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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- 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)
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.
Now add the lentils and oats and blitz again. You want the mixture to be a bit chunky.
Transfer to a large bowl and stir to make sure everything is mixed in properly. Season to taste.
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.
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.