Meatless Monday: Fennel Steaks, Artichoke and Savoury Rice [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Serves: 4-5
Prep & Cooking Time: 60 mins (*Dependant upon skill and the number of kitchen helpers!)
Type: Main Meal
Tools: Chopping board, sharp knife, baking tray, parchment paper, measuring jug, spoon, pastry brush, kitchen foil, manual juicer, grater, frying pan, frying spatula

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C & K, protein, fibre, calcium, iron, magnesium, manganese, phosphate, potassium, zinc and (per serving) is low in added sugar, salt and saturated fats.

Hi everyone! We hope you’ve had a wonderful weekend?! Let’s start the week off with a great ‘Meatless Monday’ option: roasted fennel steaks and artichoke with a delicious/new Eat2health version of savoury rice. 

This version of savoury rice has a wonderful golden and earthy hue from some tasty turmeric, infused with a blend of delicious herbs, vegetables and sun-dried tomato puree. Our delicious and gently marinated, ‘aniseedy’ fennel bulbs and meaty artichokes are a great accompaniment and/or meat alternative to this rice dish. The only recommendation we’d suggest is covering your artichoke for part of the cooking duration; we didn’t and ours turned out a bit crispy!

We hope you have fun following along and enjoy this dish as much as we did!

Happy cooking everyone! 😀

Quick Foodie Tips:

  • To reduce the ‘aniseedy’ taste of the fennel, slice the bulb into thinner slices.
  • If you are short on time, you could you could gently fry the fennel steaks in a non-stick grill pan and/or boil or steam the artichoke instead whilst your rice is cooking. 

 

Ingredients

 

Directions

Preheat the oven to 200°C/400°F. Line two baking trays with a sheet of parchment paper.

 

Prepare The Fennel

  • Wash and then trim the bottoms off each bulb.
  • Carefully slice the bulbs into halves.
  • Once cut, separate the layers and thoroughly wash them. Tip: For a more caramelised and less ‘aniseedy’ taste, slice the fennel into thinner slices. 
  • Place the prepared pieces of fennel onto one of the prepared baking trays.

 

Prepare The Marinade

Mix 2 tbsp olive oil, 1 tbsp balsamic vinegar, 20g date syrup, 6g dried parsley and three minced garlic cloves in a large measuring jug. Whisk together. Season it to taste with some salt and a few grinds of black pepper.

 

Pour and brush the marinade over the fennel.

 

Prepare The Artichoke

  1. Wash the artichoke(s);  slice off the bottom end(s).
    2. Peel the stalk(s).
    3. Trim the top(s) off of the artichoke(s), about 1/2 inch (if preferred). Remove the tough outer layer(s) and discard (*we forgot to do this! oops).
    4. Slice the artichoke(s) into two halves.
    5. Place the artichoke halves cut-side down onto the chopping board (the opposite to our example!)
    6. Slice each half into halves again.

 

Place the prepared artichoke(s) onto the other baking tray. Marinade it with a little balsamic vinegar and olive oil. Season it with some salt and ground black pepper to taste. Cover the tray loosely with a piece of kitchen foil. NB: Remove the foil during the last 10 mins of cooking.

 

Place the fennel onto the middle oven shelf and the artichoke onto the shelf below. Roast for 30-40 mins or until tender and lightly browned. Remove.

 

Prepare The Rice

Peel and dice the garlic and red onion. Wash, remove the stem and core and then finely chop the bell pepper. Wash, trim the ends and slice the spring onion. Wash the lemon and then grate 1 tbsp of zest and juice half of the fruit. Wash the tomatoes and remove any stems.

 

  1. Heat a large, non-stick frying pan over a medium low heat. Add 1 tbsp of rapeseed oil or a few sprays of low-fat cooking oil. Add the garlic and onion. Gently fry for 1-2 mins or until softened.
    2. Add the bell pepper. Gently fry for 2 mins or until softened.
    3. Add the spring onion. Gently fry for 1 minute.
    4. Add 1.5g ground turmeric, 2g smoked paprika, 2g dried parsley, 1g dried tarragon and 1g dried thyme. Stir to coat.
    5. Add 250g rice and the 1 tbsp lemon zest. Stir to combine.
    6. Pour in 600ml hot vegetable stock and the lemon juice. Add 50g sun-dried tomato purée. Stir together,
    7. Add the cherry tomatoes.
    8. Cover with a lid or a sheet of aluminium foil. Bring to a boil. Reduce to a simmer. Cook for 25-35 mins or until the rice has absorbed all of the liquid.

