A Vegetarian Alternative to the Traditional Sunday Roast

***RECIPE***

Easter is nearly upon us and apart from Christmas and New Year, it is one of the only other times of the year that many families have the opportunity to get together during a holiday period. The unofficial start to spring and the tourist season here in the UK, it also means that for the next six months our days will be longer, warmer (hopefully) and happier too.

With two Bank Holidays, for many people that means four days off work, as we hit the quarter-year mark. Whether you will be out egg hunting or waiting in at home for the Easter Bunny here is an alternative recipe for Vegetarian Loaf this Easter for any friends or family members who have decided to give up meat or if you are looking for a meat-free alternative to lamb on the dinner table.

This is a recipe for a lentil and nut roast that has evolved from one for a cheese and lentil wedges that I first made as a student at Birmingham University from my trusted Cranks Recipe Book. 

I have adapted it over time and added my own extra ingredients but it is still one of my favourite veggie dishes and takes no time at all to make and bake - less than 45 mins from start to finish.

Ingredients

• 175g (6oz) red lentils
• 75g (3oz) cashew nuts
• 450ml (3/4pt) water
• 1 large onion
• 25g (1oz) butter or margarine
• 100g (4oz) mature cheddar cheese
• 1 carrot
• 5ml (1tsp) mixed herbs
• 1 free-range egg
• 2 slices wholemeal bread
• salt and pepper to taste

Method

1. Cook the lentils in the water until soft and all the liquid has been absorbed.
2. Chop the onion.
3. Break the cashew nuts into small pieces.
4. Grate the cheese and the carrot.

5. Make breadcrumbs from the sliced bread - to make these I toast the bread and then roughly grate it.

6. Combine all the ingredients together and press into an oiled sandwich tin.

7. Bake in the oven at 190°C (375°F/Mark 5) for 30 minutes.

8. Slice and serve as an alternative to a Sunday roast with vegetarian gravy and all the trimmings.

The recipe originally made wedges that could be eaten hot or cold. This recipe serves six and any additional slices that remain also work well cold with a salad for an amazing quick lunch too. We added a salad and had curry sauce on the side. Really tasty the following day too. It also costs less than £2.50 to make too!

What is your favourite Vegetarian recipe?

Deb x