- 200g mixed nuts
- 40g pine nuts
- 1 onion
- 1 red pointed pepper
- 2 cloves garlic
- 100g sourdough bread, sliced
- 390g green lentils in water
- 2 sticks celery
- 130g carrot, grated
- 75g smooth peanut butter
- 25g tomato purée
- 100ml almond drink
- 30ml soy sauce
- 3 tsp chia seeds
- 20ml warm water
- 30ml rapeseed oil
- 1 tsp paprika
- sea salt
- black pepper
- cranberries, to garnish
- Line the bottom of a 160mm fluted non-stick brioche tin and oil the sides. Repeat on a 100mm fluted non-stick brioche tin and again on a 80mm fluted brioche tin
- Soak the chia seeds in the warm water for 5 minutes.
- Peel the onion, halve and finely chop.
- Peel and mince the garlic.
- Wipe the celery and chop finely.
- Cut the red pepper in half lengthways and remove any white pith and seeds, then chop finely.
- In a large frying pan, sauté the onion, red pepper, garlic and celery in the oil for 8 minutes on a low heat, then add the almond milk, soy sauce, peanut butter, tomato purée and soaked chia seeds – heat through on a low heat to melt the peanut butter and tomato purée.
- Break up the bread and put into a food processor, along with the mixed nuts and pine nuts and process until finely chopped.
- Put the onion mixture in a large bowl along with the chopped nuts, season with some salt and pepper and mix well.
- Drain the lentils well and add to the bowl, along with the grated carrot.
- Season with the paprika and salt and pepper.
- Pour into your prepared tins.
- Bake the 80mm tin for 25 minutes, bake the 100mm tin for 35 minutes and the 160mm tin for 50 minutes.
- Loosely cover the big tin halfway through the cooking time to prevent it getting too brown.
- Allow to cool slightly before removing from the tins.
- Then, make a tree by stacking them.
- Decorate with some rosemary, cranberries and sage.
Recipe courtesy of ALDI Ireland.
Once it’s cooked, simply place the loaf in a bowl and mash it up with a fork for an alternative to the usual Christmas stuffing.