 

Our cooked rice…

…and roasted veggies!

 

Ladle the rice into a large serving bowl. Place the fennel steaks and artichoke on top. Garnish with some black olives and fresh parsley (if desired).

 

Enjoy!

 

Refrigerate any leftovers in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days. Alternatively freeze in one or more resealable containers; defrost, reheat and consume within 1-2 months.

NB: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once. 

Recipe updated: 19/02/16 

 

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Baked Tofu & Chickpea Flour Omelette [Vegan & Gluten Free]

Healthy Recipes

Serves 2-4
Prep & Cooking Time: 60-70 mins
Type: Main meal

Notes: This recipe contains: B- Vitamins, Vitamins D & E, protein, fibre, calcium, iron, magnesium, manganese, phosphorus, potassium, zinc and (per serving) is low in salt, sugar and sat fats!

Vegan omelette or savoury pancake?! We’ll let you decide! This baked ‘omelette’ has a delicious faux ‘egg’ taste with the consistency of a pancake! Fill it with your favourite grain and/or seasonal vegetables and feel free to experiment with the spices and/or flavourings you use to season it with!

Admittedly we over estimated on the amount of rice we needed; I guess our stomachs got the best of us at the time! We used 150g of dried brown long grain rice, but we’d recommend using 80-100g instead…unless you have a hungry crowd or fancy the idea of putting it onto a bed of rice. Be warned though, this omelette is already pretty filling on its own! 🙂 

Our ‘omelette’ is also very versatile and relatively cheap to make! We sourced our gram flour (on sale!) in our local grocers; two  thumbs-up for cheap ethnic aisles! As most of you may already know, gram flour (which is also know as chickpea, garbanzo or besan flour) and tofu are both a great source of nutrients including: protein, iron and zinc (just to name a few)! It’s also good to note that gram flour is gluten free (but still check your package labels before purchasing folks)!

Soooo…

Have you got a lazy Sunday at your disposal? Fancy something new on the menu? Well then try whipping this recipe up for brunch or dinner!

Happy cooking everyone!

 

 

Batter Ingredients

+++++++++++++++++++++3g          Asafoetida (or onion powder)
+++++++++++++++++++++1g           Garlic Powder (unsalted)
+++++++++++++++++++++1g           Ground Cumin
+++++++++++++++++++++1g           Mild Paprika (or Pimenton de la Vera Dulce)
+++++++++++++++++++++1g           Ground Tumeric
+++++++++++++++++++++5g          Mustard Powder
+++++++++++++++++++++110g       Gram Flour
+++++++++++++++++++++2g          Baking Powder
+++++++++++++++++++++—————————————————————————-
+++++++++++++++++++++349g      Silken tofu
+++++++++++++++++++++120ml    Soy or Coconut milk (unsweetened & fortified)
+++++++++++++++++++++10ml      Cider Vinegar
+++++++++++++++++++++               Salt
+++++++++++++++++++++               Ground Black Pepper

 

Directions

Preheat the oven to 180°C/350°F. Place the dry ingredients (the first 8 items listed!) into a large mixing bowl. Mix with a fork until thoroughly combined.

 

 

Place the tofu into a food processor. Pulse until creamy and smooth.

 

 

Add the soya milk, vinegar and gram flour mixture. Blend until the ‘omelette’ batter is thoroughly combined. Season it with some salt and ground black pepper to taste.

The batter might seem thick, but do not be tempted to make it thinner by adding additional milk!

 

 

Line a baking tray with a silicone mat or some parchment paper. Pour in the batter. Use a silicone spatula to spread it evenly over the tray.

If lining your tray with parchment paper, leave some overlapping, like the mat.

 

 

Place the tray onto the middle oven shelf. Bake for about 25-35 mins or until lightly golden and cooked through.

Test it towards the end of baking (like you would a cake) with a toothpick- does it come out clean?! If yes, then it’s ready! NB:We used a fan-assisted oven.

 

In the meantime, cook some rice according to the packet instructions and prepare your veggie fillings! Wash, chop and cook (if required) any veggies that you would like to ‘roll’ into your omelette!

 

Once your omelette is removed from the oven, leave it to cool for about 5 mins in the tray and then transfer it (still on the mat/parchment paper) onto a cooling rack. Leave it to cool for a further 6-10 mins. NB: the longer you let it cool, the more stable the omelette becomes.

