RECIPES BY Rhiannon Lambert

Easter Veggie Roast

  • 1 Hour 30 Minutes
  • 6, makes 12 slices
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Essential ingredients

Olive Oil
1 white onion, diced
4 cloves garlic, crushed
2 carrots, peeled and diced
150g mushrooms
2 sprigs fresh rosemary, leaves only (or 2 tsp dried rosemary)
1 ½ tsp smoked paprika
1 ½ tsp dried thyme
500ml vegetable stock
125g uncooked green lentils, soaked
2 small sweet potatoes, grated (around 300g)
120g rolled oats
50g walnuts, crushed
30g sunflower seeds
2 tbsp tomato puree
Vegan Worcester sauce or Mushroom Ketchup (optional, for glazing)
Salt & pepper

For the vegetables:
1 small red cabbage (c. 750g)
1 red onion
50g soft brown sugar
75ml cider vinegar
75ml red wine vinegar
1 tbsp butter/margarine
1 cinnamon stick
200g tenderstem broccoli
2 large potatoes, sliced into chunks
100g peas

Directions

  1. Start by preparing the braised red cabbage. Cut the cabbage in half and remove the tough white core, then finely shred. Add this to a large saucepan, along with the brown sugar, vinegars, butter/margarine and cinnamon stick. Season with salt and pepper. Place over a low heat, cover with a lid, and cook for 80-90 minutes, stirring occasionally. Remove the lid and continue to cook for another 20-30 minutes, until tender.
  2. After the cabbage has been cooking for around 30 minutes, preheat the oven to 180˚C. Lightly oil a non-stick 2lb loaf pan. If yours is prone to sticking, add a sheet of baking paper to the bottom.
  3. Lightly drizzle two tablespoons of oil into a heavy-bottomed saucepan, over a medium heat. Add the onions and carrot, and stir frequently. Fry until the onions are softened, around 5 minutes. Add the garlic, and keep stirring, for another 2 minutes.
  4. Meanwhile, blend the mushrooms together with the rosemary in a food processor for around 20-30 seconds, to form a thick chunky paste. Avoid this becoming too smooth, you still want there to be visible chunks of mushroom.
  5. Add the thyme, mushrooms, and smoked paprika to the pot. Season with salt and pepper and stir.
  6. Add the lentils and grated sweet potato, and gently pour in the stock, stirring constantly. Bring the mixture to the boil, before reducing to a simmer and covering with the lid. Simmer until the lentils are cooked through and tender, about 25-30 minutes. You may need to add a splash more water to the pan towards the end of cooking, if it is drying out too much. Remove the pot from the heat and stir the nuts, oats and the tomato puree into the mixture, allowing it to thicken.
  7. Once mixed fully, transfer the mixture to the loaf pan and press down to an even shape. Brush with the Worcester/mushroom sauce if desired, to glaze. Cover the loaf pan with foil and bake in the oven for 30 minutes. Remove the foil, and bake for another 10 minutes, until the loaf is firm and dark brown in colour.
  8. Allow the loaf to cool for 15 minutes before slicing, as it will firm up while cooling, but will still keep its heat. While it is cooling, prepare the other vegetables.
  9. Bring two pots of water to the boil, and boil the potato chunks for 12 minutes, and the broccoli in the other for 8 minutes. Towards the end of cooking, add the peas to the pot with the broccoli, and boil for 3-4 minutes, until they have risen to the surface of the water. Drain all of the vegetables and serve with the loaf, and drizzle with gravy! Any leftover slices can keep in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.