Sometimes it can be hard to know what to serve the vegan in your life (we all have at least one). This recipe come to you from one of our longest serving members, Anama Morriss from Bald Hills Olive Grove. Not only is it hearty, healthy and full of great nutrition, but it is also 100% vegan! Grab your lentils and olive oil from Anama, your veggies from Dogans and get set for a plant-based meal you’ll want to add to your regular repertoire!
From a customer’s recipe book
1 ½ cups (275 g) Bald Hills Olive Grove whole red lentils
1 large onion, roughly chopped
1 cup (110g) carrot. Grated
1 cup tomato passata
¾ cup(40g) semi-sun-dried tomatoes roughly chopped, keep 6 for garnish
½ cup (65g) pepitas, roughly chopped
2 tbl Bald Hills Olive Grove extra virgin olive oil
3 tbl (130 ml) water
2/3 cup flour
1 tbl nutritional yeast
Salt & Pepper
Rinse the lentils, place in a large pot, cover with water and bring to the boil. Reduce to low and simmer for about 30 minutes until tender. Drain and Cool
Preheat the oven to 180 degrees Celsius and line a large loaf tin with baking paper.
Heat the oil in a large frypan over medium heat. Fry onion for 5 minutes until softened. Add the lentils and carrots and fry for 3 more minutes. Pour in the passata, tomatoes and pepitas, and bring to the boil. Reduce to low and cook for 5 minutes. Remove to a large mixing bowl.
Mix together the flaxseed and water until thickened. Add to the mixing bowl with remaining ingredients and mix everything together through until thoroughly combined. Season to taste.
Pour into the loaf tin and bake for 45 minutes or until a skewer inserted in the middle comes out clean.
Serve hot garnished with reserved semi-sun-dried tomatoes.