 

Assemble your fillings!

Our assembly went a little like this…

Firstly, gently (and carefully) loosen the omelette away from the mat or parchment paper using a palate or large kitchen knife. NB: you don’t want your omelette sticking and tearing when you finally roll it up! :/

Secondly, layer the ‘flatter’ ingredients first…

 

 

…followed by your bigger ingredients!

 

 

Finally, add your seasoned rice (or any other grain you prefer!).

We had a lot of filling, which made rolling it up super tricky! NB: our rice had red and spring onion, salad tomato, red bell pepper, cumin seeds, salt, pepper and some fresh coriander. Yum!

 

Carefully roll it up (a bit like rolling sushi or making a ‘Yule log’ cake!).

 

 

Finally, (and carefully!) slide it off the mat onto a serving plate for all to enjoy…

 

…or slice and serve instead!

 

As we mentioned earlier, we overestimated the rice…so we had an overload of plant-based deliciousness!

Enjoy!

Deconstructed Vegan Sushi Bowl

Healthy Recipes

Serves: 1
Prep, Cooking & Assembly: 45 mins

Notes:

For some, sushi is not a word that is associated with the word ‘vegan’ or a ‘plant-based diet’… so this bowl might require a bit of imagination (well, at least not where taste is concerned)! Typically, sushi contains raw fish (occasionally meat) or various other types of seafood with cooked vinegared rice, nori, wasabi, vegetables…and a lot of salt!

This bowl encompasses all of the lovely flavours that ‘typical’ sushi possesses (without the seaweed and raw fish of course) and less salt (which is a big tick in our books!). 🙂 We used some brown long grain rice instead of sushi rice (nutritionally speaking it provides longer term energy and greater satiety). However, you could also use: wholemeal rice, wild rice or some millet or cauliflower rice! For a more authentic taste, you can break a nori sheet into your bowl or serve it under all of the ingredients (just be mindful of the overall salt content!).

Sushi has always been seen as a trendy meal…but who says you can’t recreate some of it’s magic at home?! This salad is a quick and tasty option (that anyone can prepare!), especially when you do not feel like paying for sushi (because even vegan sushi can carry a hefty price tag!) and/or you simply do not have the time or resources to make it yourself…

…The times that we have prepared sushi I can count on one hand! Don’t get me wrong, it’s delicious… but who has the time to make it during the week?!…Because let’s be honest, having the time and ‘timing’ means everything when it comes to making sushi! So if you’re not a sushi master or would prefer a simpler option, check out our recipe!

 

Ingredients:

NB: We had some leftover squash, so it required minimal effort to add it! Try using any leftover veggies & reduce your food wastage too!

 

 

Directions:

1. Prepare the tofu. Drain and press for 15-20 mins to remove any excess water. Bake in a preheated oven of (200°C) for 20-30 mins. Check here for more detailed instructions!

2. Cook the rice according to the packet instructions. Drain.

3. Prepare the dressing.

4. Wash, trim the ends and peel the carrot; use a vegetable peeler to create carrot ‘ribbons’.

5. Wash, remove the stems and finely slice the radish.

6. Wash, trim the ends and chop the cucumber into thin sticks.

7. Peel, remove the stone and thinly slice the avocado.

8. Wash, remove the stem, de-seed and then chop the bell pepper into strips.

9. Wash, dry and thinly slice the mushrooms.

10. Gently fry the bell pepper and mushrooms in a griddle pan. Alternatively, lightly spray the vegetables with some low-fat cooking oil and place them under a preheated grill for 5-10 mins or eat the vegetables raw.

11. Place the spinach into strainer. Gently wilt it by pouring some (just off the boil) water over it. Gently press out any remaining water and leave it to drain.

12. Pour the dressing through a strainer into another measuring jug or small dish. Reserve the liquid and the vegetables.

13. Assemble the salad. Start by placing the rice into the middle of the bowl. Spread or add some wasabi paste on top of the rice. Place the mushrooms over the wasabi. Place the tofu, spinach, radish, seeds, avocado, squash (if using), bell pepper, cucumber, carrot and the reserved vegetables from the dressing around the rice. Pour the dressing over the salad. Garnish the carrot with some nigella or sesame seeds and the spinach with some red chilli flakes and sesame seeds (if desired!).

NB: If you are short of time, just throw everything in and enjoy!

