Savoury Nut-and-Seed Loaf

19 70 431
Ingredients Minutes Calories
Prep Cook Servings
15 min 55 min 4
Savoury Nut-and-Seed Loaf
Health Rating
The perfect accompaniment to a salad or soup, this nut and seed loaf is packed with good-for-you ingredients and savory flavour.

Ingredients


1/2 cup Green lentils, raw
1 1/2 cup Water
1 tbsp Flaxseed meal (ground) (for flax egg)
3 tbsp Water (for flax egg)
2 tsp Extra virgin olive oil
3 clove(s) Garlic (minced)
3/4 cup sliced Yellow onion
1/2 cup chopped Red bell pepper
1/2 cup chopped Carrots
1/2 cup diced Celery
1 cup whole White mushrooms (diced)
1/4 cup Sun-dried tomatoes (diced)
2 tsp Cumin
1 tsp Oregano, dried
1/2 tsp Cayenne pepper
1/2 cup Chickpea flour
1/4 cup Flaxseeds
1/2 cup Walnuts (chopped)
3/4 cup shredded Dairy-free cheddar cheese shreds, Daiya

Instructions


  1. Preheat oven to 325°F.
  2. Line a loaf pan with foil or a thin layer of oil to prevent sticking.
  3. In a medium pot, combine lentils and water. Cover pot and simmer for about 15 minutes, or until lentils are cooked. Drain any remaining water and set aside.
  4. In a small bowl, mix the flaxseed meal with the amount of water stated in the ingredients section to make the flax egg. Stir to remove lumps and set aside.
  5. In a large sauté pan, heat olive oil. Stir in garlic, onion, red pepper, carrot, celery, mushrooms, and sun-dried tomatoes. Sauté for about 2 minutes.
  6. Stir in cumin, oregano, and cayenne and cook another 3-5 minutes, or until vegetables are softened. Turn off heat. 
  7. Stir in the cooked lentils, chickpea flour, flaxseeds, walnuts, and vegan cheddar shreds. Stir in flaxseed eggs.
  8. Press the mixture into a loaf pan and bake for 45 minutes or until lightly browned. 
  9. Let cool for a few minutes in the pan. Then turn out onto a baking rack to continue cooling before serving.

Nutrition Facts

Per Portion

Calories 431
Calories from fat 218
Calories from saturated fat 33
Total Fat 24.3 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.7 g
Monounsaturated Fat 4.4 g
Cholesterol 0
Sodium 348 mg
Potassium 809 mg
Total Carbohydrate 42 g
Dietary Fiber 10.7 g
Sugars 6.8 g
Protein 16.5 g

Dietary servings

Per Portion


Meat Alternative 2.1
Milk Alternative 0.4
Vegetables 2.4

Energy sources


Pygal34%457.01115633835684152.9364255034220251%331.13071550430357267.882477543499315%339.46271129971495117.1746138793404834%51%15%CarbohydratesFatProtein