Delicious diversity isn’t just for your gut health, but for your taste buds too! Here’s a Christmas gift from us to you and your microbes with 12 plant points in one. Great for prepping the night before to keep Christmas day a stress-free zone.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 red onion, diced
- 2 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 1 carrot peeled & cut into small chunks
- 200g mushrooms
- 1 can green lentils, drained & rinsed
- 50g pecans, chopped
- 50g pistachios, chopped
- 50g Brazil nuts, chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp nutritional yeast
- 1/2 tsp salt
- 1 large handful spinach
- 1 can mixed beans, drained & rinsed (240g drained)
- OR combine:
- 60g haricot beans
- 60g chickpeas
- 60g red kidney beans
- 60g black eyed beans
Method
- In a large saucepan, on medium heat, drizzle in the extra virgin olive oil and sauté red onion for a few minutes, then mix in the garlic and balsamic vinegar.
- Add the carrot, mushrooms, rosemary, thyme, nutritional yeast and salt. Mix and cook for 8 mins until the carrot starts to soften.
- Add mixed beans, lentils & spinach, mixing in and letting the spinach wilt.
- Put a handful of crushed pecans, pistachios and brazil nuts to one side, then add what's left to the saucepan and mix with the rest of the ingredients.
- Remove half the mixture and blend in a food processor until it looks like large crumbs. Just watch out you don't over-blend it.
- Add blended half back into the pan and mix with other half of the mixture.
- Empty mixture into a bowl and put in the fridge for at least 30 mins. You can leave overnight too if you're prepping in advance!
- Preheat oven to 180c and line a 2lb loaf tin with parchment paper. Add remaining crushed nuts to the base of the tin, then carefully fill with nut roast mixture, push down so it's compact.
- Place in oven for 55-60 mins, allow to cool slightly before removing from the tin. Then slice and enjoy!
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