This recipe will serve two if accompanied by potatoes and some mashed suede. Oh, and an optional glass of whisky of course!
Place the lentils in a pan of water and boil for 20 minutes or until soft.
When the lentils are ready, drain and rinse them in a sieve.
Toast the oats in a saucepan with the margarine until golden brown. Stirring constantly to avoid burning them (around 10-15 mins).
Fry the onions in the walnut oil, then add the rest of the ingredients, mixing thoroughly for around five minutes. The texture should be a little sticky but not too dry. You can always add a little more margarine if it is too dry.
Once finished, transfer into an oven dish and bake for around 30-40 minutes at 190c.
50g vegan margarine
Tblsp walnut oil
1 medium onion (finely chopped)
2 cloves of garlic (crushed then chopped)
1 large carrot (grated)
50g brown or green lentils
50g chopped mixed nuts
200g tin kidney beans (drained)
3 tsp yeast extract or a tbsp soy sauce
2 tsp black pepper
Sprinkle of paprika, cayenne pepper and thyme
Juice from half a lime
Nip of whisky (optional)