We store cookies on your device to make sure we give you the best experience on this website. I'm fine with this - Turn cookies off
Switch to an accessible version of this website which is easier to read. (requires cookies)

Recipe for Lentil, Haricot Bean and Mushroom Roast

September 1, 2021 8:58 PM

Recipe for Lentil, Haricot Bean and Mushroom Roast

Mother Swan (Joanne Barton, GLD)Recipe for Lentil, Haricot Bean and Mushroom Roast

Serves 6-8
• 115g_Red Haricot Beans
• 115g_Whole Lentils
• Drizzle of cold pressed UK sourced rapeseed Oil
• 1 Red Onion, peeled and finely diced
• 3 cloves Garlic, peeled and crushed
• 2 Portobello Mushrooms, diced small
• 1 Carrot, grated
• ½ Pepper, diced small (the colour of pepper is up to you - yellow and red are sweeter!). If your store of home grown frozen or dried peppers is used up, try a fresh UK sourced tomato
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 4 tbsp Nutritional Yeast
• 1½ cups_Quinoa Flakes
• 1 Vegetable Stock cube dissolved in ½ cup water
• Salt and Pepper to season

1. Put the haricot beans in a small saucepan, cover completely with cold water, bring to the boil then reduce the heat to medium and simmer for 40 minutes.
2. Give the lentils a rinse under cold water then add to the saucepan with the beans, adding more water to cover, bring back to the boil and simmer both for 20 minutes.
3. Keep an eye on the water level and as it evaporates just top up with more water, stirring occasionally.
4. Drain thoroughly.
5. While the beans and lentils are cooking prepare all the veg - peeling, crushing and dicing as listed in the ingredients.
6. Heat the oven to 160 Fan / 180 C / 350 F / Gas 4 and lay a piece of greaseproof across the middle of a 2lb loaf tin so it overhangs the long sides - this just helps you lift out the loaf once cooked. Rub a little oil on the two uncovered ends of the tin.
7. In a large frying pan drizzle the oil and gently sauté the onion and garlic for just a couple of minutes.
8. Add the grated carrot, diced mushrooms and pepper/tomato and cook gently, stirring, for another couple of minutes.
9. Tip in the cooked beans and lentils and stir well.
10. Add the dried herbs, nutritional yeast, quinoa flakes and plenty of salt and pepper and give everything a good stir.
11. Add the vegetable stock and give a last stir.
12. Tip it all into your prepared tin, pressing down firmly, place onto a baking tray (this just makes it easier to get the tin in and out of the oven!) and bake for 1 hour 30 minutes when it should feel firm to the touch.
13. If you're serving immediately, you'll need to give it around 15 minutes before trying to slice.
14. Run a knife along the ends without the greaseproof then gently lift the loaf out onto a board and use a sharp, serrated knife to cut thick slices.
NB If you're making this ahead you can do this to two different stages:
• Make up to the point of cooking it then chill, covered, in the fridge for 4-5 days. If you remember, before cooking, bring out of the fridge and leave at room temp for an hour before cooking. If not you might need to cook it a little longer to make sure it's firm enough to slice.
• By far the easiest way to ensure lovely slices is to cook in advance then leave to cool completely, chill and then slice. Keep chilled in the fridge for 4-5 days. To reheat just lay the slices on a prepared tray, cover with another tray then reheat at 180 Fan / 200 C / 400 F / Gas 6 for around 25 minutes.
This is also absolutely fantastic the next day in a sandwich with some pickle!

Diana Catton

Mother Swan (Joanne Barton, GLD)