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Nutloaf

Serves: 4
Prep: 25
Cook: 65

    Ingredients

    • 415g can Vegie Delights Nutmeat, grated
    • 1 Tbsp of olive oil
    • 1 can of lentils, rinsed
    • 3 Tbsp of flaxseed meal
    • ½ cup of salt reduced vegetable stock
    • 4 garlic cloves, crushed
    • 1 brown onion, diced
    • 2 carrots, grated
    • ½ celery stick, diced
    • ½ cup of apple, diced
    • ½ cup of breadcrumbs
    • ¼ cup of pumpkin seeds
    • 2 tsp of fresh parsley, chopped
    • 2 tsp of fresh thyme, chopped
    • Pepper

    To Serve

    • Mashed potato, cooked
    • Carrots and broccoli, cooked

    Method

    1. Preheat oven to 180°C
    2. Whisk flaxseed meal with vegetable stock. Set aside
    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. Add Vegie Delights Nutmeat and mash. Add Vegie Delights Nutmeat and mash.  Add stock mixture, breadcrumbs and herbs, season with pepper and mix well. Add pepper to taste
    5. Line cake tin with baking paper and add mixture, pressing firmly. Decorate with pumpkin seeds and place in oven
    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. Remove from tin and leave to cool. Serve with potato mash, carrots and broccoli

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