Vegan nut loaf

8 servings Prep: 40 mins, Cooking: 1 hr 20 mins By Food24
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Ingredients (27)

500 g pumpkin — chopped
20 ml fresh chillies — 573
sea salt and freshly ground 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 cloves garlic — cloves
2 spring onions — chopped
5 ml salt
pinch freshly ground black pepper
liquid smoke
dairy-free sour cream
375 ml cashew nuts — raw
250 ml water — cold
30 ml vinegar — apple cider
30 ml nutritional yeast
2.5 ml Dijon mustard
sea salt and freshly ground black pepper — to taste
to serve — to serve
mixed herbs — garnish
250 ml pomegranate rubies
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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. 

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