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Moroccan lentil 'meatloaf' recipe

38 ratings

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

Serves 8
15 mins to prepare and 1 hr 35 mins to cook
278 calories / serving
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

Perfect with:

Tesco Finest Sancerre Rose 75Cl
Tesco Finest Pouilly Fume 75Cl
Tesco Finest Vinas Del Rey Albarino 75Cl

Perfect with:

Tesco Finest Sancerre Rose 75Cl
Tesco Finest Pouilly Fume 75Cl
Tesco Finest Vinas Del Rey Albarino 75Cl

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1160kj
278kcal 14%
Fat
13g 18%
Saturates
2g 9%
Sugars
13g 14%
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