Vegan Nut Loaf
- 2 cups of cooked brown lentils
- 2 tbsp vegetable oil
- 1 red onion, diced
- 3 heaped cups of thinly sliced shiitake or mixed mushrooms
- 5 tbsp vegan Worcestershire sauce
- 2 cups of sliced and peeled sweet potato
- 2 cups walnuts and sunflower seeds
- 4 tbsp tomato paste
- 5 sprigs of fresh thyme
- 1/2 cup of stuffing mix (or breadcrumbs)
- tomato sauce (optional)
- Heat the oven to 180C° and line a standard loaf pan with parchment paper.
- Cook lentils following instructions on the packet, until al dente.
- Heat a frying pan over medium heat. Once hot, add half the oil and chopped onion.
- When onion is cooked add the mushrooms. Sauté for 5 minutes, stirring frequently. Once softened and reduced in size, add 2 tbsp of vegan Worcestershire sauce and stir to coat. Cook for another 3-4 minutes or until caramelized. Remove the mushrooms from the pan and set aside.
- Using the same frying pan, add the rest of the oil and arrange sweet potatoes in as even of a layer as possible. Then cover and cook
- for 4 minutes. Flip and add 3 tbsp (45 ml) water, and cover. Cook for another 3-4 minutes or until tender and browned. Set aside uncovered to cool slightly.
- To a large food processor add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms and the thyme, and pulse to combine. Add lentils, salt, and pepper and pulse to loosely combine… but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and the rest of the Worcestershire sauce and stir until a loose dough forms. Then add stuffing mix/breadcrumbs a little at a time, until a thick dough forms.
- Taste and adjust flavour as needed, adding more tomato paste and Worcestershire sauce for depth of flavour or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan and press into an even layer. Brush the top with a little oil to help the loaf retain moisture. At this stage it is optional to brush ketchup on the top.
- Bake for 35 minutes or until golden brown on the edges.