Parsnip and Lentil Loaf (VE)

A delicious, plant-based centerpiece for a festive roast dinner – our vegan loaf is packed full of winter veggies and mouth-watering flavours. Why not try it yourself this Christmas?

  • Preparation Time: 25 minutes
  • Cooking Time: 50 minutes


  • 470 g
    parsnip peeled, roughly chopped and boiled then mashed.
  • 1 tsp
  • 1
    onion brown, roughly chopped
  • 2 sticks
    celery roughly chopped
  • 150 g
    carrot peeled and roughly chopped
  • 145 g
    mushrooms roughly chopped
  • 2 tsp
    garlic granules
  • 2 tsp
    dried thyme
  • 1 tin
    green lentils drained and rinsed
  • 1 tin
    kidney beans drained and rinsed
  • 4 tbsp
    nutritional yeast
  • 50 g
    plain flour
  • 50 g
    dried apricots chopped
  • 20 g
    dried cranberries


  1. Peel, chop and boil the parsnips then mash.

  2. Fry the onion, celery and carrot in 1 tsp of oil for five minutes.

  3. Add in the chopped mushrooms and continue to fry.

  4. Add the garlic granules and thyme and fry for a further five minutes. 

  5. Transfer to a large bowl.

  6. Add in the kidneys beans, lentils, nutritional yeast and flour.

  7. Use a stick blender to combine to a chunky paste.

  8. Line the bottom of a 1kg loaf tin lined with baking parchment with chopped, dried apricots (if using).

  9. Add the mixture to the loaf tin and gently press down.

  10. Bake for 50 minutes in 180.

  11. Allow to cool before removing from the tin.

  12. Serve with dried cranberries, if using and all the trimmings. 

Courses: Main Course
Cuisines: British
Keywords: Lentil loaf

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