Our healthy plant-based take on meatloaf has a base of sweet potato and mushrooms. It delivers all five of your five-a-day and it's high in fibre
- 1tbsp rapeseed oil
- 250g sweet potato , cut into small cubes
- 125g celery , finely chopped
- 3garlic cloves , chopped
- 250g chestnut mushrooms , chopped
- 100g oats
- 2x 390g cans green lentils , drained
- 50g ground almonds
- 1tbsp tomato purée
- 10g basil
- 1tsp vegetable bouillon powder
- 320g broccoli , or 4 handfuls of salad leaves
- 6large tomatoes , roughly chopped
- 1tsp balsamic vinegar
- 1large garlic clove , finely grated
- 1tbsp chopped basil
Step 1Heat the oil in a large non-stick pan over a medium heat and fry the sweet potato, celery, garlic and mushrooms for 10 mins, stirring occasionally until softened. Meanwhile, heat the oven to 190C/170C fan/gas 5 and line a large loaf tin with non-stick baking parchment.
Step 2Weigh 75g of the cooked veg into a bowl and set aside. Tip the rest into a bowl with the oats, lentils, almonds, tomato purée and basil, and blitz with a hand blender to make a firm purée. (Or, do this in a food processor.) Pack the mixture into the tin and press the reserved veg into the top. Bake for 40 mins, or until firm enough to slice. Leave to cool in the tin for 5-10 mins before removing to a board or plate.
Step 3Meanwhile, for the sauce, blitz the tomatoes, balsamic vinegar and garlic until smooth, then pour into a pan. Cook over a low heat for a few minutes until the garlic has softened, then add 1-2 tbsp water until the mixture has a spoonable consistency. Stir in the basil. Boil or steam half the broccoli, if using. Serve half the sauce with half the sliced loaf and the broccoli or salad. Leave the rest to cool completely and chill for another day. Will keep chilled for up to four days. Reheat the loaf and sauce on serving plates in the microwave until piping hot, and cook the remaining broccoli to serve.