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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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