 

 

Enjoy (…possibly with a small mug of green tea)! 🙂

 

 

If preferred…

  • Try adding or swapping some of the ingredients for: a nori sheet, mooli, pickled ginger, sushi rice, bean sprouts, frozen soya beans or fresh edamame beans, mango slices, oyster or enoki mushrooms, fresh or pickled red cabbage or some bok choi.

Vegan Curried Rice With Tofu

Healthy Recipes

Serves: 4
Prep & Cooking time: 70-85minutes

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, E & K, protein, fibre, potassium, calcium, magnesium, iron, no added sugars and is low in saturated fats!

The fundamentals of this recipe stem from Kedgeree! We both used to enjoy a bit of Kedgeree back in the day; it’s a traditional English dish from colonial India. A popular theory is that it originated from an Indian rice and legume dish known as ‘Khichri’, which is traced back to the 1300’s. It was initially introduced to the British as a ‘breakfast dish’ during Victorian times…but now it’s served any time of the day! Today’s modern recipe consists of (arguably) untraditional ingredients which include: flaked smoked fish/fish, eggs, butter and/or cream…but essentially it is curried rice!

 …And there’s absolutely no reason why everyone can’t enjoy a bit of curried rice! I’ve made this recipe previously with short-grain rice (without tomatoes/ bell pepper)…and it always turns out tasting a bit dry…which is undoubtedly why the element of butter and cream have crept into this recipe! I prefer not to add oil and/or vegan spreads to this meal… and with my recipe I don’t have to. This meal contains wonderful tastes and textures which can be enjoyed hot or cold!

Its the type of dish that is extremely adaptable; its also ideal for using up any leftover vegetables and legumes!

 

*Nutritional Breakdown (not including extra/alternative toppings):

 

Ingredients:

+++++++++++++++++++++++++396g      Firm Tofu
+++++++++++++++++++++++++180g      White onion
+++++++++++++++++++++++++4g          Garlic cloves
+++++++++++++++++++++++++160g       Orange Bell Pepper
+++++++++++++++++++++++++60g        Baby spinach
+++++++++++++++++++++++++6g           Fresh Coriander
+++++++++++++++++++++++++300g      Brown basmati rice (uncooked)
+++++++++++++++++++++++++16g        Cashews (unsalted)
+++++++++++++++++++++++++400g      Tin chopped plum tomatoes (no added salt/sugar)
+++++++++++++++++++++++++300ml   Water
+++++++++++++++++++++++++                1kcal Fry Spray (low-fat cooking oil)
+++++++++++++++++++++++++4g           Mild curry powder
+++++++++++++++++++++++++1g           Dried coriander
+++++++++++++++++++++++++1g           Turmeric
+++++++++++++++++++++++++2g           Brown mustard seeds
+++++++++++++++++++++++++120g      Frozen garden peas
+++++++++++++++++++++++++                Salt & ground black pepper

Extras or alternative toppings:

+++++++++++++++++++++++++30g        Radish
+++++++++++++++++++++++++12           Olives
+++++++++++++++++++++++++12g        Capers
+++++++++++++++++++++++++                Sweet papkria
+++++++++++++++++++++++++10g         Flaked almonds
+++++++++++++++++++++++++40g         Natural soya yoghurt (unsweetened)

 

Directions:

Open and drain the tofu. Place it between two heavy chopping boards for approximately 30 minutes to remove any excess water.

 

Meanwhile, heat the oven to 200°C/400°F. Line a baking sheet with a silicone mat or parchment paper; spray it with a little low-fat cooking oil.

 

In the meantime, peel and dice the onion and garlic. Wash, remove the stem, de-seed and dice the bell pepper.

 

Wash the spinach; allow it to drain. Wash, dry and roughly chop the coriander. Wash the rice.

 

Roughly chop the nuts.

 

 Place the tomatoes and water into a large measuring jug; mix together.

 

 Meanwhile, drain and chop the tofu into bite-sized pieces. Place it onto the baking sheet. Lightly spray it with some low-fat cooking oil. Place it into the oven. Bake for 30-35 minutes, or until lightly browned.

NB: Refer to my previous recipes if you require visual guidance for this step.

 

NB: I used ‘3 sprays’.

In the meantime, place a large, non-stick saucepan over a medium-low heat. Spray some low-fat cooking oil. Add the onion, garlic and bell pepper. Stir together. Gently fry for 1-3 minutes, or until softened.

 

 Add the curry powder, dried coriander, turmeric and mustard seeds. Stir to coat. Gently fry for 1 minute or until fragrant.

