Smoky Lentil and Mushroom Loaf
INGREDIENTS
- 300g cooked lentils
- 300g chestnut mushrooms, finely chopped
- 60g walnuts, finely chopped
- 60g rolled oats
- 1 onion, diced
- 2 tbsp tomato puree
- 1 tbsp tamari
- 2 tbsp olive oil
- 4 tbsp barbecue sauce
NUTRITION
Per serving
320
Calories
14g
Protein
38g
Carbs
10g
Fats
METHOD
1
Cook the base
Sweat onion in oil for five minutes. Add mushrooms and cook over high heat for ten minutes until very dry.
2
Combine
Tip into a bowl with lentils, walnuts, oats, tomato puree, tamari and salt. Pulse half in a processor for binding.
3
Press into a tin
Pack the mixture firmly into a lined loaf tin. Smooth the top and brush with barbecue sauce.
4
Bake
Bake at 190C for forty-five minutes. Rest for fifteen minutes before turning out and slicing.
VEG.ARMY TIP
The fifteen-minute rest is non-negotiable — the loaf firms up as it cools.
