‘This vegemince loaf is healthy comfort food and proved to be a crowd pleaser satisfying many dietary requirements. It is an ideal alternative roast for Christmas. It is an very quick recipe to prepare and looks amazing when brought to the table. It is also delicious served cold the next day’
You will need:
1 clove garlic
250g tinned chopped tomatoes
150g fine oatbran
1 teaspoon finely grated lemon zest
1/2 teaspoon dried herbs of your choice
1 sweet potato
Butter Flavour Cooking Spray
some fresh mint leaves for garnish
Salt and Pepper to season
Large Loaf tin [900g]
Use a spray oil to coat a large frying pan. Chop finely the onion and garlic and cook in the pan over low heat, stirring frequently until the onion becomes translucent.
Add the vegemince and cook for a few minutes then add the tinned chopped tomatoes, and dried herbs. Simmer over low heat for 5 minutes. Remove from heat.
In the meantime beat the eggs in a bowl and season with salt and pepper. Prepare the loaf tin by covering with baking paper.
Add the oatbran to the vegemince mix and then the eggs. Combine and add the lemon zest. Pour the batter into the lined loaf tin and press down with a wooden spoon.
Wash the sweet potato and chop into thin slices with skin on. Arrange over the top of the loaf tin and press down again. Spray with butter flavoured cooking spray and use a brush to spread all over. Bake in a preheated oven for 35 minutes. Allow to cool slightly before removing from the loaf tin by easing it out of the tin by pulling the baking paper. Place on a serving dish and garnish with fresh mint leaves.
Rimus Group for Linda MacCartney Food, X-Tra Polpa and Tomato Products, Fry Light Cooking Spray and Mornflake Stoneground Oat Bran