Vegan "Turkey" Loaf

Ingredients:

• 2 Tbsp. olive oil, separated
• 2 cups cooked quinoa
• 1/2 cup Bobs Red Mill Gluten-Free Rolled Oats
• 1 Tbsp. flaxseed meal
• 1/4 cup Bob’s Red Mill Gluten-Free Flour
• 10 oz. chopped mushrooms
• 1 cup diced red onion
• 1 celery stalk, chopped
• 1 – 15 oz. can chickpeas
• 1 cup frozen peas
• 3/4 cup walnuts
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 1/2 tsp. Redmond Real Salt
• 1 tsp. Redmond Garlic Salt
• 1 tsp. paprika
• 1 tsp. turmeric
• 1 tsp. fresh rosemary
• 1 tsp. sage
• 1/2 tsp. cumin
• 1/2 tsp. black pepper
• Dash of cayenne pepper
• Dash of fennel
• 1/2 cup water  

Instructions:

1. Preheat oven to 360°F. Grease a loaf pan with 1 tablespoon of olive oil.
2. In a pan over medium heat, add the remaining tablespoon of olive oil. Sauté mushrooms, onion, and celery for 5-7 minutes until soft.
3. In a food processor, combine all ingredients including the sautéed mushroom mixture until well combined but still chunky. Taste and adjust seasonings as necessary.
4. Press mixture into the prepared loaf pan and bake for about 1 hour and 10 minutes.
5. Serve with vegan gravy and your favorite potatoes.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.