Print
Lentil, Haricot Bean and Mushroom Roast - Deliciously vegan Christmas alternative that's simple to make ahead and reheat on the 'Big Day' | thecookandhim.com

Lentil, Haricot Bean and Mushroom Roast

Prep: 20 mins | Cook: 135 mins | Total: 155 mins | Quantity: 6-8 portions

Ingredients

  • 115g Hodmedod’s Red Haricot Beans
  • 115g Hodmedod’s Red Lentils
  • Drizzle of olive oil
  • 1 red onion – peeled and finely diced
  • 3 cloves garlic – peeled and crushed
  • 2 Portobello mushrooms – diced small
  • 1 carrot – grated
  • 1/2 pepper – diced small (the colour of pepper is up to you – yellow and red are sweeter!)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 4 tblsp nutritional yeast
  • 1 + 1/2 cups Hodmedod’s Organic Quinoa Flakes
  • 1 vegetable stock cube dissolved in 4 fl oz water
  • Salt and pepper

Instructions

  1. Put the haricot beans in a small saucpan, 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 sides - see 4th picture in post - this just helps you lift out the loaf once cooked.  Rub a little olive oil on the two uncovered ends of the tin
  7. In a large frying pan drizzle the olive oil and gently saute the onion and garlic for just a couple of minutes. 
  8. Add the grated carrot, diced mushrooms and pepper 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.  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

Notes

  • If you're making this ahead you can do this to two different stages:
  • Make up to the point of cooking it then chill, lightly covered with cling film, 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 foil 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 ?

Recipe by The Cook & Him at https://thecookandhim.com/recipes/lentil-haricot-bean-and-mushroom-roast/