Spinach, Mushroom, Chickpea & Oat Loaf Recipe
Spinach, Mushroom, Chickpea & Oat Loaf Recipe
This oat loaf is one of our most commented-on family favourites and is a great dish to keep in single-portion containers to pull out as needed. Serves: 6 GF, VG =R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Tomato Sauce
- 1 onion, finely diced
- 3 cloves garlic, finely chopped
- 400g tin diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 2 tbsp balsamic vinegar
- 1 cup parsley, chopped
- Loaf
- 1 leek, sliced
- 1 clove garlic, finely chopped
- 1 sprig fresh rosemary, leaves only, finely chopped
- 2 sprigs fresh thyme, leaves only, finely chopped
- 6 button mushrooms, sliced
- 1 carrot, grated
- ½ red capsicum, diced
- 2 cups baby spinach leaves, shredded
- 1 tbsp vegetable stock powder
1½ cups cooked chickpeas
1 cup rolled oats - 2 tbsp tomato sauce (see recipe above)
- 4 cups fresh mixed lettuce leaves
Method
- Preheat the oven to 220ºC.
- To make the tomato sauce, heat a frying pan over a high heat. Add the onions and garlic and dry sauté.
- Add the tomatoes and mash them into a puree and stir well. Add the dried oregano, marjoram and balsamic vinegar.
- Simmer for 2–3 mins until thick.
- Add the chopped parsley and remove from the heat and set aside.
- To make the loaf, heat a frying pan over a high heat. Add the leek and garlic and dry-sauté for a couple of mins.
- Add the chopped rosemary and thyme and stir.
- Add the mushrooms, carrot, capsicum and sauté until soft. When soft, add the spinach and stir until the spinach wilts.
- Add the vegetable stock powder and cook for a min more. Turn off the heat and set aside.
- Place the cooked chickpeas into a bowl. Add the rolled oats and mash well with your hands.
- Add 2 tbsp of the tomato sauce and cooked vegetables and mix into a paste with your hands.
- Spread half of the remaining tomato sauce onto the base of a casserole dish. Add the mixture and push down firmly. Spread the remaining sauce over the top.
- Cover with foil and place into the oven for 30 mins. Cut into portion sizes and freeze.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
