Vine Recipe: Carrot & Hazelnut Loaf

We’re all about Sunday lunch at the moment. There’s just something so satisfying about fresh, crunchy vegetables doused in gravy, and combined with fluffy Yorkshire puddings. Then there’s the main event, the piece de resistance – in this case, a delicious carrot and hazelnut loaf. I picked this recipe up from a cookbook I’ve had since my student days, then tweaked it around a bit to my tastes. It’s amazing what you can find in books you’ve had for years!

IMAG3048This particular recipe was so easy to make, and so tasty too. What I love about carrot is how it always seems to just melt into a perfect solid form when you cook it. Whether savoury or sweet, it’s such a versatile ingredient. I could eat this loaf every day – well, maybe. I would caution you that a quarter of the mix made in this recipe contains around 450 calories, so when you stack it up with the rest of your Sunday lunch, you could be looking at quite a calorific plate. Of course, you can try substituting some of the ingredients to make it healthier – I’d love to hear your thoughts on this too!

IMAG3050Here’s the Vine, and scroll down below to see the recipe!

 

Carrot and Hazelnut Loaf
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Ingredients
  1. 1 red onion, chopped
  2. 1 frozen garlic cube
  3. 1 tbsp plain flour
  4. 1 can tomatoes, drained
  5. 115g breadcrumbs
  6. 2 large carrots, grated
  7. 115g toasted chopped hazelnuts
  8. 1 tbsp soy salt
  9. 1 egg
Instructions
  1. Oil and line a loaf pan of at least 450g.
  2. Fry the onion and garlic over a medium heat until softened, stirring frequently.
  3. Add the flour and stir for one minute.
  4. Add the drained tomatoes and stir in - I use the spatula to also cut them up quickly rather than waiting for them to break down, as this speeds up the process.
  5. When thickened, remove from heat.
  6. Mix together the breadcrumbs, hazelnuts (reserving a couple of handfuls), carrots, and soy sauce in a large bowl.
  7. Add the tomato mixture to the breadcrumbs and stir together.
  8. Place in the fridge to cool for ten minutes or wait longer at room temperature.
  9. Crack the egg into the bowl and quickly beat, then stir through the mixture.
  10. Spoon into the pan and scatter the leftover hazelnuts over the top.
  11. Cover with foil and cook at 180 degrees for 1 hour.
  12. Serve or leave in the fridge for a few days.
Notes
  1. It's easiest to turn out the loaf after it has cooled down - you may find it difficult to get off the paper when still hot. This does however mean you will have to warm it up.
  2. This recipe can certainly be tweaked and changed - it's very forgiving!
Adapted from Vegetarian: 100 Everyday Recipes
Adapted from Vegetarian: 100 Everyday Recipes
VegBurge http://vegburge.com/
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