Lentil sloppy joes

So who's given themselves a challenge for lent this year? I'm still going strong with the Whole Foods Lent Challenge and I've now concocted quite a few new exciting sugar free recipes. I will be sharing some of those later this week.

For those also following my six-pack challenge will know that I am focussing more on lentils (i.e smaller pulses) this week after the 'bean effect' last week! That sounded a fine plan to me since I love lentils in their various forms- red for a great soup base and a firm green lentil for a meat substitute. I warn you now there are likely to be a fair few lentil based recipes to throw your way. But I

figure that’s ok, since lentils are a fabulously protein, iron and fibre rich warming winter staple...plus they are generally very cheap and easy to cook up. I’ve mention before that I buy dried lentils and beans in bulk and then cook them up in large batches to freeze.

This recipe was inspired by photos of Rachel Ray's lasagna pizza bread but turned into something all of its own, more of a 'sloppy joe’s' type concoction (or what I would imagine one to be since Sloppy Joe's would seem to be a US phenomenon!) I served the lentil mix over two of my flatbreads sliced in half. You can use any bread recipe or serve over slices of polenta a little more like this bruschetta recipe. The ‘quick cheese sauce’ is a cheesy dollop topping and is optional. I think it works really well as a flavour hit in this recipe although I wouldn’t be inclined to serve it on it’s own in a recipe- you’d want to add more creaminess. This cheese sauce recipe is the best if you want something more substantially cheesy to dominate a recipe.

The lentil topping can be made as a larger batch and chilled for a few days. I ate it the following day as spag-bol over a bed of rice-quinoa pasta that caught my eye in a health food shop.

 

Recipe: Lentil sloppy joes

Serves 2

Ingredients 

2 slices GF bread (see note*)

Lentil bolognaise:

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

½ tsp chipotle sauce or other flavourings to taste (e.g Cajun mix)

Quick cheese drizzle:

1 tsp ground chia

2 tbs nutritional yeast

Pinch mustard powder

Scant ¼ cup ‘milk’

*For the bread I used my flatbread recipe and halved each of the 2 flatbreads to make 4 slices.

Method

 

To make the lentil sloppyjoe’s, saute the onion for 5 minutes until softening. Add all remaining and simmer for 5 mins.

Either use my flatbread recipe or your own bread variation. Or serve over polenta sliced as per this bruschetta.

To make a cheesey drizzle, mix all ingredients together to form a thick smooth paste.

Layer up the lentil mix over the bread and top with the sauce.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Sweet potato, orange and peanut rostis

Hot salads huh!  yep, here's another one...well maybe not so much a hot salad as hot rosti topping. Delicious!!

I was inspired by Abel and Cole with this recipe, the original recipe can be found here, I tweaked it to make it gluten free and also oven baked the rostis instead of shallow frying them. They were the perfect texture with a lovely golden coat, so I really can't see how frying could have given a better burger!

This is the second time I have made these burgers and the first time round I also added an extra handful of crushed roasted peanuts as I happened to have some to hand that I'd just roasted, however I didn't have any ready roasted this time around...feel free to through a few in if you fancy!

My salad consisted of a bed of mixed leaves, rocket and cucumber, along with some clementine segments to emphasise the citrussy flavours. I drizzled a little sweet chilli sauce over the top (I admit that part is a little naughty...oops!)

This makes a great light lunch and even a pretty substantial main meal.

For more 'burger' recipes...check these out.

Recipe: Sweet potato orange and peanut rostis

Makes approx 8 rostis

Ingredients:

2 cups sweet potatoes

2 tbsp crunchy peanut butter

2 tbsp soy sauce

2 garlic cloves- crushed

½ tsp ground ginger (or 1 tsp fresh grated)

½ tsp chili flakes (more or less to taste)

2 tsp freshly grated orange

A handful of fresh coriander or basil, finely chopped

½ cup chickpea (gram) flour (or other GF flour)

1 tbs chia seeds or flax meal (optional for good measure for binding!)

Method:

Peel and halve the potatoes. Plunge into lightly salted boiling water for 5 mins. Drain and cool.

Meanwhile mix the peanut butter, soy sauce, garlic, chili, ginger and zest in a large bowl.

Coarsely grate the cooled sweet potato or squash into the mix. Add the fresh herbs, chia seeds or flax (if using) and chickpea flour and fold through until well mixed. Season to taste. The mixture should be sticky but firm enough to handle. Note: add more flour if too sticky or a little water or orange juice is too dry.

