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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
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5 from 9 votes

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Entree, Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 steaks
Calories: 203kcal


  • 1 ¼ 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)


  • 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.


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


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