Lentil and Nut Roast (Vegan and Gluten Free)
A while back I posted a nut roast recipe that after having made it myself again last year I realised I wasn’t quite satisfied with, so… I made a new one! And he
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Ingredients
- 0,6 cup / 130 g dry beluga or puy lentils
- 1 tsp vegetables stock powder
- 2 bay leaves
- 2 tbsp milled flax seed
- 0,75 cup/150 g mixed nuts, I used cashews, walnuts, pecans and hazelnuts
- 2 tbsp olive or rapeseed oil
- 1 onion (150 g), finely chopped
- 2 celery sticks (85 g), finely chopped
- 1 large carrot (100 g), grated
- 200 g chestnut mushrooms
- 3 garlic cloves, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp balsamic vinegar
- 1 tsp vegan worcestershire sauce, optional (could sub marmite or vegemite)
- 6 sage leaves, finely chopped
- 1 tsp dried thyme
- 0,5 tsp dried rosemary
- Pinch of ground nutmeg, optional
- Salt
- black pepper
- 0, 75 cup/105 g gluten free bread crumbs (or slightly more)
- A handful vegetable crisps
- A small handful roasted nuts
- Fresh sage leaves
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