This is a fabulous one pan loaf that is packed with taste and nourishment, making a perfect lunch or dinner. Adaptable as a vegan or vegetarian meal because you can so easily swap in eggs and cheese for “chia eggs” and vegan cheese.
Here I ate it accompanied by a green rocket salad, but it could work equally well (some might say better!) with roast potatoes, gravy and all the trimmings for a veggie Sunday lunch option.
This loaf is great eaten hot, warm or cold, so made in advance is no problem.
I love this loaf for its simplicity, in that you just keep adding ingredients into the one pan! And of course like most of my recipes it can be adapted according to your tastes and ingredients available.
With nuts for protein and good fats, this loaf is also balanced out by loads of vegetables which makes it much lighter than a traditional nut roast. Full of fibre, prebiotic foods this makes a wonderful addition to anyone’s repertoire. Amazing for supporting digestive health, and gluten free too!
2 Leeks, chopped small
3 Parsnips, grated
100g dried chestnuts, chopped small
200g mushrooms, diced - I used large chestnut but you can use any variety that you fancy.
100g sulphur free dried apricots,
100g pecans, chopped
50g hazelnuts, chopped
A handful of fresh thyme
2 Garlic cloves crushed
100g breadcrumbs. Gluten free or sourdough are great
1 whisked egg or 2 tbsps of Chia Eggs (chia soaked in water until absorbed)
180g mature cheddar cheese or vegan cheese, grated
3 tbsp Tamari soya sauce
Handful of fresh parsley finely chopped
Optional extras / alternative ingredients:
Sun dried tomatoes
Celeriac (to replace parsnips_
Different variety of nuts
Heat the oven to 180C
Line a loaf tin with greased proof paper.
In a large saucepan, heat 2 tbsps extra virgin olive oil.
Add the mushrooms and fry until they reduce and water is evaporated, about 5 mins.
Add the chopped leeks and grated parsnip and cook for about 8 mins until softened and cooked down.
At this point you can turn off the heat and slowly add all the other ingredients, stirring intermittently as you go.
Taste for seasoning and adjust as necessary. The consistency is wet but malleable.
Spoon into the loaf tin and place in oven for 45 mins. Should be golden on top.
Best left for 10 mins to turn out onto a tray and slice. The cooler it gets the easier it will be to get a clean slice.