Sweet Potato and Lentil Roast

Name: Sweet Potato and Lentil Roast with Mushroom Gravy
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Brown lentils; 10 Grams of Fresh thyme; 400 Grams of Sweet potatoes; 1 Piece of Red onion; 1 Tbsp of Olive oil; 2 Grams of Paprika powder; 2 Grams of Garlic powder; 5 Grams of Potato Seasoning; 100 ML of Water; 15 Grams of Fresh sage; 40 Grams of Pecan nuts; 20 Grams of Panko bread crumbs; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Pomegranate; 250 Grams of Mushroom; 1 Piece of Mushroom stock cube; 28 Grams of Onion marmalade; 150 ML of Plant based cream; 150 ML of Water

with Mushroom Gravy

Make a dinner statement with this beautiful vegan roast. Packed with warm flavours and hearty vegetables, it’s bound to impress!

21 Reviews

Cals 912 · Prot 25 · Carbs 118 · Fat 42

Vegan

60 min

Sweet Potato and Lentil Roast with Mushroom Gravy

Make a dinner statement with this beautiful vegan roast. Packed with warm flavours and hearty vegetables, it’s bound to impress!

21 Reviews

Cals 912 · Prot 25 · Carbs 118 · Fat 42

Vegan

Ingredients

Lentil loaf

Brown lentils

100 Grams

Fresh thyme

10 Grams

Sweet potatoes

400 Grams

Red onion

1 Piece

Olive oil

1 Tbsp

Paprika powder

2 Grams

Garlic powder

2 Grams

Potato Seasoning

5 Grams

Water

100 ML

Fresh sage

15 Grams

Pecan nuts 2*

40 Grams

Panko bread crumbs 10*11*12*

20 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Pomegranate

1 Piece

Gravy

Mushroom

250 Grams

Mushroom stock cube

1 Piece

Onion marmalade

28 Grams

Plant based cream

150 ML

Water

150 ML

Allergens

*2 Tree Nuts, *10 Wheat, *11 Gluten, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3818 / 912
Fats (g)	41.9
of which saturated (g)	16.4
Carbohydrates (g)	118
of which sugars (g)	36.1
Fibers (g)	20.8
Proteins (g)	25.4
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 220°C/200°C fan.
Rinse the lentils.
Bring a small pot of salted water to a boil over a high heat.
Once boiling, add the lentils and cover.
Cook on medium heat for 13-15 min until they are cooked through.
Drain and set aside.

2 Fry vegetables

Strip the thyme leaves.
Peel and chop the sweet potatoes into small bite-sized pieces.
Peel and finely chop the onions.
Heat a large pan over a medium-high heat with a drizzle of olive oil.
Once hot, add the onions, sweet potatoes, paprika powder, garlic powder, vegetable seasoning. Cook for 2-3 min.
Add half the thyme leaves, (reserving the rest for the mushroom sauce) and the measured water.
Cover with a lid. Cook for 8-10 min until the sweet potatoes have softened.

3 Mix lentil loaf

Chop half the sage leaves.
To a food processor, add the pecan and panko.
Pulse the mixture until finely chopped.
Add the cooked sweet potatoes, lentils, and half the sage leaves.
Pulse the mixture 6-8 times until they're mostly mashed, with some chunks remaining.
Transfer to a large mixing bowl.
Mix in a good drizzle of olive oil.

Tip! No food processor? Use a knife to finely chop the pecans, and mash the potatoes and lentils using a fork!

4 Bake lentil loaf

Line a baking tray with parchment paper.
Scoop the mixture onto the tray.
Form the lentil loafs into approx 9-10cm long rectangular shapes onto the baking tray.
Drizzle with olive oil.
Roast for 20-25 min until browned and crispy on the edges.

Tip! For the 3 and 4 ppl boxes, divide the mixture into individual loafs and bake them on another tray. Alternatively, bake the mixture into one long loaf and serve it family style. Just add 5-8 more min of baking time.

5 Make gravy

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them with water).
Finely slice the mushrooms.
Heat a pan over a medium-high heat with a drizzle of oil.
Add the remaining sage and fry until crispy.
Set aside.
To the same pan, add the mushrooms with a pinch of salt.
Fry for 6-7 min or until browned.
Mix in 0.5 mushroom stock, onion marmalade, plant based cream, reserved thyme, and measured water.
Cook until thickened.

6 Serve

Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down.
Hit the skin with a wooden spoon, squeezing to release the seeds.
Discard the shell and membrane.
Slice the nut loaf into pieces, and garnish with the sage and pomegranate kernels.
Serve the Sweet Potato and Lentil Roast with Mushroom Gravy.