Beetroot and cranberry nut bake recipe

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– 1 tbsp olive oil – 1 onion, finely chopped – 1 garlic clove, crushed – 3 medium beetroot, cooked – 90g cashew nuts – 20g gluten-free bread, blitzed or torn into breadcrumbs – 90g cooked green lentils (from a can is fine) – 1 tsp caraway seeds – 1 tbsp fresh tarragon, finely chopped

– 1 tsp yeast extract – ½ lemon, zested and juiced – 20g dried cranberries – cranberry sauce and Tesco Free-From vegetable gravy, to serve

1. Grease and line the base of 2 individual loaf tins(6 x 9 x 3cm) with baking paper. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5-10 mins or until soft but not coloured.

2. Finely slice one of the beetroot and arrange in a layer on the base of each loaf tin. Roughly chop the remaining beetroot. Place the chopped beetroot, cashew nuts, breadcrumbs, lentils, caraway seeds, half the tarragon, yeast extract and lemon juice and zest in a blender and pulse until finely chopped and well combined.

Transfer the mixture to a bowl and stir in the cooked onion and garlic, and the cranberries. Spoon the mixture into the prepared tins and press down.

3. Cover with foil and bake for 20 mins, then remove the foil and bake for a further 20 mins until firm when pressed. Allow to rest for 10 mins before turning out onto a serving dish. Remove the baking paper and scatter over the reserved tarragon. Serve with cranberry sauce and gravy.

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Beetroot and cranberry nut bake recipe

Ingredients

– 1 tsp yeast extract – ½ lemon, zested and juiced – 20g dried cranberries – cranberry sauce and Tesco Free-From vegetable gravy, to serve

Ingredients

1. Grease and line the base of 2 individual loaf tins(6 x 9 x 3cm) with baking paper. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5-10 mins or until soft but not coloured.

Method

Method

Transfer the mixture to a bowl and stir in the cooked onion and garlic, and the cranberries. Spoon the mixture into the prepared tins and press down.

Method

3. Cover with foil and bake for 20 mins, then remove the foil and bake for a further 20 mins until firm when pressed. Allow to rest for 10 mins before turning out onto a serving dish. Remove the baking paper and scatter over the reserved tarragon. Serve with cranberry sauce and gravy.

Method

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