Spoon small handfuls of the mix to form patties on a flour dusted parchment lined baking sheet. Lightly glaze with a little oil if desired.

Bake at 180C for approx 25 minutes until golden. Flip over after 15 minutes.

These keep well in the fridge for a few days, I imagine they would also freeze well although I haven’t tried this.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Creamy herb mushroom gravy

As soon as I'd posted the recipe for the lentil and rosemary balls I realised that I'd never posted a gravy recipe on my blog!

A roast without gravy...well that would be a travesty!  

My go to vegan gravy is a mushroom gravy, currently its the only way I truly enjoy mushrooms in a cooked form (although I love them raw). With this version of the gravy I jazzed things up a little and infused it with some extra rosemary (yes I did mention I was a little rosemary obsessed at the moment!) I think the rosemary works so well with the flavours of a roast, I even throw the remains of the piece i'd cut from the garden in with the potatoes.

It tasted great, but the rosemary did give a slight green tinge which made the overall gravy a little off-coloured. It didn't bother me but I just thought i'd mention it so that you can add some browning if you prefer a richer colour. Alternatively chop the rosemary quite finely and add it after the blending process so that the leaves stay more intact without altering the colour so much.

This gravy is also a fabulous accompaniment to my traditional nut roast  and the chestnut roast. If you omit the fresh herbs you may want to increase the garlic and dried herbs a little to give it some oomph.

Recipe: Creamy herb mushroom gravy

Makes approx. 500ml

Ingredients:

1 tsp olive oil
1/2 a medium white onion
2 cloves garlic
1 1/2 cup veg stock
1 1/2 cup chopped white mushrooms
2 tbs nutritional yeast
1 tbs fresh rosemary (or herb of choice)
1 tsp mixed herbs
1/4 tsp salt
1 tbs soy sauce
2 tbs cornflour (or starch or choice)
1 tbs browning (this is optional for a richer colour- I didn't use this)

Method:


In a medium saucepan saute the onion for 5 minutes until softening. Add the garlic and mushrooms and saute for a further 5 minutes.

Add the seasoning and mix through. Add 1/2 cup of the veg stock and blend with a hand blender until smooth. Add the remaining ingredients and blend until smooth.

Bring the mixture to a boil and simmer for 3 minutes until the gravy has thickened before serving.

Note: you could add the rosemary last and blend lightly if you wanted larger rosemary flecks and would prefer to omit the browning whilst still and achieving a more visually appealing gravy colour.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil and rosemary balls

I'm a typical brit in that I do love a good English roast. Heaps of veggies, roast potatoes and gravy...and today with lentil balls!

I thought I'd put a bit of a spin on my old faithful nut roast and go for balls over a loaf, plus some some fresh rosemary thrown in as I seem to have a thing for rosemary at the moment. These little balls did not dissapoint! I also added some extra polenta to coat some of them to give an extra crunchy coating and they were great too, I can't decide which way I prefer them- maybe make a few of each. You could also roll in seeds if you preferred.

You will note in the recipe that the wet to dry relation may need slight adjustment depending on the texture of the lentils, I made this recipe a couple of times and needed to add a few more oats one time but not the other even though I couldn't see that I'd made any other changes. It didn't make a significant affect to the final baked product as far as I could tell, you simply need to achieve a consistency that is just stiff enough to from balls that will hold their shape.

These balls are so versatile, you could use them to top a salad, or in pace of 'meat' balls in a sub roll or wrap.... how would you use them?

Recipe: Lentil and rosemary balls

Ingredients:

 

1/2-2 cups oats (depending on consistency of mixture)
1 large onion- chopped finely
2 carrots- grated
1/2 cup squash or sweet potato cut into small cubes (I used squash)
3 tbs tomato puree
3 cloves garlic
1 cup dry red lentils*
1/2 green lentils- precooked
300ml vegetable stock (omit most of this if red lentils are precooked and just add as needed)*
1/2 cup gram flour (you could probably use other flours thoigh I haven't tried)
1/2 polenta (I used the quick cook variety)
1 tbs balsamic vinegar
2 tbs soy sauce
2 tbs coconut oil
1/2 tsp salt
1 tsp mixed herbs
2 tbs fresh rosemary

Method:

Cook red lentils and squash in 300ml stock for approx 15 minutes until  cooked and the lentils are mushy. Add remaining wet ingredients and coconut oil and mix through evenly.

