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All recipes are deliciously vegan.

Spicy Lentil & Cashew Nut Roast

3 spoon difficulty rating

80 minutes - (includes 60 minutes baking time)

Serves:

Spicy Lentil & Cashew Nut Roast

This is a Mediterranean take on the traditional UK nut roast!

 

Ingredients: 

  • 200g red split lentils
  • 450ml vegetable stock
  • 1 bay leaf
  • 100g unsalted cashew nuts
  • 1½ tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large or 2 small leeks, trimmed and finely chopped
  • 100g mushrooms, finely chopped
  • 75g hot peppers in a jar, eg Fragata pimiento piquillo peppers, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • 75g vegan cheeze, preferably a melting variety such as Redwood or Vegusto brands
  • 100g wholemeal breadcrumbs
  • 3 tbsp chopped fresh parsley
  • 1 tbsp ready ground flax seeds mixed with 2 tbsp water

Method: 

1. Rinse the lentils in a sieve under cold running water. Drain, then tip into a saucepan. Add the stock and bay leaf, and bring to the boil.

2. Reduce the heat to a gentle simmer, then cover and cook for 15 minutes until the lentils are soft and pulpy, and the stock has been absorbed. Stir once or twice to prevent the lentils sticking. Discard the bay leaf.

3. While the lentils are cooking, put the cashew nuts in a non-stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop.

4. Preheat the oven to 190°C/380°F/Gas Mark5. Line the bottom of a 1.4 litre loaf tin with a piece of greaseproof paper.

5. Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Add the leeks, hot peppers, mushrooms and garlic to the pan and cook for a further 5 minutes, stirring occasionally, until tender. Stir in the lemon juice.

6. Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated vegan cheeze and flax seed mixture. Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil.

7. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool while set in the tin. After 10 minutes, turn out and cut into thick slices.

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