Vegetarian and Vegan Recipe Guide - Fittleworth - Flipbook - Page 10
LENTIL NUT ROAST AND
ROASTED VEGETABLES
For the loaf
200g red lentils
400g can of cooked green lentils
400ml vegetable stock
1 onion
1 carrot
1 celery stalk
1 red bell pepper
1 red chilli
200g chestnut mushrooms
1tbsp soy sauce
4 sprigs thyme
4tbsp nutritional yeast
150g rolled oats
3tbsp ground flaxseed
Olive oil
Salt/Pepper to your liking
For the sauce
250g vegan sour cream/ Greekstyle yogurt/crème fraîche
1 bunch parsley
1 lemon
1tsp garlic powder
Salt/Pepper
Suggested side serving
4 cooked beetroots
1 swede
2 sprigs rosemary
Olive oil
Salt/Pepper to your liking
This tasty recipe is well blended
and balanced so that it may be
easier for your gut to manage
than traditional recipes. The
different types of fibre can
help thicken your stool and it’s
packed with protein to help
with healing and maintaining
muscles.
You’re welcome to add spices
like cumin, a little chilli powder
to your tolerance, perhaps 1-2
teaspoons of yeast extract. The
parsley sauce adds a fresh taste,
can reduce pouch odours and
will keep well for up to 5 days in
the fridge. You can slice the loaf
and freeze it for up to 3 months.
10
Serves: 8
Time to prep: 40mins
Time to cook: 90mins
Method
1. Heat the oven at 170˚C (fan).
2. Rinse the red lentils and place in a saucepan with the vegetable stock,
bring to boil then simmer for 20–25 minutes or until soft. When
cooked, leave them to stand in the pan with the remaining liquid (you
should only have a little liquid left).
3. Peel the carrot, onion, celery, and dice all the vegetables (carrot, onion,
celery, chilli, bell pepper and mushroom) into tiny cubes. Place in a
frying pan with a little olive oil and cook until soft and golden brown.
4. Place the ground flaxseed in a small bowl covering with water, stand
for 10 minutes.
5. Mash the red lentils into a puree with a masher or using a
food processor.
6. Drain the green lentils from the can, and place in a large bowl with the
vegetables, flaxseed, soy sauce, thyme leaves, oats, nutritional yeast
and rolled oats. Mix all together gently without mushing everything.
7. Add the red lentil and mix well, taste for seasoning.
8. Place in a loaf tin with greaseproof paper and cook in the oven for
45 to 55 minutes or until crispy on the top and not to wet on the
inside. Leave to cool in the tin before removing it.
9. Zest and juice the lemon, finely chop the parsley and combine all the
ingredient for the sauce in a bowl. Taste for seasoning.
10. Cut the beetroot into wedges and place on an oven tray with a little
olive oil and rosemary leaves. Place in the oven and cook until crispy on
the outside.
11. Peel the swede and cut into 1cm thick batons, place on an oven tray
with a little olive oil and rosemary and cook until in the oven until
golden brown and soft.
12. Slice the loaf and reheat gently in the oven, microwave or under the
grill, serve with the roasted beetroot and swede, with a dollop of the
parsley sauce.
