Moroccan lentil 'meatloaf' recipe

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 chestnuts, mushrooms and sweet potato and coated in a spicy harissa tomato sauce for a festive centrepiece. See method

  • Serves 8
  • 15 mins to prepare and 1 hr 35 mins to cook
  • 284 calories / serving

Ingredients

  • 1 sweet potato, peeled and chopped
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, chopped
  • 150g mushrooms, chopped
  • 2 x 390g tins green lentils, drained
  • 100g walnuts
  • 100g dried apricots, chopped
  • 4 tsp ras el hanout
  • 20g gluten-free oats

For the sauce

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 3 garlic cloves, chopped
  • 1 tsp sugar
  • 400g tin chopped tomatoes
  • 4 tsp harissa paste
  • 2 tsp ground cinnamon

For the garnish

  • parsley, chopped
  • toasted flaked almonds, handful

Each serving contains

  • Energy

    1185kj
    284kcal
    14%
  • Fat

    15g 22%
  • Saturates

    2g 11%
  • Sugars

    11g 13%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 28g Protein 8.1g Fibre 3.1g

Method

  1. 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 mins.
  2. 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.
  3. 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, so that the mixture retains some texture.
  4. Line a baking sheet with baking paper. Tip the 'meatloaf' mixture on the paper and shape into a loaf. Bake for 45 mins.
  5. 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.
  6. 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.
  7. Garnish with chopped parsley and toasted flaked almonds. Serve with the remaining tomato sauce.

See more Vegan Christmas recipes

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