Vegan Nutmeatloaf

Name: Vegan Nutmeatloaf
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 2-4 serving(s)
Ingredients: 1 can , nutmeat; 1 can of pre-cooked brown lentils; 1 large onion; 1 large carrot; 1 large zucchini; 2 -3 garlic cloves (depending on how much you like); 1 generous splash red pasta sauce (like one from a jar)

Submitted by Chef #1213836

"This is a really easy to make recipe which you can have just as lunch or dinner, as it gives you lots of vegetables and protein. It's also fun to experiment with and change around to make it to your liking. This is just the basic recipe."

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Ready In:: 33mins
Ingredients:: 7
Serves:: 2-4

ingredients

1 can , nutmeat
1 can of pre-cooked brown lentils
1 large onion
1 large carrot
1 large zucchini
2 -3 garlic cloves (depending on how much you like)
1 generous splash red pasta sauce (like one from a jar)

directions

Chop onion and fry in a bit of oil with the garlic until they start to soften and go see through.
Open your tin of nutmeat and mash in a bowl with a potato masher or something of the sort.
Add onions to nutmeat mixture. You can either mix it with a spoon or with your hands.
Wash and grate carrot and zucchini. Add to nutmeat and mix together.
Drain and add lentils and mix them through, and then add tomato sauce and mix again.
Pour into casserole dish or baking tin and put in the over for about 25 minutes at 180º Celsius.