Ingredients
10
10 servings
- •1 tablespoon vegetable oil
- •1 medium onion, finely chopped
- •1 small carrot, finely chopped
- •5 fresh mushrooms, finely chopped
- •1 cup vegetable broth
- •0.33333334326744 cup dry red lentils
- •2 tablespoons canned kidney beans - drained, rinsed, and mashed
- •3 tablespoons ground peanuts
- •2 tablespoons ground hazelnuts
- •1 tablespoon soy sauce
- •1 tablespoon lemon juice
- •1.5 teaspoons dried thyme
- •1 teaspoon dried rosemary
- •1 pinch ground cayenne pepper
- •1.5 teaspoons mixed spice
- •1 egg, beaten
- •1.3333333730698 cups steel cut oats
Instructions
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutritional Facts
Per 10 servings
- Calories: 163
- Carbohydrate: 23g
- Fat: 6g
- Fiber: 5g
- Protein: 7g
- Sugar: 2g
Related Recipes
Veggie Vegetarian Chili
Vegetarian Red Lentil Chili
Hearty Vegetarian Minestrone
Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
Vegetarian Red Beans and Rice
Sarah's Easy Vegetable Stir-Fry
Instant Pot Buckwheat Minestra
Very Veggie and Beef Chili
Vegetarian Stew
Three-Bean Vegetarian Chili
Vegetarian Moroccan Stew