Add the gram flour, polenta and one cup of oats and mix through, adding extra oats as necessary to achieve a soft but stiff mixture that could be formed into balls. Mix through the herbs last.

Using your fingers form into apricot sized balls and place on a lined baking sheet. Bake for 30 mins until golden on the outside.

Optional note: roll in extra polenta prior to baking for extra crunch.

 

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Hot holiday salad bowl

I need some down time after all the chocolate and candy!

There still some more chocolatey posts to come just in time for your New Years celebrations, but I feel a little break is in order, otherwise I wont appreciate it. All the sweet food can get pretty overwhelming...healthy or not!  I'm actually looking forward to 'de-cluttering' the fridge and my baking supplies and stripping back to basics for a few weeks come January, though I wonder how long it will be before cake kicks back in :-)

On boxing day, my whole family went out for a walk, I did take my camera with me but to be honest is was cloudy and overcast so the resulting photos left much to be desired.  When we arrived home mid afternoon...a little cold and wet...a big lunch was in order to keep us going until supper time snacks and games.

A bowl of pan-fried christmas leftover salad made the perfect offering. My dad and I topped ours with leftover chestnut roast crumbles (pictured) whilst my mum, brother and sister topped there's with leftover chicken and bacons strips, this salad makes the perfect based for veggies and meaties alike.

The simple dressing and festive clementines gave a lovely sweet touch.  The dressing and the basis for this salad was originally inspired by this recipe and then I added some extras of my own not so dissimilar to my favourite sprouts recipe.

Recipe: Christmas salad

Serves 4

Ingredients:

2 cups chopped/shredded sprouts
3 medium white potatoes- cubed
1 onion or 4 small shallots- sliced
1 medium courgette- grated
2 packed cups lettuce leaves/spinach (I used a mix of both)
2 clementines segmented
handful of toasted walnuts/pecans
optional toppings of choice (see notes above)
dressing: 2 tbs each olive oil, balsamic vinegar, maple syrup, 1 tsp dijon mustard and the clementine zest.

Method:

Panfry the sprouts, potato and shallots in a little oil for approx.10 minutes (depending on size of chunks) until almost cooked. Add the grated courgette and continue to cook for a couple of minutes.

Meanwhile mix the dressing ingredients together well and decant into a small bowl or jug.

Assemble the salad bowls, dividing the lettuce/spinach between the bowls. When cooked through, add the hot salad mixture to the centre of each bowl.

In the same pan add a handful of nuts and toast them for a couple of minutes whilst you finish assembling the salads. Add the topping of choice i.e nit roast crumbles (these can be hot or cold) and then the clementine and toasted nuts.

Drizzle a little dressing to serve.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Maple glazed brussel sprout salad

I do love brussel sprouts…that is if I get the recipe right, they have a tendency to be a little bitter if not treated sensitively! I think that must be why most people have a ‘love-hate’ relationship with poor old brussels.

I bought a big bag from the supermarket a week or so ago and I've been making various salad and stir fry combos ever since. Some experiments have been tastier than others, but yesterday’s lunch was so good I just had to share it with you.

This ‘warm salad’ or stir fry (whatever you’d prefer to call it) was in large part inspired by Heidi’s recipe over at 101 Cookbooks, I loved the idea of using a little maple sauce as a glaze along with apple for sweetness. I added crushed walnuts instead of pine nuts plus a little ‘fake’ bacon to give a big flavour hit and turn this side dish into a full on meal.

I don’t typically use fake meats as I simply don’t miss having meat in my dishes and so therefore have no desire to sub processed alternatives. However in this instance I had a pack of meat free bacon in the freezer that I’d originally bought to use in a meal for a friend, so I figured today would be a good opportunity to add a little- I used approximately 1 large rasher.  This dish still has so much flavour without, so feel to go without bacon…it will still taste good, or you could follow the principle in Heidi’s recipe and use cubed tofu.

This is a fairly light dish which was perfect for lunch, but you could team it with some quinoa for a more substantial meal.

Recipe: Maple glazed brussel sprout salad

Serves 1 as a main or 2 as a side

Ingredients

1 ½ cups shredded brussel sprouts

1 shallot- sliced thinly (I had none so omitted this but I would have liked to have added one)

1-2 rashers ‘bacon’  sliced (optional)

1 tbs olive oil or coconut oil

1 smallish apple- cubed

2 garlic cloves- minced

Pinch of salt

2 tsp maple syrup

Handful of crushed walnuts

Method

Heat the oil in a frying pan and then add the sprouts, shallot, bacon, apple, garlic and salt. Cook for 4-5 minutes stirring occasionally.

