 10 minutes to cool. Cut into slices and serve hot or warm. Cover leftover nut roast with aluminum foil and reheat at 300°. Makes 6 to 8 servings

If you like this recipe, you will also be sure to enjoy:
Mushroom Nut Roast in Puff Pastry

Do also check out Johanna's vegetarian nut roast roundup for more creative ideas that are sure to tempt your palate.

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Cho Oyu 8201m by Geir Jenssen