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🍽️ Vegan Lentil & Nut Loaf

494 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• carrots 200 g
• thyme, fresh 5 g
• rosemary, fresh 5 g
• almonds, whole 50 g
• walnut kernels 50 g
• oil 2 tbsp
• lentils, brown 150 g
• vegetable broth 400 ml
• rose paprika 1 tsp
• salt 1 tsp
• pepper, black ground pinch
• oat flakes, fine 75 g
• red wine, dry 200 ml
• sugar 1 tbsp
• cranberries, dried 100 g
• strawberry jam 1 tbsp
• cornstarch 2 tbsp

Instructions

1. 1. Cut the onion in half and peel it.
2. 2. Peel the garlic clove.
3. 3. Peel the carrots and trim the ends.
4. 4. Cut the carrots into rough chunks.
5. 5. Wash the thyme and rosemary.
6. 6. Strip the thyme leaves from the stems.
7. 7. Remove the rosemary needles from the stems.
8. 8. Put the almonds and walnuts into the mixing container.
9. 9. Crush the nuts for 5 seconds on speed 5.
10. 10. Transfer the crushed nuts into a separate bowl.
11. 11. Put the carrots, onion, garlic, thyme, and rosemary into the empty mixing container.
12. 12. Chop the vegetables and herbs for 6 seconds on speed 8.
13. 13. Push the mixture down with a spatula.
14. 14. Add the oil.
15. 15. Fry the mixture for 3 minutes on the sauté setting.
16. 16. Add the lentils.
17. 17. Add the hot broth.
18. 18. Cook the mixture for 20 minutes at 100 degrees Celsius on speed 2.
19. 19. Preheat the oven to 180 degrees Celsius (top/bottom heat).
20. 20. Season the lentil mixture with 1 teaspoon of paprika.
21. 21. Season the lentil mixture with 1 teaspoon of salt.
22. 22. Season the lentil mixture with pepper.
23. 23. Add the oat flakes.
24. 24. Add the nuts you set aside earlier.
25. 25. Crush everything for 30 seconds on speed 5.
26. 26. Line a loaf pan with baking paper.
27. 27. Fill the lentil mixture into the pan.
28. 28. Smooth the surface.
29. 29. Bake the loaf for approx. 30 minutes in the oven.
30. 30. Put red wine into the cleaned mixing container.
31. 31. Add sugar.
32. 32. Add cranberries.
33. 33. Add strawberry jam.
34. 34. Cook the sauce without the measuring cup for 5 minutes on speed 2 at 100 degrees Celsius.
35. 35. Mix cornstarch with a little water in a bowl.
36. 36. Pour the starch-water mixture into the cranberry sauce through the lid opening.
37. 37. Season the sauce with salt.
38. 38. Season the sauce with pepper.
39. 39. Pour the cranberry sauce over the loaf.
40. 40. Continue baking the loaf for approx. 20 minutes in the oven.
41. 41. Carefully remove the loaf from the oven.
42. 42. Release the loaf from the pan.
43. 43. Slice the loaf.
44. 44. Serve the loaf.

Nutrition per serving

• kcal: 494
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 68 g