Vegan lentil ‘meatloaf’ with tomato chilli salsa

Instructions

1 Preheat oven to 180°C. Line a baking tray with baking paper.

2 Lightly spray a large non-stick frying pan with olive oil and set over a medium heat. Cook the onion, carrot and celery, stirring, for 5 minutes. Add the capsicum and the garlic and cook, stirring, for 3–4 minutes, or until vegetables are softened. Add tomato paste and cook, stirring, for 1 minute. Set the mixture aside to cool.

3 In a food processor, place cooled onion mixture, lentils, cooked quinoa and oats. Pulse until well combined, keeping some of the texture. Place mixture on prepared tray and shape mixture into a 10cm-wide log. Bake for 30–35 minutes, or until golden.

4 Meanwhile, in a bowl combine cherry tomatoes, basil, chilli flakes and lemon juice. Season with cracked black pepper. Slice ‘meatloaf’ and serve with salsa and salad leaves.