Vegemince Loaf with Sweet Potato and Oatbran

vegemince loaf

Vegetmince Loaf with Sweet Potato, a great wholesome weekday meal.  Photo by CJ Baldacchino during a live tv show

‘This vegemince loaf is healthy comfort food and proved to be a crowd pleaser satisfying many dietary requirements.  It is an very quick recipe to prepare and looks amazing when brought to the table.  It is also delicious served cold the next day’

Linda McCarthney's Vegemince

I use vegemince by Linda McCartney Foods to make my Vegemince Loaf with Sweet Potato and Oatbran

You will need:

400g vegemince
1 onion
1 clove garlic
250g tinned chopped tomatoes
150g fine oatbran
4 eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon dried herbs of your choice
1 sweet potato
Butter Flavour Cooking Spray
some fresh mint leaves for garnish
Salt and Pepper to season
Large Loaf tin [900g]
baking paper

Use a spray oil to coat a large frying pan.  Chop finely the onion and garlic and cook in the pan over low heat, stirring frequently until the onion becomes translucent.

Add the vegemince and cook for a few minutes then add the tinned chopped tomatoes, and dried herbs.  Simmer over low heat for 5 minutes.  Remove from heat.

In the meantime beat the eggs in a bowl and season with salt and pepper. Prepare the loaf tin by covering with baking paper.

Add the oatbran to the vegemince mix and then the eggs. Combine and add the lemon zest. Pour the batter into the lined loaf tin and press down with a wooden spoon.

Wash the sweet potato and chop into thin slices with skin on. Arrange over the top of the loaf tin and press down again. Spray with butter flavoured cooking spray and use a brush to spread all over. Bake in a preheated oven for 35 minutes. Allow to cool slightly before removing from the loaf tin by easing it out of the tin by pulling the baking paper. Place on a serving dish and garnish with fresh mint leaves.

 

Trade Enquiries:

Rimus Group for Linda MacCartney Food, X-Tra Polpa and Tomato Products, Fry Light Cooking Spray and Mornflake Stoneground Oat Bran

Good Earth  for dried herbs and spices

Big Fresh in Mosta for fresh fruit, eggs and vegetables

Deyma Shop Gzira: Table

Loft Naxxar: Tableware

Tescoma: Kitchenware

AMC: Baking paper and disposables

Lea’s Good Food Everyday is available in most bookshops and via Midsea Books

Cooking with millet in today’s Sunday Times

escape superfood millet beef and millet stirfry

Warm Millet Salad with Beef, Photo by CJ Baldacchino during a live tv show

I made a few recipes last week on TV with millet, which is one of my favourite gluten-free foods. The grain-like seeds originated in Africa and have been eaten since prehistoric times. They are a pale yellow colour and have an earthy taste. You can eat millet simply plain with a bit of olive oil…

Source: Sunday Times Cooking with millet

I use Millet by Good Earth Distributors Ltd