Roasted Nut Loaf

AuthorBobCategoryDifficultyBeginner

There are so many recipes for Nut Loaf but this one certainly has a bite to it! Packed with Vegetables, Nuts and Spices. Can be frozen.

Roasted Nut Loaf

Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 1 tbsp Olive Oil
 15 g Butter
 1 Large Onion (finely chopped)
 2 sticks Celery (finely chopped)
 2 Cloves of Fresh garlic (finely chopped)
 200 g Mushrooms (finely chopped)
 1 Red Pepper (finely chopped)
 1 Large Carrot (finely chopped)
 1 tsp Oregano
 1 tsp Paprika
 100 g Red Lentils
 2 tbsp Tomato Puree
 300 ml Vegetable Stock
 100 g Fresh Breadcrumbs
 150 g Mixed Nuts (roughly chopped)
 3 Large Eggs (beaten)
 100 g Mature Cheddar (grated)
 Salt and Black Pepper for taste

1

Preheat the oven to 160ºC.

2

Line 2 (20cm x 10cm) loaf tins with greaseproof paper.

3

Heat the Oil and Butter in a large frying pan or wok.

Add the onion and celery and cook for 5 minutes.

Stir in the garlic and mushrooms and cook for a further 10 minutes.

4

Stir in the red pepper and carrot and cook for a further 3 minutes.

The add the oregano and paprika and cook for a further minute.

5

Add the red lentils and tomato puree and cook for 1 minute, followed by the vegetable stock, and then simmer the mixture until nearly all the liquid has been absorbed.

Set aside to cool for 10 minutes.

6

Finally, off the heat, stir in the breadcrumbs, nuts, eggs, cheese and a little salt and black pepper for taste. Mix well.

7

Transfer the mixture to the 2 prepared loaf tins, pressing the mixture down firmly, and cover each tin with foil.

Bake in the oven for 20 minutes. After 20 minutes, remove the foil from the tins and bake for a further 15 minutes.

Remove and cool.

Each tin will yield 4 portions which can be wrapped and frozen until required.

Roasted Nut Loaf

Ingredients

 1 tbsp Olive Oil
 15 g Butter
 1 Large Onion (finely chopped)
 2 sticks Celery (finely chopped)
 2 Cloves of Fresh garlic (finely chopped)
 200 g Mushrooms (finely chopped)
 1 Red Pepper (finely chopped)
 1 Large Carrot (finely chopped)
 1 tsp Oregano
 1 tsp Paprika
 100 g Red Lentils
 2 tbsp Tomato Puree
 300 ml Vegetable Stock
 100 g Fresh Breadcrumbs
 150 g Mixed Nuts (roughly chopped)
 3 Large Eggs (beaten)
 100 g Mature Cheddar (grated)
 Salt and Black Pepper for taste

Directions

1

Preheat the oven to 160ºC.

2

Line 2 (20cm x 10cm) loaf tins with greaseproof paper.

3

Heat the Oil and Butter in a large frying pan or wok.

Add the onion and celery and cook for 5 minutes.

Stir in the garlic and mushrooms and cook for a further 10 minutes.

4

Stir in the red pepper and carrot and cook for a further 3 minutes.

The add the oregano and paprika and cook for a further minute.

5

Add the red lentils and tomato puree and cook for 1 minute, followed by the vegetable stock, and then simmer the mixture until nearly all the liquid has been absorbed.

Set aside to cool for 10 minutes.

6

Finally, off the heat, stir in the breadcrumbs, nuts, eggs, cheese and a little salt and black pepper for taste. Mix well.

7

Transfer the mixture to the 2 prepared loaf tins, pressing the mixture down firmly, and cover each tin with foil.

Bake in the oven for 20 minutes. After 20 minutes, remove the foil from the tins and bake for a further 15 minutes.

Remove and cool.

Each tin will yield 4 portions which can be wrapped and frozen until required.

Roasted Nut Loaf

Roasted Nut Loaf

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