Parsnip and Lentil Loaf (VE) - ProVeg United Kingdom
Parsnip and Lentil Loaf (VE) A delicious, plant-based centerpiece for a festive roast dinner – our vegan loaf is packed full of winter veggies and
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Ingredients
- 470 g parsnip (peeled, roughly chopped and boiled then mashed.)
- 1 tsp oil
- 1 onion (brown, roughly chopped)
- 2 sticks celery (roughly chopped)
- 150 g carrot (peeled and roughly chopped)
- 145 g mushrooms (roughly chopped)
- 2 tsp garlic granules
- 2 tsp dried thyme
- 1 tin green lentils (drained and rinsed)
- 1 tin kidney beans (drained and rinsed)
- 4 tbsp nutritional yeast
- 50 g plain flour
- 50 g dried apricots (chopped)
- 20 g dried cranberries
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