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Mushroom & nutmeat loaf with tomato relish
Mushroom & nutmeat loaf with tomato relish
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory vegetarian meatloaf served with tangy tomato relish and comforting mushy peas.
Ingredients:
  • Olive oil, to grease
  • 300g cap mushrooms, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 x 415g can nutmeat (Sanitarium brand)
  • 30g (1/3 cup) dried (packaged) breadcrumbs
  • 82.50 ml coarsely chopped fresh continental parsley
  • 125ml (1/2 cup) tomato chutney with red pepper (Baxters brand)
  • Peas, cooked and mashed, to serve
Instructions:
  • Preheat the oven to 220°C. Lightly grease a 9 x 19cm non-stick loaf pan with oil.
  • In a large non-stick frying pan over medium heat, heat the oil. Add the mushrooms and garlic, cook while stirring, for 2-3 minutes until just tender. Remove from heat.
  • Combine nutmeat and eggs in a food processor until well mixed. Add mushroom mixture, breadcrumbs, and parsley to the bowl, then mix together. Season with salt and pepper. Press the mixture into a pan, cover with foil, and place in a larger pan. Pour boiling water into the larger pan until it reaches two-thirds up the sides of the loaf pan. Bake in the oven for 10 minutes, remove foil, and bake for an additional 10 minutes until set.
  • Place the nutmeat loaf on a chopping board, slice into 8 pieces. Arrange peas on plates, then top with nutmeat loaf and a spoonful of tomato chutney. Serve right away.

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