Ingredients:

400g lentils, cooked

2 ½ cups filtered water

2 tbsp soy sauce or tamari

1 onion, diced

1 garlic clove, diced

1 carrot, grated

1 celery stalk, diced

400g tomatoes, diced

1 cup oats

½ cup walnuts

½ cup almonds

3 tbsp flax or chia seeds, ground

1 tsp oregano plus extra

1 tsp cracked black pepper plus extra

1 tsp basil plus extra

Method:

Preheat your oven to 180°C (350°F)

Combine walnuts and almonds and toast on a tray for approximately 6 minutes.

In a cup, combine flax or chia seeds with ½ cup of water.

Whisk together and set aside.

Blend nuts and oats in food processor.

Sauté onion and garlic in wok with a small amount of oil.

Add vegetables, herbs, nuts and oat mix, flax mix and combine well.

Grease a loaf tin and sprinkle the bottom with herbs.

Pat down the mixture and bake for 40 minutes in 180°C (350°F) oven.

 

Serve with roasted vegetables and gravy.

Great to freeze.

 

Serves 6-8 people

From Viva la Vegan’s Cruelty Free Vegan Christmas Recipes eBook by Leigh-Chantelle

Recipe and Photo © 2013 Leigh-Chantelle & Viva la Vegan!
Purchase the eBook at vivalavegan.net