Vegetable and Nut Loaf
( SERVES 4 )
I came up with this the day before my husband's payday, trying to come up with something using only the ingredients I had on hand. Turns out, it's now a favorite with anyone who tries it. You can also adjust the ingredients according to what you have in the cabinet and your family's personal tastes..This is a special dish as it is not only packed with maximum goodness of protein - and nutrient- rich ingredients but is also superb in flavour.It is delicious by itself and even better with some salad and homemade left over gravy on the side.
|2 Tbsp||Vegetable oil, plus extra for oiling|
|1 medium||Onion, chopped finely|
|1 clove||Garlic, thinly sliced|
|2 stalks||Celery stalks, chopped|
|1 Tbsp||Plain flour|
|1 can||Crushed tomatoes|
|2 medium||Carrots, grated|
|½ cup||Hazelnut, ground|
|1 Tbsp||Light soy sauce|
|2 Tbsp||Chopped fresh coriander|
|1 medium||Egg, lightly beaten|
|1 pinch||Salt & freshly ground pepper, or to taste|
- Oil and line a loaf pan.Heat the oil in a heavy- based frying pan over medium heat. Add onion and cook,stirring frequently,for 5 minutes,or until softened.Add garlic and celery and cook,stirring frequently for 5 minutes.Add flour and cook,stirring constantly,for 1 minute. Gradually stir in the canned crushed and cook,stirring constantly until thickened. Remove the pan from heat.
- Put breadcrumbs,carrots,ground hazelnuts,soy sauce and coriander in a bowl. Add the tomato mixture and stir well.Cool slightly,then beat in the egg and season with salt and pepper.
- Spoon the mixture into the prepared pan and smooth the surface.Cover with foil and bake in a preheated oven, 180 C Gas mark 4,for 1 hour. If serving hot,turn the loaf out on to a warmed serving dish and serve immediately with salad and /or any leftover gravy . Alternatively,cool the loaf in the pan before turning out.