By Rachel Evans
100g dry red lentils
1 tbsp olive oil
160g carrots (chopped)
75g white onion (chopped)
65g celery (chopped)
1-2 cloves garlic
2.5 tbsp ground flax seed + 5tbsp water
1 tbsp tomato puree
160g Tofu Pieces
1 tsp vegetable stock powder
50g buckwheat flour
50g oats (gluten free if necessary)
Salt and pepper to taste
Cook the red lentils according to the instructions on the packet.
Preheat the oven to 180°C
Use your Ninja blender to blitz the oats into flour. Then add in the cashew nuts and pulse once or twice to chop up the nuts – you still want them to be quite chunky.
Mix together the flax seeds and water in a small bowl and set aside.
Heat the olive oil in a pan and add the chopped carrots, onion and celery. Cook for 7-10 minutes, stirring often, until the vegetables are softened.
Add in the garlic, tomato puree and stock powder and cook for 2-3 minutes.
Add in the rest of the ingredients, including the flax seed gel, lentils and tofu. Carefully mix everything together.
Transfer the mixture into a lined loaf tin. Cover the tin with foil and place in the oven. After 20 minutes take off the foil and cook for a further 20 minutes.