Lentil and pumpkin seed roast

This lentil and pumpkin seed roast is good as part of a traditional vegetarian ‘Sunday dinner’ and goes well with crispy roast potatoes, steamed vegetables and gravy. It is a super easy recipe for any healthy meal. The roast is also good the following day sliced and grilled or fried.

200 g red lentils
170 g quinoa
80 g toasted pumpkin seeds
2 tbs vegetable oil
1 medium onion
2 cloves garlic
1 medium carrot
2 sticks of celery
1 tsp gfv stock powder
80-120 ml water (as required)
1 heaped tbs ground flaxseeds
0.25 tsp dried thyme
0.5 tsp dried sage
2 tbs nutritional yeast flakes
2 tbs tamari (or other gfv soya sauce)

1. Preheat the oven to 180 C
2. Cook the lentils and quinoa separately as directed
3. Grind the toasted pumpkin seeds in a pestle and mortar or food processor
4. Grease a loaf tin or 20 x 20 cm square baking tin and set aside
5. Put a frying pan (~20 cm in diameter) on to a medium heat and add the vegetable oil. Finely chop the onion and add to the pan. Skin and chop the garlic and add to the pan. Grate the carrot and chop the celery and add to the pan. Sauté the vegetables until soft
6. Add the vegetables to a large mixing bowl with the pumpkins seeds, drained lentils, drained quinoa, ground flax seeds, herbs, stock powder and nutritional yeast and mix together well. Add only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist)
7. Press the mixture into the prepared tin and bake for 45-60 mins until cooked through
8. Allow the loaf cool in the tin for 10-15 mins before turning out and slicing.
Gluten free vegan lentil and pumpkin seed roast

Gluten free vegan lentil and pumpkin seed roast

Gluten free vegan lentil and pumpkin seed roast

Leave a Reply

Your email address will not be published. Required fields are marked *