A Vegan Christmas Table

If you have vegan guests joining your Christmas celebrations, these recipes are sure to make them feel special – and keep everyone else happy, too!

MAPLE-GLAZED LENTIL LOAF

PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 8

1 cup (200g) dried green lentils, rinsed

½ cup (100g) brown rice

3 cups (750ml) vegetable stock

1 cup (100g) walnuts

1 tablespoon extra virgin olive oil

1 small red onion (100g), diced finely

2 trimmed celery stalks (200g), diced finely

1 clove garlic, crushed

1 small apple (130g), grated finely

¼ cup (40g) flaxseed meal

¾ cup (90g) quick oats

1/3 cup fresh thyme leaves

1/3 cup (95g) tomato sauce

2 tablespoons pure maple syrup

2 tablespoons balsamic vinegar thyme sprigs and vegan beetroot dip, optional, to serve

1 Preheat oven to 200°C/180°C fan. Oil a 12cm x 25cm loaf pan; line with baking paper.

2 Place lentils, rice and stock in a saucepan; bring to the boil. Reduce heat to medium; simmer gently for 40 minutes or until tender and stock is absorbed.

3 Meanwhile, place walnuts on an oven tray; roast for 4 minutes or until golden. Cool; coarsely chop. Reduce oven to 160°C/140°C fan.

4 Heat oil in a frying pan; cook onion and celery, stirring, for 3 minutes or until soft. Add garlic and apple; cook for 5 minutes. Remove from heat.

5 Transfer lentil mixture to a large bowl with walnuts and onion mixture.