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Nut Loaf

Nut Loaf

GLUTEN FREE | VEGAN | Serves 10

ingredients

  • 300g puy green or black lentils, soaked overnight 
  • 2 large onions 
  • 2 stalks celery 
  • 150g eggplant 
  • 150g pumpkin 
  • 35g flax meal  
  • 140ml water 
  • tbs olive oil 
  • 2 tsp grated garlic 
  • tbs chopped parsley 
  • tsp salt 
  • tsp pepper 
  • tsp ground cumin 
  • 125g raw almond meal 
  • 100g rice or quinoa flakes 
  • 2 sheets short crust pastry 

 

method

Drain lentils and place in a pot with 1 litre of water. Bring to boil, reduce heat and simmer for 10 minutes. Drain. 

Chop onion, celery, eggplant and pumpkin into 1cm pieces. 

In a small bowl, soak the flax meal with the water and leave for 20 minutes to gel. 

Heat olive oil in a pan and add the onion, celery, eggplant, pumpkin and garlic. Fry gently for 15-20 minutes.   

Add the parsley, salt, pepper and cumin. Cook for 30 seconds and then remove from heat. 

Preheat the oven to 160°C and line a 25cm loaf tin with baking paper. 

In a bowl, combine the cooked lentils with the spiced vegetable mix, almond meal, flax gel and rice/quinoa flakes.   

Use one pastry sheets line a long loaf tin. Place the nut loaf filling inside and cover with the rest of the pastry. Bake for 40-45 minutes or until golden.  

Allow to cool before slicing.   

Alternatively, you can cook in a lined tin without the pastry, just like a meatloaf. 

 

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