Vegetarian meatloaf cut into slices

Veggie loaf

Name: Veggie loaf
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 tbsp vegetable oil plus extra for the tin; 1 red onion roughly chopped; 250g chestnut mushrooms roughly chopped; 250g puy lentils; 4 eggs; 1 tsp garlic granules; 50g vegetarian Italian-style hard cheese grated; 250g pouch microwaveable brown rice; 75g walnuts chopped; small handful of parsley finely chopped; 250g cottage cheese; cranberry sauce to serve (optional)

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 1 hr

plus cooling

A star rating of 4.2 out of 5.6 ratingsRate

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Combine lentils, chestnut mushrooms, brown rice and walnuts to make our veggie loaf. Ideal as a vegetarian main, topped with cranberry sauce for a festive touch

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil

plus extra for the tin
1 red onion

roughly chopped
250g chestnut mushrooms

roughly chopped
250g puy lentils
4 eggs
1 tsp garlic granules
50g vegetarian Italian-style hard cheese

grated
250g pouch microwaveable brown rice
75g walnuts

chopped
small handful of parsley

finely chopped
250g cottage cheese
cranberry sauce

to serve (optional)

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Nutrition: Per serving (8)

kcal269
fat15g
saturates4g
carbs16g
sugars3g
fibre4g
protein15g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Oil the base of a 950g loaf tin and line with baking parchment. Heat the oil in a frying pan over a medium heat and fry the onion and mushrooms for 8-10 mins until the mushrooms have released their liquid and browned. Tip into a large bowl and leave to cool for 5 mins before adding all the remaining ingredients, except the cranberry sauce. Season well and mix to combine.
step 2

Spoon the mixture into the tin and bake for 45-50 mins until cooked through and golden on top. If the top begins to brown too much before it's cooked through, cover with foil. Turn out of the tin onto a serving board or plate, and remove the parchment. Leave to cool for 5 mins, then top with the cranberry sauce (if using), slice and serve warm or cool completely and eat cold.

Recipe from Good Food magazine, Vegetarian Christmas 2022

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A star rating of 4.2 out of 5.6 ratings

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