Serves 6


  • 1 onion

  • 3 cloves garlic

  • 1 carrot

  • 2 large celery sticks

  • 1/2 cup vegetable stock

  • 1 can brown lentils

  • 1/2 cup breadcrumbs

  • 1 cup ground nuts (I like to use almonds and walnuts)

  • 1 cup chopped nuts (I like to use walnuts and cashews)

  • 1/2 cup rolled oats

  • 1/2 cup nutritional yeast

  • 1 teaspoon Tabasco sauce

  • 1 tablespoon Worcester sauce

  • 1 tablespoon olive oil

  • 2 teaspoon maple syrup or honey

  • 2 teaspoon dried mixed herbs

  • 1 teaspoon dried oregano

  • 4 garlic cloves

  • 2 tablespoons ground flax-seeds

  • 1/2 cup cranberries optional

  • Panko breadcrumbs and sesame seeds to top

Heat oven to 180 degrees. Finely chop onions and garlic and saute for 5 mins, finely dice carrot and celery, add to onions, sauteing another 5 minutes. Add 1/2 cup vegetable stock and allow to simmer for another 5 mins with lid on. Meanwhile in a big bowl add rinsed and drained lentils, ground nuts, breadcrumbs, Tabasco, Worcester, nutritional yeast, oats, olive oil, maple syrup, chopped garlic, ground flax seeds and herbs.

Add your sauteed vegetables to the bowl and combine. Take out half of this mixture and place in a food processor or whiz with a magic stick until mushy. Return your processed mix back into your original mix and stir. Add chopped nuts and cranberries and stir until combined

Generously grease a small lasagna dish or loaf tin and press mixture in firmly so it is even. Sprinkle with panko bread crumbs and sesame seeds and bake for 50 minutes until golden on top. Allow to cool for 5 minutes before cutting.