If you are looking for a vegan friendly main this Christmas or an additional side, why not try this Lentil Nut Loaf,
laced with dried cranberries, roast hazelnuts and walnuts, the lentil and carrot base is all bound together with the help of ground flax and oat flour making these a crowd pleaser regardless of anyone's dietary preferences.
Preparation time - 10 minutes
Cooking Time - 30 minutes
For the Lentil Nut Loaf
● 1 can green lentils, drained and rinsed, approx. 250g
● 60g (½ cup) roughly chopped roast hazelnuts, unsalted
● 30g (¼ cup) roughly chopped roast pistachio nuts, unsalted
● 30g (¼ cup) dried cranberries
● 1.5 tbsp (12g) Linwoods Milled Flaxseed
● 1 garlic clove minced
● 80g (⅓cup) finely grated carrot
● 2 tbsp (30g) oat flour or whole grain flour of choice
● 1 tsp dried oregano
● ½ tsp dried thyme
● ½ tsp Pink Himalayan Rock Salt
● ¼ tsp paprika
● ¼ tsp Black Pepper
For the Cranberry Apple Glaze:
● 1 tbsp (15ml) maple syrup
● 2 tbsp (30ml) apple puree
● 1 tsp (5g) tomato puree
Directions:
1. Preheat oven to 180C (350F).
2. Lightly mash lentils leaving some whole.
3. Mix together all ingredients in a large bowl.
4. Grease and line 4 mini loaf pan with baking paper.
5. Divide mixture between the 4 mini loaf pans and bake for 15 minutes.
6. Meanwhile mix together all cranberry glaze ingredients in a pot. Bring to the boil over a medium heat and reduce to a simmer for 5 minutes. Blend using a hand blender.
7. Spoon 2 tsp of the glaze over the top of each mini lentil nut loaf.
8. Return to the oven and cook for 8 - 10 more minutes.
9. Remove and allow to cool for 2 minutes before removing from the mini loaf tins.
10. Serve with roast veggies, some steamed greens or just as they are!
11. These can be stored in the fridge for up to 4 days. Reheat in the microwave or oven for 4-5 minutes
Recipe from Linwoods and Peachy Palate.
