15 Feb Moroccan Lentil Loaves
A great vegan roast dinner alternative.
1 400g can brown lentils
1/4 red onion
1/2 garlic clove
1 tablespoon olive oil
265 grams of medium white cup mushrooms (sliced up approximately 3 cups)
2 cups vegetable stock
½ cup freshly squeezed lemon juice
1 1/2 tablespoon Moroccan spice mix (to be split between dry mix and stock)
2 tablespoons soy sauce
1/4 teaspoon black pepper
1/2 cup chickpea flour
2/3 cup chopped walnuts
1 tablespoon chia seeds
1 tablespoon flaxseed meal
6 tablespoons water
Sweet chilli sauce (use as a glaze)
Pomegranate seeds to decorate (optional)
2 mini baking tins (14 x 7 x 4 cm)
1. Preheat oven to 200 degrees celsius.
2. Place flaxseed meal in a cup with three tablespoons of water
3. Place chia seeds in a separate cup with three tablespoons of water
4. (Both seeds and flaxseed meal need around 10 minutes for their magic binding properties to happen. Keep these to add at the end).
5. Drain can of lentils and rinse well.
6. Chop mushrooms and keep to one side.
7. Finely chop garlic and onion.
8. Gently fry garlic and onion in olive oil over medium heat for around 30 seconds, just enough to get flavour and take away the rawness, do not burn.
9. Add mushroom, vegetable broth, 1 tablespoon of Moroccan spice (I used Masterfoods brand) and lemon juice to the garlic and onion, cook mushrooms till soft.
10. Pour mushroom mixture into a sieve, drain broth (keep aside, you can cook your rice in this stock for other dishes)
11. While the mushrooms cool down in the sieve slightly, put chickpea flour, ½ can of lentils (keep other half aside), pepper, soy sauce, ½ tablespoon Moroccan spice, into food processor.
12. Add mushroom, garlic, onion mixture to food processor and blend to a rough pate type texture.
13. Pour mixture into bowl with remaining lentils, walnuts, chia seeds
14. (should be nice and gloopy by now) and flaxseed meal.
15. Grease and flour loaf tins
16. Divide mixture evenly between the two tins
17. Cook for 30 minutes in a 200 degrees celsius oven.
18. Let loaves sit for 10 minutes before turning upside down to remove from tins.
19. Use a pastry brush to glaze with sweet chilli sauce, return to the oven for 10 minutes then serve immediately sprinkled with pomegranate seeds or just with sweet chilli sauce as the a glaze. Alternately I usually make these ahead of time, they last for a few days in the fridge do not glaze at this point. They can be served by glazing and cooking in the microwave for 2-3 minutes.
Recipe by Catherine Carr