Makes 1 large loaf.

Has a taste and texture very similar to what feels like a classic nut loaf from decades ago.

Ingredients

Base Proteins

• 1 cup cooked green or brown lentils
• 1 cup cooked chickpeas (or white beans)
• ½ cup rolled oats
• ½ cup almonds or walnuts, finely chopped
• ¼ cup sunflower or pumpkin seeds
• 2 tbsp nut butter (almond or peanut)
• 2 tbsp nutritional yeast (extra protein & flavour)

Binders

• 3 tbsp ground flaxseed + 6 tbsp water
• 2 tbsp chia or flax seeds (optional but helps firm the loaf)

Vegetables

(optional but good for moisture & flavour)

• ½ cup grated carrot or zucchini
• ½ cup finely chopped onion
• 2 cloves garlic, minced

Seasonings

• 1 Tbs tamari (GF soy sauce)
• 1 tsp smoked paprika
• 1 tsp thyme or Italian seasoning
• ½ tsp salt (or to taste)
• ¼ tsp black pepper

Instructions

1. Preheat oven to 175°C. Line a loaf pan with parchment paper.
2. In a large bowl, mash the cooked lentils and chickpeas with a fork (you want it chunky, not puréed).
3. Add the oats, nuts, seeds, nutritional yeast, nut butter, and mix well.
4. Stir in vegetables, garlic, onion, and seasonings.
5. Add the flax/chia-egg mixture and stir until the mixture is cohesive.
6. Let the mixture sit for 5-10 minutes so oats and seeds absorb moisture.
7. Transfer into the lined loaf pan and press firmly to compact it.
8. Bake for 45-55 minutes, until firm and golden on top.
9. Let cool for 15 minutes before slicing (this helps it firm up).

Notes

• Protein Content Estimate (per slice, 10 slices) : Approximately 10-13g of protein per slice, depending on nuts and legume proportions.
• Slice and pan-sear for a crispy edge. Or bake portions in a muffin tin for smaller individual crispy patties.
• Serve with a tahini-lemon drizzle.
• Pair with roasted vegetables, salad, or sautéed greens.
• Or use instead of falafel in a salad.