PCC Quinoa Loaf

Yield: Makes 1 loaf

Your rating: None (11 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Combine quinoa and water in a saucepan; bring to a boil. Lower heat, cover and simmer for 20 minutes (you want the quinoa to be a little mushy!). Remove from heat and let the quinoa rest for 5 minutes then fluff with a fork.

Heat 1 tablespoon oil in a sauté pan over medium heat. Add carrots, mushrooms, celery and 1/4 cup onion. Cook until soft, 5 to 7 minutes. Stir in tempeh.

In a food processor or blender, combine remaining oil, remaining 1/4 cup onion, nutritional yeast, tomato paste, garlic and salt. Pulse until smooth.

In a large bowl, combine quinoa, vegetable-tempeh mixture, nutritional yeast mixture, oat flour, Worcestershire sauce, sage and basil. Form into a loaf and place on prepared baking sheet. Mix together ketchup and brown sugar and spread on top of loaf. Bake for 30 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: quinoa, tempeh

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