Caramelised onion nomeatloaf

A fabulously tasty loaf that keeps well in the fridge.

Makes two loaves using rectangular loaf tins. Eat one loaf hot and sliced cold it makes a protein rich filling for sandwiches.


For the loaf:

Olive oil for cooking

2 tbsp ground flaxseed

3 tbsp aquafaba (chickpea liquid)

4 medium onions, finely chopped.

2 tbsp balsamic vinegar

1 tbsp fairtrade molasses

1 tbsp brown sugar

1 tbsp coconut butter (or more oil)

2 tbsp balsamic vinegar

1 tbsp fairtrade molasses

1 tbsp brown sugar

1 tbsp coconut butter (or more oil)

1 tbsp ground cumin

1 tbsp ground coriander

1/2 tsp red chili powder

1 tbsp paprika (smokes paprika adds extra flavour)

3 tbsp of chopped fresh herbs or 1tbsp dried herbs (parsley, thyme, oregano)

4 large carrots, washed and grated

2 cups walnuts / almonds or raw cashew nuts

1 can (400g) red kidney beans or 1 can of chickpeas, rinsed and drained

2 cans (400g) brown lentils rinsed and drained

1 tbsp tomato paste

2 garlic cloves, peeled and chopped

​​For the glaze:

Dried beetroot powder or tomato paste

4 tbsp of maple syrup


Preheat oven to 180°C (or 350° F).

Mix together the ground flaxseed and aquafaba (chickpea liquid). Set this aside for several minutes to thicken.

Put a generous lug of olive oil into a heavy pan on the stove.

Add chopped onions. Saute, then add balsamic vinegar, molasses

brown sugar and coconut butter (or more oil).

Cook gently for a while to caramelise, then add ground cumin, coriander, red chili powder, paprika, chopped fresh or dried herbs.

Add a generous grind of black pepper. Stir together and cook for several minutes more. Transfer contents of the pan into a large bowl. De-glaze pan and add reduced liquid to bowl.

Add another lug of olive oil to the skillet, plus the grated carrot. Fry this for several minutes then remove from the heat.

Meanwhile put the walnuts / almonds or raw cashew nuts, red kidney beans or chickpeas, brown lentils, tomato paste and garlic cloves into a blender or food processor. Add the flaxseed and aquafaba mixture.

Blend all these ingredients together just enough to make a coarsely chopped mixture still with a chunky texture.

Combine this mixture with all other ingredients together in the large bowl. Mix together. Add salt and pepper to taste.

Line the two loaf tins with baking paper. Pour in a little oil and spread it around the paper using a pastry brush.

Spoon the mixture into the two tins. ​

Sprinkle the top of the loaf with dried beetroot powder or spread with tomato paste. Top this with a drizzle of maple syrup.

Bake in the oven for approximately 50 minutes. When finished the vegan meat loaf will be crispy on the sides and well done in the middle.

You can check it is cooked by inserting a skewer – when removed it should come out clean.

Allow the loaf to rest for 5 minutes, invert onto a plate, and serve.

Will keep for a week in the fridge.

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