An alternative to meat whether you are vegetarian or not, this nut & lentil loaf is packed with protein and highly nutritious. It is suitable for gluten free, dairy free and wheat free diets.
- 1 sweet potato
- 1/2 butternut squash
- 4 cloves garlic
- 1/2 red and yellow pepper
- 1 onion
- 150g quinoa – cooked
- 200g red lentils – cooked
- 2 tbsn mixed seeds
- 3 eggs – lightly beaten (or egg replacer)
- 1 handful chopped parsley
- 1 tsp cumin
- Olive or coconut oil
- 1 tsp ground turmeric
- 50g mixed nuts
- salt & pepper
Pre-heat oven to 180c
Roughly chop the potato, peppers, onion and butternut, toss with a little oil, season and place on a baking tray. Add the garlic (not peeled) to the tray and roast for approx 20 mins until soft.
Allow to cool. Remove the peel from the garlic.
Cook the quinoa as per packet instructions and allow to cool.
Cook the lentils as per packet instructions and allow to cool.
When the roast veg is cooled lightly blend it, but leave a few lumpy bits in it.
In a bowl mix the lentils, quinoa, veg and the rest of the ingredients. Season to taste.
Place in a lined 2 lb loaf tin and cover with tinfoil.
Reduce the temp of the oven to 160c and bake for approx 1 hr. Until firm to touch and when you put a knife into it comes out clean.
- If you wish you can do individual muffin tins lined with paper cases and bake this way it won’t take as long to cook. This is suitable for Gluten free, dairy free and Wheat free diets.
- You can swap the quinoa for cooked brown rice.
- Serve with a salad or some relish such as corn relish or some hummus