Serves 4
So, I know this sounds super unusual but trust me, it was a hit with my kids! You can make my Lentil & Weetabix Bake even more savoury by topping it with vegan parmesan. So, you’ve heard of savoury oats? This is the Weetabix version. You can increase the protein intake even more by enjoying this with sauteed “tempeh bacon”, see my TLT sandwich for the recipe!
This serves 4 and will stay in the fridge for 4 days and can be re-warmed in the microwave. If re-warming in an oven, be sure to cover with baking paper and foil to stop the bake from drying out and burning.
Ingredients
4 Weetabix biscuits, crushed.
1 cup cooked red lentils
1 cup mixed frozen vegetables (e.g., peas, carrots, corn)
1 onion, diced.
2 garlic cloves, minced.
1 cup vegetable stock
1 tsp thyme
1 tsp tomato paste
1 tbsp marmite (optional)
3 tbsps. nutritional yeast
Salt and pepper to taste
Method
Preheat oven to 190°C (375F)
Sauté the onion and garlic in a large casserole dish until softened.
Mix crushed Weetabix, lentils, mixed vegetables, nutritional yeast, sautéed onion, garlic, thyme, salt, tomato paste, marmite and pepper in a bowl. (If your vegetables are clumped together you can defrost them in your microwave)
Transfer the mixture to a baking dish.
Pour vegetable stock over the top.
Bake for 25-30 minutes or until golden and set.
I decorated the top with optional dried oregano. Enjoy with Britain's favourite “baked bean” and tempeh bacon. Trust me this is a delicious take on a traditional English breakfast!