Guest Recipe: Jen's Vegan Christmas Loaf
21 December 2018
Not everyone enjoys meat at Christmas, so it's a good job our pal Jen has shared her mouth-watering vegan alternative! If you're looking for a meat-free dinner, look no further than this delicious vegan-friendly Christmas loaf. Best served with a dollop of cranberry or drenched in hearty gravy.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
Serves: 6-8
Category: Vegetarian,Healthy Eating,Dinner,Christmas
Ingredients
- 150g grated carrot
- 3 sticks of celery (finely chopped)
- 2 large red onions (finely chopped)
- 200g oats
- 235g cannellini beans (drained weight if using a can, if using dried then ensure they are soaked adequately then drained)
- 300g chick peas (drained weight if using a can, if using dried then ensure they are soaked adequately then drained)
- 20g fresh parsley (finely chopped)
- 15g fresh rosemary (finely chopped)
- 1 tbsp dried thyme
- 1 tbsp dried mixed herbs
- 1 tbsp ground cumin
Method
- Pre-heate oven to 200°/400°F/Gas Mark 6
- Put all ingredients in a bowl and use either a food processor to blend until smooth, or if you would like it a little more coarse, use a potato masher and mix until well combined.
- Put all ingredients into a lined loaf tin and smooth over the top until level or at the desired shape.
- Bake for 60 minutes.
- Remove from the oven and allow to cool in the loaf tin for 1 hour before removing. This should allow it to set well and be perfect to slice with a serrated knife.
- Once sliced it can be served cold or reheated if preferred.
B&M Top Tip: for non-vegans, add two beaten eggs to the mixture to help the loaf to set a little more firmly (without requiring cooling to help it set).
B&M
