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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

  • 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

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

  1. Preheat oven to 375°F. Mix flaxseed meal with water, let sit 5 minutes
  2. Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until most liquid evaporates
  3. Add spinach and cook until wilted
  4. Combine mushroom mixture with quinoa, breadcrumbs, flax egg, soy sauce, tomato paste, paprika, and thyme
  5. Press firmly into a greased loaf pan
  6. Bake 45-50 minutes until firm and browned on top
  7. For gravy — blend all ingredients until completely smooth, then heat in a saucepan over medium until thickened
  8. Let loaf rest 10 minutes before slicing
  9. Serve with the cashew gravy, mashed potatoes, and roasted vegetables. This is the Sunday dinner that makes veganism make sense to skeptics.

Craving more? Try Is It Possible? A Vegan KFC Double Down next.