North African-style ‘meatloaf’
This meat-free ‘meatloaf’ is a win for vegans – it’s packed full of filling veg, nibbly nuts and a sweet, spiced sauce to finish. Slice, wrap in baking paper, put into food bags and freeze until needed.
1 HOUR 50 MINUTES | SERVES 6 | EASY |
flat-leaf parsley 5g, roughly chopped broccoli or green beans 320g, steamed to serve ‘MEATLOAF’
butternut squash 350g, peeled and diced into
2cm chunks
olive oil 1 tbsp
red onion 1, finely diced
carrot 1, finely diced
mushrooms 100g, roughly chopped
garlic 2 cloves, minced
ras el hanout 1½ tbsp
green lentils 2 x 400g tins, drained and rinsed
walnuts 50g, roughly chopped
dates 80g, stones removed, roughly chopped
fresh wholemeal breadcrumbs 30g SAUCE
tomato purée 3 tbsp
rose harissa 1½ tbsp
olive oil 1 tbsp
maple syrup 2 tsp
ground cinnamon 1 tsp 1 Heat the oven 200C/fan 180C/gas 6. Put the squash on a roasting tray, drizzle with half the oil and season. Toss to coat, then roast for 30 minutes. Set aside.
2 Meanwhile, heat the remaining oil in a frying pan. Fry the onion and carrot, seasoned with a pinch of salt, for 6-8 minutes or until softened. Add the mushrooms and garlic, and cook for 3-4 minutes. Add the ras el hanout and cook for 1 minute. Remove from the heat and set aside to cool.
3 Once cooled, tip into a food processor and add three-quarters of the squash along with the remaining ‘meatloaf’ ingredients. Season generously and pulse until combined and broken down but not to a purée. Fold in the reserved diced butternut. Line a 900g loaf tin with baking paper. Tip the mixture into the tin and spread out, levelling with a spoon. Transfer to the oven and bake for 45 minutes.
4 Meanwhile, make the sauce by combining all the ingredients in a bowl with 1 tbsp of water, and season. Line a baking tray with baking paper and, once the loaf is cooked, turn it out onto the baking tray. Spoon the sauce over the loaf to coat, then return to the oven for 15 minutes. Leave to stand for 10 minutes before garnishing with parsley. Serve with steamed veg alongside.
PER SERVING 292 kcals | fat 11.8G saturates 1.7G | carbs 30.9G | sugars 16.9G fibre 12.3G | protein 9.5G | salt 0.5G
high fibre | low cal | low salt | nourish