I’ll keep this short and sweet.
This loaf is cheap, full of good proteins and carbohydrates, vegan, tasty and full of vegetables. It also makes 10-12 slices so you can make it on a Sunday and enjoy it throughout the week for lunch, dinner or an afternoon snack.
I think this loaf would make a delicious addition to a vegetarian or vegan Christmas table. Replace the currants with cranberries and the sunflower seeds with pistachios to really kick it up a festive notch.
Vegetable, Lentil & Brown Rice Loaf
Makes 10-12 slices
- 2 tbs flaxmeal or chia seeds
- ⅔ cup water
- 2 tsp olive oil
- 1 brown onions, finely chopped
- 2 stalks celery, finely chopped
- 1 small carrot, grated
- 1 small zucchini, grated & excess moisture removed
- 1 clove garlic, peeled & crushed
- 1 tbs finely chopped rosemary
- 1 cup cooked lentils*
- 1 cup cooked brown rice**
- ¼ cup sunflower seeds
- ¼ cup currants
- ¼ cup spelt flour
- 2 tablespoons tahini
- Preheat oven to 180°C/160°C fan-forced. Line a loaf tin with baking paper.
- Soak the flaxmeal or chia in the water and set aside for at least 20 minutes.
- Meanwhile, heat the olive oil in a medium frying pan. Add the brown onion and celery and cook, stirring, for 5 minutes or until soft. Add the carrot, zucchini, garlic and rosemary and cook, stirring, for 2 minutes or until the veggies are soft. Transfer the mixture to a large bowl.
- Add the lentils, brown rice, sunflower seeds, currants, flour and tahini. Mix until well combined. Pour mixture into the prepared tin and press down firmly.
- Cook in the oven for 50-60 minutes or until golden and firm. Remove from oven and cool for at least 10 minutes. If you can, let the lentil & brown rice loaf cool completely before slicing.
- Serve with a delicious side salad of your choice. Store in an airtight container in the fridge of up to 5 days.