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Mushrooms and Pea Quinoa Loaf

Name: Mushrooms and Pea Quinoa Loaf
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 1 tbsp olive oil, plus extra for greasing; 250g mushrooms, chopped; 1 tin no added salt chickpeas, rinsed well and drained; 100g rolled oats; 1 mushroom stock cube; about 1 cup or 500ml water; 100g quinoa, cooked, giving you about 2 cups cooked quinoa; about 250g fresh or frozen peas; 1 bunch fresh parsley, chopped; 1 tbsp fresh thyme leaves; 10 sun dried tomato halves in oil, drained and chopped; 1 red onion, chopped; 50g sunflower seeds, optional

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
On: 11/08/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Main Courses

You will need

Ingredient	Add
1 tbsp olive oil, plus extra for greasing	Awaiting stock	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	Awaiting stock	More products
1 bunch fresh parsley, chopped	Awaiting stock	More products
1 tbsp fresh thyme leaves		More products
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.

Method

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.