Vegan Lentil Nut Loaf

It feels like the whole world is at home and in lock down, trying to stay safe and trying to eat healthy, I made this Vegan Lentil Nut Loaf for my family last night, it's truly yummy.


100 g of dried lentils, cooked in salted boiling water for 15 minutes

1 bay leaf

1 onion

3 cloves of garlic

2 stalks of celery

2 carrots

A tablespoon of vegetable oil for frying

100 g of steamed spinach

50 g of rice, cooked in salted boiling water

3 table spoons of tamarind paste

2 table spoons of sunflower seeds

2 tablespoons of Nutritional yeast

2 tablespoons of maple syrup

3 tablespoons of tomato puré

1 table spoon of cider vinegar

Mixed herbs, 1 teaspoon of each, thyme, oregano and basil

A generous pinch of chili pepper

Salt and pepper to season


2 tablespoons of tomato puré

2 tablespoons of maple syrup

1 tablespoon of balsamic vinegar

salt and pepper to season

Pre-heat the oven to 180 C

Rinse the lentils and add to a pan of boiling water with a bay leaf, allowing to boil for about 15 minute until tender. Leave to cool.

Place the walnuts onto a baking sheet and oven toast for 7-8 minutes.

In a shallow frying pan add the oil frying the chopped onions, carrots, celery and garlic until slightly golden and softened, finally add the spinach and allow it to wilt down.

Reserve half of the lentils, sunflower seeds and the walnuts, place all the other ingredients into a food processor and pulse until all the ingredients are combined to a texture you like, I prefer to keep some texture here.

Mix in the remaining lentils, sunflower seeds and walnuts by hand.

Line a loaf tin with grease proof paper and press the ingredients into the tin.

Cover with foil and bake for 30 minutes.

Mix the glaze to form a paste, remove the Vegan Lentil Nut Loaf form the oven and evenly glaze before returning to the oven for a further 8 minutes.

Allow to rest for 15 minutes before cutting and serving.

Delicious with a mixed green salad and new potatoes. Enjoy. X

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