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This vegetarian rejoice recipe is packed with a deliciously sweet and savoury blend of dried fruit, nuts, veggies, lentils, and fines herbs.
Combine cooked lentils with4 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to medium-high heat and wait until the water simmers. Maintain the simmer while cooking the lentils for about 20-30mins or until tender. Drain and set aside.
Heat the oven to 190°C.Line a 2lb loaf tin with parchment paper.
Sauté the onion, carrot, and bell peppers for 7mins until soft. Add the mushrooms and garlic and sauté for 5mins until the mushrooms are soft and most of the liquid in the pan has evaporated. Then add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
Add the cooked lentils, cooked veggie mixture, nuts, dried cranberries, and orange juice and zest to a large bowl. Toss until everything is evenly combined. Season to taste, mash about 1/3 of the mixture with a potato masher, then combine with the rest of the mixture. Add the whisked eggs and mix until everything is evenly combined.
Transfer the entire nut loaf mixture into the prepared loaf tin, packing it down firmly. Bake uncovered for about 40mins, or until the top is lightly browned and the loaf is cooked through. Then brush top of the loaf with oil and bake for another 5mins. Let the nut roast rest for about 15-20mins before serving. Serve warm, sliced. Add gravy or cranberry sauce on the side.