GLAZED LENTIL WALNUT LOAF

A delicious loaf packed with flavour. Serve with roast vegetables and your favourite gravy or sauce.

Maybe served cold with a side salad. Makes a tasty filling in sandwiches, Freezes well

EQUIPMENT: Food processor or food blender. Loaf pan size 5.5 inches or 14cm wide by 9.5 inches or 24cm in length approximately

SERVES 6- 8 PEOPLE

PRE HEAT OVEN AT 180 DEGREES CELSIUS OR 375 FAHRENHEIT

RECIPE

INGREDIENTS FOR LOAF

1 cup brown lentils

3 cups vegetable stock or make your own (3 cups purified water add 2 vegetable stock cubes)

1 cup walnuts (lightly toasted)

4 heaped tablespoons savoury yeast flakes

2 tablespoons light soy sauce

2 1/2 teaspoons mixed herbs

2 teaspoons garlic powder

2 teaspoons onion powder

3 tablespoons psyllium husk

2 cups tightly packed fresh breadcrumbs

1 cup or 130g brown onion, finely chopped

4 large cloves garlic, minced

1 cup or 140g zucchini, grated (squeeze out liquid)

1 cup or 240g potato, grated (squeeze out liquid)

METHOD

*Lightly grease a standard size loaf pan. Or you can line the pan with parchment or baking paper.

*Place walnuts on a sheet pan and place in a warm oven to lightly toast, about 20 minutes. Watch they do not burn. Remove and cool.

*Rinse lentils under running water, add to a saucepan with vegetable stock. Bring to a boil, lower heat to a simmer and cook for 30 minutes or until soft and liquid is absorbed. If water has absorbed and lentils need to cook longer add more water.

*Place cooled walnuts in a food processor, process until they resembles fine breadcrumbs.

*In a large mixing bowl add cooked and drained lentils, processed walnuts along with the rest of ingredients. Mix to combine throughly.

*Spoon out mixture into prepared loaf pan

*Place loaf pan in the oven cover with foil and bake for 40 minutes

*After 40 minutes remove loaf pan and add the glaze

*Place back in the oven this time uncovered for 20 minutes.

INGREDIENTS FOR GLAZE

2 tablespoons tomato sauce

1 1/2 tablespoons sweetener of choice, maple, agave or rice syrup

2 teaspoons lemon juice

METHOD

*Mix all ingredients together

*Remove loaf from the oven after 40 minutes

*Spoon glaze on top of loaf and spread evenly

*Return the loaf back to the oven and cook a further 20 minutes uncovered

*Remove from oven and let loaf rest in the tin for at least 30 minutes

*Lift out loaf and remove baking paper

* Serve with your favourite vegetables and a rich gravy or sauce

*Freezes well