Lentil & Kidney Bean Roast

By Jen Booker

March 27, 2017

Great roast dinner main event

  • Prep: 25 mins
  • Cook: 45 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


1Preheat oven to 180c and line a loaf tin with greaseproof paper.

2Heat the oil in a frying pan and sauté the onion and garlic until soft.

3Add the mushroom and carrot and cook for another 5 minutes until softened.

4Add 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.

5Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.

6Serve with roast dinner trimmings & gravy like Jamie's vegan or balsamic onion


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