A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.
2 large red onions
2 tins chickpeas (400 grams)
1 tin lentils (400 grams)
2 teaspoons coriander
2 teaspoons curry powder
2 teaspoons cumin
¼ cup dark soy sauce
2 teaspoons dill
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk
Put the chickpeas and lentils through a food processor until they resemble sausage meat.
Rough cut the onions and mix everything together.
Put in a greased/floured baking dish.
Bake for 30 minutes on approximately 140°C/275°F/gas mark 1.
Lightly spray some rice bran oil on top.
Bake for approximately 20 minutes more until crisp and brown.
If it smells done, it is…