Add the maple syrup and walnut pieces and continue to cook for 2-3 minutes until well glazed and beginning to brown in places.

Serve immediately.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Lentil spaghetti bolognaise

How crazy authentic does this bolognaise look?

I was so happy with my lentil 'mince'. Super impressive on all counts….looks, taste and how easy it was to prepare.

This is probably the easiest and healthiest spag-bol you’ll ever make!

Ok, so the ‘spaghetti’ is green I give you that, I julienned a courgette to make spaghetti noodles but you could easily swap in actual spaghetti instead, no dramas, I won’t mind. I just fancied doing some ‘julienning’ since I love the peeler so much! In any case it’s the bolognaise that’s the real star of the show.

You could eat this on its own as a warming snack, spooned over a jacket potato or on a bed or spinach or kale. It’s just so versatile. The flavours are really authentically ‘bolognaisey’ as well- at least I think so (don’t shout at me if you disagree). I added a little beetroot chutney since I had some in the fridge, this simply gives it a greater richness of flavour but isn’t critical or you could add another condiment or chutney of choice for added body and depth.

The one and only important part of this recipe is to use the right lentils! Mine were ‘dark speckled green lentils’ that I’d soaked overnight from dried and cooked up a big batch of to freeze leftovers. Just make sure they are dark lentils (not red or yellow) and that they hold their shape firmly once cooked. I made the mistake of first experimenting with this recipe a few weeks ago at my dad's house and the lentils I took out of the freezer I thought were the ‘hold their shape type’ er no…I ended up with a pile of mush. Edible but not great to look at. You have been warned!

Recipe: Lentil spaghetti bolognaise

Serves 2

Ingredients

1 tbs olive oil

1 small red onion

1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)

1 small tin (200g) chopped tomatoes

1-2 cloves garlic or ¼ tsp garlic powder

¼ cup beetroot chutney (optional for richness of flavour)

1/2 tsp mixed dried Italian herbs (or use fresh)

2 courgettes or use pasta or choice

Method

 

Saute the onion for 5 minutes until softening. Add all remaining ingredients other than the courgettes and simmer for 5 mins.

Whilst the ‘bolognaise’ simmers, slice the courgette into noodles using a julienne peeler. I set the bolognaise aside once cooked and used the same pan for the courgette (to save on washing up) but you can use a separate pan if desired to cook the courgette for 3-4 minutes.

Serve the courgette ‘pasta’ around the edge of a plate and pile the bolognaise in the centre. Serve immediately.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Crazy cauliflower risotto

A hugely satisfying bowl of comfort that’s packed with veg, low in carbs and only take 15 mins from start to finish…crazy!

I’ve really been enjoying using cauliflower in various quirky ways recently. This breakfast bake was a huge success, and I have also made some great choc-cauli muffins but need to get a good set of photos before I post that recipe (it was getting too dark when I tried before).

I have read lots of recipes in the past that use cauliflower as the ‘rice’ component of a meal but until now I hadn’t got round to trying it for myself. This recipe by Alisa Cooks caught my attention a few weeks ago and with a few modifications of my own I was ready to rock. I was really impressed how well it worked out! I think another time I may try using a dollop of cashew or almond butter instead of the ground nuts so that it becomes  even more creamy when mixed through, a little bit like this super creamy risotto.

This recipe really does fool you in that you have a massive bowl of veg but it actually feels like you are eating rice and it really fills you up! The nuts add a little fat in there too but this is a really low carb meal so I’d suggest you balance it with some good carbs at other points during the day. I ate this bowl as a late lunch after a big bowl of oats for breakfast.

Recipe: Crazy cauliflower risotto

Serves 2

Ingredients

2 tbs ground almonds/cashews/pinenuts

1 heaped tbs nutritional yeast

¼ tsp salt (or to taste)

1 tbs cococnut oil/olive oil

½ sliced leek

2 cups grated cauliflower

1 crushed garlic clove

½ cup vegetable stock

½ cup peas (I used frozen)

Small handful fresh rosemary

Method

 

Process the nuts, nutritional yeast and salt together until very fine and on the verge of beginning to paste. Set aside.

