Vegetable & Nut Loaf

If you have cooked vegetables left over and don’t fancy reheating them, or making soup, how about turning them into a fantastic slice-able loaf!? This can be eaten hot with vegetables, cold with salad, or sliced to use in a sandwich! It stores for several days and can also be frozen – perfect! You can use any vegetables which are ready cooked, or you can start from fresh and choose what you put in! 🙂

We hope you’re having a great festive period – we have been away for a few days but we’re now back and making plans for the new year! If you have time off, enjoy it and if you have family visiting or staying, we hope that’s all going well for you! 

Can you believe that 2018 is almost over! Did you achieve what you set out to do? Are you making any plans for 2019 – whether that be personal, work, health or otherwise? We’ll share our plans with you very soon! Enjoy the last few days of the holidays if you’re still off work/school and don’t forget, we love hearing from you! 🙂

Speak soon

Laurena x

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Veg & Nut Loaf

Turn your leftover veg into something delicious! Easy to make, just mix and bake! Serve hot with sauce or cold with salad or in a sandwich. 

Created by:: Laurena @LifeDietHealth

Gather

• 1 tin chickpeas
• 3 cups cooked vegetables chopped (e.g. leeks, carrots, celery, onion)
• 100 g mixed nuts
• 50 g mixed seeds
• 5 tablespoons nutritional yeast
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon paprika
• 1/2 teaspoon garlic granules
• small pinch rosemary
• small pinch ground cumin
• Black pepper to taste
• Salt to taste
• 2-4 tablespoons oats (gluten free if required)

Prepare

1. Put the chickpeas and a bit of their liquid in a blender and pulse until you have a rough paste (some whole chickpeas is fine). Put in a large bowl.

2. Add the vegetables and mix into the chickpea paste.

3. Blend the nuts until you have a rough powder, then add to the vegetable mix with the seeds. Mix well.

4. Sprinkle over the nutritional yeast, oregano, basil, paprika, garlic, rosemary and cumin and mix in.

5. Taste test and season with salt and pepper to your liking. Check the consistency - then add the oats gradually. You are looking for the mixture to hold its shape without being too solid. 

6. Spoon into a lined loaf tin and firmly press down, levelling the top. Bake at Gas Mark 6 (400f / 200c) for 50-60 minutes. The top should be golden to dark brown.

7. Remove from the tin and serve immediately. Alternatively allow to cool and store refrigerated.

8. Enjoy!

Tips & Storage

• You can use uncooked vegetables such as a leek, a celery stalk, half an onion and two grated carrots. Chop the vegetables and soften in oil until lightly cooked.
• Vary the vegetables each time you make this - try mushrooms, broccoli, sweet potato, celeriac or even peas and sweetcorn.
• Use your favourite single nut or a mixture - try almonds, walnuts, cashews, hazelnuts.
• Change the herbs - for example add chilli flakes to make it spicy or use a general mixed herbs mix if you don't have the individual herbs.
• Toast the seeds before adding for extra flavour.
• Serve hot with gravy, tomato based sauce or a creamy sauce.
• Slice and use in sandwiches or crumble over a salad.
• Store refrigerated (length depends on freshness of vegetables used, but it will last 3-5 days).
• Can be frozen for up to a month.