Course: Mains Servings: 8 - 10

Prep time: 20 min Cook time: 25 min

Difficulty level: Easy

VEGAN

GLUTEN FREE

Author: Jennifer Sargison

This vegan meatless loaf makes a nice change to a nut loaf. It has a softer consistency than my nut loaf recipe and is packed with flavour. This is great for a big family roast dinner or for a special occasion meal like Christmas, thanksgiving or any other occasion that you like to enjoy with family

Serve with some roast potatoes and veggies for a great hearty meal the whole family can enjoy.

Scroll to the bottom of this page to find recipes that compliment this meatless loaf really well.

Ingredients

3 flax ‘egg’ (3 tbsp ground flax seed mixed with 6 tbsp water and left to thicken for 10 minutes)

1 medium onion - finely diced

1 courgette - grated

1 pepper - finely diced

1 1/2 tsp of the following; thyme, parsley, sage, rosemary, salt

1 tsp black pepper

3 cloves garlic - minced

390g tin of cooked lentils - rinsed and drained

250g cooked rice

100g oat flour (oats blended to a fine powder)

100g breadcrumbs (2 medium slices of bread blended in a food processor until the resemble fine crumbs)

80g walnuts - chopped

2 tbsp tomato puree

2 tbsp soy sauce

Hot BBQ Glaze

Mix together the following;

100ml barbecue sauce

50ml ketchup

A good glug of sriracha hot sauce (use enough spice to suit your taste)

Pinch cayenne pepper

Method

Rinse and boil the rice according to packet instructions (once cooked drain and leave to one side)
Prepare the flax ‘egg’ (see ingredients for instructions)
Preheat the oven to 180C and line a loaf tin
Fry the onion in a little oil until softened (about 5-6 minutes)
Add the courgette and pepper and fry for another 2 minutes until softened
Add the herbs, salt, pepper and garlic and mix well
Add the lentils and stir until combined
Check on the rice and once cooked drain and leave to one side in a large mixing bowl
To the rice add the oat flour, flax egg, breadcrumbs, walnuts, tomato puree and soy sauce to the bowl and stir well until combined
Add the lentil and veggie mix to the mixing bowl and combine really well - use your hands to ensure even mixing!
Have a taste and add more seasoning if required
Pour the mixture into the lined loaf tin and squish down until well packed, smooth the top with the back of the spoon
Bake for 30 -40 minutes, checking after 20 and adding some baking paper/tin foil to the top if its starting to brown
Mix the hot bbq sauce ingredients together and add to the lop of the meatless loaf 5 minutes before ready to come out of the oven. (Any longer it may burn, you just want it to go gooey)
Let the loaf cool for 10 minutes before removing from the tin
Allow another 10 minutes to firm up before slicing.
Serve with your chosen veggies and sides

Before cooking

Before the glaze is added

The finished loaf with some chopped parsley for decoration

Check out these sides

Now for dessert

If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x

*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)

Meatless Loaf