Sauté the leek for 5 mins, add the grated cauliflower and sauté for a further 3 minutes. Add the garlic and rosemary and sauté for a further minute.

Add the stock and the peas and simmer whilst stirring for 5 minutes (reduce by 1 minute if not using frozen peas).

Remove from the heat and stir through the nutritional yeast mixture until creamy. Serve immediately.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY THIRTEEN: 'Surprise me Saturday' Pretty patty pan

Following last weeks these of ‘Surprise me Saturday’… I bring you another non-oat recipe to break up the week. Actually, I can't really take credit for this meal! This recipe is brought to you courtesy of my mum.

This recipe actually originates from back in the summer…but the reason I have not been able to bring it to you until now is quite simple we lost the recipe! However I have now managed to track it down, you can find the original recipe here, the original recipe uses just courgettes so you could use courgettes if you have no pattypan sqaush

So to back track a little….One balmy evening a month or two ago, just as I was debating what to cook for dinner that my mum and sister would also enjoy… when mum came up with a plan of her own. The baby patty pan squash that had been steadily growing down at the bottom of the garden had reached their ready to eat stage. Having come across a recipe leaflet in her recently delivered veg box, the idea for a pattypan squash and courgette combo took hold.

The recipe that she opted for  (link above)was naturally vegan if vet stock was used, and so with no subs required so it was clearly the obvious choice. I will note for the record that this recipe is based on using bulgar wheat which is not gluten free, but I am including it here for those who enjoy bulgar wheat and also since I think quinoa would also be a great GF alternative and could be used in exactly the same way.

The delicately seasoned dish really helped the flavours of the patty pan squash to shine and combined with courgette and broad beans also from the garden this is the perfect home-grown meal to use up the last of summers garden offerings .

Thanks mum!

Recipe: patty pan with bulgarwheat

Ingredients

1 small onion, finely chopped

Approx. 3 small pattypan and 1-2 courgettes (400-500g) sliced

2 cloves garlic, crushed

200-300g shelled broad beans (about 500-800g weight with pods)

200g bulgur wheat

350-400ml hot vegetable stock

1 tbsp olive oil + 1 tbsp for courgettes + 1 tbsp for dressing

juice of ½-1 lemon, to taste

handful mint leaves roughly chopped

Method

Fry the onion in the 2 tbsp oil until soft. Add the bulgur wheat and fry for about 2 mins more, then carefully add the hot stock and stir well. Turn the heat to low, partially cover the pan and leave to simmer for 15 mins or so, stirring occasionally until cooked. Meanwhile, fry the sliced pattypan and chopped garlic in another pan in 1 tbsp olive oil on a medium heat, stirring occasionally.

The pattypan are ready when they are tender and lightly caramelised. In a third, small pan cover the shelled broad beans with water, bring to the boil and simmer for 3 mins or until the beans are cooked. Drain into a sieve or colander and run the beans under cold water.

When the bulgur wheat, pattypan and beans are all ready combine them and add a final drizzle of tbsp olive oil, the lemon juice to taste, the mint, salt and plenty of ground black pepper.

We served with a  corn cob on the side.

  

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY FOUR: Cheese bake with crispy oat topping

Oats make fabulous, fill-you-up, healthy sweet snacks, but they can also work extremely well in savoury recipes. This is an area in which I need to do some more research and investigation as I am typically more comfortable with ‘sweet’ oat based baking…still so much to learn, all in good  time.

I love the way oats are so hardy and robust, with most recipes simply calling for them to be ‘mixed through’ or ‘mashed in with’. They never cause a scene or disappoint…oats are a dependable friend!

Today I have a savoury recipe. You can use this topping for anything vaguely savoury, though its best serves as a baked topping over a sauce…but  filling and the sauce itself are totally up for grabs. Throw in some spices to compliment, and you’re well away.

If you change up the spices and flavouring you would also have a sweet bread or streusel topping, the key things is to make sure the chickpeas are well mashed and flaky otherwise it’s a dead giveaway as to what the topping contains! The consistency you are looking for is a coarse crumbly flaky one.

It’s Day 4 of MOFO and I feel as though I’m missing out…I’m currently on holiday in Turkey and as I write this post before I leave (Sunday morning scheduled for two days time) I’ve got no real idea how much internet access I’ll get…hopefully all will be fine and I’ll be able to log on and get involved…but it’s always best to be safe, right?

Recipe: Cheese bake with crispy topping

Serves 3

Ingredients

Equivalent 3 cups cooked chopped veg of choice- I used broccoli, cauliflower and peas.

