This vegan treat is often associated with Christmas but shouldn’t be ignored the rest of the year. It’s rich, delicious and satisfying making it good for a weekend roast.
It’s so easy to make, store and reheat. It’s perfect for leftovers to enjoy during the week or to take into work.
Lentil nut loaf is a favourite for loads of people, even omnis. I like to have mine with steamed kale and mama’s ginger carrots. It’s also great with a fresh green salad and French vinaigrette.
If you have any vegans in your family, it’s always good to have some Sunday lunch recipes up your sleeve. Nut loaf is a popular choice because, not only can all the preparation be done in advance, it’s delicious with all the usual trimmings: roasted potatoes, greens, rosemary roasted parsnips and even vegan gravy.
This lentil nut loaf is crunchy, moist and rich. You’ll find it hard to resist! It’s filling too so it easily serves 6.
Enjoy!
Lentil Nut Loaf
Ingredients
- Dry Ingredients
- 1 can lentils rinsed and drained
- 150 g nuts crumbled (50g walnuts, 50g hazelnuts and 50g pecans)
- 1 cup cooked quinoa
- 1/4 tsp cumin
- 1/4 tsp cayenne
- 1 tbsp fresh chopped chives
- 1/2 tsp thyme or oregano
- Wet ingredients
- 2 Tbsp peanut butter
- 1 tbsp miso paste
- 1 tbsp tamari
- 1 tbsp garlic infused olive oil goo
- 1.5 tbsp wholegrain mustard
- 2 tbsp tomato puree
Instructions
- Preheat oven to 175C
- Mix the lentils, nuts, quinoa, spices and chives
- Mix the miso, puree, tamari, goo, dijon and nut butter
- Add the wet ingredients to the dry ingredients and stir well to combine
- Put the mix into a baking dish and bake for circa 45 mins
- Serve with salad or vegetables of your choice
- Enjoy!
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