5-Ingredient Vegan BBQ ‘Meatloaf’

Instructions

1. If you’re using frozen vegan sausages, leave them out for a few hours to defrost or zap them in a microwave for a minute or two until soft.
2. Preheat the oven to 180ºC (350ºF) fan assisted and line an approx 20cm x 10cm loaf tin with baking paper.
3. Add the mixed nuts to a food processor and process until they’ve mostly all broken down.
4. Drain and rinse the lentils, then add them to the food processor. Break the vegan sausages in half and add them to the food processor along with the sage leaves, 2 tbsp of the BBQ sauce, 2 tbsp of water and a generous pinch of salt and pepper. Process for 10-20 seconds until all the ingredients have combined.
5. Transfer the mixture to the pre-lined loaf tin and use a spatula to push the mixture down into the tin, while levelling the top.
6. Pour the remaining 4 tbsp of BBQ sauce over the top and use the spatula to spread it out evenly.
7. Transfer the loaf to the oven and roast for 35 minutes until the top becomes crispy and dark brown around the edges.
8. Leave the loaf to cool for 10 minutes before removing it from the tin. Then slice into 6-8 pieces and serve with gravy, along with all your favourite thanksgiving and Christmas veggies!