Lentil and nut loaf with BBQ glaze
Preheat the oven to 180 degrees fan bake or 200 degrees regular bake and line a baking tray with baking paper.
Add your chopped kumara to the baking tray, season with salt, pepper and a drizzle of olive. You can leave the oven on when these are finished for the loaf.
Add ¼ cup olive oil to a frying pan on medium heat, and add the onion. Cook until very soft. Add the mushrooms, rosemary and garlic and a pinch of salt, and stir until the mushrooms are tender and have reduced in size. Turn the heat off and set aside until the kumara is ready.
Place the walnuts and sunflower seeds in a food processor and pulse until they are chunky but crumbled. Transfer to a large mixing bowl and add the lentils, tomato paste, breadcrumbs, miso, stock powder, soy sauce 1 tsp of salt and some pepper. Tip the roasted kumara, mushroom and onion mix and pulse again until you form a chunky dough or, if you want more texture, you can mash the kumara so it maintains its crispy edges.
Transfer the mixture to a loaf tin and smooth our the top. Whisk the glaze ingredients in a bowl and spoon half the mixture over the top. Bake for 50 minutes, adding ¼ more glaze at the 20 minute mark, and again at the 40 minute mark. Make sure you leave it to cool for 15-20 minutes after you take it out of the oven before serving as it will keep its shape better.
400g can brown lentils
1 large onion, chopped
1 large kumara (about 450g), peeled and cut into small chunks
300g portobello or shiitake mushrooms ,roughly chopped
4 cloves garlic, crushed
1 stalk rosemary, leaves removed and finely chopped (or use 1 tbsp dried)
1 cup raw sunflower seeds
1 cup raw walnuts
½ cup of rolled oats or breadcrumbs
5 tbsp tomato paste
1 tbsp miso paste or 1 tsp marmite)
2 tsp vegetable stock powder
1 tbsp soy sauce
2 tsp salt
1 tsp ground black pepper
¼ cup Olive oil (extra for drizzling)
¼ cup tomato sauce
½ cup BBQ sauce
2 tbsp malt vinegar
2 tbsp brown sugar
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