2 stock
cubes made up in 650ml water) 1 tbsp oil 1 small leek (or ½ large leek), sliced 1 bell pepper (I used orange), diced fairly small 5 medium mushrooms, diced fairly small 1 small courgette (zucchini) (or ½ large courgette), diced fairly small 1 tsp smoked paprika ½ tsp cayenne pepper Black pepper 90g (~ 1 cup) grated cheddar cheese Instructions Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge. Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft. Heat the oven to 190°C (Gas Mark 5 / 375°F). Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well. Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy. 3.4.3177
To the lentils and vegetables, I also added some breadcrumbs to help bind everything together (bread can be gluten free if you like) and also some grated cheddar cheese for extra flavour
VeryVeggie Pasta Salad is a quick, simple and healthy side dish, lunch or snack recipe. You could really use any veggies that you had on hand, any herbs you like and that half-used box of pasta that is sitting in the panty needed to be used
Salt (not much, commercial stocks are very salty) and pepper. My husband, whilst not saying out loud "Please don't cook that for dinner" just wasn't seeming, facially, all that excited about the prospect of a veggielentil spaghetti bolognese
Bake for around twenty to twenty-five minutes or until the pastry is golden brown. A VeryVeggie Xmas. Every year as Christmas approaches I debate with myself whether to have some kind of meat-free “centrepiece” with my Christmas dinner or not
Read more from The Tofu DiariesA VeryVeggie Xmas. To kick things off, here are three extra special ways to dress up Brussels sprouts this Christmas that are easy to make and a vegan side dish everyone can fill up on
Not only is this healthy veggie meal trivial to make, it only requires the one dish to cook. This vegetarian bake is super quick and easy to prepare so there’s no excuse not to give it a try
It’s much cheaper than buying every ingredient individually too. You could even add some extra veggies to the bake itself if you want – some sort of leafy green would be a good addition, I think, or perhaps some juicy mushrooms
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