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.