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
