Quinoa loaf with mushrooms and peas

From Whole Foods Market site, I made this delicious vegan loaf. Because is vegan, it doesn't have any egg or anything to bind all ingredients. So I added two tbsp of flaxseed and two tbsp of gluten flour. 

This is my version:


  • 1 tablespoon extra virgin olive oil, plus more for greasing
  • 1/2 ounces dried organic mushrooms medley 
  • ground 972f1c pepper to taste
  • 1 chopped red onion
  • 2 cups garbanzo beans (cooked)
  • 3/4 cup rolled oats
  • 2 cups cooked organic red quinoa
  • 1 cup frozen green peas
  • 1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
  • 10 sun-dried tomatoes
  • 2 tbsp organic flaxseed
  • 2 tbsp organic gluten flour

While you preheat oven to 350°F, soak mushrooms and sun-dried tomatoes according to package directions. 

Lightly grease an 8-inch loaf pan with oil; set aside. 

When mushrooms are ready, drain and pat dry them. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes. 

Pat dry sun-dried tomatoes and chop them.

In the meantime, put beans and oats into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, onion, bean mixture, quinoa, peas, parsley, tomatoes, onion, and pepper. Add flaxseed and gluten.

Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

I served the loaf along with garlicky mashed potatoes with organic vegetarian wild mushroom gravy on top and mashed sweet potatoes.   

Serves 8

Quinoa loaf with mushrooms and peas

Quinoa loaf with mushrooms and peas

Quinoa loaf with mushrooms and peas