Good alternative to a Sunday roast! The main ingredients are lentils, sweet potatoes, veggie broth and oats - except for these, you can experiment with different vegetables and spices.
INGREDIENTS:
1 cup green lentils (that require short or no soaking)
750 ml instant vegetable broth (strongly flavoured)
a couple of bay leaves and allspice peppers for the broth
2 cups grated sweet potato
1 cup rolled oats
2 cups chopped mushrooms
1/2 chopped onion
2 chopped carrots
2 tbsp olive oil
half tsp chilli powder
salt and pepper
1/2 tsp thyme
2 tsp paprika
a little plain flour
Prepare
the broth and add the allspice and bay leaves. Heat the oil in a large
pot or a wok and sauté the mushrooms and onions until soft. Add the
lentils, sweet potatoes, carrots and broth (take out the bay leaves and
allspice before you do, they
will be harder to find later). Add the spices (be generous, without the
right amount of seasoning it can turn out quite bland). Cook the
mixture on medium heat until the broth has absorbed and the lentils are
soft - it can take 30-45 min.
Once it's ready, stir in the oats. The texture should be thick but pliable, you can add a teaspoon or two of plain flour to make it a bit thicker. Place the mixture into a loaf pan and bake at 250C for about 45 min or until it's firm. If the top gets too brown, cover the loaf pan with foil.
You should be able to cut the loaf into slices, but it gets a lot firmer when you let it sit for a couple of hours and then reheat.
Once it's ready, stir in the oats. The texture should be thick but pliable, you can add a teaspoon or two of plain flour to make it a bit thicker. Place the mixture into a loaf pan and bake at 250C for about 45 min or until it's firm. If the top gets too brown, cover the loaf pan with foil.
You should be able to cut the loaf into slices, but it gets a lot firmer when you let it sit for a couple of hours and then reheat.
