Nutloaf
Serves
4
Skill
Vegetarian
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Serves
4
Skill
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
Nutrition per serving
220 kJ
energy kj
39 g
protein
3 g
saturated fat
14 g
dietary fibre
34 g
carbohydrate
13 g
sugars
722 mg
sodium
Method
- Preheat oven to 180°C
- Whisk flaxseed meal with vegetable stock. Set aside
- 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
- Add Vegie Delights Nutmeat and mash. Add stock mixture, breadcrumbs, lentils and herbs, season with pepper and mix well.
- Line cake tin with baking paper and add mixture, pressing firmly. Decorate with pumpkin seeds and place in oven
- Bake for approx. 55 mins, checking regularly. Edges will brown slightly. Be sure not to overcook as it will dry out the Nutloaf
- Remove from tin and leave to cool. Serve with potato mash, carrots and broccoli
- 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
Nutrition per serving
220 kJ
energy kj
39 g
protein
3 g
saturated fat
14 g
dietary fibre
34 g
carbohydrate
13 g
sugars
722 mg
sodium
- Preheat oven to 180°C
- Whisk flaxseed meal with vegetable stock. Set aside
- 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
- Add Vegie Delights Nutmeat and mash. Add stock mixture, breadcrumbs, lentils and herbs, season with pepper and mix well.
- Line cake tin with baking paper and add mixture, pressing firmly. Decorate with pumpkin seeds and place in oven
- Bake for approx. 55 mins, checking regularly. Edges will brown slightly. Be sure not to overcook as it will dry out the Nutloaf
- Remove from tin and leave to cool. Serve with potato mash, carrots and broccoli