We teamed up with Melanie Murphy to create this delicious seasonal vegan dish. The run up to Christmas can be difficult for the non-meat eater with all the family gatherings and dinners, but this can be made at home and easy brought with you and is a delicious substitute with your festive feast.

INGREDIENTS

100g wholewheat couscous/quinoa
2 onions
3 cloves garlic
150g mushrooms
1 carrot
400g  tinned/ cooked lentils
30g cranberries
150g walnuts
1 tablespoon of nutritional yeast
3 teaspoon tamari
Handful of Spinach
3 tbsp ground flax
1 tsp salt
1/2 tsp pepper

INSTRUCTIONS

  • Preheat oven to 180C
  • Start by making your couscous. Put couscous in a bowl and pour boiling water over the top of the couscous just above the top of it and cover with a plate. Leave sit to cook/puff up for 5 minutes. If you are gluten free, use quinoa instead, just use 200g pricked quinoa
  • Next, prep your veggies. Peel and finely chop the onions and garlic. Cut the mushrooms into quarters and chop the carrot into thin slices. Add all the veg to a food processor and blend for about 30 seconds. Remove mix and put it into a large mixing bowl
  • Add all remaining ingredients to food processor and blend till reasonably smooth but not like baby food! you still want some texture (You may need to scrape down the sides of the bowl)
  • Get your muffin tray ready and line them with muffin cases. Simply spoon in your mixture into cases. You should get about 12 meatloaf muffins from this recipe
  • Bake in oven for 35 minutes at 180
  • Leave cool for a couple of minutes before eating