One of my intentions this year was to get more plant based food into my ‘diet’. ‘Diet’ being the food that goes down the hatch not ‘being on a diet’ which always winds me up (I do so hate it when people say they are on a diet). My daughter, who is my youngest is about to turn 18 (Oh my, I’m way too young for that!!!) has been a vegetarian since she was 10 years old – now that’s dedication and I’ve decided that I want her and I to get less processed veggie food into us and also for her to learn how to cook more for herself.

My mum used to make a Nut Loaf for my poor brother in law when he was a veggie some years ago. He got it every visit and maybe that was what turned him back but for the life of me, I couldn’t find her recipe anyway so here’s one I had a go with the other day.

It’s a bit of an yin/yang recipe (I know not the right use of those majestic words but hey…) as it really is so simple as you’re just whacking stuff into a food processor, super quick, but then you need to leave it to gently cook which takes the time and then it takes a while in the oven. It’s a good one if you’ve got some housey bits and pieces to do so can pop back and do the next bit then head off and do something more interesting.

Do give it a go as I think it tastes lovely and please do let me know what you think. I love to hear others thoughts.

Have an amazing day



Portions : 4 (depends how hungry you are really and how you slice it up)

Prep Time: 10 mins

Cook Time: kinda long (15 mins stirring, 50 mins in oven)



Tomato Sauce

2 tbsp Butter

1Tbsp Olive Oil (not extra virgin)

1 large onion (brown or red)

2 Sticks of Celery

2 cloves Garlic (squished)

200g Mushrooms

1 Carrot grated

1 tsp dried Oregano

1 tsp Smoked Paprika

100g Red Lentils

2 Tbsp Tomato Puree

300ml Veg Stock

100g Raw Oats

150g Mixed Nuts

3 Large Eggs (lightly beaten)

100g Mature Cheddar (grated)

Salt & Pepper to taste

Handful of Parsley (chopped)



  1. Heat oven to 180 C (fan 160 C) and line the base and sides of a 1.5l loaf tin with greaseproof paper or else use a silicon one
  2. Heat the oil and butter in a large pan. Whizz up the onion and celery and gently cook in pan for a few mins
  3. Whizz up garlic and mushrooms and pop in pan to cook for 10 mins ish
  4. Whizz up red pepper and grated carrot and pop in pan for 3 mins
  5. Add oregano and paprika
  6. Add lentils and tom puree and cook for about 1 min then add the stock. Simmer for about 25 mins until all the liquid has been absorbed and the mix is pretty dry. Let it cool a bit
  7. Stir in the oats, nuts, beaten eggs, cheese and a little parsley with salt and pepper and mix well.
  8. Press down firmly into the tin and cover with foil. Bake for 30 mins then remove the foil and bake a further 20 mins.
  9. Allow the loaf to cool for about 10 mins before turning it out and cut into slices
  10. Serve immediately on its own or with a tomato or barbecue sauce or wrap and freeze the slices for another day.