Meatless Monday : Persian inspired bejeweled nut loaf

Pomegranate seeds always remind me of little jewels - just the thing to add a little sparkle to a vegan New Year. This nut loaf also is spicy - great for spicing up the start of 2017!

Persian inspired bejeweled nut loaf

Serves 4-6

You will need 

1 red onion, peeled and cut into 8

450g squash, peeled and diced
2 medium carrots, cut in two then sliced lengthways
Olive oil spray
150g chestnuts
150g brown lentils, rinsed
150g mixed nuts (such as brazil nuts, cashews, hazelnuts, pecans, walnuts), chopped
150g chestnut mushrooms, sliced
1 tsp chilli flakes
1 tsp coriander
2 tsp turmeric
1 1/2 tsp pink salt in 150ml hot water
Seeds from 1/2 large pomegranate
4 tsp nutritional yeast (optional)

Make slits in the chestnut shells. Place the onion, squash, carrots and chestnuts on a baking tray. Spray with olive oil spray then roast for 20 mins. When the chestnuts are cool enough to handle remove from their shells, dscard the shells and cut the chestnuts into four.

Meanwhile place the lentils in a saucepan and cover with water.  Bring to the boil and reduce heat to simmer for 25 minutes until the lentils are tender then drain.

Place the cooked lentils, roast vegetables, chestnuts, nuts, mushrooms,chilli,coriander,turmeric and pomegranate seeds in an ovenproof dish and mix thoroughly with the salted water.  Place in the oven at 200 degrees for 40-50 minutes.Turn out onto a serving plate.

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