Kayo's Yellow Split pea and cashew nutroast
This is a really nice recipe for a vegetarian meal that Kayo cooked for us earlier this week.
Preparation time - 45 Minutes
Cooking time - 40-50 Minutes
Equipment needed
1 Medium saucepan
1 large frying pan
1 Chopping board
1 Cheese grater
1 Cook's knife
1 Roasting tray
1 Mixing bowl
1 Loaf tin or another suitable cake tin
Aluminium foil
Ingredients
200g Yellow split peas
450ml Vegetable stock - Dissolve 2 stock cubes in 450ml of boiling water and cool
100g Cashew nuts
1 Large onion
1 Large leek
100g Mushrooms
1 Clove of garlic or 1 Tsp of garlic puree
1 Tbsp Lemon juice
75g Grated Cheddar cheese - any other cheese works just as well!
100g Breadcrumbs
1 Egg, lightly beaten
Method
1. Wash the yellow split peas thoroughly, drain them well and place into a medium sized saucepan.
Cover them with the 450ml of cooled vegetable stock, bring to the boil and simmer briskly for 10 minutes. Reduce the heat and simmer gently for around 30 minutes or until the split peas are cooked.
2. While the spilt peas are cooking, preheat the oven to 180c. Place the 100g of Cashew nuts onto a roasting tray and place them into the oven for around 10 minutes or until golden brown.
Leave them on the side to cool,roughly chop then set aside.
3. Roughly chop the onion, leek and mushrooms and finely chop the garlic. Place a large frying pan onto a moderate heat and add 2-3 tbsp of olive or vegetable oil to it.
Gently fry the vegetables and garlic until they are tender, then add 1 Tbsp of lemon juice and mix thoroughly.
4. Place the grated Cheddar cheese, cooked split peas, fried vegetables, chopped cashew nuts, breadcrumbs and the beaten egg into a suitably sized mixing bowl and mix well adding salt and pepper according to taste.
5. Lightly grease your Loaf tin and carefully pour the mix into it. Cover the top of the loaf tin with a lightly greased sheet of aluminium foil and place into a preheated oven at 180c for 30 minutes.
6. After 30 minutes remove the aluminium foil from the top of the loaf tin and place back into the oven for a further 10-15 minutes or until light brown in colour on the top.
This really nice and filling vegetarian alternative is delicious served with roast vegetables and gravy!
This is a really nice recipe for a vegetarian meal that Kayo cooked for us earlier this week.
Preparation time - 45 Minutes
Cooking time - 40-50 Minutes
Equipment needed
1 Medium saucepan
1 large frying pan
1 Chopping board
1 Cheese grater
1 Cook's knife
1 Roasting tray
1 Mixing bowl
1 Loaf tin or another suitable cake tin
Aluminium foil
Ingredients
200g Yellow split peas
450ml Vegetable stock - Dissolve 2 stock cubes in 450ml of boiling water and cool
100g Cashew nuts
1 Large onion
1 Large leek
100g Mushrooms
1 Clove of garlic or 1 Tsp of garlic puree
1 Tbsp Lemon juice
75g Grated Cheddar cheese - any other cheese works just as well!
100g Breadcrumbs
1 Egg, lightly beaten
Method
1. Wash the yellow split peas thoroughly, drain them well and place into a medium sized saucepan.
Cover them with the 450ml of cooled vegetable stock, bring to the boil and simmer briskly for 10 minutes. Reduce the heat and simmer gently for around 30 minutes or until the split peas are cooked.
2. While the spilt peas are cooking, preheat the oven to 180c. Place the 100g of Cashew nuts onto a roasting tray and place them into the oven for around 10 minutes or until golden brown.
Leave them on the side to cool,roughly chop then set aside.
3. Roughly chop the onion, leek and mushrooms and finely chop the garlic. Place a large frying pan onto a moderate heat and add 2-3 tbsp of olive or vegetable oil to it.
Gently fry the vegetables and garlic until they are tender, then add 1 Tbsp of lemon juice and mix thoroughly.
4. Place the grated Cheddar cheese, cooked split peas, fried vegetables, chopped cashew nuts, breadcrumbs and the beaten egg into a suitably sized mixing bowl and mix well adding salt and pepper according to taste.
5. Lightly grease your Loaf tin and carefully pour the mix into it. Cover the top of the loaf tin with a lightly greased sheet of aluminium foil and place into a preheated oven at 180c for 30 minutes.
6. After 30 minutes remove the aluminium foil from the top of the loaf tin and place back into the oven for a further 10-15 minutes or until light brown in colour on the top.
This really nice and filling vegetarian alternative is delicious served with roast vegetables and gravy!
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