Lentil Cashew Loaf

• Vegetarian

• Produce

  • 1 tin Brown lentils
  • 1 Brown onion
  • 1 cup Carrot
  • 1 cloves Garlic
  • 1 tin Kidney beans, red
  • 1 tsp Rosemary, dried
  • 1 tsp Sage, dried
  • 1/2 cup Sun dried tomatoes
  • 1 tsp Thyme, dried

• Condiments

  • 1 tsp Lemon juice
  • 1 tbsp Maple syrup
  • 2 tbsp Tomato sauce

• Baking & Spices

  • 1/4 cup Brown sugar

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1 cup Cashews

• Bread & Baked Goods

  • 1 cup Breadcrumbs

• Dairy

  • 1 tbsp Nuttelex or non-diary butter

Found on delightfulvegans.com

Description

Directions

• Fry the onion and garlic in some oil for around 5 minutes. Set aside. Blend the cashew in a food processor until fine. Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme and rosemary, salt, pepper and sun-dried tomatoes. Blend until well incorporated
• Transfer mixture into a mixing bowl and add grated carrots and breadcrumbs. Mix through with your hands
• Add this mixture to a loaf tin and bake for 30 minutes in a pre heated oven at 180℃
• Mix all of the glaze ingredients together in a small saucepan and bring to the boil. Simmer for a few minutes and then pour over the loaf after its cooked for 30 minutes. Cook the loaf for a further 30 minutes with the glaze on top
• Let the loaf cool down for about 30 minutes before taking it out of the loaf tin. Enjoy straight away or eat later!