Veggie Roast

A hearty, healthy Veggie Roast – perfect for a Sunday lunch or seasonal family gathering – wonderful served with potatoes, veg and gravy.

Craig-payne-Veggie-Roast--250x240

Ingredients
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
2 eggs
½ cup breadcrumbs
1 cup stir-fry oriental style frozen veg
½ cup milk

Method

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…

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