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Cashew and Lentil Loaf


Cashew and Lentil Loaf

Many thanks to Joanne Farmer for another lovely vegetarian recipe.

This recipe was a bit of an experiment and I had no idea if it would work, particularly without any egg to bind it. The result turned out too good not to share. One point I would make is that, unless I am actually following a recipe, I don’t measure. So the quantities I have given here are an estimate and, if anything, these are probably slightly smaller amounts than what I actually used. I am sure some of the ingredients would work well if you changed them around a bit too, so if you haven’t got chia seeds, perhaps try sesame seeds or pine nuts. In terms of flavouring, I wanted to add a bit of a kick and figured that the Popped Cherry BBQ sauce was worth trying. So if you want a bigger kick, then try adding a dash more!


2 cups of unsalted cashew nuts

2tbsp chia seeds (optional)

2 cups of red lentils (or substitute half cup for yellow split peas)

Vegetable stock

Bay Leaf

1 carrot

2 cups breadcrumbs

1 cup cheddar cheese (optional-omit for a vegan dish)

2tbsp dried cranberries

1tbsp Tamari Soy Sauce

1tbsp agave nectar

1-2tbsp Bite Me Spices Popped Cherry BBQ Sauce

2tbsp ground almonds


  • Preheat the oven to 200 degrees Celsius

  • Put the cashew nuts and chia seeds (if using) in a large pan and toast over the hob until slightly browned.

  • Put the lentils and split peas (if using) in a separate saucepan and cover with vegetable stock. Add a bay leaf and cook until tender.

  • Put the cashew nuts into a food processor and chop into small pieces. You can also use the food processor to turn 2 slices wholemeal bread into breadcrumbs and to grate the carrot and cheese. You can of course do all of this by hand.

  • Put these ingredients into a bowl and stir in the cranberries, Tamari, agave nectar and Popped Cherry BBQ sauce. Once the lentils are cooked, remove the bay leaf and add them to the mixture. (Note: If the stock hasn’t all been absorbed, it should be ok to add this too as long as it is not excessive)

  • Stir together and add the ground almonds- the consistency should be a paste.

  • Place the mixture in a lined loaf tin and bake in the oven for 45 minutes. Serve

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