Vegetable and hazelnut loaf

Vegetable and hazelnut loaf

2 tbsp canola oil, plus extra for oiling
1 onion, chopped
1 garlic clove, finely chopped
2 celery stalks, chopped
1 tbsp all-purpose flour
7 fl oz/200 ml strained canned tomatoes
2 cups fresh whole wheat breadcrumbs
2 carrots, peeled and grated
¾ cup toasted hazelnuts, ground
1 tbsp dark soy sauce
2 tbsp chopped fresh cilantro
1 egg, lightly beaten
salt and pepper
mixed red and green lettuce leaves, to serve


1. Preheat the oven to 350°F/180°C. Oil and line a 1-lb/450-g loaf pan. Heat the oil in a heavy-bottom skillet. Add the onion and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Add the garlic and celery and cook, stirring frequently, for 5 minutes. Add the flour and cook, stirring, for 1 minute. Gradually stir in the strained canned tomatoes and cook, stirring continuously, until thickened. Remove the skillet from the heat.

2. Place the breadcrumbs, carrots, ground hazelnuts, soy sauce, and cilantro in a bowl. Add the tomato mixture and stir well. Cool slightly, then beat in the egg and season with salt and pepper.

3. Spoon the mixture into the prepared pan and smooth the surface. Cover with aluminum foil and bake in the preheated oven for 1 hour. If serving hot, turn the loaf out onto a warmed serving dish and serve with lettuce. Alternatively, cool the loaf in the pan before turning out.

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