SUNDRIED TOMATO & LENTIL LOAF
Makes 4 serves.
A tasty meat-free loaf to delight your tastebuds!
The crunch of the pumpkin seeds & sundried tomatoes make this just that little bit more special.
INGREDIENTS
400g tin brown lentils, drained & rinsed
1 large onion, diced
1 cup carrot, grated
1 cup tomato passata
3/4 cup sundried tomatoes + 1/4 sliced for serving
1/2 cup pumpkin seeds
2/3 cup oat flour (or similar)
3 tbsp. ground flaxseed (linseed)
1/2 cup water
1 tbsp. nutritional yeast
Salt & pepper to taste
METHOD
Preheat oven to 180 deg. C. Line a large loaf tin with baking paper.
Place flaxseed and water in a bowl and set aside.
In a deep frying pan with a little water sauté the onion until soft. Add more water as needed. Add carrot and continue cooking until carrot soft approx. 5 mins.
Add lentils and mix through. Add passata, sundried tomatoes and pumpkin seeds. Bring to the boil. Cook a further 5 minutes.
Place lentil mixture into a large bowl and add all remaining ingredients. Season to your liking. Mix well.
Transfer mixture to loaf tin and bake in oven for around 45 minutes. Test with a skewer.
Let loaf sit for 5-10 mins prior to serving.
Serve topped with remaining tomatoes and chopped parsley or rosemary.
Original recipe idea from the Vegan 6 ingredients or less cookbook.