Thanksgiving Nut Quinoa and Millet Loaf

10 Oct

I am sharing this recipe that has been shared by Kelly Childs (, the creator of my favourite vegan cafe – KindFood.  I am sending it out just in time for our Canadian Thanksgiving for any of you vegetarians/vegans out there who are wondering what the heck you are going to eat for Thanksgiving dinner or for anyone else who is just not in the mood for turkey this year.  I plan on making it myself this weekend and hope it turns out.  This, together with my butternut squash soup and some veggies will be sure to satisfy my palate.

8-9 servings (use an 8×8 square baking pan)


1 small butternut squash, peeled, remove seeds and cut into 1″ chunks
2 tbsp olive oil
1 tsp sea salt
5 cups water
1 cup green dried lentils, rinsed well
1/2 cup millet
1/2 cup quinoa, rinsednut quinoa millet loaf

1 large onion, chopped into small dices
3 garlic cloves, minced
2 celery stalks, chopped into small dices
2 medium carrots, chopped into small dices
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp dry basil
1/2 tsp dried chilis

1 cup gluten-free oats (Bob’s Red Mill)
2 tsp dried parsley
4 tbsp nutritional yeast
1/4 cup whole raw almonds, finely pulsed in mini-processor
salt & pepper to taste


1.  Roast the butternut squash.  Preheat oven to 375F.  Line a large heavy baking sheet or 13×9 pan with parchment paper.  Toss the squash in a bowl with olive oil and then place on baking sheet and roast for 30 minutes.  The browner the better as it will give the loaf a very earthy, deep roasted flavour.  Set aside and cool and then put in food processor and blend until smooth.

2.  Bring the 5 cups of water and sea salt to a boil.  Add the rinsed green lentils into the boiling water for 5 minutes and reduce heat to a medium low and cover and simmer.  Then add the millet for 20 minutes more.  Add the quinoa and stir and then simmer with a cover for 10 minutes more.  Set aside and cool this mixture.

3.  Saute the chopped onions for 2 minutes on medium high heat, then add the minced garlic for another minute until very fragrant.  Reduce heat now and add the finely diced celery and carrots.  Saute for 10 minutes on medium heat.  Add fresh rosemary and thyme, dried basil and dried chilis.  Set aside.

4.  In a large mixing bowl add the millet, quinoa and lentil mixture.  Now add carrots, celery and onion mixture and fold.  Then add the oats, dried parsley, nutritional yeast, and coarsely crumbled raw almonds.

5.  Now lastly, add the butternut squash puree to the mixture and fold until  blended.  Add salt & pepper to taste.

6.  Put mixture in an 8×8 cake pan.  Bake for 50 minutes UNCOVERED at 375F.  Allow it to brown on edges.  Remove from oven and let cool for 5 minutes before cutting into pieces.

This recipe has a lot of steps and will definitely take some time but soooo worth it!!!

Happy Thanksgiving and remind yourself to be aware of what you’re grateful for this year.

Until next time,

Have a fit and fabulous day!!



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