Baked Vegetarian Loaf | Everyday Gourmet S7 E36

Preheat a large pan and add a good glug of olive oil.

Add 1/2 onion to the pan and sauté until softened.

Bruise and roughly chop 2 cloves of garlic, then add to the pan with a pinch of salt.

Grate 1 zucchini, season with salt, and let it sit to draw out moisture.

Peel and grate 1 carrot, then add it to the pan with the onion and garlic.

Cook the onion, garlic, zucchini, and carrot mixture for about 5 to 6 minutes until softened.

Add 1 teaspoon of thyme to the pan and stir.

Steam and mash 1/2 pumpkin until smooth, ensuring no large chunks remain.

Add 1 can of drained and rinsed lentils and 1 cup of cooked quinoa to the mashed pumpkin and mix well.

Toast spices: add 1 teaspoon cumin, 1 teaspoon coriander powder, and 1 teaspoon cayenne pepper to the pan and cook until fragrant.

Stir in 1 tablespoon of tomato paste and 1 tablespoon of Worcestershire sauce, then turn off the heat and let cool slightly.

In a separate bowl, crack 3 eggs, season with salt and pepper, and whisk until combined.

Combine the egg mixture with the cooled vegetable mixture and add chopped fresh parsley.

Add the sautéed vegetables from the pan to the mixture and stir well, scraping any caramelized bits from the pan.

Fold in 1/3 cup of grated Parmesan cheese and 1/4 cup of breadcrumbs to bind the mixture.

Pre-line a baking tin with baking paper and transfer the mixture into the tin, pressing it down to compact it.

Sprinkle 1/4 cup of slivered almonds on top of the mixture before baking.

Bake in the oven at 180°C for about 45 minutes or until a golden crust forms.

Allow the loaf to cool for about 20 minutes before removing it from the tin using the baking paper.

Slice the loaf and serve with a rocket salad dressed with olive oil, salt, and lemon, and a dollop of tomato and capsicum chutney.

Equipment Needed

Spice Level:

Dietary

Allergens