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  • I finely chopped medium onion
  • I finely chopped I carrot
  • I finely chopped 6 medium mushrooms
  • 75gm red lentils
  • 45 gm mashed borlotti beans
  • 50 gm rolled oats
  • 50 gm buckwheat
  • 30 gm ground hazelnuts
  • 45 gm ground almonds
  • 50 gm vegetarian suet
  • 5 gm black pepper
  • 250 ml vegetable stock
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • Dash soy sauce
  • dash of gravy browning

    Method

    • step 1

      Gently fry the onion, carrot and mushrooms in a large frying pan or wok
    • step 2

      Cook the lentils in the stock and reduce the liquid to about 250 ml
    • step 3

      Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
    • step 4

      Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
    • step 5

      Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins
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    Overall rating

    A star rating of 4.2 out of 5.7 ratings
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