I made this Gluten-Free Vegan Loaf for Christmas lunch,
it was really tasty!
Use organic, fair-trade/local ingredients where possible =)
Turn your oven onto 160 degrees fan bake.
In a blender/food processor mix the following until smooth:
¾ cup of lentils (canned rinsed and drained)
¾ cup of chickpeas (canned rinsed and drained)
½ cup of butter beans (canned rinsed and drained)
¾ cup of tofu (I used medium firm)
½ cup of canned diced tomatoes
½ cup grated carrot
1 tablespoon of powered vegie stock
1 teaspoon of onion flakes
1 teaspoon of garlic powder
½ teaspoon cracked pepper
Now add in:
¼ potato starch
¼ cup tapioca starch
¼ cup of sorghum flour
½ cup white rice flour
1 teaspoon of baking powder
(If you would rather not make the loaf gluten-free feel free to use the flour/flours of your choice)
Spread the mixture onto a piece of baking paper approximately 30cm long (I used my hands to spread the mixture out, I wet my hands, you can also oil your hands to the mixture does not stick), when spreading the mixture out make sure you leave enough space for the wrapping (kind of like rolling sushi…kinda) add what vegies you want to middle, I’ve made it with a pre-cooked leek in the middle which I marinated in rice malt, dijon mustard and spices, and spread a creamy onion cashew spread on the loaf mix placed the leek in the centre, and then I rolled it up into a large sausage shape and wrapped the rest of baking paper around and tied string around the paper, two at the end and three or four in the middle.
The second time I made this vegan loaf I put about three 3 cups of spiralized vegetables in the middle, I used red onion, carrot, sweet potato and spinach with macadamia nuts and cranberry jam =) I served the loaf both times with gravy, Mmmm, so yummy, feel free to flavour the centre with whatever vegetables you like, keeping in mind if the vegies are not cooked beforehand and are not thin it will take a little longer to cook.
Once you pop it in the oven let it cook with the paper and string wrapped around the loaf for about 30 minutes before taking the paper off and brushing the loaf with a little olive oil and salt, pop it back in the oven until it is cooked, depending on how you want to flavour it, the loaf may take another 30 minutes + so just keep your eye on it =)
You can enjoy the loaf alone or with roasted vegetables, gravy and salad =)