Recipe #127 Vegan Roast

Ingredients

• 1 cup self-rising flour
• 300 gr fresh white mushrooms
• 3 tablespoons of olive oil
• 1 medium/big onion
• 2 carrots 
• 1 can of green lentils
• salt, pepper, cayenne pepper (or hot paprika)
• 2 garlic gloves
• Herbs (I use 3 tablespoons of frozen coriander)
• 200 gr walnuts (chopped)

You'll need a food processor.

1. Grate the carrots (reserve)
2. Chop the onion and the garlic cloves (reserve)
3. Chop the walnuts (reserve)
4. Process the lentils into a smooth paste (reserve)
5. Chop the mushrooms into tiny pieces (reserve)

In a big saucepan or wok sautee the mushrooms, onion, garlic cloves and carrots in the olive oil. Season with salt, pepper, cayenne pepper (or hot paprika).

Then add the lentils and the walnuts and stir together. Add the coriander and allow everything to thicken up a bit into a paste. Add the flour (up to 1 + 1/4 of cup) until it is really thick.

Take a 2 lb bread tin (butter the inside or use baking paper) and press the mixture into the tin. It might look like too much but if you press it down firmly it should fill it up to the edge.

Cook for 25 min on 200 oC; after this cover with some aluminum foil and cook for another 25min.

ALLOW TO COOL before cutting; or else it won't be firm enough to get slices off it.
It will make for 10 slices, average for 5 people.

Estimated cost: under 4,50 €

This is a naturally Gluten free Recipe (but check for cross contamination alerts on the packaging of the walnuts and flour). For gluten free result use oat flour or ground almond.

(before cooking)

(cooked and sliced)