Recipes
Recipes

Carrot and pistachio vegan loaf

Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini

Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini

starstarstarstarstar
(33 votes)
Cooking Time

Cook: 1 Hour 20 Mins

Cooking Time

Serves: 6

Cooking Time

Price: 50p per serving

Nutritional Information

Each 179g serving contains

Energy
757kj
181kcal
9%
Fat
9.5g
Med
14%
Saturates
1.3g
Low
7%
Sugars
7.3g
Med
8%
Salt
0.07g
Low
1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
423kJ/101kcal

Ingredients

1 onion

2 sticks celery

2 cloves garlic

1tbsp rapeseed oil

4 large carrots, coarsely grated

50g shelled pistachios, roughly chopped

1tbsp smoked paprika

25g flat-leaf parsley, finely chopped

400g tin chickpeas, drained and rinsed

2tbsp tahini

1 carrot, thinly sliced

Extra chopped parsley and pistachios, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Grease and line a 21cm loaf tin. Finely chop the onion, celery and garlic. Heat the oil in a frying pan over a low setting, add the onion, celery and garlic and fry for 10 mins.
3
Remove from the heat and stir in the grated carrots, pistachios, smoked paprika and parsley.
4
Blend the chickpeas and tahini until smooth and stir into the carrot mixture.
5
Layer the sliced carrot along the base of the tin, then top with the chickpea mixture and smooth the top. Bake for 35-45 mins.
6
Cool for 15 mins before removing from the tin. Top with extra chopped parsley and pistachios and serve warm or cold.