Baked Kumara & Lentil Loaf with Tomato Glaze

Name: Baked Kumara & Lentil Loaf with Tomato Glaze
Cuisine: New Zealand
Ingredients: 800 g Kumara (cooked & mashed); 400 g Red lentils (cooked); 1 large Onion (finely chopped); 2 medium Carrot (grated); 150 g Wholemeal breadcrumbs; 4 tbsp Tomato paste; 2 tbsp flax + 6 tbsp water Ground flaxseed + water (flax egg); 2 tbsp each Fresh thyme & parsley; 2 tbsp Olive oil; 3 tbsp (for glaze) Ketchup or tomato sauce

A recipe from New Zealand.

🇳🇿 New ZealandloafkumaralentilveganvegetarianhighCarbbakedhealthydairyFreenutFreesoyFreeeggFreemealPrepbeginnerFriendly

Baked Kumara & Lentil Loaf with Tomato Glaze

Nutrition (per serving)

400Calories

18 gProtein

68 gCarbs

8 gFat

12 gSugar

600 mgSalt

Ingredients

800 g Kumara (cooked & mashed)
400 g Red lentils (cooked)
1 large Onion (finely chopped)
2 medium Carrot (grated)
150 g Wholemeal breadcrumbs
4 tbsp Tomato paste
2 tbsp flax + 6 tbsp water Ground flaxseed + water (flax egg)
2 tbsp each Fresh thyme & parsley
2 tbsp Olive oil
3 tbsp (for glaze) Ketchup or tomato sauce

Method

Preheat oven 180°C. Mix flaxseed and water, let sit 5 min to thicken.
Sauté onion and carrot in oil 5 min until soft. Mix with mashed kumara, lentils, breadcrumbs, tomato paste, herbs, flax egg, salt & pepper.
Press mixture firmly into greased loaf tin. Mix ketchup with 1 tbsp water, brush over top.
Bake 50–60 min until firm and top caramelised. Rest 15 min before slicing. Serve with extra sauce – hearty vegan NZ kumara-lentil loaf.