My recipe for this lentil & bean loaf is both gluten-free and nut-free for those who can’t (or don’t like to) eat nut roasts.
It took me a few tries to make one I was completely happy with.
I wanted that “meaty” texture, without having to use faux meat and I wanted that traditional flavour too.
With a combination of beans, lentils, vegetables and oats, you are left with a firm yet tender texture, perfect served with my balsamic onion gravy.
BEST ROAST DINNER EVAAAAA
This roast is:
- 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 puy lentils, rinsed
- 1 tbsp gluten-free tamari soy sauce (or coconut aminos for a soy-free version)
- 2 tbsp mixed dried herbs
- 4 tbsp nutritional yeast
- Black pepper, to taste
- 135g/ 1½ cups rolled oats
- Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.
- Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
- 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.
- Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm..
- Prepare half a litre of vegetable stock with the stock cube and set aside.
- Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes.
- Once it's caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
- Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
- Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
- Optional: for a smooth gravy, blend for a few minutes until no lumps remain. Serve with the lentil loaf and roast vegetables.