Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
Glaze
- 2 red onions (sliced)
- 2tablespoons olive oil
- 60grams pecans (halved)
- 1/4 cup maple syrup
- 2tablespoons apple cider vinegar
- 500grams Gold sweet potato (diced)
- Steamed green beans and snow peas (to serve)
- 2tablespoons olive oil
- 2 lentils,rinsed (drained)
- 1tablespoons maple syrup
- 150grams Quorn meat-free mince
- 1/2 cup panko breadcrumbs
- 1tablespoons sage leaves
- 2 garlic cloves (crushed)
- 1 free range egg (lightly whisked)
Method
Step 1 of 5
Preheat oven to 180°C. Grease a large 6-hole (Texas) muffin tray.
Step 2 of 5
Add sweet potato to pan and cover with cold water. Bring to the boil over medium heat. Cook for 10 minutes or until tender. Drain and return to pan with oil, garlic, syrup and sage. Beat with a wooden spoon over low heat until smooth. Add lentils, mince, breadcrumbs and egg, and stir well to combine.
Step 3 of 5
Divide evenly between muffin holes. Bake for 30 minutes or until golden.
Step 4 of 5
Meanwhile, to make the glaze, heat oil in a medium frying pan. Add onion and cook over medium-low heat for 10 minutes or until very soft and golden. Stir in syrup, vinegar and pecan and cook for 3 minutes or until syrupy.
Step 5 of 5
Turn out lentil roasts onto serving plates. Drizzle over glaze and serve with beans and snow peas.
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