Vegan Lentil Quinoa Loaf, Vegan Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie

April 15, 2023

Freshly baked Pumpkin cornbread, stuffing veggies baked right into a flavorful cornbread stuffing. Vegan, might be made gluten-free. Serves 4

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So the opposite day I made a decision I should cook up the entire deal in sooner or later. That sometimes doesn’t work out thoroughly for me. 🙂 I went to the kitchen and decided I’ll stop when I need to. Anywho, I made a plan in my head, got the recipe outlines together and began making the Lentil loaf and stuffing and went on from there. I ended up stretching my limit a bit to make the cranberry sauce as well ultimately. I had the entire spread done in 2.5 to three hours. Now that included some rest time in between. I had the Pumpkin Pie that i made 2 days before, so the spread worked out rather well.

The Lentil Quinoa Loaf is fabulous with the glaze. The Cornbread Stuffing is made with Pumpkin Cornbread which keeps the cornbread quite moist and the standard stuffing veggies. With a side of mashed sweet potatoes with cinnamon and a touch of warmth from the cayenne, and a straightforward cranberry, orange juice, jalapeno sauce.

I put my lentils and sweet potatoes to cook on the stove around 1 pm and went about chopping up the veggies and getting other things ready. Once the lentils+quinoa and sweet potatoes were done, they cooled off on the side while I cooked up the veggies for the loaf and cornbread. After the veggies were done, I mixed up the pumpkin cornbread and put it within the oven. Then mashed them potatoes. Then mashed up the lentils with the veggies and shaped the lentil loaf. Cornbread was done, so lentil loaf went within the oven, while cornbread cooled a bit to be crumbled into the stuffing. Once the loaf was done, the stuffing went into the oven to crisp up. Enough time for the Loaf to chill and be sliced. Every part on the table! Wait Cranberry sauce. Yep made that as well. Stretched my limit a bit. Took a break after which needed to hurry to take some pictures before it got dark.

You possibly can make a soup or one other side from my earlier Thanksgiving round up, a day upfront, reheat and serve.

Make my No Bake Pumpkin Pie with Gingerbread crust or this Chocolate Pumpkin Tart upfront as well! each Gluten-free and soy-free. Just Slice and serve.

Lentil Quinoa Loaf, below. Step pictures below.

Gimme the slice!

With Lentils and quinoa, thats an entire lot of awesome meatless protein!

Lentil Loaf Steps:

Cook the lentils and quinoa.

Cook the veggies and add to lentil quinoa mixture. Then mash and mash.

Add the sauces, flavors and blend in, add within the breadcrumbs and blend in.

Tightly pack it in a loaf pan.

Brush the glaze liberally.

Cover the loaf with foil. Bake. Cool, slice and serve.

Lentil Quinoa Loaf:

Allergen Information: Freed from Dairy, egg, corn, nut. Might be made soy-free, gluten-free. Serves 3 to 4

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Vegan Cornbread Stuffing

Freshly baked Pumpkin cornbread, stuffing veggies baked right into a flavorful cornbread stuffing. Vegan, might be made gluten-free. Serves 4

Course: Side

Cuisine: American

Servings: 4

Calories: 376kcal

Writer: Vegan Richa

Ingredients

Pumpkin Cornbread:

1 cup (159 g) finely ground cornmeal
1/3 cup (41.67 g) unbleached white flour
1/4 tsp (0.25 tsp) salt
1.5 tsp baking powder
1/4 cup (70 g) pumpkin puree or sweet potato puree
3/4 cup (183 ml) non dairy milk
1 Tbsp olive oil
1 Tbsp maple syrup
1/2 tsp (0.5 tsp) apple cider vinegar

Stuffing Veggies:

1 tsp oil
3/4 cup (120 g) chopped onion
3 cloves of garlic finely chopped
1/2 cup (50.5 g) celery finely chopped
1/2 cup (64 g) carrots thinly sliced or grated
2 tsp dried sage
1/4 to 1/2 tsp thyme
1/2 tsp (0.5 tsp) oregano
1/4 tsp (0.25 tsp) or more salt
3 Tbsp raisins or currants
1/3 cup (51.33 g) corn or peas
1/2 cup (20 g) packed finely chopped greens
1/4 cup (4 g) packed chopped cilantro divided
1/4 cup (25 g) packed chopped scallions
1/2 cup (125 ml) almond milk or other non dairy milk to make nut-free
1 Tbsp olive oil or melted vegan butter
1.5 Tbsp maple syrup

Instructions

Pumpkin Cornbread:
In a bowl, add cornmeal, flour, salt, baking powder. Whisk well. Add the remainder of the ingredients and blend to mix.
Pour batter in a greased 8 inch or smaller cake pan.
Bake at pre-heated 375 degrees F / 190ºc for 25 to half-hour or until a toothpick from the middle comes out clean. Cool for 10 minutes before slicing or crumbling to make use of within the stuffing.
Make it gluten-free: Use any gf flour mix or oat flour as an alternative of while flour. the bread will probably be crumbly. Crumble it into the stuffing.
Stuffing:
Heat oil in a skillet over medium heat. Add onions and garlic and cook for five minutes. or until translucent
Add celery, carrots, sage, thyme, oregano, salt and blend well. Cook for five minutes or until the veggies are tender. Add within the raisins, corn, greens and blend . Cook for two minutes or until the greens are evenly wilted. Take off heat. Mix in half of the cilantro and scallions . Taste and adjust salt and flavor.
Mix the almond milk with maple and olive oil. Add to the skillet. Add crumbled cornbread and toss well.
Transfer the mixture to greased baking pan. 9 by 7 inch or larger
Bake at 350 degrees f / 180ºc for quarter-hour. Broil for a minute to crisp up the highest.
Sprinkle the remaining cilantro and scallions and black pepper. and serve.

Notes

dietary values based on one serving

Nutrition

Nutrition Facts

Vegan Cornbread Stuffing

Amount Per Serving

Calories 376
Calories from Fat 99

% Each day Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 425mg18%

Potassium 619mg18%

Carbohydrates 63g21%

Fiber 6g25%

Sugar 10g11%

Protein 6g12%

Vitamin A 5335IU107%

Vitamin C 6.8mg8%

Calcium 215mg22%

Iron 2.6mg14%

* Percent Each day Values are based on a 2000 calorie eating regimen.

Vegan Thanksgiving Menu | Vegan Richa #vegan #glutenfree #veganricha

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