Meatless Monday: Lentil, roast vegetable and 'bacon' bake


It's Easter weekend this week and if you are feeding a crowd here is a recipe that you can scale up.  You can roast the vegetables the evening before if you have your oven on to make your main meal, saving time and energy. Keep them in the fridge until needed. You do not have to use the same roasted veg as I have, you can also use aubergines, beetroot, carrots, tomatoes, cauliflower florets etc  - whatever you have to hand. The shiitake mushroom substitute for bacon is amazing - try it and see! You might also want to use it with your tofu 'scramble'.

Lentil, roast vegetable and 'bacon' bake
Serves 2-3

You will need 
120g brown lentils
pinch pink salt

Roasted vegetables
1 red onion, peeled and quartered
10cm piece squash from 'neck' end, peeled and cut into pieces
2 baby courgette
1/2 red pepper

Olive oil spray

Shiitake 'bacon'
6 Shiitake mushrooms, stalks removed and sliced
1/2 tbsp sesame oil
1 tbsp tamari
pinch smoked paprika

Topping 
50g dairy free spread
40g oats
40g rice flour 
40g chopped walnuts

Place the vegetables on a baking tray with the squash cut side down. Spray with olive oil spray and roast at 200 degrees until tender, about 30 minutes.

Rinse the lentils, place in a saucepan with a pinch of salt and cover with water.  Bring to the boil and reduce heat to simmer for 25 minutes until lentils are tender.  

Meanwhile make the shiitake 'bacon'.  Heat the oil and fry the sliced mushrooms.  Add the paprika and tamari and continue to cook until the tamari is absorbed.

Cut the roasted veg into bite size pieces (allow to cool if necessary) and place in a casserole dish with the lentils and shiitake 'bacon'.

To make the topping rub the dairy free spread into the flour, stir in the oats and walnuts and sprinkle over the lentil/roast veg/shiitake 'bacon' mixture.  Bake at 200 degrees for about 30 minutes.

Happy Easter!
Enjoy
Janet x


Recipe Copyright © 2016 40plusandalliswell


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