 

 Add the rice. Stir to coat.

 

Add the tomato mixture and the peas. Stir to combine. Season it with some salt and pepper to taste. Cover with a lid. Bring to the boil. Reduce to a simmer. Cook for 20-25 minutes, or until the rice has ‘mostly’ absorbed the water.

NB: You might have to adjust cooking times of the rice mixture accordingly. Refer to the packet instructions.

 

 In the meantime, remove the baked tofu from the oven. Place onto a cooling rack.

NB: If preferred, cover it with some foil to keep warm.

 

 

 Remove the saucepan from the heat. Do not remove the lid. Allow it to stand for 8 minutes.

 

 Add the spinach. Replace the cover. Allow it to stand for a further 2 minutes, or until the spinach is wilted slightly.

 

 Remove the cover. Fluff and stir the rice with a fork.

 

 Transfer the mixture into a casserole dish. Top with the tofu, coriander, the nuts any other desired ingredients.

NB: I did not mix these ingredients into the rice. I also added some additional toppings: olives, capers and sweet paprika.

 

Serve immediately with a green salad or green beans if desired.

NB: I forgot to cook my beans! 😦

Enjoy!

 

 Refrigerate any leftovers in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days.

NB: When reheating, always check to make sure the rice is steaming hot all the way through and do not reheat the rice more than once. 

 

If preferred…

  • Try using lentils or some soya, broad, kidney or aduki beans instead of tofu.
  • Vary your veggies! Try using: fresh chillies, green beans, carrots, leek, kale, courgette or maybe even some cumin seeds, fenugreek or sultanas to the rice instead.
  • I used a neutral curry spice mix, but feel free to make it as spicy as you desire!
  • To reduce the fat, use less tofu and omit the cashews; use a few flaked almonds instead.
  • If you are not vegan/vegetarain, try using a bit of some poached haddock, mackerel, salmon or eggs to the dish.

Vegan Lentil ‘Meatloaf’ W/ Gravy & Vegetables

Healthy Recipes

Serves: 6
Prep: 60-80 minutes
Cooking time: 55 minutes + (10 minutes cooling)

This recipe was adapted from: Dr.Mcdougall.com/recipes

Notes: This recipe contains: Vitamin A, B-vitamins, Vitamins C, E & K, protein, fibre, potassium, some magnesium, iron, zinc, calcium and is low in saturated fats.

This recipe was a bit of a marathon to make…. but worth it! We originally made this recipe earlier in the year when we were transitioning into veganism. This recipe could be labelled as one that is trying to ‘recreate the wheel’ instead of embracing of what nature has to offer; it really does look like ‘meat’!

Don’t get us wrong, it’s a tasty, hearty dish, packed full of fantastic flavours and nutrients that is definitely worth the effort! As it does take a fair bit of energy and time, we’d suggest making two at once; give your self a night off down the road!

 

Oops! I fell a sleep at the wheel!  You’ll find that you will also require some cauliflower & tomato purée!

 

Ingredients:

 

Directions:

Rinse the lentils and remove any stones. Rinse the rice.

 

Place the lentils, rice, vegetable stock, water and onion powder into a large, non-stick saucepan over a medium heat. Cover with a lid. Bring to the boil. Reduce to a simmer. Cook for 45 minutes. Remove from the heat; leave to cool for 10 minutes w/ the lid on.

NB: All of the water should be absorbed by the time the end of the ‘cooling’ period.

 

Meanwhile, place another non-stick saucepan full of cold water over a high heat. Bring to the boil. Add the cauliflower. Simmer for 6-7 minutes or under tender. Remove from the heat. Drain.

 

In the meantime, prepare the ‘loaf’ ingredients. Peel and dice the onion. Wash, dry and dice the mushrooms. Wash, trim the ends and roughly dice the celery. Wash, remove the stem, de-seed and then dice the bell pepper (if using). Peel and dice the garlic. Wash, dry and chop the parsley, thyme and rosemary (if using fresh). Roughly chop the walnuts.

 

Grease a one-pound loaf tin with the oil.

NB: The oil was added into the tin, but I did not grease it at this point.

 

Fill a measuring jug with some water.

NB: This will be used for steam-frying. You won’t need to use all of this though!

 

Meanwhile, place a large, non-stick frying pan or wok over a medium-low heat. Add a spoonful of water to the pan. When it starts to sizzle…

 

…add the onion, mushrooms, celery and bell pepper (if using). Stir together. Cover and steam-fry for 3-6 minutes, or until softened. Add more water and stir occasionally to prevent the vegetables sticking (if needed).

