Eggplant Quinoa Loaf
Savor the hearty, plant-powered goodness of this Eggplant Quinoa Loaf—a flavorful vegan main dish that's perfect for dinner or meal prep. This nutrient-packed recipe combines roasted eggplant, protein-rich quinoa, and a medley of fragrant herbs like oregano and basil, creating a moist and satisfying loaf that’s anything but ordinary. Bound together with a flaxseed "egg" and topped with a tangy ketchup-Worcestershire glaze, this dish delivers a perfect balance of savory and bold flavors. Ideal for vegetarians, vegans, or anyone seeking a wholesome alternative to traditional meatloaf, this loaf pairs beautifully with a fresh side salad or roasted vegetables. Easy to make and packed with plant-based protein, it’s a must-try for healthy and delicious weeknight cooking!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 cup Quinoa
- 2 cups Water
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 1 cup Breadcrumbs
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water (for flax mixture)
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 0.25 cup Ketchup
- 1 tablespoon Worcestershire sauce (vegetarian or regular)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the eggplant into small cubes and toss with 1 tablespoon of olive oil. Spread the cubes on the prepared baking sheet and roast for 20 minutes, or until soft and slightly caramelized. Set aside to cool.
Meanwhile, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is fully absorbed. Remove from heat and fluff with a fork. Let it cool.
While the quinoa cooks, finely chop the onion and mince the garlic. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until they are softened and fragrant, about 5 minutes. Set aside to cool.
In a small bowl, combine the ground flaxseed with 6 tablespoons of water to create a flax egg. Let it sit for 5-10 minutes until it thickens.
In a large mixing bowl, combine the roasted eggplant, cooked quinoa, sautéed onion and garlic, breadcrumbs, nutritional yeast, dried oregano, dried basil, salt, black pepper, and crushed red pepper flakes. Mix well.
Add the flax egg to the mixture and stir to combine. The mixture should hold together when pressed; if it’s too dry, add a tablespoon of water at a time until it binds.
Grease a loaf pan or line it with parchment paper. Press the mixture firmly and evenly into the pan.
In a small bowl, mix together the ketchup and Worcestershire sauce. Spread this glaze evenly over the top of the loaf.
Bake the loaf in the preheated oven at 400°F (200°C) for 40 minutes. Remove from the oven and let it cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4185 mg | 182% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 58.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
