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
Ingredients
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470 gparsnip peeled, roughly chopped and boiled then mashed.
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1 tspoil
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1onion brown, roughly chopped
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2 stickscelery roughly chopped
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150 gcarrot peeled and roughly chopped
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145 gmushrooms roughly chopped
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2 tspgarlic granules
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2 tspdried thyme
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1 tingreen lentils drained and rinsed
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1 tinkidney beans drained and rinsed
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4 tbspnutritional yeast
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50 gplain flour
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50 gdried apricots chopped
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20 gdried cranberries
Instructions
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Peel, chop and boil the parsnips then mash.
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Fry the onion, celery and carrot in 1 tsp of oil for five minutes.
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Add in the chopped mushrooms and continue to fry.
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Add the garlic granules and thyme and fry for a further five minutes.
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Transfer to a large bowl.
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Add in the kidneys beans, lentils, nutritional yeast and flour.
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Use a stick blender to combine to a chunky paste.
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Line the bottom of a 1kg loaf tin lined with baking parchment with chopped, dried apricots (if using).
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Add the mixture to the loaf tin and gently press down.
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Bake for 50 minutes in 180.
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Allow to cool before removing from the tin.
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Serve with dried cranberries, if using and all the trimmings.
