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    Home > Vegan Lunch/Dinner Recipes

    Vegan Lentil and Quinoa Steak

    Posted: Feb 29, 2020 ยท Updated: Apr 26, 2022

    Jump to Recipe

    Weekends are pretty awesome. Make yours even more so by cooking up this Vegan Lentil and Quinoa Steak, and then smothering it in a savory mushroom sauce. A healthy, protein-packed, gluten-free, soy-free recipe.

    Three Vegan Lentil Quinoa Steaks smothered with vegan musrhroom gravy with spinach and parsley in a light blue plate with a gravy boat and blue napkin

    These vegan Lentil and Quinoa Steaks make a great lunch or dinner option. They're quick and easy to make but fancy enough for a special meal, and they taste amazing, especially when they are served smothered under a creamy mushroom gravy.

    Vegan Lentil Quinoa Steak smothered with vegan musrhroom gravy in a light blue plate with a gravy boat and blue napkin

    I wanted to make a quinoa-based steak after eating a red quinoa steak at the Irish pub in my neighborhood. They've actually added a whole vegetarian section to their menu in recent months, and their quinoa steak is entirely vegan.

    I really love the idea of that steak, but it's served on a bed of roasted and raw veggies without any sauce or gravy, which makes it rather bland. Which, of course, I don't love. (Sidebar, well-meaning omnivores: we vegans love flavor just as much as you do).

    So when I set out to make a quinoa steak, I wanted to pack it with flavor. That doesn't mean there's a lot going on here. There are, as the name suggests, lentils and quinoa in this recipe, and they create food alchemy along with potatoess. Some salt and pepper, a dash of garlic, and you're pretty much done.

    You don't want your steaks to be bland but you don't want to over-season them either. That's because you want them to drink in that amazing mushroom gravy before you put a forkful into your mouth.

    You cook the steaks in a non-stick pan with very little oil and they develop that lovely crust. They don't actually have the texture of steak, but they hold together really well and have a great mouthfeel.

    Plus there's nothing in here that's not good for you. Both Desi and Jay gave these a thumbs up, and I know I'll be making them again and again.

    A light blue plate with three vegan quinoa steaks and a sauce boat with mushroom gravy, knife and fork and a blue napkin makes a delicious vegan lunch or dinner

    How to master these amazing vegan lentil and quinoa steaks:

    • There are three main ingredients in the steaks: quinoa, lentils and potatoes. A bit of tapioca starch helps them hold together. You will need to cook the quinoa, lentils and potatoes before you put them together (use canned lentils to make your life a little easier).
    • You want to ensure, when you cook the quinoa, lentils and potatoes, that you don't water-log them. That's because you want your steak to hold together, not fall apart, and too much water in the ingredients is sure to do that. So the quinoa should be cooked until just tender, the same for the lentils, and the potatoes should be cooked just enough that a knife goes cleanly through the center.
    • Drain any excess water from the potatoes and lentils before you use them.
    • Mash the potatoes well. I cut them up and then put them through a ricer. You don't want big lumps in your steaks.
    • I add a dash of tamari to my steaks, but if you're soy-free leave it out.
    • When you are ready to put the steaks together, mix up the ingredients in a bowl with the seasonings and form them into patties that are not too thick. I like these not too thick nor too skinny, but the thinner the patties are, the more texture they will have.
    • My vegan mushroom gravy recipe is one I've already shared with you in the past, and I used the same recipe this time with a smidge of cashew cream.

    Related recipes

    • Vegan Garlicky Zucchini Quinoa Cakes
    • Vegan Chickpea Quinoa Burger
    • Quinoa Crepes
    • Sprouted Bean and Quinoa Pulao
    • Quinoa Lentil Salad with Sweet Potatoes

    Vegan Lentil and Quinoa Steak

    Overhead shot of a blue plate with lentil quinoa steak, a blue and white sauceboat with mushroom gravy, a spoon, fork and blue napkin served for lunch or dinner
    Overhead shot of three Vegan Lentil Quinoa Steaks smothered with vegan musrhroom gravy with spinach and parsley in a light blue plate with a gravy boat and blue napkin

    Vegan Lentil and Quinoa Steak

    Cook up this Vegan Lentil and Quinoa Steak, and then smother it in a savory mushroom sauce. A healthy, protein-packed, gluten-free, soy-free recipe.
    5 from 9 votes
    Print Recipe Review Recipe
    Course: Entree, Main Course
    Cuisine: Can be Gluten-Free, nut-free, Soy-free
    Diet: Vegan, Vegetarian
    Keyword: Vegan lentil quinoa steak
    Prep Time: 30 mins
    Cook Time: 15 mins
    Total Time: 45 mins
    Servings: 6 steaks
    Calories: 203kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 ยผ cup brown or green lentils (already cooked or canned. Drain thoroughly and mash lightly)
    • 1 cup quinoa (already cooked)
    • 3 medium potatoes (about 300 grams, boiled and mashed thoroughly)
    • 3 tablespoon tapioca starch
    • 1 teaspoon garlic powder
    • 1 teaspoon sage (or use thyme or oregano)
    • 2 tablespoon tamari (optional)
    • Salt and ground black pepper
    • 2 tablespoon vegetable oil
    • 1 recipe mushroom gravy (follow link to the recipe)
    Prevent your screen from going dark

