Lentil Nut Roast with Brazils, Sage & Onion Stuffing and Red Wine Gravy

tinandthyme.uk

Colin Fenn

subheading: Nut Roast:

8 oz whole brown lentils (225g)

1 bay leaf

2 tbsp rapeseed oil or olive oil

1 celery stick finely chopped

1 onion finely chopped

2 cloves garlic finely chopped

5 oz Brazil nuts (150g ) ground

4 oz wholemeal breadcrumbs (120g ) (I used rye sourdough with linseeds)

4 tbsp tomato passata

1 tbsp tamari* or other good quality soy sauce

1 tsp balsamic vinegar

1 tsp herbes de Provence

good grinding of black pepper

subheading: Stuffing:

2 tbsp rapeseed oil or olive oil

1 onion

8 sage leaves finely chopped

2 oz wholemeal breadcrumbs 60g (I used rye sourdough)

1 pinch sea salt

1 grind black pepper

subheading: Red Wine Gravy:

2 tsp brewers yeast powder or nutritional yeast flakes

2 tbsp plain flour (all purpose flour)

1 clove garlic finely chopped

300 to 350 ml vegetable water any water the vegetables have cooked in

150 ml red wine

1 tsp English mustard

1 tsp redcurrant jelly

1 tsp tamari* or other good quality soy sauce

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