Summary: I hate to brag but these are amazing! Dense, moist, savory loaves with a sweet, tangy glaze. Mummy Ask and I made a bunch of these over Christmas for us vegos. I love the idea of plating up a little individual loaf, it’s just so cute, plus the small size keeps the loaf lovely and moist. I have never really been a fan of faux meats and have been looking for a recipe that like this to pair with roasts for ages. These loaves have a meaty texture and smell like a roast cooking but aren’t too meaty. I think the cranberry glaze just sets everything off – sweet, festive and shiny! This recipe made eight little loaves in my mini loaf pan.
Ingredients
- 1 tblsp olive oil
- 2 onions, chopped
- 3 – 4cloves garlic, minced
- 225g red lentils
- 600ml vegetable stock
- 300ml water
- 1 tsp sweet paprika
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried oregano
- 1/2 tsp dried marjoram
- 225 g tasty cheese, grated
- 150g dried breadcrumbs, more or less
- Black pepper
- 2 eggs, lightly beaten
- 275g jar cranberry sauce
Instructions
- Heat the oil in a electric fry pan or pot, add the onion and cook until soft and translucent. Add the garlic and cook a few minutes more. Set aside.
- In the now empty electric fry pan or pot, add the red lentils, stock and water and bring them to a boil. Add the paprika, thyme, oregano and marjoram too.
- Continue cooking the lentils until very soft, around 20 minutes in total. As the liquid begins to boil away you will need to stir very regularly to prevent the lentils from sticking. Once the lentils have begun to break down, turn the heat down and continue to cook, stirring constantly, for another few minutes until there is no visible liquid separate from the lentils. You want something resembling thick custard consistency.
- Pre heat oven to 180C.
- Head back to the lentils and turn off the heat and allow to cool until it’s no longer hot enough to cook the eggs or melt the cheese. Add the onion mix, cheese, and most of the breadcrumbs. Taste the mixture to check for seasoning, add the pepper and whatever else you desire. Stir in the egg and check the consistency. You are going for a dough like mix that holds a shape when pressed into one but has no obvious dry patches. Like a teaspoon will stand up in it. Add more breadcrumbs to make it stiffer or a dash of water to thin as needed.
- These loaves stick like beasts! So really lube up your mini loaf tins and line with baking paper and grease again! Then spoon the mix in and gently press the mixture into the corners and smooth out top. Bake for 20 mins minutes and remove from the oven. Slather the tops with cranberry sauce, evenly dividing the jar. Return to the oven and cook for 20 mins. Allow to cool in the tin for 10 mins before lifting them out by the baking paper. Either serve straight away or allow to cook on a rack.
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