Nutty lentil loaf 

What Sunday would be complete without something baking slowly in the oven as the aromatic flavours come wafting through your home? 

Since becoming vegan I learnt that Sunday roasts were not a thing of the past and not something exclusive to meat eaters, with this meaty nutty lentil loaf you’ll be sure to rekindle memories of old Sunday’s. The powerhouse herbs within marjoram, fresh parsley, thyme and rosemary seal the deal here with this dish. It requires some tlc and time to cook but it sure is worth it and it is jammed with protein and carbs. 


Home baked nutty loaf with a wall of raw spinach and balsamic jus’ for Sunday dinner:
Recipe  – 2 cups of cooked green lentils

2 tablespoons olive oil

1 scallion chopped finely

1/2 cup carrots, shredded 

2 chia eggs 

2 cups of White Button mushrooms, diced

2 tablespoons tomato purée 

2 tablespoons of tamari

2 cups of cooked brown rice 

1/2 cup almond meal

1 teaspoon of majoram

1/4 cup of finely chopped fresh parsley 

1 teaspoon of thyme and rosemary

1 cup of grated vegan cheddar 


Once the above is prepared, chopped and ready to go – mix all the ingredients in a bowl and mix well. Then empty into a lined oven tray and press down with a flat kitchen utensil so no air holes are in the loaf and to ensure it is flat solid in the baking tray. 

Place in preheated oven and bake at 180c for about an 45 mins to an hour until golden. 

Serve with spinach and balsamic. 

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