Vegan Nut Loaf

Vegan Nut Loaf

This vegan nut loaf contains vegetables, wholegrain oats, lentils and, of course, nuts. Although it is a meal in itself, you can serve it up with most things. It’s good alongside tomato pasta, in a sandwich with tahini dip, or as part of a gravy dinner. In the main picture I serve it with a spicy tomato sauce, omega 3 toast and salad. My son had his with peanut butter on toast and broccoli.

This recipe is very similar to my carrot & kale chestnut loaf. As you may have guessed, my carrot & kale CHESTNUT loaf contains chestnuts. My vegan nut loaf, on the other hand, contains lots of nuts, but no chestnuts in sight. I use shelled hemp seeds, walnuts, pecans and Brazil nuts. You can use whichever nuts you fancy though. In the recipe, I measure nut quantities in handfuls. I appreciate that this is rather vague and depends on the size of your hands! In an attempt to be more specific (without actually weighing the nuts) I’d say a handful is about the same as a really loaded tablespoon. To be honest though, the amount of nuts doesn’t need to be exact.

To bind my vegan nut 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.

Free from: soya, yeast

Gluten, wheat free: use suitable oats

This is a vegan recipe

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Vegan Nut Loaf
  • 1 carrot (peeled and roughly chopped)
  • 3 handfuls kale
  • 1 tbsp milled chia (or milled linseed)
  • 2 tbsp shelled hemp seeds
  • 2 handfuls walnuts
  • 1 handful pecans
  • 1 handful Brazil nuts (chopped)
  • 1 tin green lentils (drained, washed and squeezed to remove excess water)
  • 1/4 cup rolled oats
  • 1/2 tsp each of garlic granules and salt (or to taste)
  1. Blitz the carrot and kale in a food processor to roughly chop. Add the nuts and seeds and blitz again to form a chunky mixture.

  2. Now add the lentils and oats and blitz again. You want the mixture to be a bit chunky.

  3. Transfer to a large bowl and stir to make sure everything is mixed in properly. Season to taste.

  4. Transfer the mixture to a lined 1 lb loaf tin and press down. Bake at 180C for half an hour. The loaf is ready when it is crispy and golden on the top.

  5. Transfer the cooked loaf to a wire rack and allow it to cool slightly. Serve warm or allow it to cool completely. The cooked loaf can be stored for a few days in the fridge.

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