Ingredients
Method
- Heat the oven to 180C° and line a standard loaf pan with baking parchment.
- Cook lentils as on instructions on the packet until al dente.
- Heat a frying pan over medium heat. Once hot, add half the oil and chopped onion.
- When onion is cooked add the mushrooms. Sauté for 5m, stirring frequently. Once softened and reduced in size, add 2 tbsp of vegan Worcestershire and stir to coat. Cook for another 3–4m or until caramelised. Remove the mushrooms from the pan and set aside.
- Using the same frying pan, add the rest of the oil and arrange sweet potatoes in as even a layer as possible. Then cover and cook for 4m. Flip and add 3 tbsp (45 ml) water, and cover. Cook for another 3–4m or until tender and browned. Set aside uncovered to cool slightly.
- To a large food processor, add nuts and pulse a few times into a loose meal. Then add sweet potatoes, mushrooms, and thyme, and pulse to combine. Add lentils, salt, and pepper and pulse to loosely combine but be careful not to purée.
- Transfer mixture to a large mixing bowl and add tomato paste and the rest of the Worcestershire and stir until it becomes a loose dough. Then add stuffing mix/breadcrumbs a little at a time until a thick dough forms.
- Taste and adjust flavour as needed, adding more tomato paste, Worcester sauce for depth of flavour, or thyme to taste.
- Transfer the mixture to the parchment-lined loaf pan, spread, and press into an even layer. Brush the top with a little oil to help the loaf retain moisture (optional). At this stage it is optional to brush ketchup on the top.
- Bake for 35m or until golden brown on the edges.
