- Serves 4
- Prep Time 25
- Cook Time 65
- Difficulty Easy
- 415g can Vegie Delights Nutmeat, grated
- 1 Tbsp of olive oil
- 1 can of lentils, rinsed
- 3 Tbsp of flaxseed meal
- ½ cup of salt reduced vegetable stock
- 4 garlic cloves, crushed
- 1 brown onion, diced
- 2 carrots, grated
- ½ celery stick, diced
- ½ cup of apple, diced
- ½ cup of breadcrumbs
- ¼ cup of pumpkin seeds
- 2 tsp of fresh parsley, chopped
- 2 tsp of fresh thyme, chopped
- Pepper
To Serve
- Mashed potato, cooked
- Carrots and broccoli, cooked
- Preheat oven to 180°C
- Whisk flaxseed meal with vegetable stock. Set aside
- Heat oil in pan and sauté onion and garlic for approx. 3 mins. Add carrots, celery and apple. Sauté for approx. 5 mins longer and remove from heat
- Add Vegie Delights Nutmeat and mash. Add Vegie Delights Nutmeat and mash. Add stock mixture, breadcrumbs and herbs, season with pepper and mix well. Add pepper to taste
- Line cake tin with baking paper and add mixture, pressing firmly. Decorate with pumpkin seeds and place in oven
- Bake for approx. 55 mins, checking regularly. Edges will brown slightly. Be sure not to overcook as it will dry out the Nutloaf
- Remove from tin and leave to cool. Serve with potato mash, carrots and broccoli
Per serve
Energy (kJ)
220
- Energy (Cal)
530
Protein (g)
39
Fat (g)
24
- Saturated Fat (g)
3
Carbohydrate (g)
34
- Sugars (g)
13
Dietary Fibre (g)
14
Sodium (mg)
722
Potassium (mg)
590
Iron (mg)
7
Calcium (mg)
84