Lentil, Vegetable And Oat Roast. (Gluten free. Vegan. Serves 6 to 8)
There is a custom, that during the 9 days before Tisha B’Av we don't eat meat except on Shabbat. Also, an increasing number of people have contacted me, asking for gluten free. vegan nut free recipes. Your wish is my command! So, I played in the kitchen, adapting an original nut roast recipe to get the same consistency, to come up with this, Its spicy, but not over hot, nutritious, very high in protein. Serve it hot, with a rich tomato and red pepper sauce, Slice it cold, for a picnic or packed lunch, it's ideal to serve, with a crispy salad and a tahini dressing.
Vegan food, often get bad press, This is so delicious, and versatile, easy to make plus it freezes excellently. Why not give it a try?
Ingredients.
1 medium onion chopped.
1 Medium leak. washed and sliced.
3 cloves of garlic, depending on their size, chopped finely.
Two carrots, Peeled and chopped.
One Bay leaf.
1 Large teacup of split red lentils rinsed then soaked in cold water for about an hour.
One large teacup of gluten free porridge oats.
Two sticks of celery finely chopped.
1 medium sweet potato peeled and grated.
One courgette medium size washed, peeled and grated.
1 medium red potato washed and grated.
One desert spoon. of Vegetable Or olive. oil.
Half a teaspoon. Of ground black pepper.
3/4 a teaspoon of good quality sea salt.
One teaspoon of Dried cumin.
One teaspoon of dried coriander.
One teaspoon of Medium Curry powder,
Half a teaspoon. of ground ginger.
Half a teaspoon. Of chilli flakes.
Half a litre of vegetable stock.
Water. To top up if necessary.
Half a cup of chopped parsley, fresh.
2 teaspoons of nutritionally Yeast, (This adds extra protein. And. Vitamin B.)
Method.
Preheat your oven. 280 centigrade or 350 Fahrenheit. Line. I love tin. Approximately 2 litres. With grease proof or baking paper. Or just spray it.
In a large pot, add the oil. But when it's hot add the garlic, onion, leeks, ginger. carrots., and Celery. Cook till the onions are translucent, then add in all the spices, cooking them off for a minute or two so that all the flavours infuse, Then add your lentils stirring them in well, plus. the vegetable stock.
Bring the stock to the boil, Add all the grated vegetables, stir them in well, then simmer For about 10 minutes, till the lentils are very soft
Season the mixture well. With salt and pepper. Remembering that you adding oats, which would take away quite a bit of the seasoning.
Remove the lentil mixture from the direct heat. let it cool a little.
Then mix in the oats, ensuring, that Everything is well combined, then transfer into the baking tin.
Bake in the centre of the oven, For approximately 45 to 55 minutes.
When you remove it from the oven. Let it set a little. Before serving. Serve hot or cold as suggested above.
Slight variations.
Put sliced tomatoes over the top. Before cooking.
Sprinkle vegan cheese (Or real cheese. If you want a vegetarian not vegan version.) On the top before cooking.
Add any other grated vegetables that you have in your fridge., you can use mushrooms. Parsnips, Swede.
If you don't like, Curry flavours. Then admit the Curry spices. An ad. Mixed herbs. Italian hubs. Oregon, Thyme, Careful with your mixture Of these herbs