PCC Quinoa Loaf

PCC Quinoa Loaf

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  • 1/2 cup quinoa, rinsed and drained
  • 1 cup water
  • 3 tablespoons olive oil, divided
  • 1/4 cup diced carrots
  • 1/4 cup chopped crimini mushrooms
  • 1/4 cup diced celery
  • 1/2 cup diced onions, divided
  • 1/4 pound tempeh, crumbled
  • 1/2 cup nutritional yeast
  • 3 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 teaspoon sea salt
  • 1/4 cup oat flour
  • 1 tablespoon vegan Worcestershire sauce
  • 1 1/2 teaspoons dried sage
  • 1 teaspoon dried basil
  • 1/4 cup ketchup
  • 2 teaspoons brown sugar


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 the heat and let 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 onions. Cook until soft, 5 to 7 minutes. Stir in tempeh.

In a food processor or blender, combine remaining oil, remaining 1/4 cup onions, 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 the prepared baking sheet. Mix together ketchup and brown sugar and spread on top of the loaf. Bake for 30 minutes.

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