Lentil Nut Roast

This roast is perfect for a Sunday roast and great for weekday meals too. This vegan roast pairs well with roast potatoes, sprouts, braised red cabbage or even steam broccolis.

This dish can be prepared ahead of time for convenience and served either hot or cold. It also freezes well. 

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh chopped chilli
• 400g sweet potatoes, diced
• 400g tin chopped tomatoes
• 130g red lentils
• 3 tsp paprika
• 3tsp oregano
• 1 cube vegetable stock
• 100g cooked quinoa
• 100g chopped nuts
• 2 tbsp flax seeds
• 1 tbsp olive oil

Method:

Lightly roast or fry the onion, garlic, sweet potato and chilli in a little olive oil.

Add lentils, chopped tomatoes, paprika, oregano, sufficient vegetable stock to cover, season and stir.

Cook in a medium oven or over a low heat on the hob for about 30 minutes or until the lentils are cooked. Check regularly and add extra stock or water, a little at a time, as needed. Transfer to a large bowl.

Add the cooked quinoa and chopped nuts and mix

Add the flax seeds and mix again.

Line a 25cm long by 11 cm wide and 8cm deep loaf tin with a baking paper. Pack the mixture into the loaf tin and level the top with the back of a spoon. Loosely cover with foil.

Bake in the centre of the oven at 180ºC for about 30 minutes. Remove the foil and return to the oven until cooked. The loaf will be cooked when it is firm to touch over the whole surface.

Leave to cool in the loaf tin for 30 minutes and then turn out onto a serving plate or board.