You’ll seriously impress all your guests with this delicious festive roast. Literally anyone can enjoy it – meat eaters, vegetarians, flexitarians, vegans and there are NO NUTS so it is a great option for anyone with a nut allergy too.
1 onion finely chopped
400g ready cooked lentils
1 litre vegetable stock
3 cloves garlic, crushed
100g fresh breadcrumbs (you can use gluten free if preferred)
350g of our Lightly Toasted Three Seed Mix
1 carrot grated
3 tbsp nutritional yeast (we use Marigold Health Foods Engevita)
2 heaped tbsp tomato paste
Zest of 1 lemon
2 tsp marmite or a tbsp of soy sauce
1 tsp chilli powder
1 tsp cinnamon
1 tsp cumin
2 tsp dried organo
3 tbsp chopped fresh rosemary
Seasoning to taste
Preheat oven to 200C / Gas 6. Line a cake or loaf tin with baking parchment.
Gently saute the onion in a tablespoon of olive oil then add the garlic and lentils. Put them in a large bowl. Roughly chop about 2/3rds of the seed mix in a blender. Add these, plus the remaining seeds, the spices, carrots, herbs, nutritional yeast, marmite (if using), tomato paste, breadcrumbs and lemon zest. Season and mix well.
Stir in 1/2 pint of water and mix well. Leave to stand for 15 minutes. Mix again then transfer to the lined tin. Roast for 45 minutes, the topping should be nice and crisp once done.
Serve with roast potatoes and your favourite festive sides, plus cranberry sauce and gravy.