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Rated excellent by our customers

Mushrooms and Pea Quinoa Loaf

This beautiful vegan and nut free loaf is a sure winner for sunday roast. Would also work a treat for a Christmas dinner.

Customer Rating:
4.0 (1 votes)

Posted by: kim




1 - 2 hrs

Skill Level




Courses etc.

Main Courses

You will need

1 tbsp olive oil, plus extra for greasing More products
250g mushrooms, chopped More products
1 tin no added salt chickpeas, rinsed well and drained More products
100g rolled oats More products
1 mushroom stock cube More products
about 1 cup or 500ml water
100g quinoa, cooked, giving you about 2 cups cooked quinoa More products
about 250g fresh or frozen peas

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1 bunch fresh parsley, chopped

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1 tbsp fresh thyme leaves

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10 sun dried tomato halves in oil, drained and chopped More products
1 red onion, chopped More products
50g sunflower seeds, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat oven to 350°F. Lightly grease an 8 inch loaf pan with olive oil and set aside.
  • Heat the olive oil in a large heavy skillet over medium to high heat. Add the mushrooms and cook for a little over 5 minutes, stirring occasionally, until the mushrooms are golden brown.
  • Meanwhile, put the chickpeas, oats, stock cube and water into a food processor and pulse until almost smooth.
  • In a large bowl, combine the cooked mushrooms, oat and chickpea mixture, quinoa, peas, parsley, thyme, sun dried tomatoes, onion and sunflower seeds, if using. Season with salt and freshly ground black pepper.
  • Transfer mixture to the prepared loaf pan, gently pressing down and mounding it in the middle.
  • Bake until firm and golden brown, for about 1 hour.
  • Set aside to let rest for 15 minutes before slicing and serving.

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