    Instructions

    • Place all of the ingredients in a large bowl and mix well. The mixture should easily hold together when you ball up a piece in your fist.
    • Form six round steaks, patting the sides and the top to shape them evenly.
    • Heat the oil in a nonstick skillet. Add the steaks, giving at least an inch of space between each. Cook 3-4 minutes over medium-high heat or until the underside is golden brown. Flip over and cook the other side until well done.
    • Serve hot with mushroom gravy. You can heat up leftovers on a skillet.

    Recipe notes

    • Nutrition info does not include mushroom gravy, which is approx 47 cals per serving.

    Nutrition

    Serving: 1steak | Calories: 203kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Potassium: 446mg | Fiber: 7g | Sugar: 1g | Vitamin C: 12mg | Calcium: 34mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Lauren

      December 06, 2021 at 5:39 pm

      5 stars
      I have made these several times and they are amazing! Right now, because of our CSA I have more sweet potatoes than I know what to do. Do you think there is enough starch in the sweet potato to sub for the potatoes? I hate to mess with perfection.

      Reply
      • Vaishali

        December 06, 2021 at 10:23 pm

        Hi Lauren, so happy to hear youโ€™ve enjoyed the steaks. โค๏ธ You can use sweet potatoes and if you have trouble binding use a bit of cornstarch or tapioca starch.

        Reply
    2. S

      October 05, 2021 at 2:44 pm

      This looks so delicious. What can I use if I have no tapioca? Thanks!

      Reply
      • Vaishali

        October 05, 2021 at 3:26 pm

        Corn starch would be perfect!

        Reply
        • S

          October 06, 2021 at 10:32 am

          Thanks! I am new to your site, and new to cooking! I love your recipes.

          Reply
    3. Rose

      May 08, 2021 at 12:32 pm

      5 stars
      This was soooooo delicious and easy to make! And the gravy was amazing. I followed your instructions exactly (except I was too lazy to do the cashew cream) and it couldnโ€™t of come out better. I will be making this again...and again...=)
      Thank you for sharing!
      Rose

      Reply
      • Vaishali

        May 08, 2021 at 6:35 pm

        Hi Rose, so happy to haer you loved the steaks--they are one of my favorite go-tos for a healthy meal in a rush. Thanks for letting me know!

        Reply
    4. Traiton G

      September 25, 2020 at 12:21 pm

      5 stars
      Can I use water instead of oil in this recipe to make it oil free?

      Reply
      • Vaishali

        September 25, 2020 at 3:05 pm

        To fry the steaks? You can just roast them on a dry, nonstick skillet.

        Reply
    5. Lynn

      April 05, 2020 at 11:21 am

      5 stars
      This recipe is amazing, even my meat-loving husband loves it! Iโ€™m thinking of making it into a โ€œmeatloafโ€ next time.

      Reply
      • Vaishali

        September 25, 2020 at 3:06 pm

        So happy to hear! It would work great as a meatloaf.

        Reply
    6. Elsje Parsons Massyn

      March 02, 2020 at 8:50 am

      This is a brilliant recipe.
      I am sure I can also use this as a burger patty.
      Excellent info.
      Many thanks.

      Reply
      • Vaishali

        September 25, 2020 at 3:06 pm

        Thanks, and yes!!! ๐Ÿ™‚

        Reply
    7. Sheri

      March 01, 2020 at 11:03 am

      This recipe looks awesome! Do you think I could use cauliflower mashed potatoes instead of white potatoes? ( I donโ€™t feel well on white potatoes)
      Thank you and canโ€™t wait to try!

      Reply
      • Vaishali

        March 01, 2020 at 7:05 pm

        Hi Sheri, you could but the potato also serves as a binder. You can add more tapioca if your steaks don't bind, add a little at a time until they hold together.

        Reply
    8. Sandy Case

      February 29, 2020 at 5:52 pm

      5 stars
      I was raised in a meat and potatoes family. Since transitioning to a more plant based lifestyle, I haven't been fully satisfied with that home cooked taste. Until today. This recipe is absolutely fabulous!!! I used vegan worcestershire sauce instead of the optional tamari and it was delicious. The mushroom gravy on top tied it all together. Thank you!!!

      Reply
      • Vaishali

        March 01, 2020 at 7:06 pm

        So happy you tried it, Sandy!

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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