Vegan Walnut, Cranberry and Green Lentil Moist Loaf
Ingredients
- 2 tins green lentils rinsed and drained
- 1 tbsp rapeseed oil
- 1 onion skin removed and finely diced
- 2 cloves garlic minced
- 1 stalk celery finely chopped
- 1 carrot peeled and grated
- 1 cup walnuts roughly chopped
- 1 cup oats
- 1 cup fresh or dried cranberries
- 3 tbsp tamari
- 3 tbsp tomato paste
- 2 tbsp ground flaxseeds soaked in 5 tbsp water
- 2 tbsp nutritional yeast flakes
- 2 tsp pure Maple syrup
- 1 tsp apple cider vinegar
- 1 tsp dried thyme
- 2 tsp dried oregano
- 1/4 tsp sweet smoked paprika
- pinch ground black pepper and sea salt
- 1 splash water
Instructions
- Place the onion, carrots and celery into a pan with a lid and cook gently for 10-15 minutes until they soften.
- Add the garlic to the pan and stir.
- Remove from the heat and set aside to cool while you continue the recipe.
- Add HALF of the lentils, walnuts, oats, tamari, tomato paste, ground flax, nutritional yeast, Maple syrup, apple cider vinegar, herbs, paprika, seasoning, water and cooked vegetables from the pan, to a food processor and pulse until all broken down to a chunky crumb-like texture.
- Remove the food processor ug from the unit and stir through the cranberries and remaining lentils.
- Line a 2LB loaf tin with baking paper and spoon the mixture into the loaf tin.
- Flatten out using the back of a spoon.
- Cover with foil and place in the oven for 30 minutes at 180 degrees C.
- Remove the foil and cook for a further 5-10 mins until it browns on top and you can see it is cooked through. Allow it to rest for 10 minutes before removing it from the loaf tin.
- Do not overcook it or it will become dry.
- Slice into portions and serve immediately or save in the fridge in a suitable container for 3-4 days.
Notes
Serve with Christmas dinner vegetables and lots of gravy!
Tried this recipe?Let us know how it was!