Lilly Higgins: Vegan mushroom loaf

Serves: 0
Course: Main Course
Cooking Time: 0 hr 40 mins
  • 200g mushrooms, roughly chopped
  • 450g cooked kidney beans
  • 1tbs sesame seeds
  • 125g sunflower seeds
  • 100g oats
  • 5 spring onions, roughly chopped
  • 2tbs nutritional yeast
  • 40ml water mixed with 2tbs linseed
  • 25g mixed herbs, roughly chopped (thyme, parsley, marjoram, basil and so on)
  • Juice of ½ lemon
  • 1tbs tahini
  • 2tbs water
  • Pinch sea salt
  • Nigella seeds
  • ½ pomegranate
  • Salad leaves

Preheat the oven to 180 degrees.

Place everything into a food processor and blitz until roughly mixed. You don’t want it to become a paste. You could also cut everything small by hand and mix in a bowl. You are looking for the consistency of black pudding. Line a 1lb loaf tin with greaseproof paper and spoon in the mix. Smooth the surface with the back of a spoon and scatter with sunflower seeds. Bake for 40 minutes before turning it out of the tin. Place upside-down on a tray and leave to cook for a further 20 minutes. Leave to cool, then cut into six to eight slices.

Once ready to serve, just reheat each slice on a tray in a hot oven for 10 minutes. Mix the lemon juice, tahini and water with the salt. Drizzle over just before serving with a sprinkle of pomegranate and nigella seeds.