Ingredients

• 1 large loaf whole-grain bread or 2 small baguettes, cubed & set out to dry overnight
• 100g uncooked green lentils
• 3 Tbsp olive oil or vegan butter
• 1 white onion, diced
• 2stalks celery, diced
• salt & pepper
• 800 ml vegetable stock made with 2 cubes ( For stuffing)
• 350 ml vegetable stock made with 1 cube
• 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
• 3/4 tsp dried sage

 

Method

 

1. It’s best to cube the bread the night before and leave it uncovered on a counter to dry out and make the stuffing early the next day.

 

2. Cook the lentils by rinsing them in cold water with the 350ml stock.

 

3. Cook over a medium heat until they are gently boiling. Lower to a simmer and cook for 30mins uncovered.

 

4. Preheat the oven to 180°C and line a tray with foil.

 

5. Prepare your flaxseed egg and set aside.

 

6. Saute the onion and celery in olive oil and season them with salt and pepper. Cook until translucent.

 

7. Add most of the broth and add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. It should take the consistency of a meatloaf. Add more stock if its too dry and more bread if it is too moist.

 

8. Add to the baking tray and cover with foil and bake for 45mins, remove the foil and raise the temperature to 200°C and cook for 15mins.