Vegan Holiday Pumpkin Lentil Loaf

Vegan Holiday Pumpkin Lentil Loaf

Vegan Holiday Pumpkin Lentil Loaf

This Vegan Holiday Pumpkin Lentil Loaf is hearty, delicious and packed with protein!

Vegan Holiday Pumpkin Lentil Loaf
Vegan Holiday Pumpkin Lentil Loaf

About the Grains

In order to make the grains, I just cooked 1 cup of each of the grains and then measured out 3 cups after it was all cooked. This seemed the easiest way to measure these exactly.

About the Walnuts

For the walnuts, you could easily use another nut. Almonds, pecans or even peanuts could work. I actually bought the walnut pieces instead of whole walnuts so I was able to just use them as they were. If you get whole nuts, I suggest chopping them into much smaller pieces.

About the Spices

I created my own mixture and used 3 Tbsp of it. You could easily substitute in Bragg’s Sprinkle mix that can be purchased at a grocery store or online.

Author kacyhulme


  • 2 cups of pumpkin puree canned
  • 1 cup cooked lentils
  • 1 cup cooked quinoa
  • 1 cup cooked pearled barley
  • 1 cup white onion about 1 medium
  • 1 cup veg stock for cooking celery and carrot
  • 1 cup celery about 2 stalks
  • 1 cup carrot about 2 carrots
  • 1/2 cup chopped walnuts you can mash these in a mortar and pestal or with the back of a spoon or toss in a blender for just a quick spin
  • 1/4 cup tahini
  • 3 Tablespoons Easy Vegan Holiday Herb Mixture here.


  1. Cook Lentils, barley and quinoa. I used quick cook barley, so I added that last.
  2. In a huge soup pan, bring 7 cups of water to a boil, add lentils first. Wait 5 mintues. Then add quinoa. Wait 5 minutes. Then add barley. Cook for 5 more minutes.
  3. In a pan, heat the vegetable stock, onions, carrots and the holiday spice mixture until onions are translucent. About 5 -10 minutes.
  4. Then add carrot/onion mixture and all the grain mixture and all remaining ingredients and (tahini, walnuts, pumpkin) everything together.
  5. Mix well.
  6. Transfer into a baking dish bake on 350 for 40 minutes.



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