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Main Courses, Recipe, Vegan, Vegetarian

Lentil roast

by Lindsey Harrad   ·  5 years ago  
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Looking for a plant-based alternative for a Sunday lunch? Gaz Oakley’s full-flavoured lentil roast goes perfectly with all the trimmings. Packed with lentils, chestnuts, mushroom, sweet potato and herbs, serve this rich and tasty lentil roast will soon be a family favourite for Sunday lunch.

DETAILS

  • Serves 6

  • Cooking time: 90 minutes  

INGREDIENTS
  • 150g sweet potato, cubed and steamed 
  • 2 tbsp olive oil  
  • 250g / approx. 4 Portobello mushrooms 
  • 1 onion, finely chopped
  • 3 cloves garlic, minced 
  • 1 red pepper, finely chopped
  • 2 tbsp mixed dried herbs 
  • 1 tsp cayenne pepper  
  • Pinch sea salt & pepper 
  • 125g breadcrumbs  
  • 1 pack Merchant Gourmet Whole Chestnuts, blitzed 
  • 1 pack Merchant Gourmet Puy Lentils
  • Zest of 1 lemon 
METHOD
  1. Pre-heat your oven to 180 degrees C. Line a medium sized baking dish / loaf tin or small pudding tins with greaseproof paper.  
  2. Put the mushrooms in a blender and blitz until they are finely chopped.  
  3. Place a large, non-stick saucepan over a medium heat. Add the oil and when the pan is hot, add the mushrooms. You want to sauté them for around 5 minutes so that you get rid of some of the water inside them and get them nicely golden.  
  4. Next, add the onion, garlic and red pepper to a pan, plus the herbs, cayenne pepper and seasoning.  
  5. Sauté the mix for 5 minutes, stirring often. When you’ve got a nice colour on everything, add the sweet potato. Sauté the mix for a few more minutes before adding the breadcrumbs, chestnuts, lentils and lemon zest. Stir until all the ingredients are well combined. Turn the heat off, then using an old-fashioned masher, lightly mash the mix, breaking down any large chunks of sweet potato or chestnuts.  
  6. Spoon the mixture into your lined loaf tin / tins and compact it in as much as you can. 
  7. Place the lentil roast on the bottom shelf of your oven to roast for 30 minutes.  
  8. Once your roast has been in the oven for 30 minutes, take out and let it stand for around 10 minutes before placing a flat baking tray on top. Then carefully, whilst holding the tray with one hand and the loaf win with the other, turn the tray upside down so that the roast comes out. Peel off any remaining greaseproof paper.  
  9. Serve your Merchant Gourmet Lentil Roast with trimmings of your choice such as roast potatoes, gravy and steamed or roasted vegetables.  

Recipe created by Merchant Gourmet working together with Gaz Oakley. Follow Gaz @avantgardevegan and Merchant Gourmet @merchantgourmet