Suitable for: Vegans
Prep: 30 min
Cook: 1 hr 5min
- 2 tbsp olive oil
- 1 large onion
- 2 sticks celery
- 2 garlic cloves
- 200g mushrooms
- 1 red pepper
- 1 large carrot
- 1 tsp dried oregano *
- 1 tsp smoked paprika
- 100g red lentils *
- 2 tbsp tomato purrée
- 300ml veg stock
- 100g breadcrumbs *
- 150g H&B fruit & nut mix *
- 3 egg replacers *
- 1 handful flat-leaf parsley
* Available at hollandandbarrett.com or in your local store.
Preheat the oven to 180C / 160C (fan). Grate the carrot, finely chop the rest of the veg, garlic & parsley. Line the base of a 1.5l loaf tin with parchment paper.
In a large frying pan, heat the oil, throw in the chopped onion and celery. Cook for about 5 minutes so they soften.
Stir in the garlic and mushrooms, cooking for a further 10 min on a low-med heat.
Add the pepper and grated carrot, cooking for about 3 minutes. Then sprinkle in the oregano & smoked paprika. Leave the pan to simmer for just a minute.
Add the lentils, tomato purée and veg stock. Simmer on a very low heat for about 25 mins. You want all the liquid to be absorbed so the mix is left fairly dry. Leave to cool.
Stir in the breadcrumbs, mixed nuts, egg replacer, parsley and a pinch of salt & pepper.
Stir the mixture well and spoon into the loaf tin, pressing down on the surface.
Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for a further 20 minutes. You’ll know it’s done when it feels firm when pressed gently. Remove from the tin, slice and serve.
Liked this? Then you'll LOVE our Mushroom, Leek & Parsnip Pie recipe!Shop Food & Drink