Vegan Recipes - Entrees

Nut & Split Pea Roast

Beans of all kinds are full of protein, and a staple for all vegan meals. For this dish we use split peas. This dish is absolutely delicious during the cooler months,and will fill you up and give you a protein boost as well. As an added bonus, few omnivores complain about scrumptious nut roasts on their plate!

Ingredients:

8 ounces yellow split peas
1 vegan stock cube (try chicken or beef if there is a vegan version - check for non-hydrogenated cubes also)
2 bay leaves (dried)
2 teaspoon thyme (fresh if possible)
1 onion, chopped finely
2 cloves garlic, crushed (or equivalent pre-crushed from jar)
3 1/2 ounces nuts, finely ground (hazelnuts, almonds, macadamia, cashew, or combination)
3 1/2 ounces mushrooms, thinly sliced (or any other desired vegetable)
3 1/2 ounces wholewheat breadcrumbs
1 tablespoon olive or macadamia oil
2 teaspoon miso
1 tablebspoon tomato puree
1 teaspoon nutmeg, ground
1 teaspoon coriander spice, ground
Dash of pepper
Dash of salt (optional)

Directions:
Preheat oven to 375 degrees F.

Cook the split peas, stock cube, bay leaves and thyme by simmering in water for 45 minutes until peas are soft and water has evaporated. Fry the onion, garlic and mushrooms in oil; cool. Add the cooked split peas to the cooled fried mixture and mix well. Add the remaining ingredients and stir until well incorporated. Place the mixture into an ovenproof dish or a loaf pan. Cover with foil to prevent browning and bake for 45 minutes. Serve hot with your favorite sauce or cool and slice to make sandwiches.

This recipe doubles well so you can make two and freeze one for later.

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