A Vegan Christmas Lentil Loaf2012-04-30
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This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal.
- Bread Crumbs: 2 thick slices
- Bay Leaf (Taiz Pattay): 2
- Crushed Garlic: 1 clove
- Mixed Seeds: A handful of
- Brown Lentils: 250g
- Vegetable Stock: hot
- Ground Sea Salt: 1 tsp
- Shallots: 4 finely chopped
- Tin Of Tomatoes: 1/2
- Fresh Herbs: 2 tbsp
- Ground Black Pepper: 1/2
Pre heat the oven at 180C, 350F or Gas Mark 4
Line a loaf tin with parchment paper and grease with vegan margarine.
Sprinkle the base of the tin with the mixed seeds until it is covered.
# Wash the lentils and then place in a saucepan with the bay leaves and garlic, cover with hot vegetable stock and simmer until tender. This can take between 20 and 30 minutes. A few minutes before the end of the cooking time add the salt.
Drain the lentils and mix in the remainder of the ingredients. If the mixture is too moist add more breadcrumbs, if it is too dry add more tomatoes. Season to taste.
Press the mixture into the loaf tin and bake in the oven for an hour.
Allow to cool for 15 minutes and turn out onto a serving dish.