Truly Succulent Veggie Loaf With Cranberry Glaze

Need an entrée that will please all palates? This holiday vegetable loaf is it.

Not sure how you feel about loafs, but I surely like to have something fancier at a holiday table!

Also check out this VEGAN HOLIDAY “MEAT FREE” MEAT GUIDE: 8 PERFECT ROASTS REVIEWED

The combination of the quinoa, oats, mushrooms, and nuts provide this dish with the perfect “meatloaf” texture — and it’s speckled with cranberries, so it’s perfect for the season. Finish it off with your choice of our cranberry glaze recipe or a traditional meatloaf glaze.

What you’ll need…

FOR THE LOAF:

  • 1 cup filtered water
  • 1/2 cup quinoa, uncooked
  • 2 tablespoons flax meal
  • 6 tablespoons filtered water
  • 2 cups Crimini or Porcini mushrooms, roughly chopped
  • 1 cup walnuts, chopped
  • 1 cup gluten-free rolled oats
  • 1/2 onion, chopped
  • 1 celery stalk, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 1/4 cup dried cranberries, roughly chopped
  • 1/4 cup almond milk
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon coconut aminos or tamari
  • 1 tablespoon vegan Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1/2 teaspoon rosemary, finely chopped
  • 1/2 teaspoon sage, finely chopped
  • 1/2 teaspoon thyme, finely chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon sea salt

Also see the 8 EXCEPTIONAL VEGAN COOKING TIPS FOR THE ULTIMATE MEAT-FREE HOLIDAY SURVIVAL

For the rest of ingredients and full preparation instructions, check out the original recipe here.

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