"Perfect for when I want a lovely wholesome, home-cooked, vegetarian roast dinner. It's great fun because I can play around with the ingredients. I put different types of cheese and veg in and I've even been known to add apricots and cranberries. Even my carnivorous friends and family can't resist a slice with their Sunday lunch."
Veetee member, Sion Davies. This Brown Rice & Lentil Nut Roast recipe is perfect for a vegetarian roast dinner, and is incredibly versatile and customisable. Even meat lovers will love it!
—1 tray Veetee Wholegrain Brown Rice
—200g mixed nuts, crushed
—1 red pepper, finely chopped
—1 red chilli, finely chopped
—2 carrots, grated
—3 cloves of garlic, crushed
—1 red onion, finely chopped
—300ml vegetable stock
—100g grated cheddar cheese
—50g parmesan shavings
—4 eggs, beaten
—2 tbsp tomato ketchup
—1 tbsp wholegrain mustard
Preheat the oven to 170°C/gas mark 3 and line a loaf tin with parchment paper.
Heat the oil in a saucepan and fry the onion until soft. Add the pepper, chilli, carrot and garlic, and cook for a further 2 minutes.
Pour in the lentils and vegetable stock. Simmer until all of the liquid has been absorbed and the lentils are soft (approx 30 mins).
Remove from the hob.
Add the cheeses, Veetee Wholegrain Brown Rice, nuts, eggs, ketchup and mustard to the lentils and mix thoroughly, seasoning to taste.
Pour the mixture into the loaf tin, cover with foil and bake for 30 minutes.
Remove the foil and continue to bake for a further 30 minutes until it is firm and has a nice crust.