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Cashew & Quinoa Loaf Recipe

| 8/7/2015 10:01:00 AM

I love this loaf! It is the ideal main dish to serve any time of year and it takes the place of meat for a family or company supper. This savory loaf is packed with pleasing textures and flavors. The red peppers and vegan cheese make the presentation so colorful too.

homemade cashew loaf

Cashew & Quinoa Loaf Recipe

Makes 5 to 6 servings


• 1-1/2 cups raw cashews
• 1 cup (packed) fresh whole grain breadcrumbs (about 2 slices, see note)
• 1-1/2 cups cooked and cooled quinoa (see note)
• 4 tablespoons wheat germ, plus more as needed
• 1 cup diced onion
• 1 clove garlic, minced
• 2 teaspoons vegetable broth, plus more as needed
• 1 teaspoon extra virgin olive oil (optional)
• 1 teaspoon tamari
• 1/2 cup unsweetened almond or cashew milk, plus more as needed
• Zest of one large lemon
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon sea salt
• Freshly ground pepper

• 1/2 cup diced onion
• 1 cup diced sweet red pepper
• 2 tablespoons water or vegetable broth, plus more as needed
• 1 teaspoon extra virgin olive oil (optional)
• 1/2 cup shredded vegan cheese (optional)
• 1/8 teaspoon sea salt
• Freshly ground pepper


1. Preheat the oven to 400 degrees F. Line a 9x5 loaf pan with unbleached parchment paper, allowing a 2 to 3 inch overhang on the two lengthwise sides of the pan.

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