-1 flaxseed egg (1 tbsp ground flaxseed with 3 tbsp water)
-1/2 cup mozzarella
-1/2 cup almond flour
-2 cloves garlic, minced
-225g mushrooms, chopped
-1 leek, chopped
-1 tbsp olive oil
-Salt and pepper to taste
-handful roughly chopped parsley
-1 can of free or brown lentils rinsed and drained
-Toppings (optional) e.g nuts, mushrooms, pomegrantes
Preheat oven to 190C and line your loaf pan with baking paper (or use a silicone loaf pan)
Heat the oil in a large pan and add in the onion, leek, mushrooms and minced garlic.
Cook gently for around 10 minutes or until the vegetables have softened.
Now add in the lentils, mixed nuts, cheese, flaxseed egg, almond flour, parsley and mix everything together thoroughly.
Spoon the nut roast mixture into the prepared loaf pan, making sure that it is pressed into the corners and evened out the top.
Bake for an hour or until the nut loaf is brown on top and firm to touch.