Pumpkinloaf
A Pumpkin crossed with a Meatloaf (without the meat)
Servings: 6
Ingredients
Wet Ingredients
- 1 Butternut pumpkin
- 250 ml vegetable oil
- 1 onion grated
- 1 carrot grated
- 2 cloves garlic
- 1 tsp Sage chopped
- 1 tsp Rosemary chopped
- ¼ tsp Lemon Myrtle
- 100 g Silken Tofu Blended until Smooth
- 1 cup Vegetable Stock
- pinch salt
- pinch pepper
Dry Ingredients
- 1 cup gluten flour
- ½ cup potato flour
- 3 tbsp chickpea flour
- pinch salt
- pinch pepper
Glaze
- 1 tbsp dijon mustard
- 2 tsp maple syrup
- 1 tsp agave syrup
Instructions
- Preheat oven to 220°C and grease a Loaf tin
- Chop a Butternut pumpkin into small squares, coat in salt, pepper and oil and Roast until caramelised
- heat 1/3 cup of the oil in a frying pan over medium heat, add the onion and the carrot with salt and pepper, cook for a few minutes until softened, add garlic and cook for another minute.
- Tip those into a bowl and when cool enough to handle squeeze out as much liquid as possible and put aside the liquid for gravy making
- Meanwhile, mix dry ingredients in a large bowl
- Combine the cooked ingredients and remaining wet ingredients in a Jug. Pour the wet ingredients into the dry and mix well. Spoon the mixture into the prepared tin and press well to ensure no air pockets. Cover with foil and bake at 180°C for 30 minutes
- To make the glaze, combine all ingredients in a small bowl
- remove the foil from the the meatloaf, and brush the glaze over the top. Bake uncovered for another 15 minutes
