← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Ground flaxseed (linseed), mixed with 5 tbsp water
• 2 tbsp Olive oil, plus extra for the tin
• 1 Onion, finely chopped
• 1 Carrot, grated
• 2 celery sticks, finely chopped
• 3 cloves Garlic, crushed
• 250 g chestnut mushrooms, finely chopped
• 1 tsp Dried thyme
• 1 tsp Smoked paprika
• 2 cans green lentils (400 g cans), drained and rinsed
• 100 g Rolled oats
• 80 g Walnuts, toasted and finely chopped
• 2 tbsp Tomato purée (paste)
• 1 tbsp Soy sauce
• 1 handful Parsley, chopped
• 3 tbsp Ketchup
• 1 tbsp Maple syrup
• 1 tsp Balsamic vinegar
• salt and black pepper

Method

1. Heat the oven to 190°C (375°F). Oil a 900 g (2 lb) loaf tin and line the base and long sides with a strip of baking paper. Stir the flaxseed and water together and leave it to thicken.
2. Warm the oil in a large frying pan over medium heat. Cook the onion, carrot and celery for 8 min until soft, then add the garlic, mushrooms, thyme and paprika. Fry for 8–10 min more, until the mushroom juices have cooked away and the pan looks fairly dry.
3. Tip half the lentils into a large bowl and mash them roughly with a fork. Add the rest of the lentils, the cooked veg, oats, walnuts, tomato paste, soy sauce, parsley and flax mix. Season well and mix firmly so it holds together when squeezed.
4. Press the mixture firmly into the tin and smooth the top. Mix the ketchup, maple syrup and balsamic into a glaze and spread half over the loaf.
5. Bake for 40 min, then brush with the remaining glaze and bake for 10–15 min more, until the top is dark and sticky and the loaf feels firm.
6. Leave to rest in the tin for 15 min, then lift out with the paper and slice thickly with a serrated knife.

Tips

• Contains walnuts. Use tamari and certified gluten-free oats to make it gluten-free.
• The loaf slices most neatly the next day; reheat slices in a hot pan until crusty.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Lazy Cat Kitchen