 

Add the garlic. Continue to steam-fry for a further 2 minutes. Let everything steam-fry until all the water has just evaporated. Remove the pan from the heat.

NB: Its important to let the water evaporate, otherwise your loaf will take longer to bake.

 

Remove the lid. Place it somewhere it can cool down for approx. 10-15 minutes.

 

In the meantime, prepare the ingredients for the gravy. Place the cashews into a blender with 300 ml of water; allow them to soak.

NB: I added more than this, but suggest you start with just 300ml.

 

Peel and dice the onion. Wash, dry and dice the mushrooms. Wash, trim the ends, peel and then dice the carrot. Wash, trim the ends and finely dice the celery. Peel and dice the garlic.

 

Meanwhile, get a large mixing bowl for the ‘loaf’ ingredients. Add the oats, puree, sage, parsley, thyme, rosemary and the walnuts. Season it with some black pepper to taste. Once the medley of vegetables and lentil mix have cooled down, add them to this bowl.

 

In the meantime, prepare the gravy. Place a large non-stick saucepan over a medium-low heat. Add a spoonful of water. When it sizzles, add the onion, mushrooms, carrot and celery. Stir together. Cover and steam-fry for 3-7 minutes, or until softened. Add the garlic, vegetable stock and onion powder. Stir together. Cover and steam-fry for a further 2 minutes. Remove from the heat.

 

Meanwhile, heat the oven to 180°C/ 350°F.

 

Transfer the ‘gravy’ vegetables into the blender. Add the cauliflower.

 

Blend until thickened and smooth. Add more water if a thinner gravy is preferred. NB: the mixture will still look a bit ‘grainy’; if too much water is added, you can always thicken it later with a slurry of corn starch.

 

Transfer it into a non-stick saucepan. Season it with some salt and black pepper to taste. Place the pan over the minimum heat setting to keep warm. Cover with a lid.

NB: I used the same saucepan the vegetables were steam-fried in.

 

Meanwhile, mix together the lentil loaf ingredients.

 

Transfer half of it into a food processor. Pulse it about 8-10 times.

 

Transfer the blended mixture into the loaf tin; press it down into an even layer.

 

Repeat these last 2 steps with the remaining mixture to form the loaf.

NB: I helped to shape my loaf with a silicone spatula.

 

Cover with foil. Place into the oven.

 

Bake for 30 minutes, then remove the foil.

Slightly out of focus I know…but you try and take a picture in a squat/hovering position!

 

In the meantime, prep any side vegetables you be serving with your loaf….

We chose purple-sprouting broccoli and baby pearl potatoes!

 

….and do your dishes! Let’s not pretend there isn’t any after this marathon!

 

Once the foil has been removed. Place it back into the oven. Bake for a further 25-30 minutes, or until lightly brown and slightly firm. Remove and allow to cool in the tin on a cooling rack for 10 minutes before serving.

 

NB: When I removed mine, I placed a large plate firmly on the top of the tin, turned the tin over, gave it a few solid knocks and then removed the tin.

 

In the meantime, place any ‘side’ vegetables into a steamer pot. Bring to the boil. Reduce to a simmer. Steam over a low heat or until tender. NB: My vegetables took approximately 10-13 minutes.

 

Serve immediately. Place a slice of the loaf and the vegetables onto a large serving plate. Pour over the gravy…

 

as little…

NB: This plate contains one portion of ‘meatloaf’.

 

….or as much as you desire.

NB: This plate contains two portions of ‘meat’ loaf.

 

Enjoy!

Refrigerate any leftovers in a resealable container (ideally within an hour after cooking); reheat and consume within 1-2 days.

NB: When reheating the ‘meatloaf’, always check to make sure it’s steaming hot all the way through and do not reheat it more than once. 

If preferred… 

  • Use dry herbs instead of fresh (but we think using a fresh variety makes a big flavour difference here!)
  • Use green lentils (if you are not concerned about the overall colour of the loaf) or wholemeal rice instead.
  • Maybe try substituting the water in the gravy from unsweetened/fortified almond milk instead.
  • Reduce the fat content further by reducing the amount of walnuts used and grease your tin with low-fat cooking oil.
  • Try varying some of the vegetables in the loaf: maybe try grated courgette, spring onions, wilted spinach or dried mushrooms instead.