Parsnip and Cranberry Seed Loaf

Name: Parsnip and Cranberry Seed Loaf
Total time: 1 h
Ingredients: 1 teaspoon vegetable bouillon powder; 20 g/¾ oz yeast extract; 2 tablespoons potato flour (or other thickener like cornflour/cornstarch or tapioca); 2 tablespoons potato flour (or other thickener like cornflour/cornstarch or tapioca); 2 tablespoons potato flour (or other thickener like cornflour/cornstarch or tapioca); 2 tablespoons potato flour (or other thickener like cornflour/cornstarch or tapioca); 100 g/3½ oz cranberry sauce; 2–4 cloves garlic; 2 onions; 160 g/5¾ oz/scant 1¼ cups sunflower seeds; 2 parsnips; 1–2 teaspoons rapeseed/canola oil, plus extra for greasing; 1–2 teaspoons rapeseed/canola oil, plus extra for greasing; 40 g/1½ oz brown rice miso paste (optional); 40 g/1½ oz sage and onion stuffing mix; 120 g/4¼ oz/⅔ cup dried Puy lentils; Pinch of sea salt, plus extra for the parsnip water; 1 litre/35 fl oz/4¼ cups water

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

120 g/4¼ oz/⅔ cup dried Puy lentils
1

Bread
Gluten-free
Vegan

Method

Put the lentils in a saucepan, cover with the water and season with the pinch of salt. Bring to the boil, then reduce the heat and simmer the lentils for 20 minutes until tender. Strain and leave to cool.
Meanwhile, prepare the veg and seeds.
- Finely dice the onions and garlic.

- Slice the parsnips into long thin strips – you should get about 6 thi