I was looking through the Kelly’s Bakery cookbook I got when I was in Canada and I came across a nut, quinoa and millet loaf, which got me thinking. I really, really hate nuts (with the exception of the Rapunzel smooth praline chocolate, mmm) and it’s annoying that the only Sunday roast meat alternative seems to be nut roast. So this is my Kelly’s inspired non-nut roast which comes out very moist and very tasty. I made it last week and served it with mustard roasted cauliflower, sprouts and veggie gravy and I made it again this weekend to go cold and to have as packed lunch in the week. The veggies you use in it can be varied, they just need to be quite finely cut up – last week’s had carrots instead of mushrooms and they both worked equally well, the key is just to change the amount of gf oats you use according to how wet your mixture is. If worst comes to worst, just cook it a little longer and it still comes out great. Don’t be put off by the relatively long list of ingredients, most of them are just storecupboard things to add flavour and you can substitute things if you want.
Makes a 2lb loaf
Eat straight away, or leave to cool and wrap up in foil and keep in the fridge.
5g stock powder
1 bay leaf
90g red split lentils
1 chili (red, green or jalapeno)
130g diced mushrooms
250g courgette, grated (this weight is after I topped and tailed it)
1 tsp mixed herbs
1/2 tsp each of oregano, rosemary, cayenne pepper and smoke paprika
10g ground flaxseed
2 tbsp tahini
1 tbsp wholegrain mustard
2 tbsp tamari
1 tbsp agave nectar
2 tbsp ketchup
95g gluten-free oats
- Heat the oven to 190C, 170C fan (my oven is fan).
- Bring the water to a boil in a medium pan with the stock powder and bay leaf and add in the red split lentils. Stir and leave on a simmer for about 18 minutes (my red lentils take 25 minutes to cook according to the packet, so you may need to adapt accordingly).
- After the 18 minutes are up, add the quinoa (rinse quinoa first according to packet instructions). Cook for the lentils and quinoa together for 12 minutes.
- While the quinoa and lentils are cooking, prepare the chili (I deseeded mine and finely chopped it), grate the courgette and dice up the mushrooms.
- Heat a deepish frying pan on a medium heat, and fry the chili, courgette and mushrooms with the herbs and spices (mixed herbs, oregano, rosemary, cayenne pepper and smoked paprika) for about 5 minutes.
- Turn the heat up and cook for another 3 minutes to try and get rid of any excess liquid.
- When the lentils and quinoa are cooked, drain any excess liquid off, take the bay leaf out and put the mixture into a large bowl.
- When the vegetables are cooked, add them to the quinoa-lentil mix. If there’s liquid in the pan, just lift the vegetables into the bowl with a slotted spoon.
- Stir in the flaxseed, tahini, mustard, tamari, agave and ketchup. Stir around well.
- Blitz the oats a few times in a blender so they’re roughly chopped up.
- Stir the oats into the mixture. The mixture should be quite sticky, but it shouldn’t be sloppy. If it’s too wet, blitz up another 10g of oats or so and stir through.
- Line a 2lb loaf tin and press the mixture into the pan and smooth down.
- Cover the pan in foil and cook for 40 minutes.
- After 40 minutes take the foil off the pan and cook for a further 10 minutes.
- Once cooked take out the oven and leave to cool a bit for 5 minutes to harden up. Either serve or leave to cool in the tin for half an hour then move to a wire rack if you want to eat it cold later.