Are you looking for a healthy, but comforting meal that can be made ahead? Or perhaps you need a vegan alternative to your holiday roast or turkey? Either way, these plant-based nut loaves are perfect. They’re full of savory flavor and earthy goodness from a blend of lentils, quinoa, flaxseed, barley, walnuts, and cashews! To top it off, this recipe is naturally oil-free and made with everyday, nutrient-dense ingredients.
Plant-Based Nut Loaves made with Seeds, Lentils, and Whole Grains
This recipe is a sample from The Kick Diabetes Cookbook, by Brenda Davis, RD and Vesanto Melina, MS, RD. Brenda has recently released a second, complementary book, called Kick Diabetes Essentials: The Diet and Lifestyle Guide.
Brenda’s dietary recommendations focus on whole foods, no sweeteners, and no oils or other refined ingredients. Many of her recipes are also gluten-free and/or soy-free, but she doesn’t shun these ingredients completely. In fact, these plant-based nut loaves use both. But we’ve provided some substitution options here, should you need them.
Plant-Based Nut Loaves Substitution Options
- Barley – If you need gluten-free plant-based loaves, you can substitute whole grain sorghum for the barley. Follow the cooking directions on the package.
- Tamari – This is a type of soy sauce found in the Asian section. If you can’t find it, you can substitute regular soy sauce or shoyu. For gluten-free, use wheat-free tamari or gluten-free soy sauce. And for soy-free, you can substitute coconut aminos.
Special Diet Notes: Plant-Based Nut Loaves
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian. See our suggestions above for other ingredient and dietary options.
Plant-Based Nut Loaves
Author: Brenda Davis, RD and Vesanto Melina, MS, RD
Recipe type: Entree
- ½ cup (125 ml) quinoa
- 5⅔ cups (1.36 L) water
- ⅔ cup (165 ml) pot barley (see Tip)
- ⅔ cup (165 ml) dried lentils (see Tip)
- 1½ large onions, finely chopped
- 1 cup (250 ml) walnuts, finely chopped
- 3 stalks celery, diced
- ⅓ cup (85 ml) ground flaxseeds
- ¼ cup (60 ml) chopped fresh parsley, lightly packed
- 2 tablespoons (30 ml) vegan poultry seasoning
- ⅔ cup (165 ml) water
- 1 cup (250 ml) raw cashews
- ⅓ cup (85 ml) tamari
- 6 cloves garlic, chopped
- Freshly ground black pepper
- Put the quinoa in a small saucepan.
- Add 1 cup (250 ml) of the water and bring to a boil over medium-high heat.
- Decrease the heat to low, cover, and cook until all the water is absorbed, 15 to 20 minutes. Remove from the heat and let cool.
- While the quinoa cooks, put the barley and lentils in a medium saucepan.
- Add 4 cups (1 L) of the water and bring to a boil over medium-high heat.
- Decrease the heat to low, cover, and cook until the lentils are soft, about 45 minutes.
- Put the quinoa, barley mixture, onions, walnuts, celery, flaxseeds, parsley, and poultry seasoning in a large bowl and stir until well combined.
- Put the remaining ⅔ cup (165 ml) of water and the cashews, tamari, and garlic in a blender and process until smooth.
- Pour into the quinoa mixture and stir until well combined. Season with pepper to taste.
- Preheat the oven to 350ºF (175 C) and lightly grease two loaf pans.
- Press the mixture evenly into the prepared loaf pans.
- Bake for 60 to 90 minutes, or until the loaves are slightly firm to the touch.
Calories: 191 Fat: 21g Carbohydrates: 10g Sodium: 317 mg Fiber: 7g Protein: 8g