Lentil and cashew loaf with sliced aubergine

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Serves: 4

By trailblazer86



  • 2 tbsp vegetable stock

  • 1 tbsp coconut oil

  • 1 large aubergines

  • 1 slice stale bread

  • 300/350g lentils

  • 1 onion

  • 1-4 cloves garilc


  1. Caramelise an onion, add garlic to taste

  2. Bung in about 250g of unsalted cashews for last couple of minutes (I whack mine with a rolling pin to smash them up a bit first)

  3. Slice aubergines lengthways, brush with coconut/olive oil, and roast for twenty minutes turning halfway

  4. Add about 300/350g of lentils that you've boiled till cooked, but not too mushy.

  5. Drain lentils, mix everything together and add a slice of stale bread or breadcrumbs

  6. I usually leave a slice out overnight, so it goes hard.

  7. Add a couple of tablespoons of the marigold vegan or vegetarian stock

  8. Put in a greased loaf tin or whatever, and add the aubergines on top

  9. Brush a wee bit of oil on top, cook for 30 mins at 200C

  10. If the top is getting burnt, cover with foil

  11. I usually make three at a time and freeze the others. It's gorgeous hot or cold

Additional Information

  • Winter

  • Summer

  • Spring

  • Halloween

  • Easter

  • Christmas

  • Bonfire

  • Autumn

  • Starter

  • Main Course

  • Lunchbox

  • Brunch

  • Breakfast Meal

  • Vegetarian

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