Vegan Neat Loaf
Escribe tu dirección de correo electrónico para comenzar tu prueba gratuita.
It's more than a special occasion, this meal is a weekly must! Great for dinner but can also be sliced up and put in your lunchbox to put in a wrap or on a salad.
Serves: 10-12 slices
Ingredients
(use organic where possible)
- 2 large carrots, grated
- 4 cups portobello mushrooms, roughly chopped
- 1 celery stick, finely diced
- 1 leek
- ½ onion, chopped
- 1 red bell pepper (capsicum), finely diced
- ½ cup fresh parsley
- 1 tbsp fresh rosemary
- 2 tbsp fresh oregano
- ½ cup fresh basil
- ½ cup cashew nuts, or nuts of your choice
- ½ cup pistachio nuts
- ⅓ cup sunflower seeds
- ⅔ cups gluten-free breadcrumbs
- 3 tbsp psyllium
- 3 tbsp ground flax seeds
- ¼ cup hemp seeds, optional
- 1 tbsp coriander powder
- Olive oil
- Salt, to taste
- Black Pepper, to taste
Directions
- Preheat your oven to 340 °F (170 °C) .
- Line a 30 x 12 x 7 cm (11 x 5 x 3 in) bread tin with baking paper.
- Mix together the carrot, mushrooms, celery, leek, onion, and capsicum set aside.
- Combine all the chopped herbs separately and set aside.
- Add the cashews, pistachios, sunflower seeds, breadcrumbs, psyllium, flax seeds, hemp seeds (if using), and coriander powder to your food processor and pulse. Do not blend into a paste. Set aside.
- Pour olive oil in a large pan and heat on medium-low.
- Add all your roughly chopped veggies and saute for 5 minutes. Do not brown.
- Turn off the heat and stir in the dry breadcrumb mixture and herbs.
- Add ½ the mix to your food processor and process for 5 seconds.
- Transfer to a bowl and repeat the same with the remaining half of the mixture.
- Taste and season if needed.
- Press the mixture into the lined bread tin, cover with another sheet of baking paper and press down firmly.
- Leaving the top baking sheet on, bake the loaf for 1 hour.
- When done, allow resting for 15 minutes before serving.
Escribe tu dirección de correo electrónico para comenzar tu prueba gratuita.
✕