Vegetarian lentil roast
I discovered this recipe when looking for something that I could replace turkey in the traditional Christmas meal, and would go nicely with the roast potatoes and vegetables. I’ve always found nut roasts a bit boring, and this recipe enticed me with its cheesiness!
I’ve served it for many Christmas dinners, and I’ve found that the meat-eaters also seem to tuck into it with gusto!
Prep: 15 mins
Cook: 1 hour 20 mins
225g red split lentils
450ml vegetable stock
1 bay leaf
1 Tbsp butter/margarine softened
2 Tbsp dried wholemeal breadcrumbs (or dried white breadcrumbs are fine)
225g mature cheddar cheese, grated
1 leek, finely chopped
125g button mushrooms, finely chopped
85g fresh wholemeal breadcrumbs
2 Tbsp fresh parsley, chopped
1 Tbsp lemon juice
2 eggs, lightly beaten
Salt and pepper
Fresh flatleaf parsley sprigs to garnish
1. Preheat the oven to 190°C/375°F/Gas mark 5. Place the lentils, stock and bay leaf in a large, heavy-based saucepan. Bring to the boil, cover and simmer for 15-20 minutes, or until the liquid is absorbed. Remove and discard the bay leaf.
2. Line the base of a 1kg loaf tin (approx. 24cm x 14cmx 6.5cm) with baking paper. Grease the tin and lining with the butter/margarine and sprinkle over the dried breadcrumbs.
3. Stir the cheese, leek, mushrooms, fresh breadcrumbs and parley into the lentils. Bind the mixture together with the lemon juice and beaten eggs. Season to taste with salt and pepper. Spoon into the prepared loaf tin and smooth the top. Bake in the preheated oven for 1 hour, or until golden.
4. Loosen the loaf with a palette knife and turn out on to a warmed serving plate. Garnish with parsley and serve sliced, with roast vegetables and roast potatoes, or anything else you fancy! Gravy is also a welcome addition. I’m lazy, so I just use Bisto onion gravy, but I’m sure you can find a nice veggie gravy out there.
According to the NY Times, Chicken Adobo is the national dish of the Philippines. As a vegetarian who has yet to visit the Philippines... I couldn't comment. But I can heartily recommend this Cauliflower Adobo recipe to try! Very tangy and tasty - and lovely with rice, bulghur, couscous, or another grain of your choice. Adobo might be the most exciting thing ever to happen to a cauliflower.
1 large cauliflower (2 1/2 to 3 pounds)
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
1⁄2 cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 chili, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving
What to do with them
1. Trim leaves from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.
2. In a large skillet or casserole, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.
3. Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.
4. Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.
5. Serve the cauliflower with plenty of sauce and a sprinkle of scallions.