Carrot & Cranberry Nut Loaf
This dish should be tried and tested by any Vegetarian. It’s super simple to make and really does hit the spot as part of your Sunday lunch. This lined up next to some crispy rosemary roasted potatoes plus a mountain of kale or cabbage, a Yorkshire pudding for good measure (and to really make sure you’re not missing out) plus a delicious homemade veggie gravy, is pretty much the vegetarian dream –or so I’m told! If there’s any leftovers be sure not throw them away, this dish gets better overnight with the flavours deepening. Place between two slices of crusty loaf and if you’ve managed to save some gravy add in the ‘moist maker’ for good measure. It will either put a spring in your step or leave you in a serious carb coma, either way you this is not to be missed.
Preparation Time – 5-10 minutes
Cooking Time – 40-50 minutes
1 White Onion - Cut in half then finely sliced
2 Cloves of garlic - Crushed and finely chopped
Glug of rapeseed oil
3 Medium carrots – Peeled and grated
1 Large handful of cranberries
1 Large handful of whole cashew nuts
1 Large handful of pumpkin seeds
1 Cup of frozen peas
Handful of parsley – Roughly chopped
Sprinkle of sea salt
Generous sprinkle of white pepper
Generous sprinkle of freshly ground black pepper
1 Cup of sage and onion stuffing – Prepared as per instructions /or just add hot water
1 Medium organic egg
Small knob of butter to grease the loaf tin
Begin by preheating the oven to 190 degrees Celsius. In a small frying pan add both the onion and garlic plus a glug of rapeseed oil and allow to sweat down on a medium to low heat for several minutes until soft.
In a large bowl combine the grated carrot, cranberries, cashew nuts, pumpkin seeds, frozen peas, parsley and seasoning. Make up the sage and onion stuffing, just by adding boiling water until you have a sticky but not too wet consistency. Add in the stuffing to your large bowl along with the cooked onion, garlic and raw egg and mix thoroughly until everything is evenly combined.
Coat your loaf tin with a thin layer of butter then spoon everything into the tin and press with the back of a spoon or spatula so your loaf becomes dense and compact. Cover with foil and roast for 30 minutes. After 30 minutes check to see how it’s doing and remove foil and cook for a further 10-15 minutes until golden and crispy on the top.
Once cooked turn out onto a chopping board and get serving.