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Lentil & Kidney Bean Roast

Yields1 ServingPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Great roast dinner main event

 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
1

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

2

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

3

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

4

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.

5

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

6

7

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