Lentil Roast with Balsamic Onion Gravy

• Vegan
• Gluten free

• Produce

  • 1 Carrot, medium
  • 3 cloves Garlic
  • 2 tbsp Herbs, mixed dried
  • 1 can Kidney beans
  • 1 Onion, small
  • 2 Portobello mushrooms, medium
  • 1 can Puy lentils
  • 1 Red onion, medium

• Breakfast Foods

  • 135 g Rolled oats

• Canned Goods

  • 1 Vegetable stock cube, low-salt

• Condiments

  • 3 tbsp Balsamic vinegar
  • 4 tbsp Tamari soy sauce, gluten-free

• Baking & Spices

  • 1 tbsp Arrowroot powder
  • 1 Black pepper
  • 1 tbsp Coconut sugar or brown sugar
  • 4 tbsp Nutritional yeast

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 200 ml Red wine

Found on wallflowerkitchen.com

Description

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, minced
• 3 cloves garlic, minced
• 2 medium portobello mushrooms, finely chopped
• 1 medium carrot grated
• 1 can kidney beans, rinsed
• 1 can puy lentils, rinsed
• 1 tbsp gluten-free tamari soy sauce (or coconut aminos for a soy-free version)
• 2 tbsp mixed dried herbs
• 4 tbsp nutritional yeast
• Black pepper, to taste
• 135g/ 1½ cups rolled oats
• 1 low-salt vegetable stock cube
• 1 medium red onion, finely sliced
• 2 tbsp vegetable oil
• 1 tbsp coconut sugar or brown sugar
• 1 tbsp arrowroot powder
• 200ml red wine
• 3 tbsp balsamic vinegar
• 3 tbsp gluten-free tamari soy sauce (or coconut aminos for a soy-free version)

Directions

• Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.
• Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
• Add the rest of the ingredients and use a masher to combine. Dont over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if its too wet, add more oats.
• Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm..
• Prepare half a litre of vegetable stock with the stock cube and set aside.
• Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes.
• Once its caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
• Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
• Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
• Optional: for a smooth gravy, blend for a few minutes until no lumps remain. Serve with the lentil loaf and roast vegetables.