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Lentil & Kidney Bean Roast

1 hour 6 Servings

The perfect vegan alternative to a roast. It is also nut-free and can easily be made as gluten free (use GF oats) and is therefore suitable for all dietary requirements.

  • 1 tbsp rapeseed oil*
  •  1 small onion, minced
  •  3 cloves of garlic, minced
  •  5-6 chestnut or button medium mushrooms, finely chopped
  •  1 medium carrot grated
  •  100g dried kidney beans, cooked*
  •  100g puy lentils, cooked*
  •  1 tbsp tamari*
  •  2 tbsp mixed dried herbs*
  •  4 tbsp nutritional yeast*
  •  Black pepper, to taste
  •  135 g rolled oats,*

All ingredients with an * can be found at Scoop Wholefoods

  1. Preheat oven to 180c and line a loaf tin with greaseproof paper.
  2. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
  3. Add the rest of the ingredients and use a masher to combine. Don’t over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet, add more oats.
  4. Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.