Brown Rice & Lentil Nut Roast Recipe.

2 hours

"Perfect for when I want a lovely wholesome, home-cooked, vegetarian roast dinner. It's great fun because I can play around with the ingredients. I put different types of cheese and vegetables in, and I've even been known to add apricots and cranberries. Even my carnivorous friends and family can't resist a slice with their Sunday lunch."

— Friend of Veetee Sion Davies

This Brown Rice & Lentil Nut Roast recipe is perfect for a vegetarian roast dinner, and is substantial, versatile and customizable. Even meat lovers will love it!

You'll need...
  • 1 tray Veetee Whole Grain Brown Rice
  • 1 cup cooked lentils
  • 2 ¼ cup mixed nuts, crushed
  • 1 red pepper, finely chopped
  • 1 red chili, finely chopped
  • 2 carrots, grated
  • 3 cloves of garlic, crushed
  • 1 red onion, finely chopped
  • 1 ¼ cup vegetable stock
  • ½ cup grated cheddar cheese
  • ¼ cup Parmesan shavings
  • 4 eggs, beaten
  • 2 tbsp tomato ketchup
  • 1 tbsp whole grain mustard
  • Sunflower, vegetable, or canola oil
The how...
  1. Preheat the oven to 350°F, and line a loaf tin with parchment paper.
  2. Heat the oil in a saucepan and fry the onion until soft. Add the pepper, chili, carrot and garlic, and cook for a further 2 minutes.
  3. Pour in the lentils and vegetable stock. Simmer until all of the liquid has been absorbed and the lentils are soft (approx 30 mins).
  4. Remove from heat and stove top.
  5. Add the cheeses, Veetee Whole Grain Brown Rice, nuts, eggs, ketchup, and mustard to the lentils and mix thoroughly, seasoning to taste.
  6. Pour the mixture into the loaf tin, cover with foil and bake for 30 minutes.
  7. Remove the foil and continue to bake for a further 30 minutes until it is firm and has a nice crust.
  8. Remove from the oven and serve immediately.
Wholegrain Basmati

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Recyclable Tray Gluten Free Perfectly fluffy rice in just 2 minutes
Recyclable Tray Gluten Free Perfectly fluffy rice in just 2 minutes