This Vegan Hazelnut Loaf is high in protein and is delicious.
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2 tablespoons sunflower oil, + extra for oiling
1 onion, chopped
1 garlic clove, finely chopped
2 celery stalks, chopped
1 tablespoon plain flour
1 can of strained tomatoes
115 g fresh wholewheat breadcrumbs
2 carrots, grated
115 g toasted hazelnuts, ground
1 tablespoon dark soy sauce
2 tablespoons chopped fresh coriander
1 egg equivalent, lightly beaten (for example, 1 tablespoon of ground chia seeds with 2.5 tablespoons of water)
salt and pepper
mixed red and green lettuce leaves, to serve
Oil and line a 450 g loaf pan.
Heat the oil in a heavy-based frying pan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until softened.
Add the garlic and celery and cook, stirring frequently, for 5 minutes.
Add the flour and cook, stirring constantly, for 1 minute.
Gradually stir in the strained canned tomatoes and cook, stirring constantly, until thickened.
Remove the pan from the heat.
Put the breadcrumbs, carrots, ground hazelnuts, soy sauce and coriander in a bowl.
Add the tomato mixture and stir well.
Cool slightly, then beat in the egg equivalent and season with salt and pepper.
Spoon the mixture into the prepared pan and smooth the surface.
Cover with foil and bake in a 180° C preheated oven for 1 hour.
If serving hot, turn the loaf out on to a warmed serving dish and serve immediately with salad leaves. Alternatively, cool the loaf in the pan before turning out.