Baked lentil loaf

Ingredients

For 8 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 tbsp olive oil
• 1 small onion
• 225 g mushrooms
• 1 medium carrot
• 1½ cups walnuts
• 2 cups cooked green or brown lentils
• 2 tbsp ground flaxseed
• 2 tbsp ketchup for the loaf
• 2 tbsp vegan Worcestershire sauce for the loaf
• ½ tsp salt
• 1 tsp dried thyme
• ½–¾ cup vegan breadcrumbs
• ½ cup ketchup for the glaze
• 1 tbsp maple syrup
• 1 tsp vegan Worcestershire sauce for the glaze

Step-by-step method

1. Heat the oven to 180°C and line a loaf tin. Chop the onion, carrot and mushrooms.
2. Sauté the vegetables in the oil for about 5 minutes until softened. Set aside.
3. Coarsely process walnuts; add lentils and pulse briefly. Mix with vegetables, flaxseed, and the ketchup, Worcestershire, salt and thyme allocated to the loaf.
4. Add ½ cup breadcrumbs; use the remainder only if the mixture is moist. Press firmly into the tin and cover with foil.
5. Bake for 30 minutes. Mix the glaze ingredients, remove the foil and spread the glaze on top; bake for another 10 minutes.
6. Rest for 15–20 minutes before removing from the tin and slicing.