Nutloaf

Serves: 4
Prep: 25
Cook: 65

Ingredients

  • 3 tbs flaxseed / linseed meal
  • ½ cup salt reduced vegetable stock
  • 1 tbs olive oil
  • 1 brown onion, diced
  • 4 cloves garlic, crushed
  • 2 carrots, grated
  • ½ celery stick, diced
  • ½ cup apple, diced
  • 415g can Vegie Delights Nutmeat, grated
  • ½ cup breadcrumbs
  • 1 can lentils, drained and rinsed
  • 2 tsp fresh parsley, chopped
  • 2 tsp fresh thyme, chopped
  • Freshly ground black pepper
  • ¼ cup pumpkin seeds
  • Mashed potato, cooked, to serve
  • Carrots and broccoli, cooked to serve

Method

  1. Step 1

    Preheat oven to 180°C

  2. Step 2

    Whisk flaxseed meal with vegetable stock. Set aside

  3. Step 3

    Heat oil in pan and sauté onion and garlic for approx. 3 mins. Add carrots, celery and apple. Sauté for approx. 5 mins longer and remove from heat

  4. Step 4

    Add

  5. Step 5

    Line cake tin with baking paper and add mixture, pressing firmly. Decorate with pumpkin seeds and place in oven

  6. Step 6

    Bake for approx. 55 mins, checking regularly. Edges will brown slightly. Be sure not to overcook as it will dry out the Nutloaf

  7. Step 7

    Remove from tin and leave to cool. Serve with potato mash, carrots and broccoli

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