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Moroccan lentil 'meatloaf' recipe
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Looking for a vegan main for Christmas this year? Give an American meatloaf a vegan makeover with this Moroccan lentil 'meatloaf', filled with flaked almonds, mushrooms and sweet potato and coated in a spicy tomato sauce for a festive centrepiece. See method
Ingredients
- 1 sweet potato, peeled and chopped into small cubes
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 150g mushrooms, chopped
- 2 x 390g tins green lentils, drained
- 50g toasted flaked almonds
- 75g dried apricots, chopped
- 4 tsp ras el hanout
- 20g gluten-free oats
- parsley, chopped, to garnish
- toasted flaked almonds, to garnish
For the sauce
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 3 garlic cloves, chopped
- 1 tsp sugar
- 400g tin chopped tomatoes
- 2 tsp ras el hanout
- 2 tsp ground cinnamon
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
1160kj
278kcal
14%
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Fat
13g
18%
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Saturates
2g
9%
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Sugars
13g
14%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 29g
Protein 8.5g
Fibre 9.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Place the sweet potato on a roasting tray, drizzle with half the oil and bake for 20-25 mins until soft.
- Heat the remaining oil in a small saucepan. Add the onion and fry for 10 mins until softened. Add the garlic and mushrooms and cook for a further 5 mins, then remove from the heat and set aside to cool slightly.
- Once cooled, tip into a food processor and add the roasted sweet potato and remaining 'meatloaf' ingredients. Season generously and roughly blitz until just combined, retaining some texture.
- Line a baking sheet with baking paper. Tip the 'meatloaf' mixture onto the paper and shape into a loaf. Bake for 45 mins.
- To make the sauce, add the olive oil to a large pan and fry the onions for 10-15 mins until soft and golden brown. Add the garlic and sugar and cook for a further 2-3 mins. Add the remaining ingredients and cook over a medium heat for 15 mins until reduced.
- Pour the sauce into a blender or use a hand blender to blitz the sauce until smooth. Spoon the sauce over the 'meatloaf' to coat, then return to the oven and bake for 15 mins.
- Garnish with chopped parsley and toasted flaked almonds to serve.
See more Vegan Christmas recipes