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Updated: Jan 1, 2020

A dense, hearty loaf that's packed with dietary fibre, plant protein, important vitamins and minerals and of course, last but not least, flavour.



· 2 cans brown lentils (drained and rinsed well)

· 300g tempeh, crumbled into pieces

· 3 cups beef stock

· 1 large red onion

· 2 medium carrots

· 1 stalk celery

· 2 tbsp olive oil

· 2 tsp minced garlic

· 1.5 cups breadcrumbs

· 1 cup chopped walnuts

· 3 tbsp ground flax mixed with 1/2 cup water

· 1 tsp oregano or mixed herbs

· 1 tsp salt

· 1/2 tsp ground black pepper


· 2 tbsp tomato sauce

· 1 tbsp pure maple syrup

· 1 tbsp balsamic vinegar


1. Preheat oven to 180 degrees. 2. In a small bowl, mix the ground flax and 1/2 cup water then set aside. 3. Simmer together the lentils, tempeh, broth and a pinch of salt for about 25 minutes or until the lentils have absorbed the broth - drain excess broth. 4. Chop the onion, grate the carrot and finely dice the celery. 5. Heat oil in a medium pan and sauté the onion and celery for about 10 minutes until golden. Add the garlic and carrot and cook for about another four minutes. 6. Place crushed walnuts on an oven tray and put in oven to toast for approximately 6 to 7 minutes or until golden. When ready, add walnuts to the onion/carrot/garlic mixture on the stove and stir well. 7. Add the oregano or mixed herbs, salt and pepper to the pan, mix together, then place mixture into a large bowl. 8. Add the breadcrumbs, flax, cooked lentils and tempeh to the large bowl and mix together well. 9. Press mixture into a greased loaf pan and set aside while you make the topping. 10.In another small bowl combine the tomato sauce, maple syrup and vinegar. Spread on top of loaf. Bake for approximately 40 minutes.

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