Vegetable & nut loaf

Vegetable & nut loaf

Delicious hot or cold, use wholemeal bread if you’re not serving coeliacs.

By , 21 September 2015
Vegetable & nut loaf
  • Ready in: 95 mins
  • Serves: 8
  • Price: 69p per serving
Nutritional Info
Each 253g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 1633KJ 390KCAL
of your reference intake.
Typical energy values per 100g: 645kJ/154kcal.
  • 75g brown long-grain rice
  • 2-3 shallots, chopped
  • 125g carrots, grated
  • 1 tbsp olive oil
  • 15g butter
  • 125g mushrooms, chopped
  • 1 1/2 tsp Marmite
  • 100g gluten-free bread, made into crumbs
  • 50g raw cashew nuts, finely chopped
  • 50g almonds, finely chopped
  • 50g macadamia nuts, finely chopped
  • 150g mature Cheddar, grated
  • 1 tbsp chopped fresh thyme, plus extra, to garnish
  • 2 medium eggs
  • Brussels sprouts, to serve
  • Carrots, to serve
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease a loaf tin and line the base with baking paper.

  • Cook the rice, then drain. Fry the shallots and carrots in the oil and butter over a low heat, stirring often, until soft.

  • Add the mushrooms and cook, stirring often, until the juices run out. Stir in the Marmite.

  • Tip into a large bowl and add the breadcrumbs, nuts, cheese and thyme. Lightly beat the eggs and stir in.

  • Put in the tin and level the top. Cover with foil and bake for 30 minutes, then remove the foil and cook for another 20-30 minutes.

  • Garnish with some thyme and serve with the sprouts and carrots.