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

Published: Nov 20, 2014 · Modified: Dec 4, 2023 by Richa 197 Comments

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

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So the other day I decided I should cook up the whole deal in one day. That usually does not work out very well for me. 🙂 I went to the kitchen and decided I will stop when I want to. Anywho, I made a plan in my head, got the recipe outlines together and started 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 in the end. I had the whole spread done in 2.5 to 3 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 really 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 usual stuffing veggies. With a side of mashed sweet potatoes with cinnamon and a hint of heat from the cayenne, and an easy 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 in 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 in 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 cool and be sliced. Everything on the table! Wait Cranberry sauce. Yep made that as well. Stretched my limit a bit. Took a break and then had to hurry to take some pictures before it got dark.

You can make a soup or another side from my earlier Thanksgiving round up, a day in advance, reheat and serve.

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

Lentil Quinoa Loaf, below. Step pictures below.

Gimme the slice!

With Lentils and quinoa, thats a whole 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 mix in, add in the breadcrumbs and mix 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: Free of Dairy, egg, corn, nut. Can be made soy-free, gluten-free. Serves 3 to 4

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4.84 from 6 votes

Vegan Cornbread Stuffing

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

Course: Side

Cuisine: American

Servings: 4

Calories: 376kcal

Author: Vegan Richa

Ingredients

Pumpkin Cornbread:

1 cup (159 g) finely ground cornmeal
⅓ cup (41.67 g) unbleached white flour
¼ tsp (0.25 tsp) salt
1.5 tsp baking powder
¼ cup (70 g) pumpkin puree or sweet potato puree
¾ cup (183 ml) non dairy milk
1 Tbsp olive oil
1 Tbsp maple syrup
½ tsp (0.5 tsp) apple cider vinegar

Stuffing Veggies:

1 tsp oil
¾ cup (120 g) chopped onion
3 cloves of garlic finely chopped
½ cup (50.5 g) celery finely chopped
½ cup (64 g) carrots thinly sliced or grated
2 tsp dried sage
¼ to ½ tsp thyme
½ tsp (0.5 tsp) oregano
¼ tsp (0.25 tsp) or more salt
3 Tbsp raisins or currants
⅓ cup (51.33 g) corn or peas
½ cup (20 g) packed finely chopped greens
¼ cup (4 g) packed chopped cilantro divided
¼ cup (25 g) packed chopped scallions
½ 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 rest of the ingredients and mix to combine.
Pour batter in a greased 8 inch or smaller cake pan.
Bake at pre-heated 375 degrees F / 190ºc for 25 to 30 minutes or until a toothpick from the center comes out clean. Cool for 10 minutes before slicing or crumbling to use in the stuffing.
Make it gluten-free: Use any gf flour blend or oat flour instead of while flour. the bread will be crumbly. Crumble it into the stuffing.
Stuffing:
Heat oil in a skillet over medium heat. Add onions and garlic and cook for 5 minutes. or until translucent
Add celery, carrots, sage, thyme, oregano, salt and mix well. Cook for 5 minutes or until the veggies are tender. Add in the raisins, corn, greens and mix . Cook for 2 minutes or until the greens are lightly 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 15 minutes. Broil for a minute to crisp up the top.
Sprinkle the remaining cilantro and scallions and black pepper. and serve.

Notes

nutritional values based on one serving

Nutrition

Nutrition Facts

Vegan Cornbread Stuffing

Amount Per Serving

Calories 376 Calories from Fat 99

% Daily 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 Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

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4.80 from 5 votes