250g peeled Butternut Squash
1 medium Red Onion
500g frozen Brown Lentils with Tahini, defrosted
1 stick Celery
70g Tomato Purée
100ml Unsweetened Almond Milk
20g Chia Seeds
3 cloves Garlic
220g sachet Bulgar Wheat and Quinoa Wholegrain
50g Cashew Nuts
60ml Olive Oil
Sea Salt and Black Pepper
1 x 2lb loaf tin – lined with some tin foil
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the chia seeds in a small bowl along with the almond milk and allow to rest.
Peel, halve and finely chop the red onion. Wipe the celery and finely chop. Chop the butternut squash into small chunks. Peel and finely chop the garlic.
In a large frying pan, heat the olive oil and sauté the onion, celery, garlic and butternut squash for about 10 minutes on a low light, until the squash is tender.
Transfer to a large mixing bowl.
Chop the cashew nuts and add to the bowl. Tip in the contents of the brown lentils and the bulgar wheat packets and mix well.
Add the tomato purée and the almond milk mixture – season with salt and pepper and mix well.
Put into the loaf tin. Cover the top with some foil and bake in the oven for 45 minutes.
Allow to cool for a few minutes before turning out.
