After going plant-based, I have been loving eating my go-to nut roast for Sunday Roasts in the UK. However, something wasn’t right for my boyfriend with the nut roast. He did enjoy it, but it wasn’t “meaty” enough for him and didn’t soak up the gravy to his liking. Therefore, I knew I had to make a kind of nut roast variety that was a bit more like a meatloaf consistency.
After a few different experiments, I found the perfect in-between a meatloaf and nut roast. It had the perfect consistency- crunch from the walnuts and lentils but tenderness from the mushrooms and oats. Oh, and this has no additional flour fillers or add-ins!
Although I have traditionally served this with gravy for a Sunday roast, this could also feature as a weeknight showstopper with balsamic glaze and roasted Brussel sprouts or covered in tangy ketchup with creamy mashed potatoes.
walnut, mushroom & lentil loaf
Ingredients
- 200 grams green lentils dried
- 50 grams walnuts
- 200 grams mushrooms
- 100 grams mixed veggies I use whatever I have on hand for the roast so carrots, parsnips, onions or swede
- 1 stock cube
- 1 clove garlic
- 100 grams oats
- 25 grams sunflower seeds
- 30 ml Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried sage
Instructions
- Rinse the lentils and combine them with 700 ml water in a medium-size pot over high heat. Bring to a boil and then reduce to a simmer for about thirty minutes until tender. Drain and set aside.
- Meanwhile, place walnuts in a bowl and cover with boiling water. Set aside for 30 minutes.
- Make the flax egg as well by combing 10 grams milled flax seed with 30 ml of water.
- Preheat the oven to 200°C (400°F ) and line a loaf pan with parchment paper.
- Using a food processor, finely chop the onion, garlic, mushrooms and veggies. Heat 15 ml olive oil over a large pan and add in the veggies and cook over medium heat for about six to seven minutes until translucent Warm about 2 tablespoons olive oil in a large skillet over medium heat and then add the onion. Season with salt and pepper and add to a large mixing bowl.
- Once lentils are done, place the lentils into the food processor and pulse until broken up but haven’t turned into a past.e Add them into the large bowl with the veggies.
- Finally add in the walnuts, sunflower seeds and loads to a food processor and chop until a fine consistency. Add to the bowl.
- Mix the Worcestershire and flaxseed into the large bowl with all the other ingredients.
- Spoon the mixture into the prepared loaf pan and cover aluminium foil and bake for 30 minutes.
- After 30 minutes, remove the aluminium foil and continue to bake for another 15 minutes.
