One of the standout dishes on our vegetarian wedding reception menu was Val’s lentil and cashew loaf. It went down a treat with our guests before an evening of ceilidh dancing!
The following week, Mum made one very similar using this recipe and it was the perfect main for Sunday lunch served with all the trimmings! I think this would be an ideal dish for a harvest supper, thanksgiving celebration or even festive addition to the table. As many recipes also add this would be perfect served cold between slices of bread for the ultimate vegan sandwich!
Here’s the recipe for Mum’s adapted Vegan Lentil and Cashew Loaf –
For the loaf –
1 onion, diced
1 clove of garlic, crushed
1 cup of cashews
1 can lentils, drained
1 can kidney beans, drained
1 tsp sage
1 tsp thyme
1 tsp rosemary
1/2 cup sun-dried tomatoes, chopped
1 cup carrot, grated
1 cup breadcrumbs
For the glaze –
1/4 cup brown sugar
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp tomato ketchup
1 tbsp vegan butter/spread
1 tsp lemon juice
Preheat oven to 180 C (160 C fan)
Fry onion and garlic in a little oil for 5 mins and set aside.
Blend cashews in processor until fine then add onion, garlic, lentils, kidney beans, herbs, sun-dried tomatoes, salt and pepper, and blend again until mixed.
Transfer mixture to bowl and stir through grated carrot and breadcrumbs.
Place mixture into loaf tin, lined if necessary, and bake for 30 minutes.
For the glaze – mix all ingredients together in a saucepan and bring to a boil.
Leave to simmer for a few minutes then pour on top of the loaf after it has been cooked for 30 minutes.
Return glazed loaf to the oven for a further 30 minutes, keep an eye on the top and cover with foil if necessary.
Leave to cool for 30 minutes before removing from tin and serving in slices as you wish!