Chestnut and lentil bake

This gluten free vegan recipe for chestnut and lentil bake is fabulous as part of a traditional ‘Sunday dinner’ and goes well with crispy roast potatoes, steamed vegetables and gravy. It’s a delicious vegetarian recipe. If you have any left you can finish it the next day sliced and grilled or fried.

Ingredients
150 g roasted chestnuts
100 g red lentils
80 g toasted pumpkin seeds
Pinch Maldon sea salt
1 tsp gfv stock powder
100 g mushrooms
Sprig fresh rosemary
200 ml passata
200 ml water

Method
1. Preheat the oven to 180 C
2. Finely chop the shelled chestnuts and rosemary and place in a bowl with the lentils, salt, stock powder and mix
3. Slice the mushrooms and add to the bowl
4. Stir the passata and water in to the mixture
5. Place in to a oven proof tin or bakeware, cover with foil, and place in the oven at 180 C for one hour
6. Check the bake after one hour and if the lentils are cooked remove the foil and place back in the oven until a crust develops on the top (~20 mins)
7. Allow the loaf cool in the tin for 10-15 mins before slicing and serving.

Gluten free vegan chestnut and lentil bake
Gluten free vegan chestnut and lentil bake
Gluten free vegan chestnut and lentil bake
Gluten free vegan chestnut and lentil bake

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