Festive Roast

A vegetarian treat.

Country of Origin:
Preparation Time: 40 Minutes


Onion (chopped)    150 grams 300 grams 450 grams
Leeks (chopped)    150 grams 300 grams 450 grams
Margarine    25 grams 50 grams 75 grams
Lentils    87 grams 174 grams 261 grams
Breadcrumbs (fresh brown)    87 grams 174 grams 261 grams
Carrot (grated)    87 grams 174 grams 261 grams
Egg    1 2 3
Thyme (dried)    1.25 teaspoon(s) 2.5 teaspoon(s) 3.75 teaspoon(s)
Lemon Juice    22 ml 44 ml 66 ml
Coriander    1 pinch 2 pinch 3 pinch
Salt & Pepper    to taste to taste to taste
Stuffing Mix    75 grams 150 grams 225 grams
Oranges & Lemons    slices slices slices

1. Cook onion and leek in a pan with a lid on, with the margarine until tender. 2. Cook the lentils until soft and drain (save the liquid). 3. Mix all the dry ingredients together, with the onion, leek and lentils. Add the eggs and lentil liquid and lemon juice and mix until the mixture binds together. 4. Line a loaf tin with greasproof paper and lightly grease (or bakewell paper). 5. Spread ½ the mixture in the tin. 6. Spread the stuffing mixture on the mixture in the tin. 7. Spread the other ½ of the mixture on top. Make sure you spread it into the corners. 8. Cook in the oven Gas Mark 5, 190°C, 375°F for 40 minutes. Turn out onto a dish and garnish with slices of oranges and lemons.

Serving Suggestion

Serve with potatoes and vegetables.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

Back to list