9.3 Wednesday Vegetable Loaf & Potato Wedges

Vegetable Loaf & Potato Wedges


Ingredients

Mushrooms, 6, finely chopped
Half a can of butter beans, chopped
One can of lentils
Onion, finely chopped
Garlic, clove, finely chopped
2sp couscous
1 egg, whisked
Cheese, grated, half oz
Thyme, sprig, chopped
1sp seasoning
2 large potatoes, cut into wedges
Vegetables
1sp cooking oil
 
For the sauce:
2 Tomatoes
2 Red peppers
Coriander, sprig
1sp seasoning

Method

Place the chopped mushrooms, butter beans, lentils, onion, garlic and thyme into a large mixing bowl and stir in the egg well until you get a good evenly distributed mix. Add the couscous, cheese and seasoning. Give it a final stir.


Turn the mixture out into an oven proof dish or loaf tin and press down firmly with the back of a spoon. Place in the oven to cook for about 35 minutes.

Take the potato wedges and place them in a roasting tin with a spoon of cooking oil and place in the oven with the vegetable loaf.

Meanwhile, on the hob fry the peppers and tomato together.   Put 1sp of cooking oil into a small pan on a low heat and add the tomatoes and peppers. Allow them to very gently cook together and do not worry if the pepper burns - it tends to bring out an extra zing in the favour.

Stir in the seasoning, turn the heat down, put a lid on and leave to simmer.

About 10 minutes before the potatoes and vegetable loaf are ready, prepare and cook your vegetables.


Serve and enjoy.

This recipe appears in the Vegetarian shopping list