Lentil & Quinoa Nut Roast, Served With Homemade Cranberry Jam, best served with Maple, Squash, Kale Salad. HEAVEN. You can cook it all together or you can just chose one of these 3 recipes. Enjoy. Xx
200g of cooked lentils
200g of cooked quinoa
2 Tbsp chia seeds + 6 Tbsp water
2 Tbsp olive oil
1/2 onion, peeled and chopped
1 stalk celery, chopped
3 cloves garlic, crushed
100g of button mushrooms, sliced
2 sage leaves
100g of walnuts
2 Tbsp nutritional yeast
1 tsp sea salt
For The Cranberry Jam
100g of cranberries
1 orange, zest and juice
1 tsp of grated ginger
4 tbsp of maple syrup
Cook the lentils and quinoa as per pack instruction.
Meanwhile, fry off the onions, celery, mushroom with olive oil and add in garlic, sage, rosemary and thyme.
Pop the cooked lentils and quinoa into a bowl. Next add the cooked veggies and add the chia seeds to this mixture. Finally add your choice of nuts, I used walnuts and also a few cashew nuts.
Grease your loaf tin and add all of the mixture. Bake for 50 minutes.
Whilst bakes, it’s time to make the cranberry sauce:
Pop the cranberries, orange zest, maple syrup and ginger into a pan and let it simmer 25/30 minutes until it becomes a gooey texture.
Serve all together!