Carrot & Kale Chestnut Loaf
My carrot and kale chestnut loaf is vegan and oil free. It is full of veggies, nuts and whole grains, and makes a great sandwich. If you don’t fancy a sandwich, serve it with anything! It’s pretty versatile!
This recipe is very similar to my chestnut lentil loaf, though it requires less prep. Whilst my chestnut lentil loaf contains baked sweet potato (which is great if you have leftover sweet potato, but requires baking a sweet potato if you don’t) my carrot and kale chestnut loaf uses raw carrot instead. This loaf can be thrown together in a matter of minutes, and is ready to eat in under an hour.
As with my chestnut lentil loaf, I use pre-cooked chestnuts here. I buy roast chestnuts ready cooked. They’re made by ‘Merchant Gourmet’ and they are seriously delicious! I struggle not to eat them all before I’ve made the loaf! I also use tinned green lentils in this recipe. It is easy to cook green lentils from dry but it is quicker to open a tin!
To bind the loaf I use a tablespoon of milled chia (you could use milled linseed instead) plus some regular rolled oats. Both chia and linseed contain lots of omega 3 fatty acids, and these fats are more bioavailable when the seeds have been milled. Omega 3 fatty acids are pretty unstable, even more so in milled seeds, and because of this I store milled chia and linseed in the freezer. Luckily, everything I have read suggests that these fats are pretty stable in the short term when the seeds are used in baking.
In the picture I serve carrot and kale chestnut loaf on toast spread with tahini dip, with a side of steamed broccoli. The bread was made in my bread machine and you can see the hole in the bottom from the machine blade! For the bread recipe, see here.
Free from: soya, yeast
Gluten, wheat free: use suitable oats
This is a vegan recipe
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- 1 carrot (peeled and roughly chopped)
- 2 handfuls kale (roughly chopped)
- 2 handfuls walnuts
- 180 g cooked chestnuts
- 1 tin green lentils (drain, wash, then squeeze out excess water)
- 1/4 cup rolled oats
- 1 tbsp milled chia (or milled linseed)
- 1 tbsp tomato purée
- 1/2 tsp salt (or to taste)
In a food processor blitz the carrot and kale to finely chop. Add the walnuts and chestnuts and blitz again. Now add the rest of the ingredients and pulse to bring the mixture together. You want a chunky mixture rather than a smooth paste.
Transfer the mixture to a large bowl and give it a good mix.
Dollop the mixture into a lined 1lb loaf tin and press it down. Bake at 180C for about 30-40 minutes, until the top is golden and crispy. Remove from the tin and cool on a wire rack.