Copyright John Paul Urizar
www.johnpaulurizar.com.au
Three people who tested this meal said it seemed like they were eating meat. It certainly has the substance and the satiety that meat provides, but in my view is considerably more delicious. One serve provides over 6.5 grams of fibre and a third of the saturated fat of the same weight of steak. That aside, served with the zucchini and tomato sauce (recipe list) it's absolutely delicious.
Preheat the oven to 180 degrees Celsius.
Process the bread in a food processor to make crumbs. Transfer the crumbs to a large pan and dry roast until they become dry and crunchy. Transfer to a large mixing bowl. Dry roast the walnuts and pistachios in the same pan and once fragrant, transfer to the food processor and process to a breadcrumb consistency. Add the nuts to the breadcrumbs with the can of lentils.
Heat the olive oil in a pan and add the onion, garlic and herbs, sauté until soft and transfer to the bowl. Beat the eggs with seasoning and combine the egg through all the other ingredients in the bowl.
Line a loaf tin with baking paper and fill with the nut mixture.
Bake in the oven for 35 minutes. Serve with zucchini and tomato sauce.
Tip: Make extra breadcrumbs and store in the freezer to use at a later date.
Makes 6 servings
| Prep Time: | 25 mins |
| Cooking Time: | 35 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2066 kj |
| Calories | 494 kcal |
| Fat | 32.1 g |
| Saturated Fat | 3.6 g |
| Total Carbohydrate | 31.3 g |
| Total Protein | 17.5 g |
| Fibre | 7.2 g |
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