Aprons on? Let‘s Cook!

20 mins
45-50 mins

This makes a lovely side dish to serve up with a roast, or on its own as a main! Preferably served with lashings of homemade gravy and some cranberry sauce!

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 250g mushrooms
  • 200g parsnip
  • 100g oats (choose gluten free if preferred)
  • 100g pre-cooked chestnuts
  • 1 x 400g tin green lentils
  • 1 x 400g kidney beans
  • 2 tbsp miso paste
  • 1 tbsp nutritional yeast or grated cheese
  • 1 tbsp tamari or soy sauce
  • 30g dried cranberries
  • 30g pumpkin seeds
  • 20g sunflower seeds
  • 10g sage

Equipment

  • Chopping board and knife
  • Frying pan
  • Mixing bowl
  • Spatula
  • Grater
  • Baking paper
  • Loaf tin

Allergens

Dairy (optional)

Directions

1 Preheat the oven to 180c / 200c (non-fan) / gas mark 6
2 Finely chop the onion, garlic, mushrooms and sage and grate the parsnip
3 Gently fry the onion and garlic until soft (2-3 mins)
4 Add the mushrooms and fry until the liquid from the mushrooms has evapourated (5-10 mins)
5 Next add the parsnip and sage and continue frying until soft (5-10 mins), then set aside to cool
6 Add the remaining ingredients to a mixing bowl along with 1-2 tbsp of water. Use your hands to mix and squish the ingredients to break up the beans and chestnuts
7 Mix the cooled cooked veg in and season with a pinch of salt and pepper
8 Line a loaf tin with baking paper and push the mixture tightly into the tin - the tighter it’s packed in the less it will crumble once cooked!
9 Alternatively make into golf ball shapes with your hands, pressing together tightly to form a ball so they do not crumble
10 Drizzle with olive oil and then bake for 45-50 mins in a loaf tin or 30 - 35 mins if you are making balls

Fun fact! Chestnuts are a powerhouse of nutrition! They contain lots of vitamin C which is needed for strong bones and teeth; B vitamins which we need for a healthy brain; and complex carbohydrates which we need to give us energy

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