Quinoa 104: American Comfort Food — Quinoa Wild Mushroom Spinach Loaf with Cashew Gravy
This is vegan meatloaf done right. No sad, crumbly substitutes — this quinoa wild mushroom spinach loaf holds together, slices clean, and the cashew gravy takes it completely over the top.
Ingredients — Loaf:
2 cups cooked quinoa
2 cups wild mushrooms, finely chopped
2 cups fresh spinach, chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup breadcrumbs
2 tbsp flaxseed meal + 6 tbsp water (flax egg)
2 tbsp soy sauce
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp thyme
Salt and pepper
2 tbsp olive oil
Ingredients — Cashew Gravy:
1 cup raw cashews, soaked 2 hours
2 cups vegetable broth
1 tbsp soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tbsp nutritional yeast
Salt and pepper
Instructions:
Preheat oven to 375°F. Mix flaxseed meal with water, let sit 5 minutes
Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until most liquid evaporates
Add spinach and cook until wilted
Combine mushroom mixture with quinoa, breadcrumbs, flax egg, soy sauce, tomato paste, paprika, and thyme
Press firmly into a greased loaf pan
Bake 45-50 minutes until firm and browned on top
For gravy — blend all ingredients until completely smooth, then heat in a saucepan over medium until thickened
Let loaf rest 10 minutes before slicing
Serve with the cashew gravy, mashed potatoes, and roasted vegetables. This is the Sunday dinner that makes veganism make sense to skeptics.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
Ingredients — Loaf:
2 cups cooked quinoa
2 cups wild mushrooms, finely chopped
2 cups fresh spinach, chopped
1 medium onion, diced
3 cloves garlic, minced
1 cup breadcrumbs
2 tbsp flaxseed meal + 6 tbsp water (flax egg)
2 tbsp soy sauce
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp thyme
Salt and pepper
2 tbsp olive oil
Ingredients — Cashew Gravy:
1 cup raw cashews, soaked 2 hours
2 cups vegetable broth
1 tbsp soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tbsp nutritional yeast
Salt and pepper
Instructions:
Preheat oven to 375°F. Mix flaxseed meal with water, let sit 5 minutes
Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until most liquid evaporates
Add spinach and cook until wilted
Combine mushroom mixture with quinoa, breadcrumbs, flax egg, soy sauce, tomato paste, paprika, and thyme
Press firmly into a greased loaf pan
Bake 45-50 minutes until firm and browned on top
For gravy — blend all ingredients until completely smooth, then heat in a saucepan over medium until thickened
Let loaf rest 10 minutes before slicing
Serve with the cashew gravy, mashed potatoes, and roasted vegetables. This is the Sunday dinner that makes veganism make sense to skeptics.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.