75g Fragata pimiento piquillo peppers, finely chopped
200g red split lentils 450ml vegetable stock1 bay leaf
100g unsalted cashew nuts
1½ tbsp olive oil1 large onion, finely chopped
1 large or 2 small leeks, trimmed and finely chopped
100g mushrooms, finely chopped
1 Fragata garlic clove, crushed
1 tbsp lemon juice
75g vegan cheese
100g wholemeal breadcrumbs
3 tbsp chopped fresh parsley
1 tbsp ready ground flax seeds mixed with water until a binding, egg like texture
Rinse the lentils in a sieve under cold running water. Drain, then tip into a saucepan. Add the stock and bay leaf, and bring to the boil.
Reduce the heat to a gentle simmer, then cover and cook for 15 minutes until the lentils are soft and pulpy, and the stock has been absorbed. Stir once or twice to prevent the lentils sticking. Discard the bay leaf.
While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop.
Preheat the oven to 190°C/gas 5. Line the bottom of a 1.4 litre loaf tin with a piece of greaseproof paper.
Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Add the leeks, Fragata pimiento piquillo peppers, mushrooms and garlic to the pan and cook for a further 5 minutes, stirring occasionally, until tender. Stir in the lemon juice
Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated cheese and flax seeds. Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil.
Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool while set in the tin. After 10 minutes, turn out and cut into thick slices.