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Stuffed Sage Lentil Loaf with Wild Rice Cranberry Pumpkin Stuffing

We are having our very first Thanksgiving dinner without turkey and I am over the moon about it. I should explain. I have been a vegetarian for over 18 years, and 100% vegan for over 2. But every year, when people would gather at our home for Thanksgiving dinner, my husband and I were the only vegans. So a turkey always made an appearance for the rest of the guests. I often recruited my mother for this part of the meal.

 

Thanksgiving Vegan Loaf

 

This year our group is smaller. And since there are quite a few vegetarians coming, we came up with a group consensus. We will have all the delicious traditional Thanksgiving sides, mashed potatoes, green bean casserole, yams, cranberries, mushroom gravy, stuffing, pumpkin pie with whipped cream and pecan pie. But it will be 100% vegan. For that, I am grateful.

 

vegan loaf

 

I really wanted to come up with something delicious as a main course. A dish that brings all the traditional Thanksgiving flavors together and was beautiful, too. This recipe for Stuffed Sage Lentil Loaf has the traditional stuffing ingredients (minus the bread) combined with wild rice, pumpkin and cranberries for a pop of flavor. It is moist and hearty. The extra stuffing is used as a bed to serve the loaf on and works as a great side dish.

It’s pretty easy to throw together. You can cook everything the day before and assemble and bake the day of.

The day before:

  1. Cook lentils: Cook on stove top. Pick through and rinse lentils. Place 1 1/2 cups lentils and 3 cups water in pot. Bring to a boil, cover tightly, reduce heat to a simmer and cook until tender, approximately 15 to 20 minutes.
  2. Cook Teff: Bring 1 1/2 cups of water to a boil. Add 1/3 cup teff, cover and reduce heat to a simmer, stirring occasionally for 15-20 minutes until the liquid is adsorbed. Set aside to cool.
  3. Cook the wild rice: Rinse rice. Bring 1 cup of rice and 4 cups of water (or vegetable stock) to a boil. Cover and reduce to a simmer for 45 minutes or until rice has opened. You can drain off any left over water.
  4. Sauté the mushrooms and onions for the loaf.
  5. Sauté the onion celery mixture for the stuffing.

On the day you want to serve the loaf, line the loaf pan with the lentil mixture as per recipe, add stuffing and bake!

Note: I use a tiny spritz of oil in the pan but you can easily make it oil-free by using a dry sauté method and a little water if things start to stick.

 

vegan thanksgiving loaf

 

What is Teff?

Teff is an amazing, tiny, healthy grain from Ethiopia. It has a mild, nutty flavor and is filled with calcium, protein and fiber. It is gluten free and brings a lovely flavor and consistency to this loaf.

You can find Teff in your local Whole Foods or coop. We have included a link in the sidebar if you wish to order it.

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25 Comments

  1. hilary thomas wrote on November 24, 2016

    Just got this ready for the oven for our Thanksgiving meal. Used Freekeh instead of Teff, organic brown instead of wild and red pepper instead of carrot in the stuffing. Can’t wait to eat it 🙂

    Reply
    • Susan wrote on December 7, 2016

      I hope you liked it! Cheers!

      Reply
  2. Suah wrote on May 24, 2016

    Oh nevermind, i just found the comnents 🙂

    Reply
  3. Suah wrote on May 24, 2016

    Could I use quinoa instead of teff?

    Reply
  4. Irma Solis wrote on January 15, 2016

    Hello Susan!!

    I tried this lentil loaf for christmas, and wow was incredible!!! I used quinoa instead teff and add flax seed so did not have problems for slicing!!!! thanks 🙂

    Reply

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