Lentil, Bean and Vegetable Loaf
Posted on December 21, 2012 by The Gourmet Vegan - No Comments
Lentil, Bean and Vegetable Loaf
The combination of textures from the various pulses and vegetables make this a really wonderful dish. I like to serve this with roasted vegetables and thick onion and mint gravy. However you choose to serve this loaf, you will not be disappointed.
 1 Hr 20 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
1 tablespoon of olive oil
1 medium onion, very finely chopped
1 carrot, peeled and grated
1 large courgette, very finely grated
1 stick of celery, finely chopped
1 medium aubergine, small chunks
1 medium red pepper, small chunks
150g of mushrooms, roughly chopped
1 vegetable stock cube
400g tin of lentils, drained
400g tin of cannellini beans, drained
4 cherry tomatoes, quartered
1 tablespoon of tomato puree
2 medium slices of wholemeal bread, finely chopped or processed to breadcrumbs
50g of walnuts, very finely chopped
1 teaspoon of garlic granuals
1 teaspoon of brown mustard seeds
1 teaspoon of garam masala
1/2 teaspoon of cumin
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 teaspoons of egg replacement (or equivalent to replace 2 eggs)
METHOD
In a large frying pan, over a medium heat, fry the onion, carrot, courgette, celery, aubergine and red pepper. When the vegetables start to soften add the garlic granules and mustard seeds and cook for about 10 minutes until all the vegetables are softened and have taken on some colour. If the mixture becomes too dry at any time, add a little water.
Next add the mushrooms and continue to cook for another 5 minutes to soften the mushrooms and then add the drained beans and lentils.
Mix together well and add the stock cube, tomatoes, tomato puree, garam masala, cumin, salt and pepper.
Cook this mixture for another 2 to 3 minutes for all the ingredients to blend together.
Finally, add the breadcrumbs and walnuts. Cook for another 1 -2 minutes to combine all the ingredients and finally add the egg replacement.
Remove from the heat and pour into a well oiled bread tin.
Cook in a preheated oven at 180 degrees for 45-55 minutes. The loaf is ready when the top has browned and the loaf has slightly solidified and the edges are coming away from the tin.
Leave to cool in the tin for 5 minutes before turning out onto a plate or baking tray.
RECIPE NOTES
RECIPE TIPS
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