Sauce:

¾ cup soy milk

6tbs nutritional yeast

1 tbs coconut oil

1 ½ tbs cornflour

2 tsp Dijon mustard

¼ tsp garlic powder

½  tsp salt and pepper

Topping:

½ cup mashed chickpeas

½ cup oats

1 tsp dried mixed herbs (I used Italian herb mix)

2 tbs nutritional yeast

2 tbs crushed nuts

Method

Cook the veg until just cooked using steaming or boiling.

Preheat the oven to 180C.

Meanwhile make up the sauce. Melt the coconut oil in a small pan over the hob. Whisk the flour and milk together in a separate bowl ensuring there are no lumps. Add the milk mixture plus all remaining ingredients to the pan and whisk well. Simmer and whisk for approx. 5 mins until thick.

In a medium oven dish place the cooked veg in an even layer and cover with the cheese sauce so that all vegetables are fully coated.

Mix the topping ingredients so that you have a coarse slightly sticky mixture and crumble over the sauce giving an even covering.

Bake at 180C for approx. 20 minutes or until the topping is nicely golden.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

The classic nut roast

Roast dinner...the most important and iconic meal in Britain (or would that be fish and chips?) I love a good roast, I also love the associated traditions, the fact that everyone sits down together as a family around the table, reaching across to dish up their meal from the various bowls of potatoes, vegetable, and in my case....nut roast! A good old vegetable nut roast means I can still share the Sunday dinner tradition with the meat eaters in my family, the added bonus is that they get to share my dish too and have even more variety to add to their plate!

I have played around with various nut loaf recipes over the course of time. There are so many out there to choose from in any case so you'd never been stuck for choice or ideas.  I have tried recipes that are very much nut based and then on the other hand veggie loaves with no nuts at all. My Sunday staple lies somewhere in the middle (too many nuts can get very expensive after all!) 

One resource I found really useful when I was newly vegan and less confident in the kitchen was the Vegan Lunch Box Magical Loaf Studio which is a simple recipe calculator or sorts which allows for so many veggie loaf options.  

So, this is a lovely basic nut roast, that can be easily adapted for any beans/veggies/nuts you have to hand. Note, I have allowed for various substitutions in the recipe. I usually use oats (as I always have them to hand), but you could substitute rice, quinoa or wholemeal breadcrumbs if you prefer or have oat senstivities. These loaves also freeze really well and are so versatile...perfect roughly crumbled to top a big bowl of salad or cut into chunks and rolled into a wrap with spinach leaves and a squirt of sauce.

Lastly…one great little serving tip for you (not shown in these photos). I often make a batch of nut roast loaves in mini loaf pans in advance and freeze them once cooked and cooled. An hour or so before serving I allow them to defrost a little, just enough to slice neatly into 2cm thick slices and then I re-bake them to give a double crispy finish around the edges. The 'slicing whilst frozen' trick works really well as sometime nut loaf can be prone to crumbling if sliced whilst fresh hot from the oven, Though it was freshly served in the photos below and hasn't crumbled much at all.

Recipe: The classic veggie nut roast

Inspired by ‘the magical loaf studio’ by Jennifer McCann for the Vegan lunch box blog.

Ingredients

1 cup chopped nuts

1 tbs olive oil

One onion diced

One large garlic clove minced

1 large carrot grated

1 medium courgette grated

1 cup cooked white beans

1 cup dry oats *(or cooked rice or quinoa or dry wholemeal breadcrumbs- non GF)

2 heaped tbs flax (or chia, tapioca or potato flour)

¼ cup fresh parsley (or other herbs)

½ tsp mix of other seasonings

2 tbs soy sauce (tamari for GF)

Salt and pepper to taste

Up to ¼ cup vegetable stock if needed (I never need it)

Method

Pre-heat oven to 180C. Grind any seeds and set aside. Sauté vegetables in olive oil for 5 mins until soft. 

Mix all ingredients in large bowl adding sautéed vegetables to it. Mix and mash together well and add stock only if needed to achieve a sticky (but not wet) consistency. Add more oats (or another carbohydrate of choice) if mixture is too wet. 

Press mixture firmly into a greased and lined 20cm loaf pan (or two smaller pans as i often do to get more crispy edges!). Bake for 45 mins to 1 hour until cooked through. Let sit for 10 mins before turning out of tin.

* for further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.