10 minutes prep
45 minutes cooking time
2 tablespoons olive oil
1 yellow onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
2 sage leaves, minced
1 tablespoon minced rosemary leaves
1 tablespoon thyme leaves
250 grams cooked lentils (mountain or le puy)
1 medium carrot, coarsely grated
1 apple, cored and grated
3 tablespoons Planet Plant-Based hazelnut butter
2 tablespoons Planet Plant-Based coconut aminos
1 tablespoon balsamic vinegar
80 grams large oats (gluten-free)
40 grams chickpea flour
100 grams roughly chopped walnuts
1 teaspoon sea salt (to taste)
1 teaspoon black pepper
1-3 tablespoons water
1. Preheat the oven to 190C and line a loaf tin with parchment paper.
2. In a large frying pan, heat the olive oil over medium. Once the pan is hot, add the onion
and cook for 3-4 minutes, or until softened and fragrant. Add the celery, garlic, sage,
rosemary, and thyme, and cook for another 2-3 minutes. Remove from the heat and set
3. Add the cooked lentils, carrot, apple, hazelnut butter, aminos, balsamic vinegar, oats,
chickpea flour, walnuts, salt, pepper, and the onion mixture to a food processor fitted
with the blade attachment.
4. Blend the mixture until it just comes together when pressed between finger and thumb.
There should still be plenty of texture. If it’s very crumbly, add a tablespoon of water at a
time, stirring with a large spoon (avoid further blending) until it can hold its shape.
5. Press the mixture into the prepared loaf tin, using your hands to press the top evenly.
6. Bake the roast for 40-45 minutes, or until the top is golden in colour and firm to the
touch. Cool for 10 minutes before slicing and serving. If the roast is crumbling slightly
when cut, leave it to cool for a few more minutes.