Ingredients
- 1 can or 235g cooked green lentils
- 2 large carrots
- 100g almond
- 100g pistachios
- 4 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 3 tbsp oat flour - any flour will work
- 2 tbsp Linwoods milled flaxseed + 5 tbsp water
- 2 tbsp each of chopped fresh sage, thyme and rosemary
- 1 tbsp oil
- 1/2 onion, chopped
- 2 garlic cloves, crushed
- 1.5 tsp salt or to taste
- Black pepper
For the cranberry topping
- 100g cranberries
- 2 tbsp orange juice
- 1 tbsp maple syrup
Instructions
- Prepare the flax eggs by mixing the milled flaxseed and water in a small bowl. Leave to set for 15 minutes.
- Preheat your oven to 180°C (160°C fan assisted)
- Heat 1 tbsp oil in a small pan, then add in the onions and sauté for 5 minutes. Add the garlic and cook for another minute then take off the heat.
- Add the lentils, carrots, pistachios and almonds to a food processor and blend until you have a crumbly mixture. Depending on the strength of your food processor, you may find it easier to blend the carrots, lentils and nuts separately.
- Transfer the mixture into a large bowl, then add in the cooked onions and garlic, nutritional yeast, oat flour, lemon juice, chopped herbs and the prepared flax eggs.
- Season to taste with salt and pepper.
- Smooth the mixture into a loaf tin lined with parchment paper.
- Bake for 40-45 minutes.
- To make the cranberry topping, add the cranberries, orange juice and maple syrup into a small saucepan and cook on medium heat for 10-15 minutes. Spread the mixture over the loaf and decorate with chopped pistachios.
- Enjoy!