Vegan nut loaf

Food24
8 servings Prep: 40 mins, Cooking: 1 hr 20 mins
Rate this recipe
Move over Christmas roast, there’s a new veggie nut loaf in town! A delicious smoky meatloaf-like plant-based dish made from vegetables, lentils and mixed nuts. Served with dairy-free sour cream.

By Food24 December 17 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (24)

500 g pumpkin — chopped
20 ml olive oil
salt and black pepper — to taste
410 ml mixed nuts — roasted
400 g can lentils — drained
250 ml breadcrumbs
250 g mushrooms — chopped
125 ml fresh parsley
80 ml nutritional yeast
60 ml fresh sage
60 ml fresh thyme
180 ml pitted green olives
2 garlic cloves
2 spring onions — chopped
5 ml salt
freshly ground black pepper — pinch
liquid smoke — a splash
DAIRY-FREE SOUR CREAM
375 ml cashew nuts — raw
250 ml cold water
30 ml apple cider vinegar
30 ml nutritional yeast
2.5 ml Dijon mustard
TO SERVE
mixed herbs — to garnish
250 ml pomegranate
Tap for ingredients
Tap for ingredients

Method:

For the nut loaf, pre-heat the oven to 190°C and line a 15cm x 10cm loaf tin with baking paper. Grease the sides with non-stick cooking spray.

Toss the pumpkin and olive oil together and season lightly. Spread the pumpkin out on a lined baking tray and roast until tender, 15-20 minutes.

Combine the cooked pumpkin with the remaining ingredients for the nut loaf and blend until fine but not completely smooth. The mixture should resemble the texture of minced beef. Spoon the mixture into the prepared tin and smooth out the top. Bake for 50 minutes to 1 hour until firm and golden on top. Allow to cool in the tin for 15 minutes before turning it out onto a cutting board or serving platter.

For the sour cream, place the nuts in a microwaveable bowl and cover with warm water. Microwave the mixture for 5 minutes on high. Strain the nuts and add it to a food processor together with the remaining ingredients for the sour cream.  Blend until smooth. Thin it out with more water if needed. Refrigerate until needed.

Serve the nut loaf in slices. Serve with the sour cream on the side. Scatter some mixed herbs and pomegranate rubies on top.

Tip: If the vegan sour cream thickens on standing, simply thin it out with a splash of water or plant milk.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.