Lentil and Yam Roast

Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author

Ingredients

  • 1 tb Olive Oil
  • ½ cup Shallots (chopped)
  • ½ cup Onions (chopped)
  • 1 cup Brown Lentils (cooked)
  • 1 cup Yams (cooked and mashed)
  • ½ cup Ground Almonds
  • ¾ cup Oat or Quinoa Flakes
  • 2 tb Ground Flaxseed or a Vegan Egg replacement
  • TT Sea Salt and Black Pepper
  • 1 tsp Turmeric
  • 1 tsp Fresh Thyme (chopped)
  • 2 tsp Sage (chopped)
  • 1 tb Parsley (chopped)
  • 2 tb Mustard (I prefer country style)

Directions

  1. Sauté onions and shallots in olive oil and remove from heat
  2. Place remaining ingredients in a mixing bowl, add onion and blend well with a spoon or holds
  3. Mold into a loaf by hand or place in a sprayed loaf pan with parchment paper on the bottom
  4. Bake in oven at 350° for 1 ½ hours

 

Note

*Can serve with country mustard or a puree of butternut squash

  • Ingredients:
    • 1 tb Olive Oil
    • ½ cup Shallots (chopped)
    • ½ cup Onions (chopped)
    • 1 cup Brown Lentils (cooked)
    • 1 cup Yams (cooked and mashed)
    • ½ cup Ground Almonds
    • ¾ cup Oat or Quinoa Flakes
    • 2 tb Ground Flaxseed or a Vegan Egg replacement
    • TT Sea Salt and Black Pepper
    • 1 tsp Turmeric
    • 1 tsp Fresh Thyme (chopped)
    • 2 tsp Sage (chopped)
    • 1 tb Parsley (chopped)
    • 2 tb Mustard (I prefer country style)
  • Directions:
    1. Sauté onions and shallots in olive oil and remove from heat
    2. Place remaining ingredients in a mixing bowl, add onion and blend well with a spoon or holds
    3. Mold into a loaf by hand or place in a sprayed loaf pan with parchment paper on the bottom
    4. Bake in oven at 350° for 1 ½ hours

     

  • Note:

    *Can serve with country mustard or a puree of butternut squash

  • Credit:

    Provided by: Beth Ginsberg, Executive Chef for the Prostate Cancer Foundation and author

 

 

 

 

 

 

 

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