Lentil Roast

1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves of garlic, chopped
1 Medium Carrot, grated
100ml white wine
½ tin chopped tomatoes
½ teaspoon mixed herbs
200g rinsed orange lentils
4 mushrooms (fresh, finely chopped or dried, crumbled)
salt and pepper
½ teaspoon veg bouillon powder
1 teaspoon garam masala
1 tablespoon soy sauce
1 tablespoon chickpea flour
1 teaspoon dried parsley
1 teaspoon sweet paprika
1 teaspoon cumin
1 teaspoon corriander
½ teaspoon hot paprika
125g tofu (crumbled)
½ teaspoon marmite
1 teaspoon origano
2 teaspoons nutritional yeast flakes
water as necessary

Fry onion in olive oil adding garlic as onion begins to soften. Fry for further 1 minute before adding carrot. Cook gently until carrot goes lighter in colour.

Add everything else

Simmer gently for 15 minutes until lentils are cooked, adding water if necessary. It should resemble a thick paste.

Spoon mixture into muffin-style moulds (we use silicone, as you don’t need to line, or grease it). You should be able to get 8-10 roasts.

Put into a preheated oven (180 degrees C)  for 20-25 minutes, middle shelf. Make sure they don’t cook too quickly.

Serve with lovely roast potatoes, and vegetables.

Humpbuckle Hint: these freeze really well, so when we make a batch we stick the remaining roasts in the freezer and then get them out when needed. Once defrosted they only take 10-15 mins to warm through in the oven.