Ingredients:
- 240g red kidney beans
- 250g puy lentils
- 4 cloves of garlic
- 1 small onion, finely chopped
- 2 carrots (roughly 80g), grated
- 80g dried cranberries
- 100g chestnuts, cooked
- 30g pumpkin seeds
- 50g pecans
- 50g walnuts
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- 3 tbsp oats
- 2 tbsp soy sauce
- Salt/pepper
Method:
- In a pan, saute your onion and garlic.
- Either chop your carrots into small chunks or place in a blender and pulse then remove.
- Now, to the blender, place half of the nuts, half of the lentils, and half of the kidney beans, along with the spices, oats, soy sauce, and tomato puree.
- Once a paste has formed (not too smooth), add in the rest of the nuts, pulses, and onion and garlic mixture and pulse until you have a good consistency, but still with some chunks.
- Fold through the carrots and cranberries.
- Taste your mixture, adjust the seasoning.
- If too wet, add more oats, too dry, add a touch of water.
- Bake for 40 minutes or until a crust has formed on top.
- Serve in slices, with a rich gravy.
