Ingredients
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1 onion
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3 garlic cloves
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250g mushrooms
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200g parsnip
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100g oats (choose gluten free if preferred)
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100g pre-cooked chestnuts
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1 x 400g tin green lentils
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1 x 400g kidney beans
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2 tbsp miso paste
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1 tbsp nutritional yeast or grated cheese
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1 tbsp tamari or soy sauce
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30g dried cranberries
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30g pumpkin seeds
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20g sunflower seeds
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10g sage
Equipment
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Chopping board and knife
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Frying pan
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Mixing bowl
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Spatula
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Grater
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Baking paper
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Loaf tin
Allergens
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Dairy (optional)
Directions
- Preheat the oven to 180c / 200c (non-fan) / gas mark 6
Finely chop the onion, garlic, mushrooms and sage and grate the parsnip
- Gently fry the onion and garlic until soft (2-3 mins)
- Add the mushrooms and fry until the liquid from the mushrooms has evapourated (5-10 mins)
Next add the parsnip and sage and continue frying until soft (5-10 mins), then set aside to cool
- Add the remaining ingredients to a mixing bowl along with 1-2 tbsp of water. Use your hands to mix and squish the ingredients to break up the beans and chestnuts
- Mix the cooled cooked veg in and season with a pinch of salt and pepper
- Line a loaf tin with baking paper and push the mixture tightly into the tin - the tighter it’s packed in the less it will crumble once cooked!
Alternatively make into golf ball shapes with your hands, pressing together tightly to form a ball so they do not crumble
- Drizzle with olive oil and then bake for 45-50 mins in a loaf tin or 30 - 35 mins if you are making balls
Fun fact!
Fun fact! Chestnuts are a powerhouse of nutrition! They contain lots of vitamin C which is needed for strong bones and teeth; B vitamins which we need for a healthy brain; and complex carbohydrates which we need to give us energy
