Did you know?
The number of vegans in the UK doubled between 2016 and 2019 to 600,000 people
Cranberry, Bean & Lentil Bake
Food
Main Courses
British
Dairy-free
Vegan
Vegetarian
More people are following a vegetarian or vegan diet than ever. This means it’s important to think creatively and divert from the vegetarian lasagne of old to show customers you take vegetarian and vegan food seriously.
4 Servings
Ingredients
100g dried cranberries
4 tbsp red wine (use a vegan/veggie-friendly wine)
400g Cooks&Co Brown Lentils
400g Cooks&Co Borlotti Beans
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
Handful of fresh sage
Handful of fresh parsley
1 tsp smoked paprika
1 tsp mixed spice
1 tbsp tomato purée
1 tbsp soy sauce
1 tbsp cornflour
Method
- Heat the oven to 200C.
- Oil and line a loaf tin with parchment paper.
- Heat the cranberries and wine in a small pan and cook for a couple of minutes over a medium heat, until the cranberries are soft and the wine has reduced slightly. Pour into the loaf tin and set aside.
- Put the lentils and beans in a bowl and crush slightly.
- Heat the oil in a small pan and cook the onion until soft. Add in the garlic, herbs, paprika and mixed spice and cook for another minute.
- Turn off the heat and add the pulses, tomato purée, soy sauce and cornflour, and stir well.
- Spoon the mixture into the tin and press down gently.
- Bake for 25-30 mins, leave to cool for 1 minute and then turn out onto a serving plate.
