Name: Lentil & Kidney Bean Roast
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 1 tbsp vegetable oil; 1 small onion, minced; 3 cloves garlic, minced; 2 medium portobello mushrooms, finely chopped; 1 medium carrot grated; 1 can kidney beans, rinsed; 1 can/packet puy lentils, rinsed; 1 tbsp tamari soy sauce; 2 tbsp mixed dried herbs; 4 tbsp nutritional yeast; Black pepper, to taste; 140g rolled oats

AuthorJen BookerDifficultyIntermediate

Great roast dinner main event

Yields1 Serving

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

1 tbsp vegetable oil

1 small onion, minced

3 cloves garlic, minced

2 medium portobello mushrooms, finely chopped

1 medium carrot grated

1 can kidney beans, rinsed

1 can/packet puy lentils, rinsed

1 tbsp tamari soy sauce

2 tbsp mixed dried herbs

4 tbsp nutritional yeast

Black pepper, to taste

140g rolled oats

Preheat oven to 180c and line a loaf tin with greaseproof paper.

Heat the oil in a frying pan and sauté the onion and garlic until soft.

Add the mushroom and carrot and cook for another 5 minutes until softened.

Add the rest of the ingredients and use a masher to combine. Don't over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it's too wet, add more oats.

Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.

Serve with roast dinner trimmings & gravy like Jamie's vegan or balsamic onion

Ingredients