Veggie loaf

Combine lentils, chestnut mushrooms, brown rice and walnuts to make our veggie loaf. Ideal as a vegetarian main, topped with cranberry sauce for a festive touch

Ingredients

• 1 tbsp vegetable oil, plus extra for the tin
• 1 red onion, roughly chopped
• 250 g chestnut mushrooms, roughly chopped
• 250 g puy lentils
• 4 eggs
• 1 tsp garlic granules
• 50 g vegetarian Italian-style hard cheese, grated
• 250 g pouch microwaveable brown rice
• 75 g walnuts, chopped
• small handful of parsley, finely chopped
• 250 g cottage cheese
• cranberry sauce, to serve (optional)

Steps

1. Heat the oven to 180C/160C fan/gas 4. Oil the base of a 950g loaf tin and line with baking parchment. Heat the oil in a frying pan over a medium heat and fry the onion and mushrooms for 8-10 mins until the mushrooms have released their liquid and browned. Tip into a large bowl and leave to cool for 5 mins before adding all the remaining ingredients, except the cranberry sauce. Season well and mix to combine.
2. Spoon the mixture into the tin and bake for 45-50 mins until cooked through and golden on top. If the top begins to brown too much before it's cooked through, cover with foil. Turn out of the tin onto a serving board or plate, and remove the parchment. Leave to cool for 5 mins, then top with the cranberry sauce (if using), slice and serve warm or cool completely and eat cold.