This tasty recipe is well blended and balanced so that it may be easier for your gut to manage than traditional recipes. The different types of fibre can help thicken your stool and it’s packed with protein to help with healing and maintaining muscles.
You’re welcome to add spices like cumin, a little chilli powder to your tolerance, perhaps 1-2 teaspoons of yeast extract. The parsley sauce adds a fresh taste, can reduce pouch odours and will keep well for up to 5 days in the fridge. You can slice the loaf and freeze it for up to 3 months.
- Serves: 8
- Time to prep: 40 minutes
- Time to cook: 90 minutes
Ingredients
For the loaf
- 200g red lentils
- 400g can of cooked green lentils
- 400ml vegetable stock
- 1 onion
- 1 carrot
- 1 celery stalk
- 1 red bell pepper
- 1 red chilli
- 200g chestnut mushrooms
- 1tbsp soy sauce
- 4 sprigs thyme
- 4tbsp nutritional yeast
- 150g rolled oats
- 3tbsp ground flaxseed
- Olive oil
- Salt/Pepper to your liking
For the sauce
- 250g vegan sour cream/ Greek- style yogurt/crème fraîche
- 1 bunch parsley
- 1 lemon
- 1tsp garlic powder
- Salt/Pepper
Suggested side serving
- 4 cooked beetroots
- 1 swede
- 2 sprigs rosemary
- Olive oil
- Salt/Pepper to your liking
Method
- Heat the oven at 170 ̊C (fan).
- Rinse the red lentils and place in a saucepan with the vegetable stock, bring to boil then simmer for 20–25 minutes or until soft. When cooked, leave them to stand in the pan with the remaining liquid (you should only have a little liquid left).
- Peel the carrot, onion, celery, and dice all the vegetables (carrot, onion, celery, chilli, bell pepper and mushroom) into tiny cubes. Place in a frying pan with a little olive oil and cook until soft and golden brown.
- Place the ground flaxseed in a small bowl covering with water, stand for 10 minutes.
- Mash the red lentils into a puree with a masher or using a food processor.
- Drain the green lentils from the can, and place in a large bowl with the vegetables, flaxseed, soy sauce, thyme leaves, oats, nutritional yeast and rolled oats. Mix all together gently without mushing everything.
- Add the red lentil and mix well, taste for seasoning.
- Place in a loaf tin with greaseproof paper and cook in the oven for 45 to 55 minutes or until crispy on the top and not to wet on the inside. Leave to cool in the tin before removing it.
- Zest and juice the lemon, finely chop the parsley and combine all the ingredient for the sauce in a bowl. Taste for seasoning.
- Cut the beetroot into wedges and place on an oven tray with a little olive oil and rosemary leaves. Place in the oven and cook until crispy on the outside.
- Peel the swede and cut into 1cm thick batons, place on an oven tray with a little olive oil and rosemary and cook until in the oven until golden brown and soft.
- Slice the loaf and reheat gently in the oven, microwave or under the grill, serve with the roasted beetroot and swede, with a dollop of the parsley sauce.