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
- 2 tbs olive oil
- 2 tsp grated garlic
- 2 tbs chopped parsley
- 3 tsp salt
- 3 tsp pepper
- 1 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.
