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Vegan walnut and lentil nutloaf en croute

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Today I am coming to you with some awesome as Christmas dinner inspiration!
I know how hard it can be to be vegan around Christmas time, especially if you are a new vegan! Before I went vegan my family use to buy a ham and a chicken to have for our Christmas lunch/dinner. Thinking about it now makes me feel so sick, and so sad! No occasion is worthy enough to take a life.

Being vegan at Christmas is hard, trust me you aren't alone. However you can make it a whole lot better and easier if you made an effort by preparing some vegan dishes that both you and your friends and family can eat. This not only gives you some options, but you can also surprise your family with how good vegan food can be!


Today I am sharing a walnut and lentil nutloaf en croute! Sounds fancy, but all it really is, is a nutloaf encased in pastry! This is super yummy, super filling and will go down great at any dinner/lunch! I made this last year, and everyone loved it, seriously!

Walnut and Lentil Nutloaf en croute
Serves 8-10
Ingredients
1 cup uncooked brown or green lentils
1 cup walnuts, chopped finely and toasted for 8-10mins
3 tbsp flaxseed + 1/2 cup water
2 tsp each crushed garlic + ginger
1 tsp each tumeric, cumin and coriander powder
1 onion finely chopped
2 medium carrots peeled and grated
1/2 an apple, peeled and grated
1/3 cup raisins
1/3 cup bread crumbs
1/4 cup semolina flour
1/3 cup wholemeal flour
salt + pepper

4-5 vegan pastry sheets

Method
1. Start by placing the uncooked lentils into a pan with 3 cups of water. Boil for 30-40 minutes or until slightly overcooked. Remove, drain and cool, then mash slightly with a fork. Set aside
2. In a mug, mix together the flaxseed and water and set aside.
3. In a pan, fry the onions with a dash of oil until brown, add the garlic, ginger and spices and mix well, continue to fry for 2-3minutes.
4. Add the carrots, apple and raisins and allow to cook for 10 minutes. Remove from heat.
5. In a large bowl, mix together the lentils, toasted walnuts, carrot mix, semolina, flour, breadcrumbs and flaxseed. Add soy or almond milk  if the mixture stays dry. Combine all the ingredients well until you have a thick, meatloaf -looking consistency.
6. Cover the bowl and place in the fridge for 1 hour.
7. Lay out your pastry sheet, place the nutloaf in a thick log like shape on the pastry (like pictured). Cover with more pastry sheets. Roll up the edges and press down with a fork to close edges.


8. Brush pastry with almond milk. You can decorate the top like I did if you want to.
9. Place in the oven for 40-50minutes or until pastry is brown.
10. Remove and serve with tomato sauce, grilled corn, salad and roasted or mashed herb potatoes!

Note:
- The nutloaf mix can be made up to 6 hours in advance and left in the fridge until needed.
- Store leftovers in an airtight container for up to 4 days.
- You can omit the pastry and make just it into a nutloaf. Place the nutloaf mix into a loaf tin and bake for 35-40mins.


SO SO YUMMMM!!
This is such a simple, delicious and actually pretty healthy recipe to make this holidays. The thing I love about vegan food, is you don't feel weighed down. bloated or sick afters. This food makes you feel gooooood!

Remember to check out my other recipes for dessert/treat ideas to make this Christmas:
- vegan buttercream cake
- vegan ferrero rochers
- vegan chocolate tart
- salted caramel chocolate cheesecake
- vegan millionaire's shortbread


Have a happy, safe and yummy Christmas!

Instagram- @earthykim

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