Moroccan lentil 'meatloaf' recipe
Created by The Tesco Recipes team
Looking for a vegan main for Christmas this year? Give an American meatloaf a vegan makeover with this Moroccan lentil 'meatloaf', filled with flaked almonds, mushrooms and sweet potato and coated in a spicy tomato sauce for a festive centrepiece.
See method- Serves 8
- Takes 1 hr 50 mins
- 278 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 sweet potato, peeled and chopped into small cubes
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, chopped
- 150g mushrooms, chopped
- 2 x 390g tins green lentils, drained
- 50g toasted flaked almonds
- 75g dried apricots, chopped
- 4 tsp ras el hanout
- 20g gluten-free oats
- parsley, chopped, to garnish
- toasted flaked almonds, to garnish
For the sauce
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 3 garlic cloves, chopped
- 1 tsp sugar
- 400g tin chopped tomatoes
- 2 tsp ras el hanout
- 2 tsp ground cinnamon
Each serving contains
- Energy
- 1160kJ 278.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 29.0gProtein 8.5gFibre 9.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Place the sweet potato on a roasting tray, drizzle with half the oil and bake for 20-25 mins until soft.
- Heat the remaining oil in a small saucepan. Add the onion and fry for 10 mins until softened. Add the garlic and mushrooms and cook for a further 5 mins, then remove from the heat and set aside to cool slightly.
- Once cooled, tip into a food processor and add the roasted sweet potato and remaining 'meatloaf' ingredients. Season generously and roughly blitz until just combined, retaining some texture.
- Line a baking sheet with baking paper. Tip the 'meatloaf' mixture onto the paper and shape into a loaf. Bake for 45 mins.
- To make the sauce, add the olive oil to a large pan and fry the onions for 10-15 mins until soft and golden brown. Add the garlic and sugar and cook for a further 2-3 mins. Add the remaining ingredients and cook over a medium heat for 15 mins until reduced.
- Pour the sauce into a blender or use a hand blender to blitz the sauce until smooth. Spoon the sauce over the 'meatloaf' to coat, then return to the oven and bake for 15 mins.
- Garnish with chopped parsley and toasted flaked almonds to serve.
- See more Vegan Christmas recipes
