Vegetable Nut Loaf
The nut loaf: once the punchline to many a vegetarian dinner party quip from the bland 1980s era, but fear not, this version flips the script with irresistible appeal. Drawing from cherished family memories, it transforms humble ingredients into a hearty, flavour-packed bake that feels like a warm embrace on a crisp autumn day. Imagine the comforting earthiness of lentils mingling with the sweet crunch of carrots and the nutty richness of toasted walnuts, pistachios, and cashews, all spiced with cinnamon, ginger, and paprika for a subtle, exotic warmth.
Layered thoughtfully with brown rice and fresh herbs, this loaf offers a satisfying texture thats firm yet yielding, perfect for slicing into generous portions. Its aspirational charm lies in its versatility, shining as a picnic star or a cosy midweek supper alongside chutney and creme fraiche. The baking process binds everything into a cohesive, golden delight that evokes nostalgia while proving vegetarian fare can be utterly delicious and crowd-pleasing.
Cook: 45-60 minutes
Ingredients
Lentil Layer
- 350g (1 1/2 cups) cooked red lentils
- 50g grated cheddar cheese
- 50g walnuts, toasted and roughly chopped
Carrot Layer
- 150g (1 1/2 cups) grated carrot
- 50g sultanas
- 50g pistachios, lightly toasted and roughly chopped
Brown Rice Layer
- 275g (1 1/2 cups) cooked brown rice
- 50g grated cheddar cheese
- 50g cashews, toasted and roughly chopped
Main Mix
- 1 large onion, finely diced
- 2 garlic cloves, finely chopped
- 3 tbsp olive oil
- 35g (1/2 cup) fresh brown breadcrumbs
- 6 tbsp chopped mixed herbs eg. sage, rosemary, coriander, mint, chives, parsley etc.
- 2 large eggs, beaten
- 1 tsp ground cinnamon
- 1 tsp mild or hot paprika (according to taste)
- 1 tsp ground ginger
- maldon salt and freshly ground black pepper
To Serve
- chutney
- creme fraiche or sour cream
- salad
Method
- Layers: Mix all the lentil layer ingredients together in a bowl so that they are well combine. Repeat this with the carrot and brown rice layers, keeping the mixtures in separate bowls.
- Main Mix: Heat the oil in a saucepan over a moderate heat. Add the onion and sweat until it is tender and transparent, add the garlic and cook for a further minute. Remove from the heat and allow to cool. When cooled place in a bowl with the remaining ingredients and mix until well combined.
- Distribute the main mix among the three layer mixtures. Combining well so that all the ingredients are well distributed.
- To Cook: Preheat an oven to 190°C. Butter or oil a ???? loaf tin well. Distribute the lentil mixture evenly over the base of the tin, pressing it down. Follow this with a layer of the carrot mixture, pushing it down well. Finally spread an even layer of the rice mix of the carrot, being sure to press it down. Cover the loaf with foil and place on the centre shelf of the preheated oven or place in the fridge until ready to cook. Leave the loaf to cook for 45 minutes - 1hour until the loaf is firm to touch. Remove from the oven and allow to cool for 5 minutes then turn out on a serving tray or chopping board (you may need to loosen the edges with a sharp knife before turning out.
- To Serve: Serve slices of the loaf hot or cold with chutney, sour cream or creme fraiche and a light salad. This loaf makes an excellent accompaniment to a picnic.
Recipe
