Skip to main content

Your browser is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.

Guest Recipe: Jen's Vegan Christmas Loaf

Guest Recipe: Jen's Vegan Christmas Loaf

Not everyone enjoys meat at Christmas, so it's a good job our pal Jen has shared her mouth-watering vegan alternative! If you're looking for a meat-free dinner, look no further than this delicious vegan-friendly Christmas loaf. Best served with a dollop of cranberry or drenched in hearty gravy.

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins

Serves: 6-8

Category: Vegetarian,Healthy Eating,Dinner,Christmas

Ingredients

  • 150g grated carrot
  • 3 sticks of celery (finely chopped)
  • 2 large red onions (finely chopped)
  • 200g oats
  • 235g cannellini beans (drained weight if using a can, if using dried then ensure they are soaked adequately then drained)
  • 300g chick peas (drained weight if using a can, if using dried then ensure they are soaked adequately then drained)
  • 20g fresh parsley (finely chopped)
  • 15g fresh rosemary (finely chopped)
  • 1 tbsp dried thyme
  • 1 tbsp dried mixed herbs
  • 1 tbsp ground cumin

Method

  1. Pre-heate oven to 200°/400°F/Gas Mark 6
  2. Put all ingredients in a bowl and use either a food processor to blend until smooth, or if you would like it a little more coarse, use a potato masher and mix until well combined.
  3. Put all ingredients into a lined loaf tin and smooth over the top until level or at the desired shape.
  4. Bake for 60 minutes.
  5. Remove from the oven and allow to cool in the loaf tin for 1 hour before removing. This should allow it to set well and be perfect to slice with a serrated knife.
  6. Once sliced it can be served cold or reheated if preferred.

B&M Top Tip: for non-vegans, add two beaten eggs to the mixture to help the loaf to set a little more firmly (without requiring cooling to help it set).


Back