Hi guys, I do apologize for (once again) being a lazy piece of poo and not really doing any proper measurements…. I hope to start being less lazy and more diligent with my measurements and directions on how to do stuff, but since this is a channel for people who don’t really cook – I figure it’s appropriate.
From my experience, this “recipe” doesn’t require super exact measurements and you can kind of just put things together and it usually works out (don’t sue me if it doesn’t).
I think I can definitely make a much better version of this recipe (and I have…) but this is one that I whipped up somewhat quickly one Sunday evening for some lunches throughout the week. It made a LOT, as you can see by the footage.
Ingredients (approximate measurements…):
- 1 cup uncooked green or brown lentils + 1 cube veggie stock
- 6 tbsp ground flax seed + 1 cup water (for the vegan “egg” substitute)
- 1 cup oats (or oat flour)
- 1-2 cups cooked red kidney beans
- 1 chopped onion
- Vegetables of choice, chopped into small pieces (I used mushrooms, cilantro, kale, grated carrot)
- Seasoning: Garlic powder, onion powder, thyme
- Optional: soy sauce for taste (if preferred, you can use salt or vegan gravy is super good on top!)
- Optional: garlic would be great with this, I think 🙂
Recipe (Vegan Lentil & Bean Roast) – a huge amount of servings…
- Cook the lentils in a pot with 3 cups of water and 1 veggie stock cube – bring to a boil and then turn down the heat to a low and let simmer for 45 minutes until very soft.
- While lentils are cooking, make your “flax egg” taking the ground flax seeds & water and mixing/whisking it in a bowl. Once it’s mixed well, let it sit while taking the next steps.
- Chop, chop, chop your vegetables!
- Over medium heat, cook onions (also garlic, if you have some) using water or oil on a frying pan. Once the onions have softened, add the rest of the vegetables and cook them well.
- If you don’t have oat flour, blend oats into oat flour
- Mash up or blend cooked kidney beans
- At this point, I’d probably preheat my oven to 350°F – because chances are, the lentils haven’t finished cooking yet unless you’re REALLY slow at chopping vegetables…
- After the lentils have cooked, put everything into a big bowl along with seasonings (however much you want, really) and combine well
- Line the baking pan (loaf pan) with non-stick paper or oil and pack the goods in. Press down to pack it nice and firmly! (I recommend using two smaller loaf pans instead of one big one like I used in the video; I find that the smaller ones cook it better)
- Bake for about 40-50 minutes. Let it cool down a bit, slice it up and top it with whatever you’d like! I used soy sauce, but it tastes GREAT with vegan gravy…. I used it for my meal prep and I also froze about half of it for later 🙂
1 thought on “Vegan Meal Prep: Lentil & Bean Roast”
I don’t measure much, so this recipe works for me!